Good Food
Siberian Railroad and Great Service
An Oregon farmer grows “real” wasabi on American soil and the editor of Saveur shares some tall turkey tales. Restaurateur Danny Meyer tells us that the customer is always second and Michael Freeman has unearthed the best chocolates on the planet. Sharon Hudgins relays her journey on the Trans-Siberian railroad and Russ Parsons warms us up with seafood stews. Christopher Kimball steps out of America’s Test Kitchen to tell us that families should eat at home and keep it simple.
By Evan Kleiman • • 1 min readAn Oregon farmer grows “real” wasabi on American soil and the editor of Saveur shares some tall turkey tales. Restaurateur Danny Meyer tells us that the customer is always second and Michael Freeman has unearthed the best chocolates on the planet. Sharon Hudgins relays her journey on the Trans-Siberian railroad and Russ Parsons warms us up with seafood stews. Christopher Kimball steps out of America’s Test Kitchen to tell us that families should eat at home and keep it simple.
In this episode
8 storiesMarket Report - Pomegranates
Laura Avery speaks to Willy Nuata of Rocky Canyon Produce. Rocky Canyon is best known for their grass fed beef, but insiders know that they have some of the tastiest yams in the market. They sell a variety named Diane which has a very deep color and is super creamy inside.
Read the story6 minTrans-Siberian Railroad
The Trans-Siberian Railway is a 5700 mile long route that connects Eastern Russia with Far East Russia. It's spans 8 time zones and takes about 7 days to do the complete journey. An award-winning food and travel writer, Sharon Hudgins has recently returned from a journey on the railway.
Read the story7 minWhere the Heck is My Waiter?
Even the most delicious food can't make up for poor service in a restaurant. Some restaurateurs have figured out the formula for good service.
Read the story6 minNo More Left-Over Chocolates
Michael Freeman has searched the world looking for the highest quality, best tasting chocolates. Most of the chocolates he carries at Cocoabella are from small, family owned and operated chocolatiers. One current assortment features chocolates from makers in Belgium, Switzerland, France, Italy, and the United States.
Read the story6 minThe Perfectionist's Cookbook
Christopher Kimball is founder, editor, and publisher of Cook's Illustrated magazine. He is the author of numerous cookbooks and is a columnist for the New York Daily News and the Boston-based TAB newspapers. He also hosts the syndicated PBS cooking show America's Test Kitchen.
Read the story6 minReal Wasabi
That green stuff you're eating with your sushi is not really wasabi. Roy Carver is an Oregon farmer who has figured out how to grow real wasabi. Roy tells us that the wasabi powder available in most grocery stores and used in most sushi restaurants in the U.S. is not real Wasabi at all.
Read the story6 minSeafood Stew with Russ Parsons
Russ Parsons is food columnist for the LA Times and author of How to Read a French Fry . He talks to us about seafood stew. Monkfish and Clams with Chorizo Total time: 1 1/2 hours Servings: 6 Note: The best sausage to use for this is the semi-cured Spanish chorizo available locally as chistora, though any other Spanish chorizo will suffice.
Read the story7 minSaveur Magazine Talks Turkey
James Oseland is the editor-in-chief of Saveur and he meets up with Good Food to share some tall turkey tales from their November issue. James mentions a story by author Rita Williams about a family tale with America's favorite bird.
Read the story7 min
