Good Food
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving'
This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
By Evan Kleiman • • 57m ListenPhoto of cauliflower couscous from Market Cooking by David Tanis.
In this episode
6 storiesDavid Tanis is keeping it fresh this holiday season
In his latest work, “ Market Cooking ,” David Tanis takes us for a spin around the farmer’s market to find revelations and inspiration. Since few meals are as season-dependent as Thanksgiving, we thought we’d lean on David for Thanksgiving ideas, especially for sides.
Read the story11 minThe Market Report: Thanksgiving cocktail
Mixologist Matt Biancaniello extols the virtues of a persimmon and pinecone cocktail. Laura Ramirez , a farmer at JJ's Lone Daughter Ranch in San Bernardino County talks about growing and picking Hachiya persimmons. A cut hachiya persimmon at the market. (Photo by Joseph Stone)
Read the story8 minCipe Pineles' says 'Leave me alone with my recipes'
Photo of Cipe Pineles at work, used with permission.
Read the story10 minJonathan Gold dines at Ink.well
Chef Michael Voltaggio at his new restaurant Ink.well . Photo by The Hundreds. Jonathan Gold finds a more populist scene at Michael Voltaggio ’s latest restaurant, a reboot of his shuttered restaurant Ink.
Read the story7 minThankful for dessert
Half the battle of pulling off a successful Thanksgiving is about prep. How far in advance can we bake a pie and still have it delicious come Thursday? We’ve invited Noelle Carter of the LA Times and Good Food Pie Contest judge to talk shop.
Read the story8 min'Sangsgiving'
While many will try and emulate the Norman Rockwell image of a beautifully basted turkey as their table’s centerpiece, others will forgo tradition and opt for a meal of uni, wagyu, and champagne. Lukshon and Father’s Office chef Sang Yoon suggests creating your own unconventional Thanksgiving memories.
Read the story12 min
