Good Food
'Repertoire,' Nancy Singleton Hachisu, and shishito peppers
Cooking at home doesn’t mean you need a million cookbooks, according to San Francisco Chronicle columnist Jessica Battilana. Nancy Singleton Hachisu is an authority on making Japanese food at home and her new book is her most ambitious yet.
By Evan Kleiman • • 56m ListenCooking at home doesn’t mean you need a million cookbooks, according to San Francisco Chronicle columnist Jessica Battilana. Nancy Singleton Hachisu is an authority on making Japanese food at home and her new book is her most ambitious yet. Jonathan Gold heads to the westside for Travis Lett’s take on Japanese cuisine. Martha Mendoza investigates fraudulent seafood labels. Plus: shishito peppers at the market.
In this episode
5 storiesBuilding your kitchen repertoire
Corn fritters from Jessica Battilana’s latest cookbook “Repertoire,” are a great summertime snack. Photo courtesy of Little Brown.
Read the story13 minJapanese home cooking
For over 30 years, Nancy Singleton Hachisu has lived in Japan on an organic farm with her husband and three sons. She is regarded as a leading authority on Japanese food in the English-speaking world.
Read the story13 minJonathan Gold reviews MTN
The Dungeness crab ramen at MTN in Venice is packed with much more fresh meat than Jonathan Gold expected. Photo by Ashley Randall.
Read the story8 minTruth in fish labeling
The sustainable seafood market is under scrutiny following an Associated Press investigation into Sea To Table, a national seafood distributor based in New York.
Read the story9 minMarket Report: Shishito peppers
Time to scoop up some in-season shishito peppers from the farmers market. Photo by Stan Lee.
Read the story13 min
