Good Food
Mother grains, food TV for kids, Tasmanian cuisine, pie
Need a hug straight out of the oven? A tray of chocolate chip cookies may just do the trick. Roxana Jullapat has a chocolate chip cookie recipe that is simple, using one of seven types of flours.
By Evan Kleiman • • 56m ListenNeed a hug straight out of the oven? A tray of chocolate chip cookies may just do the trick. Roxana Jullapat has a chocolate chip cookie recipe that is simple, using one of seven types of flours. Jeremy Konner and Erika Thormahlen, the creators of “Waffles + Mochi” on Netflix, explain how Michelle Obama and a duo of puppets share the small screen while introducing children to basic ingredients and how they’re eaten around the world. Ria Dolly Barbosa celebrates the one year anniversary of Petite Peso in this week’s installment of “In the Weeds.” Chef Analiese Gregory traded in a professional kitchen for living off the land in Tasmania. Chef Curtis Stone is up to his elbows in flour for his latest venture in Beverly Hills. Plus, Steph Chen of Sugarbear Bakes shops at the farmer’s market for a “Gather for Good” AAPI fundraiser.
In this episode
6 storiesBaker Roxana Jullapat brings mother grains to modern times — and makes chocolate chip cookies
Roxana Jullapat talks about her long-awaited cookbook, “Mother Grains," and the pilgrimages she made to discover barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat.
Read the story13 minNetflix’s ‘Waffles + Mochi’: Puppets and Michelle Obama introduce kids to new foods
In Netflix’s new children’s series “ Waffles + Mochi, ” Waffles is a Yeti with a waffle for a father, and her sidekick Mochi is filled with strawberry ice cream. Together with the wise guidance of Mrs.
Read the story12 min‘In the Weeds’: Ria Dolly Barbosa’s Petite Peso is a corner spot for opportunity
The corner of 7th and Hill Street in downtown Los Angeles has seen its fair share of lumpia. If restaurant spaces have lineages, Petite Peso is a third generation Filipino concept.
Read the story8 minHaute and feral: Chef Analiese Gregory takes to the wild
Originally from New Zealand, Chef Analiese Gregory remembers growing up barefoot in the Outback. With an urge to discover and travel, Greogry landed in the French countryside, where she embraced the available nature around her.
Read the story8 minSwapping tweezers for a rolling pin: Curtis Stone opens The Pie Room
Legions of restaurants pivoted last March as the city shut down. Many Michelin restaurants found it difficult to switch gears as chefs swapped their tweezers for takeout boxes.
Read the story7 min‘Gather For Good’ AAPI bake sale: Buying ingredients with Steph Chen
Gather For Good started in 2017 with a community bake sale.
Read the story9 min
