Good Food
All about oregano with food scientist Harold McGee
Good Food’s Evan Kleiman is a fan of oregano, particularly the Mediterrannean varieties that come in little bundles like a bunch of flowers, only dried. The aroma prompts memories of eating and cooking in Italy and Greece.
By Evan Kleiman • • 1 min readGood Food’s Evan Kleiman is a fan of oregano, particularly the Mediterrannean varieties that come in little bundles like a bunch of flowers, only dried. The aroma prompts memories of eating and cooking in Italy and Greece. She recently sat down with noted food scientist Harold McGee to learn about the herb’s many varietals.
The full episode
5 of 5
Gaijin cooking, Tex-Mex origins, and oregano- 0:00An outsider perspective on Japanese home cooking
- 14:44Blending cultures and honoring immigrants through Tex-Mex cuisine
- 27:21Asian flavors and tacos marry well at Chinitos Tacos in Lakewood
- 35:12A new web series mines LA’s unsung neighborhoods for good eats and stories
- 46:15All about oregano with food scientist Harold McGeeYou’re reading this
The full episode
5 of 5Gaijin cooking, Tex-Mex origins, and oregano- 0:00An outsider perspective on Japanese home cooking
- 14:44Blending cultures and honoring immigrants through Tex-Mex cuisine
- 27:21Asian flavors and tacos marry well at Chinitos Tacos in Lakewood
- 35:12A new web series mines LA’s unsung neighborhoods for good eats and stories
- 46:15All about oregano with food scientist Harold McGeeYou’re reading this