Good Food
Melissa Clark, clay pot rice, and the LA Food Bowl
New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place.
By Evan Kleiman • • 56m ListenImage of preserved meat clay pot rice at Nature Pagoda by Stan Lee.
In this episode
6 storiesPressure cookers & pie
As a New York Times food columnist and author of nearly 40 books, Melissa Clark reaches a vast audience with her expertly written recipes. She talks about everything from pie crusts to pressure cookers to the state of dining in California.
Read the story12 min'Ingredient"
San Francisco biochemist Ali Bouzari is trying to revolutionize cooking by helping others understand the scientific principles behind the craft.
Read the story17 minRemembering Doña Teresa Reynoso
The Northgate Gonzalez grocery chain is one of the largest Latino grocery chains in the United States. The first store was founded in Anaheim in 1980 by Doña Teresa Reynoso, who recently died at the age of 90. Gustavo Arellano of L.A.
Read the story8 minJonathan Gold dines at Nature Pagoda in San Gabriel
Jonathan Gold considers the wonders of scorched, crunchy rice and why connoisseurs of Hong Kong-style clay pot rice flock to Nature Pagoda in San Gabriel. Preserved meat clay pot rice at Nature Pagoda. Photo by Stan Lee.
Read the story6 minMarket Report: Purple ninja radish
Laura Avery visits the Santa Monica Farmer’s Market to talk about a stealthily delicious vegetable with Dave Woodall, chef and owner of Red Herring in Eagle Rock, and Alex Weiser of Weiser Family Farms in Tehachapi.
Read the story8 minLA Times Food Bowl
The LA Times Food Bowl is coming back for its second year from April 30 through May 31st.
Read the story6 min
