Good Food
In the salad lab, cauliflower tartare, Thai Oolong tea
Kenji Lopez-Alt gives us tips on how to freshen up what's in the salad bowl. His engaging reference book, The Food Lab, just won a James Beard award. Norah Chef Mike Williams shares a recipe that makes use of snow white cauliflower from Tamai Family Farms. Jonathan Gold takes us to San Gabriel for Wuxi-style noodles and dumplings. Charlene Wang tells the tale of how Taiwanese oolong tea got growing in Thailand.
By Evan Kleiman • • 27m ListenPhoto: Thai oolong leaves (Tranquil Tuesdays)
In this episode
4 storiesIn the salad lab with Kenji López-Alt
California may be known for its French Dip sandwiches, avocados and tacos. But here in the Golden State we like to think we also eat more salads than anywhere else in the world. This week Kenji López-Alt offers up ideas for how to make the perfect salad dressing and how to freshen up what's in the bowl.
Read the story8 minNot your mom's steak tartare or charcuterie plate
When charcuterie pops up on the menu, we think cold carefully cured meat. But at Norah in West Hollywood, chef Mike Williams has broadened the definition to include pescatarian, raw and vegan options. The seafood charcuterie plate features smoked trout, octopus and shrimp.
Read the story7 minEat Wuxi-style food with Jonathan Gold at Long Xing Ji
Got a hankering for jumbo Wuxi-style soup dumplings that you have to eat with a boba straw? Time for a trip to Long Xing Ji in San Gabriel. If the restaurant name sounds familiar, that's because it used to be called Wang Xing Ji . Same space, staff and cooks, new owner.
Read the story6 minTaiwanese oolong tea in Thailand
Charlene Wang is one of our favorite people to talk tea with. She is a tea buyer for Tranquil Tuesdays and travels extensively throughout Asia in search of quality leaves. On a recent trip, Wang stumbled upon a fascinating story that involves Taiwanese oolong tea being grown in Mae Salong, Thailand.
Read the story5 min
