Good Food
Magnus Nilsson, Norwegian lunch, and Oaxacalifornia
Celebrated Swedish chef Magnus Nilsson returns to Good Food to expand on Nordic baking traditions. We’re also looking at matpakke , or the Norwegian art of packed lunch.
By Evan Kleiman • • 56m ListenCelebrated Swedish chef Magnus Nilsson returns to Good Food to expand on Nordic baking traditions. We’re also looking at matpakke, or the Norwegian art of packed lunch. Plus, a glimpse into the food of Oaxacalifornia, from the glorious tlayuda to a Lebanese-inspired kitchen in Boyle Heights.
In this episode
7 storiesMagnus Nilsson plumbs the depths of Nordic baking
In 2015, Swedish chef Magnus Nilsson of Faviken published an authoritative tome on the culinary treasures of the Nordic region. Now he returns with an equally impressive baking companion, The Nordic Baking Book .
Read the story12 minThe Norwegian art of lunch
Sure, the spartan nature of the traditional Norwegian packed lunch might seem boring to the average office worker looking forward to their midday meal.
Read the story13 minScandinavian breakfasts with Beatrice Ojakangas
Growing up on a farm in northern Minnesota, Beatrice Ojakangas learned to cook and bake on a wood-burning stove before she could read. Today she’s a James Beard Hall of Fame author and an expert on Scandinavian baking.
Read the story9 minBill Esparza on “Oaxacalifornia”
Taco correspondent Bill Esparza offers a glimpse into Oaxacan foodways in Los Angeles.
Read the story3 minA tlayuda takeover at Smorgasburg LA
Last year there was a persistent buzz about a backyard food stand in South Central LA. When LA Taco ran an article about the operation, interest in Poncho’s Tlayudas only intensified.
Read the story7 minA Oaxacan-Lebanese kitchen in Boyle Heights
LA Times food critic Patricia Escárcega drops by with a report about her experiences at X’Tiosu Kitchen , a unique Boyle Heights restaurant serving “Oaxacan-inflected, Lebanese-inspired” dishes.
Read the story5 minMarket Report: Teff
Laura Avery learns about the uses of teff flour from Anthony Denino, pastry sous chef of The Rose Cafe in Venice. Farmer Larry Kandarian of Kandarian Farms in Los Osos shares more about how the grain is grown and harvested.
Read the story8 min
