Good Food
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day'
Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.
By Evan Kleiman • • 56m ListenPhoto by Audrey Ma
In this episode
7 storiesHow Sonny Perdue is shaking up the USDA
You may not think the Secretary of Agriculture has anything to do with you. But everything related to food in this country — down to the cost of produce at the market and the price of a steak dinner at your favorite restaurant — falls under the purview of the Ag secretary.
Read the story15 minCecchini Panini
The last time we spoke with the world’s most famous butcher, Dario Cecchini , he shared his story of abandoning his dream of becoming a veterinarian to enter the family business. Antica Macelleria Cecchini in the small Tuscan village of Panzano is a destination for epicures who revere nose-to-tail cooking.
Read the story12 min'PRIME: The Beef Cookbook'
Man, meat, fire. What could be more primal than the act of grilling a steak? For that, we turn to Richard H. Turner . He’s the co-owner of Turner & George , a rare breed meat merchant based in London, and the executive chef of Hawksmoor . In 2015, he took home the city prize for best steak. Get tips from Mr.
Read the story7 minWhat's the deal with liquid smoke?
In the 1970s, making smoked salmon mousse was a snap. A touch of cream, a little salmon, plus a few drops of liquid smoke. But in much of the barbecue community, the smoky liquid fix is considered sacrilege.
Read the story3 minJonathan Gold dines at Chengdu Impression
There’s no shortage of Sichuan restaurants in the San Gabriel Valley, where a new host of trendy hotspots offers more options to adventurous eaters than just the tongue-numbing, ma la sensation found at places like Chengdu Taste or Szechuan Impression .
Read the story4 min'Tartine All Day'
Long before anyone realized that gluten-sensitivity was an autoimmune disorder, Elisabeth Prueitt endured the daily discomforts of developing the pastry recipes that would eventually turn Tartine Bakery & Cafe into San Francisco's most popular destination for the carb-loving, all-day brunch crowd. It wasn't until she switched to naturally leavened breads made from heirloom grains that Prueitt's symptoms finally subsided. More than a decade later, she and her husband, Chad Robertson , are expanding to a fourth Bay Area location, with their largest retail operation yet coming to Downtown LA’s Arts District later this year. Prueitt’s new book, “ Tartine All Day ,” shares seasonal recipes and techniques for the modern home cook. Find a recipe for Prueitt’s buckwheat crêpes on the “Good Food” blog .
Read the story7 minThe Market Report: Nopales
There's nothing more beguiling than food that speaks of place. At Truss & Twine in Palm Springs, chef Michael Beckman gets hyper-local with nopales from the Santa Monica Farmers Market that he uses to make a cactus confit that he pairs with goat cheese dusted in dehydrated bougainvillea powder.
Read the story8 min
