Good Food
Figs; The Young Julia Child; Chasing Chiles
This week Julia Child before she was Julia, what to do with figs, and Jonathan Gold takes us to the best restaurant in the world.
By Evan Kleiman • • 1h 0m ListenThis week on Good Food, host Evan Kleiman finds out what Julia Child was like before she was Julia. Jennet Conant explains. We'll go to the best restaurant in the world, Noma, with Pulitzer Prize-winner Jonathan Gold. Lesley Balla tells us the best restaurant is right here in LA. Curing meat at home is easy, says John Kowalski. He shows us how. We'll find out how chiles are indicators of climate change from Gary Paul Nabhan. Ernest Miller tells us what it means to be a master preserver. Good Food producer Harriet Ells gets tomato growing advice from expert Scott Daigre. And, figs with Chef Evan Funke of Rustic Canyon.
Photo: Gary Paul Nabhan on TheAtlantic.com
In this episode
8 storiesMarket Report
Evan Funke is the chef at Rustic Canyon in Santa Monica. He is using all kinds of figs in everything from appetizers to desserts. He likes to use fig leaves to wrap halibut (a recipe from Epicurious is here). He also likes to pair raw figs with goat cheese for an appetizer.
Read the story7 minGrowing Tomatoes
Scott Daigre runs the annual tomato plant sale, Tomatomania . He is advising Harriet Ells with her quest to actually grow tomatoes. Scott's advice is on The Good Food Blog .
Read the story7 minSpam Stew
Pulitzer Prize-winning food critic and LA Weekly columnist Jonathan Gold savors Korean budae jjigae at Chunju Han-il Kwan in Koreatown. Budae jjigae is a thick soup with chile, sliced Spam and hot dogs, instant ramen noodles, cabbage and green chrysanthemum leaves. Jonathan also recommends the ultra-crisp seafood pancake and dumpling soup.
Read the story11 minBest Restaurants in LA
Lesley Balla is a food writer in Los Angeles. Her blog is ChowBalla.com .
Read the story8 minJulia Child Before She Was Julia
Jennet Conant is the author of A Covert Affair: Julia Child and Paul Child in the OSS .
Read the story7 minMaster Preserver
Ernest Miller is the Executive Chef at The Farmer's Kitchen , a project from SEE-LA. Ernie is also the instructor of the UC Cooperative Extension's Master Preserver class.
Read the story7 minChasing Chiles
Gary Paul Nabhan is the co-author of Chasing Chiles: Hot Spots Along the Pepper Trail , with Kurt Michael Friese and Craig Kraft.
Read the story6 minCuring Meats at Home
Chef John Kowalski is a professor of culinary arts at the Culinary Institute of America . He is also the co-author with the Institute of The Art of Charcuterie . His recipe for Country-Style Forcemeat is here .
Read the story6 min
