Good Food
Can French Food Be Saved?, Grilled Cheese, Farm-to-Toaster
David Lebovitz takes us on a culinary tour of Paris, Eric Greenspan talks grilled cheese, and we look at the farm-to-toaster movement.
By Evan Kleiman • • 57m ListenDavid Lebovitz takes us on a culinary tour of Paris, Eric Greenspan talks grilled cheese, and we look at the farm-to-toaster movement.
Banner image courtesy of Greenspan's Grilled Cheese
In this episode
7 storiesParisian Culinary Adventures
David Lebovitz was a pastry chef at Chez Panisse for 13 years before he moved to Paris. He's written several books, most of them focused on decadent pastries that he first mastered in culinary school. But his latest cookbook, My Paris Kitchen , delves into the savory side of Parisian cuisine.
Read the story8 minThe Farm-to-Toaster Movement
Last autumn, Andrea Crawford of Kenter Canyon Farms and Roan Mills initiated a farm-to-toaster program where she grows, mills and bakes with the wheat she grows on her property in Hollister, California. She sells her bread, flour and wheat berries at the Wednesday Santa Monica Farmers' Market and at the Sunday Hollywood Farmers' Market.
Read the story7 minPerfecting Simple Dishes with David Tanis
David Tanis is a chef and cookbook author who, like David Lebovitz, also spent years as a chef at Chez Panisse. His most recent book, One Good Dish , focuses on perfecting simple staples. It was Good Food's winter Cookbook Club pick. Find a recipe for his Spaghetti with Bread Crumbs and Pepper on the Good Food blog .
Read the story8 minThe Art of Grilled Cheese
Chef Eric Greenspan just opened a new restaurant, Greenspan's Grilled Cheese , on Melrose that's all about the artistry of the grilled cheese sandwich. Find a recipe on the Good Food blog for one of the sandwiches on the restaurant's menu that won the Grilled Cheese Invitational in 2008.
Read the story7 minJonathan Gold Reviews Q
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Q , a new sushi restaurant in downtown where chef Hiroyuki Naruke emphasizes the flavor of the fish unlike other sushi restaurants in Los Angeles. Both the lunch and dinner menus are omakase.
Read the story9 minMarket Report
Laura Avery talks to Steve Murray of Murray Family Farms about why stone fruit has arrived two to three weeks earlier than usual at southern California's farmers' markets.
Read the story6 minVegetarian for Everyone
Prolific cookbook author Deborah Madison 's most recent release is The New Vegetarian Cooking for Everyone , an updated version of her award-winning cookbook Vegetarian Cooking for Everyone. Attend a book signing and dinner with Deborah Madison at Cook's County on Wednesday April 30 from 6-10pm. It costs $45 per guest.
Read the story8 min
