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The Rhône Ranger 9 MIN, 45 SEC

When Randall Grahm founded Bonny Doon Vineyard 35 years ago, he discovered that his land on California's Central Coast produced great Rhône varieties, including his marquee Rhône-style wine, Le Cigare Volant. But he's now set his sights even higher and embarked on what may just be the most ambitious viticulture project of all time, breeding 10,000 new grape varietals on his San Juan Batista property, in hopes of developing a unique California Grand Cru.

Made in India: Recipes from an Indian Family Kitchen 11 MIN, 35 SEC

Made in India: Recipes from an Indian Family Kitchen is a collection of UK-born Meera Sodha's family heirlooms in the form of recipes that have been passed down through generations, from one woman to another. Some of the dishes in her book are ancient family recipes; many have been shared by her mother; and some are personal recipes borne from her own travels throughout India.

We've got a recipe for her Pomegranate and Fennel Seed Poha on the Good Food blog.

Music: "Did You Miss Me" by Tortured Soul

Made in India

Meera Sodha

Jonathan Gold Reviews Maude 8 MIN, 56 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he scores a seat at Maude, celebrity chef Curtis Stone's Beverly Hills restaurant with a nine-course tasting menu that stars a different ingredient each month.

212 S Beverly Dr
Beverly Hills, CA 90212

Read Jonathan's LA Times review and find all of his restaurant recommendations on the Good Food blog.

The Sweet Flavor of Mexico in the US 5 MIN, 58 SEC

Los Angeles is a city filled with hard-working immigrant entrepreneurs. The American dream wafts through every immigrant-owned mom-and-pop shop. But how do these entrepreneurs expand their customer base beyond just their own immigrant community?

KCRW's Saul Gonzalez introduces us to La Monarca Bakery, a LA-based business trying to challenge and find success among both immigrant and non-immigrant communities by walking that fine cultural line.

Music: "Let's Get Together" by EarthRise SoundSystem

Mexican Sushi Is a Thing 6 MIN, 41 SEC

In the last decade, Mexican-style sushi has gained popularity in Sinaloa, a Mexican town widely recognized for its fine seafood. Now, Good Food correspondent Gustavo Arellano tells us that with increased migration from Sinaloa, Mexican sushi has made its way to Orange County.

Gustavo Arellano is the editor of the OC Weekly and author of Taco USA. He also writes the syndicated column, "Ask a Mexican," and hosts the Orange County Line here at KCRW. He takes us to find "authentic" Mexican sushi this week at Emporio Sushi in the City of Orange.

Music: "Nights Like This" by Chef's Special

Taco USA

Gustavo Arellano

Fish Sauce Makes a Splash 6 MIN, 34 SEC

Twist open a bottle of fish sauce and take a deep whiff. There's no denying the funkiness of this condiment. As a staple of southeast Asian cooking, it's perhaps the best example of the transformative properties of umami. And now, fish sauce has begun infiltrating the cooking repertoires of even western-trained chefs learning to embrace the funk.

Veronica Meewes is an Austin-based journalist, food writer and author of The Fish Sauce Cookbook: 50 Umami-Packed Recipes from Around the Globe.

We've got a recipe from her book for Buddha's Hand Sundae on the Good Food blog.

Music: "So Good" by Valerius

The Fish Sauce Cookbook

Veronica Meewes

Market Report 5 MIN, 39 SEC

Laura Avery is the Santa Monica Farmers' Market manager. This week, she chats with Robert Wemischner, professor of baking and pastry at LA Trade Tech College, about the versatility of quince. It's a perfect seasonal ingredient for fall baking, particularly when paired with warm spices and flavors.

Laura also speaks with Marguerita Smith of Mud Creek Ranch about her family's quince orchard. Their early season pineapple quinces are available at the market now, with two more varietals that will be coming soon.

You can find Wemischner's recipe for Red Wine-Poached Quince Tart on the Good Food blog.

Music: "Cool, Not Cold" by Shawn Lee

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