Good Food
Samin Nosrat, Ramadan food traditions, and eating goat
This week we’re revisiting conversations with recent James Beard winners, including Samin Nosrat on her hit Netflix show “Salt, Fat, Acid, Heat.”
By Evan Kleiman • • 56m ListenThis week we’re revisiting conversations with recent James Beard winners, including Samin Nosrat on her hit Netflix show “Salt, Fat, Acid, Heat.” Plus LA Times restaurant critic Patricia Escárcega visits Anaheim to try a selection of Mexico City antojitos.
In this episode
4 storiesAnissa Helou on Ramadan’s culinary traditions
The holy month of Ramadan began earlier this week. After sunset, many will break their fasts with customary meals. In 2018, Anissa Helou spoke with Evan about traditional Ramadan dishes.
Read the story11 minThe phenomenon of “Salt, Fat, Acid, Heat”
Few food TV shows have resonated like “Salt, Fat, Acid, Heat,” which launched Samin Nosrat into the stratosphere after earning rave reviews last year.
Read the story33 minGoat: a sustainable red meat alternative?
James Whetlor began his culinary career as a chef in London but has since turned to farming goats—which he claims is a sustainable and healthy alternative to eating beef.
Read the story8 minPatricia Escárcega visits Fonda Mixcoac in Anaheim
LA Times restaurant critic Patricia Escarcega recently visited Fonda Mixcoac in Anaheim, where she tried a selection of Mexico City-style antojitos, including a 29-inch cheesy, meaty behemoth .
Read the story4 min
