Good Food
'Dandelion and Quince,' food and crime, 'All About Eggs'
Sarah Lohman talks about the murder and historic recipes that form the backbone of her new book, “Ohio 1910,” and Rachel Khong shares highlights from Lucky Peach’s last cookbook, “All About Eggs.” Michelle Mckenzie tells us how to cook oft-forgotten fruits, veggies and herbs, and Jonathan Gold reviews AR Cucina in Culver City. Plus: raspberries at the market and a special guest DJ set from Alton Brown.
By Evan Kleiman • • 56m ListenPhoto by Rick Poon
In this episode
6 stories'Ohio 1910': Where food and crime collide
Sarah Lohman calls herself a historic gastronomist because she specializes in archival recipes at her job at the Tenement Museum in New York City. She's now writing a book — working title, “Ohio 1910” — based on a ghastly murder and a family’s handwritten cookbook from the 1800s.
Read the story8 min'All About Eggs'
The final cookbook published by Lucky Peach magazine is an ode to the egg. Rachel Khong edited the collection of essays, stories and recipes, “ All About Eggs .” She shares highlights from the book, from what nuns have to do with egg custard tarts to unsolved murder mysteries that start and end with a plate of poached eggs.
Read the story12 minJonathan Gold dines at AR Cucina
In this week's restaurant review, LA Times food critic and "Good Food" regular Jonathan Gold stops by Akasha Richmond’s restaurant in Culver City. Until recently, the 9531 Culver Boulevard location was home to Sambar, where Richmond served dishes inspired by India.
Read the story5 min'Dandelion and Quince'
At the San Francisco community cooking school, 18 Reasons , program director Michelle McKenzie is on a mission to educate people about the oft-forgotten fruits, vegetables and herbs that grow in trees and fields. She wrote a book to help intrepid eaters identify and cook their foraged finds called, “ Dandelion and Quince .”
Read the story10 minThe Market Report: Raspberries
We're starting to see raspberries at our farmers' markets in Southern California. Chef Alex Ageneau serves red raspberries as an accent to cold pea soup or alongside pistachio financiers for dessert at Petrossian in West Hollywood. He prefers to buy them early in the season when they are still firm and have a pleasing tangy bite.
Read the story8 minAlton Brown's guest DJ set
In February, Evan interviewed Alton Brown about his live culinary variety show, “ Eat Your Science .” The former host of TV programs “Good Eats,” “Iron Chef,” “Feasting on Asphalt” and “Cutthroat Kitchen” gets on the mic for a guest DJ set with KCRW’s Eric J Lawrence.
Read the story13 min
