Good Food
The Frozen Food Master; Cocktail Renaissance; Nose to Tail at Home; Pie
Move over Julie and Julia, one blogger is cooking all the parts of the animal - from nose to tail. Plus, before chain restaurants and highways, the US had actual regional foods. And, cocktails are back with a vengeance -- some would say it's a real Renaissance. What's going on with drinks in New York and around the country.
By Evan Kleiman • • 58m ListenPies pies and more pies. Cube’s Rachael Sheridan has the secret ingredient for the best crust. Mollie Cox Bryan shares stories of the Pie Lady. Cocktails are back. Famed New York Restaurateur Danny Meyer explains why mixologists are getting more attention than chefs. What did American life taste like before highways and chain restaurants? Mark Kurlansky has the details. Ryan Adams is cooking his way from the nose to the tail. Frozen Food Master Greg Ng eats his way through the frozen food aisle. Plus the king of the OC, Gustavo Arellano has a restaurant suggestion. And Laura Avery reports from the Santa Monica Farmers Market.
In this episode
9 storiesMarket Report
Benny Bohm, general manager of Ammo restaurant. They're making a salad of green and yellow zucchini. Slice the zucchini very thinly in ribbons -- use a mandolin or a peeler. Toss with parsley, green Castelvetrano olives, lemon juice, olive oil, salt and pepper. If you like, add mint.
Read the story8 minPie!
Rachael Sheridan is the buyer for Cube Cafe and Marketplace on La Brea.
Read the story7 minThe Pie Lady
Mrs. Rowe is known as the Pie Lady in Virginia. Mollie Cox Bryan is the author of Mrs. Rowe's Little Book of Southern Pies . The most popular type of pie served at Mrs. Rowe's restaurant in Staunton, Virginia is the Coconut Cream Pie. Mrs.
Read the story3 minA Cocktail Renaissance
Danny Meyer is the owner Union Square Hospitality Group , which owns of numerous restaurants around New York City including Gramercy Tavern, Eleven Madison Park and Union Square Care. His latest book is Mix Shake Stir . Watermelon Mojito Choose the juiciest watermelon you can find for this summer-in-a-glass cocktail.
Read the story6 minPhD in Mixology
Ehren Ashkenazi, Beverage Director at The Modern makes a Mai Tai with Velvet Falernum, which is a rum based liquor infused with sugar cane syrup.
Read the story4 minFood of a Younger Land
Mark Kurlansky is the author of Salt , Cod and The Big Oyster . His latest book is The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal . Music Break: Eight Days A Week by Sammy Jaye
Read the story8 minNose to Tail at Home
Ryan Adams of Texas is cooking his way through Fergus Henderson's The Whole Beast: Nose to Tail Eating . He is chronicling the experience on his blog, Nose to Tail at Home .
Read the story6 minFrozen Food Master
Greg Ng, aka The Frozen Food Master, writes the blog Freezer Burns where he reviews frozen food products. He does one word reviews , " Fro-downs " and video reviews . Music Break: El Arbol by Wilmar Sanchez
Read the story8 minSri Lanka in the OC
Gustavo Arellano is the food editor for the OC Weekly , where he also writes the Ask a Mexican column. He reviewed Wadiya , a Sri Lankan restaurant in Anaheim. He recommends the black curry which is very spicy, even for his Mexican palate. He also liked the various sambol, which are like condiments. His favorite is the coconut sambol.
Read the story8 min
