Holly Tarson

Producer, Good Food

Producer

Holly Tarson on KCRW

Chef DJ Olsen of Lou Wine Bar shares his recipe for Blueberry Cranberry Pie.

PieCast: DJ Olsen's Blueberry Cranberry Pie

Chef DJ Olsen of Lou Wine Bar shares his recipe for Blueberry Cranberry Pie.

from Good Food

This week, listeners tell their food stories live on stage. We find out where to get the best ice cream in LA, Plus, Mark Bittman of the New York Times is here.

Crack Pie, Mark Bittman, Good Food at The Moth

This week, listeners tell their food stories live on stage. We find out where to get the best ice cream in LA, Plus, Mark Bittman of the New York Times is here.

from Good Food

Eric Greenspan is the chef/owner of The Foundry on Melrose.  Eric shares his recipe for an Apple Bacon Pie with a cheddar cheese tuille.

PieCast: Eric Greenspan's Apple Bacon Pie

Eric Greenspan is the chef/owner of The Foundry on Melrose.  Eric shares his recipe for an Apple Bacon Pie with a cheddar cheese tuille.

from Good Food

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From the lab to the garden, Benjamin Aldes Wurgaft and Bryant Terry explore proteins through a meat-free lens. Jennifer E. Gaddis documents the changing role of the school lunch lady.

from Good Food

As we navigate this temporary but new normal of being relegated to our homes, we get suggestions for recipes and healthy kitchen projects.

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Kate Leahy and Ara Zada explore the nuances of Armenian lavash. Thalassa Skinner is a master of cheese boards.

from Good Food

Wintertime is when some of the most exciting and unusual citrus varieties hit the Santa Barbara Farmers Market.

from KCRW Features

For some Angelenos, there’s no greater gift during the holidays than a steaming hot tamale.

from Good Food

“The Delicacy,” a new documentary premiering at the Santa Barbara International Film Festival, follows sea urchin divers off the coast of Santa Barbara, and explores the impact that…

from KCRW Features

My version of minestrone is based on the sweetness of the aromatics — onion, celery, carrot — meeting the deep flavor of cruciferous vegetables: cabbage, cauliflower, broccoli, kale.

from Good Food

Every day, customs officers at airports nationwide pore over documents of thousands of travelers flying into the country. They decide who gets in and who doesn't.

from Greater LA

Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish.

from Good Food