Good Food
Hats of Meat; Hot Dogs; Beer-Can Chicken; Italian Eating
We savor tasty antojitos, barbecue beer-can chicken, try on hats of meat and relish hot dogs. We travel to Napa Valley for wines, meet an Italian food lover, get real about healthy eating and the poor, and make ice cream from scratch.
By Evan Kleiman • • 1h 0m ListenJonathan Gold savors tasty antojitos; grilling guru Steven Raichlen barbecues beer-can chicken; Steve Bean Levy tries on hats of meat; and Bob Schwartz relishes hot dogs. Rick Kushman sniffs and spits through Napa Valley. Faith Heller Willinger makes friends with Italian foodmakers. Nina Planck gets real about healthy eating and the poor. Owner-chef Bret Thompson makes ice cream from scratch and Laura Avery with this week's Market Report.
In this episode
9 storiesThe Market Report
Laura Avery talks with private chef Dave Rubell about an easy way to cook flat, green Romano beans, the flattened cousin of traditional green beans that can are also found in a yellow variety. Dave suggests dropping the beans in boiling, salted water for only a minute or two to soften them a bit.
Read the story7 minAntojitos
Antojitos, literally "little cravings", are masa-based fried appetizers typical of Mexican cuisine. Masa is dough made from corn or wheat flour. Jonathan Gold savors tasty antojitos around Los Angeles.
Read the story7 minBeer-Can Chicken
Grilling god Steven Raichlen knows barbecue. He enjoys experimenting with flavors, tools, rubs, and sauces, thereby taking American barbecue to new heights. One of his creations is cooking a whole chicken on a grill with beer. He shares this sizzling recipe on his Barbecue Bible blog.
Read the story7 minHats of Meat
A man of many hats, Steve Bean Levy loves meat. His Hats of Meat is a tongue-in-cheek tribute to fashionable headpieces. Some of his meat hats are the cow-boy hat (see above), brisket yarmulke, porkpie, base-bull cap and the Canadian.
Read the story6 minHot Dogs
> Chicago is known for its deep-dish pizza, sausage and hot dogs. Chicago-based Bob Schwartz of Vienna Beef relishes hot dogs.
Read the story5 minA Moveable Thirst
Rick Kushman sniffs and spits wine through Napa Valley. In his book, A Moveable Thirst , he chronicles his travels to over a hundred public tasting rooms over a year. He talks about the do's and don'ts of wine tasting, including never wearing white or swirling wine in mid-air.
Read the story7 minItalian Eating
Chef-author Faith Heller Willinger pays tribute to the friends, meals and recipes she has collected throughout her 30-year career in Adventures of an Italian Food Lover . She uses only the finest products in Italian cuisine, including first-rate extra-virgin olive oil, pasta made from heirloom wheat, artisanal salumi and Parmigiano-Reggiano.
Read the story7 minHealthy Eating and the Poor
Food writer Nina Planck gets real about healthy eating and the poor. With an increase in heart disease, diabetes and obesity affecting the poor in higher rates, is it possible to eat healthy on a limited budget?
Read the story7 minMILK
Bret Thompson, chef-owner of MILK , serves up fresh ice cream from scratch. His gastronomic philosophy is to combine fresh, local California ingredients with European technique. Bret shares the secret to making ice cream sandwiches and the concept of turning vegetables into dessert.
Read the story7 min
