Good Food
Pressure 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.
By Evan Kleiman • • 1 min readAs 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.
The full episode
1 of 6
Melissa Clark, clay pot rice, and the LA Food Bowl- 0:00Pressure cookers & pieYou’re reading this
- 11:52'Ingredient"
- 29:09Remembering Doña Teresa Reynoso
- 37:03Jonathan Gold dines at Nature Pagoda in San Gabriel
- 43:15Market Report: Purple ninja radish
- 50:48LA Times Food Bowl
The full episode
1 of 6Melissa Clark, clay pot rice, and the LA Food Bowl- 0:00Pressure cookers & pieYou’re reading this
- 11:52'Ingredient"
- 29:09Remembering Doña Teresa Reynoso
- 37:03Jonathan Gold dines at Nature Pagoda in San Gabriel
- 43:15Market Report: Purple ninja radish
- 50:48LA Times Food Bowl