Good Food
Christmas Roast; Lutefisk; Holiday Cookies
Suzie Gilbert speaks out about One Voice and Mark Bittman serves up a delicious holiday roast. George Cossette gets our glugg on as Eddie Lin braves an unfamiliar Nordic specialty. Dorie Greenspan cooks up some fabulous cookies and Jane Lockhart suggests we stop by Sweet Lady Jane if we're too bushed to bake. Mike Steinberger looks at champagne through rose-colored glasses. Journalist Jane Goldman closes out the year with the "Hi's and Low's of 2006."
By Evan Kleiman • • 1h 0m ListenSuzie Gilbert speaks out about One Voice and Mark Bittman serves up a delicious holiday roast. George Cossette gets our glugg on as Eddie Lin braves an unfamiliar Nordic specialty. Dorie Greenspan cooks up some fabulous cookies and Jane Lockhart suggests we stop by Sweet Lady Jane if we're too bushed to bake. Mike Steinberger looks at champagne through rose-colored glasses. Journalist Jane Goldman closes out the year with the "Hi's and Low's of 2006."
In this episode
9 storiesMarket Report- Citrus, turnips
Laura Avery finds Armando Garcia of De Luz Farms up to his ears in citrus fruit. He has Satsuma tangerines, key limes, oro blanco and cocktail grapefruits, and pommelos. He also has a nice selection of avocados and guavas. Laura also speaks with James Birch of Flora Bella organics about his roasted root vegetables.
Read the story5 minFeed the Needy
Suzie Gilbert is the Executive Director and Founder of One Voice . In addition to other programs, One Voice organizes a massive food basket packing operation at the Santa Monica Airport each December. The food gets distributed to over 12,500 needy people who are part of Los Angeles' working poor.
Read the story12 minMake Mine a Pot Roast
Mark Bittman, author of How to Cook Everything and The New York Times food section’s Minimalist column, tells Evan about his delicious pot roast recipe.
Read the story6 minGlogg Me for Christmas
George Cosette, former wine director of Campanile and co-owner of Silverlake Wine , comes to Good Food to tell us about Glogg -- a Swedish holiday mulled wine.
Read the story5 minLutefisk
Eddie Lin is the Deep End Diner . The "season" for lutefisk starts early in November and is typically served throughout Christmas. Lutefisk is also very popular in Nordic-American areas of the U.S., particularly in the Upper Midwest.This week Eddie speaks about this fish dish that is soaked in lye and then cooked.
Read the story6 minChristmas Cookies
Baker and cookbook author Dorie Greenspan joins Evan in studio to talk about the holidays and share a wealth of baking tips for making rugelach.
Read the story6 minEnglish Christmas
Jane Lockhart of Sweet Lady Jane tells us how the English put on a good Christmas. English Christmas Pudding 1/2 lb. dark molasses sugar 14 oz. fresh white breadcrumbs 1/2 lb. shredded beef suet 1/2 teaspoon salt 1 teaspoon mixed spice 3/4 lb. sultanas 3/4 lb. raisins 1/2 lb. currants 4 oz. chopped candied peel 2 oz.
Read the story6 minPink Champagne - Why So Expensive?
Mike Steinberger is a writer for Slate and has recently written an article about the Rose Champagne craze. For reasons that aren't entirely clear, Rose Champagnes have become incredibly fashionable here in the U.S. This is causing real headaches for Champagne producers and their importers (not enough supply to satisfy the surging demand). …
Read the story5 minFood Trends of 2006
Editor of Chow Magazine online , Jane Goldman, give us an end of the year update: Highs and Lows of 2006. She calls 2006 the Year of the Pig, since so many chefs were using pig parts in recipes. 2006 was also a major year for food contamination. She talks about the television chef craze (Rachel Ray-IN, Mario Battali-OUT, at least in the TV…
Read the story4 min
