Good Food
Hot Dogs; Ligurian Honey; Let's Do Lunch; Salt
What ever happened to the three-martini lunch? This week on Good Food with Evan Kleiman, find out about the state of lunch in Los Angeles. Plus Jonathan Gold takes us our for hot dogs and we'll talk about the perils of too much salt.
By Evan Kleiman • • 58m ListenLet's do lunch! This week on Good Food, Lesley Bargar Suter and Evan Kleiman discuss the state of lunch in Los Angeles. A visit to an Australian bee sanctuary to taste Ligurian honey. Grace Young visits the Good Food studio with her wok to talk stir frying. Jonathan Gold takes us to a new hot dog kingdom here in Southern California. Free food is Mari Silva's passion. She describes where she ate for free on a recent trip to New York City. Pomologist David Karp tells us about the rare finger lime. Salt is a staple in most recipes. But how much is too much? Marion Nestle will discuss the perils of salt. Valerie Aikman-Smith shares some ideas on how to use gourmet sea salts. And Valerie Gordon of Valerie Confections shares her recipe for smoked tomato jam and onion marmalade, made farmers market ingredients.
In this episode
9 storiesMarket Report
Valerie Gordon is the woman behind Valerie Confections . She's doing a line of farmers market-inspired preserves . She's currently inspired by Barbara Windrose's smoked dried tomatoes. She cooks the smoked tomatoes down with smoked chipotles, fresh tomatoes, onion, garlic, brown sugar, apple cider vinegar, ginger, salt and pepper. Soak the…
Read the story7 minStir Fry
Grace Young's latest book is Stir-Frying to the Sky's Edge . Grace says it's very important to use a flat bottomed wok and to make sure it's very hot before cooking. Let your ingredients sit for a minute before beginning to toss.
Read the story7 minHot Dogs for Everyone
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week, he reviews The Slaw Dogs in Pasadena. Jonathan likes The Green Monster, the Caesar Dog and the Frico Dog. The also have french fries, sweet potato fries and onion rings.
Read the story7 minFree Bar Food in NYC
Mari Silva is a KCRW volunteer and a college student. She visits Good Food occasionally to tell us her free food finds. She recently traveled to New York City where she dined on free bar food: North Square (103 Waverly Place, New York, NY) - ancho chili popcorn Spain ( 113 West 13th Street, New York, NY) - potatoes with Tabasco,…
Read the story5 minLet's Do Lunch
Lesley Bargar Suter is the dine editor at Los Angeles Magazine . There are so many places to have lunch in L.A., from food trucks to sandwiches to high-end sit down meals.
Read the story10 minLigurian Honey
Evan with the Island Beehive Beekeepers Peter Davis is a beekeeper on Kangaroo Island , a sanctuary for the Ligurian bee. This type of bee was introduced to Kangaroo Island in 1884. It was declared a sanctuary in 1885. Since then, no other breeds of bees have been introduced to the island, however they are exported. Kangaroo Island bees…
Read the story5 minFinger Limes
David Karp is a pomologist and a contributor to The Los Angeles Times . The finger lime is a citrus variety from Australia. It's called the caviar of citrus because of its small sacs of juice (as opposed to the elongated sacs in lemons and limes). Salted Preserved Finger Limes Fennel seeds Coriander seeds Cinnamon stick Peppercorns…
Read the story4 minSalt
Marion Nestle is a professor of nutrition, food studies and public policy at New York University.
Read the story6 minCooking with Salt
Valerie Aikman-Smith is a food stylist and the author of Salt: Cooking with the World's Favorite Seasoning . Salt-Crusted Shrimp Adapted from Pearl Oyster Bar (from The New York Times ) Vegetable oil or peanut oil, for frying 1/2 cup flour 3 Tablespoons cracker meal 12 medium shrimp, shells left on Coarse sea salt or kosher salt…
Read the story6 min
