Good Food
The Market Report
Laura Avery chats with chef Jean Francois Meteigner of La Cachette restaurant in Century City, which uses the freshest apricots, cherries and peaches in its cooking. He makes a chocolate cake that rests on a cherry jam. To make the jam, David Lebovitz has a recipe for no-pectin cherry jam.
By Evan Kleiman • • 1 min readLaura Avery chats with chef Jean Francois Meteigner of La Cachette restaurant in Century City, which uses the freshest apricots, cherries and peaches in its cooking. He makes a chocolate cake that rests on a cherry jam. To make the jam, David Lebovitz has a recipe for no-pectin cherry jam.
Harry's Berries brings in yellow wax beans that taste great roasted at 450 degrees for 15 minutes or so. Also, their baby zucchini can be sliced lengthwise, sprinkled with olive oil and Parmesan cheese and broiled until soft and brown.
Music break: Jesus Cristo by Milton Banana Trio
The full episode
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Father’s Day Grilling and Brew; Cooking Curry; Alaskan Catch
The full episode
1 of 8Father’s Day Grilling and Brew; Cooking Curry; Alaskan Catch