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Joseph Stone

Producer

Joseph Stone on KCRW

Andrea Nguyen is back to say that cooking Vietnamese is doable any day of the week. What we eat and how we do it binds humanity across geography and culture, according to Chris Ying.

Viet cooking made simple, Ritz & Escoffier, and goat cheese

Andrea Nguyen is back to say that cooking Vietnamese is doable any day of the week. What we eat and how we do it binds humanity across geography and culture, according to Chris Ying.

from Good Food

Persian cooking expert Najmieh Batmanglij talks to Evan about what it was like to return to Iran and cook there after years of exile.

A Persian homecoming, noodle soup dreams, and a natural wine party

Persian cooking expert Najmieh Batmanglij talks to Evan about what it was like to return to Iran and cook there after years of exile.

from Good Food

Evan’s favorite cookbook of 2018 wasn’t on most “Best Of” lists last year. But she says that shouldn’t stop you from immediately seeking it out.

Cooking in Iran: Evan Kleiman’s cookbook of the year

Evan’s favorite cookbook of 2018 wasn’t on most “Best Of” lists last year. But she says that shouldn’t stop you from immediately seeking it out.

from Good Food

More from KCRW

Santa Barbara pastry chef Sandra Adu Zelli will debut her new bakery business, Gipsy Hill Bakery at the Santa Barbara Night Market, a holiday pop-up inside the old Macy's building in…

from KCRW Features

Chef Sean Sherman, a member of the Oglala Lakota Sioux tribe, explains how we got the false story of “Indians and pilgrims.”

from Press Play with Madeleine Brand

For many, wine and the holidays simply go together. Journalist Kevin Begos wrote a book about his search for wine’s origins.

from Good Food

On this Thanksgiving, we rebroadcast some of Press Play’s favorite segments of the year. We hear from Naz Deravian about her cookbook of Persian recipes and the memories they evoked.

from Press Play with Madeleine Brand

Santa Barbara pastry chef Sandra Adu Zelli will debut her new bakery business, Gipsy Hill Bakery at the Santa Barbara Night Market, a holiday pop-up inside the old Macy’s building…

Noma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book.

from Good Food

Humans have been preserving foods using fermentation for thousands of years. So why the renewed interest? One reason might be acclaimed chef Rene Redzepi.

from Good Food

Holiday gift buying is in full swing, and so we’re looking back on a year of stellar cookbooks with Celia Sack of Omnivore Books.

from Good Food

Already bored by holiday fruitcake? In his first cookbook “Season,” writer Nik Sharma draws upon his unique journey from India to the U.S.

from Good Food