Good Food
Hairy Crab, Dan Barber's wastED Pop Up, Learning to Love Chicken
Jonathan Gold gets a taste of hairy crab at Asanebo in Studio City and chef Dan Barber tells us about his wastED pop up at Blue Hill in Manhattan. Plus, British cookbook author Diana Henry has us craving chicken and rice.
By Evan Kleiman • • 28m ListenPhoto courtesy of A Bird in the Hand by Diana Henry
In this episode
4 storiesLearning to Love Chicken with Diana Henry
Diana Henry 's latest cookbook is A Bird in The Hand: Chicken Recipes for Every Day and Every Mood . Try her recipe for Salad with Chicken, Cherries and Watercress with Creamy Tarragon Dressing.
Read the story8 minJonathan Gold Reviews Asanebo
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he revisits Asanebo in Studio City. The restaurant offers three tiers of prix-fixe menus, but Jonathan's favorite dishes were the chawanmushi, steamed Hokkaido hairy crab and sushi.
Read the story7 minwastED: An Education in Eating Kitchen Scraps
Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate: Field Notes on the Future of Food .
Read the story7 minMarket Report
Market manager Laura Avery talks to Captain Ben Hyman, owner of Wild Local Seafood . He's selling California-caught king salmon at the Wednesday Santa Monica Market, Saturday Pico Market and the Sunday Mar Vista Market.
Read the story7 min
