Good Food
Thanksgiving hotline with Alison Roman
Alison Roman and Evan Kleiman team up to answer your burning Thanksgiving questions. Fuchsia Dunlop talks the canon of Sichuan cookery. Plus: an investigation of chamoy from Richard Parks III.
By Evan Kleiman • • 56m ListenAlison Roman and Evan Kleiman team up to answer your burning Thanksgiving questions. Fuchsia Dunlop talks the canon of Sichuan cookery. Plus: an investigation of chamoy from Richard Parks III.
In this episode
4 storiesEvan Kleiman and Alison Roman solve your Thanksgiving problems
If you’re hosting Thanksgiving this year, it’s not too early to start planning, especially if you’re determined not to repeat the burned turkeys and cold sides of Thanksgivings past. New York Times columnist and bestselling author Alison…
Read the story27 minFuchsia Dunlop on the canon of Sichuan cuisine
Author and cooking teacher Fuschia Dunlop may be British by birth, but she found her soul on the other side of the world.
Read the story13 minAll about chamoy: Mexico’s beloved sweet, salty, and spicy flavor combo
For many native Angelenos, the mere thought of chamoy makes one’s mouth water. It’s Mexico’s fruity, sour, salty, savory, spicy flavor combination, most commonly presented in a bright-to-deep red sauce.
Read the story8 minMarket Report: Pumpkins
It’s the great pumpkin, Charlie Brown! Good Food’s Market Report correspondent Gillian Ferguson visits the Santa Monica Farmers Market, where pumpkin season is in full force.
Read the story9 min
