Good Food
Not your grandma's Valentine's Day box of chocolates
We talk to one of our favorite local chocolatiers about the pin-up girls and broken hearts that inspired this year's line of V-Day sweets, and learn how sound affects our perception of taste. Then, two chefs talk about infusing Spanish and Asian flavors into the Southern classics. Plus: a boozy tribute to Arnold Palmer using Marrakech limonettes, and what to order at Hatchet Hall in Culver City.
By Evan Kleiman • • 56m ListenPhoto: Petits fours (Abbie Fentress Swanson/KCRW)
In this episode
6 storiesNot your grandma's Valentine's Day box of chocolates
In Los Angeles, Valerie's Confections makes and ships thousands of pounds of chocolate each Valentine's Day. But this is not your grandma's run-of-the-mill box of chocolate. This year, 1950s pin-up girls and black-and-blush hearts inspired Valerie Gordon's collection.
Read the story8 minWe eat with our ears
While we're on the subject of V-Day, did you know that sound can transform our perception of the taste of a piece of chocolate as it melts in your mouth? Deliciousness is an experience that we think is centered in our noses and on our tongues. But Good Food contributor Simran Sethi says it's actually influenced by so much more.
Read the story8 minThe market report: Marrakech limonettes
David King, owner and beverage director at Baldoria in Little Tokyo, discovers Marrakech limonettes at the Santa Monica Farmers' Market and details his plans to use them in a Darjeeling tea-infused vodka cocktail inspired by none other than Arnold "The King" Palmer. Find a recipe on the Good Food blog .
Read the story8 minCúrate
The god of modernist cuisine, Ferran Adrià, hails from Spain. Jose Andrés has roots in the US and has established successful restaurants on both coasts. Yet Spanish food still hasn't quite caught on in the way that many other global cuisines have.
Read the story11 minCollards and kimchi and shumai deviled eggs
If the name Edward Lee sounds familiar, it's probably because you've seen him on Mind of a Chef or Bravo's Top Chef.
Read the story15 minJonathan Gold dines at Hatchet Hall in Culver City
This week, benne yeast rolls, buttered cabbage and grilled lamb porterhouse are on the menu for LA Times food critic Jonathan Gold. Read Jonathan's review of Brian Dunsmoor's restaurant, Hatchet Hall , on the LA Times website , and text “Good Food” to 69866 to get Jonathan's weekly restaurant recommendations.
Read the story6 min
