Nick Liao on KCRW
More from KCRW
Cooking in Iran: Evan Kleiman’s cookbook of the year
RecipesEvan’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.
MAPPED: A Filipino food tailgate in LA
Food and DrinkIn Los Angeles, there’s no shortage of places to eat excellent Filipino food.
What makes for a disgusting food?
Food and DrinkThis week we visit a museum exhibit featuring foods that are inarguably revolting—or are they? Plus, a look at how formerly hippie foods like dense grain breads went mainstream.
Disappearing saffron, edible gardens, and regional Chinese food
Food and DrinkKashmiri saffron is the most precious spice in the world, and it’s on the verge of extinction. Sharanya Deepak explains why that matters.
Stories from ‘Save Me the Plums’ and ‘The 100 Most Jewish Foods’
Food and DrinkRuth Reichl shares stories from her new memoir, “Save Me the Plums,” and Alana Newhouse talks about what made the cut for her new book, “The 100 Most Jewish Foods.
Kwame Onwuachi’s rise, steak hacks, and cooking foundations
Food and DrinkJames Beard-winner Kwame Onwuachi unpacks his experience as a young black chef. Gabriela Camara of Contramar is one of Mexico City's most celebrated chefs.
This livestock grazes on local avocado and lemon orchards
Central CoastShopping the Santa Barbara Farmers Market isn’t just for vegetarians.
Opulent desserts by The Silver Bough’s Margarita Kallas Lee
Central CoastA new restaurant in Montecito takes the concept of fine dining along the Central Coast to a whole new level.
Samin Nosrat, Ramadan food traditions, and eating goat
Food and DrinkThis week we’re revisiting conversations with recent James Beard winners, including Samin Nosrat on her hit Netflix show “Salt, Fat, Acid, Heat.”