Good Food
The Rhône Ranger, Mexican Sushi, Fish Sauce Makes a Splash
This week, famed winemaker Randall Grahm talks about developing a unique California Grand Cru; the OC Weekly's Gustavo Arellano takes us for authentic Mexican-style sushi; and fish sauce makes a splash in top kitchens around the world.
By Evan Kleiman • • 57m ListenThis week, famed winemaker Randall Grahm talks about developing a unique California Grand Cru; the OC Weekly's Gustavo Arellano takes us for authentic Mexican-style sushi; and fish sauce makes a splash in top kitchens around the world.
In this episode
7 storiesThe Rhône Ranger
When Randall Grahm founded Bonny Doon Vineyard 35 years ago, he discovered that his land on California's Central Coast produced great Rhône varieties, including his marquee Rhône-style wine, Le Cigare Volant.
Read the story10 minMade in India: Recipes from an Indian Family Kitchen
Made in India: Recipes from an Indian Family Kitchen is a collection of UK-born Meera Sodha 's family heirlooms in the form of recipes that have been passed down through generations, from one woman to another.
Read the story12 minJonathan Gold Reviews Maude
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he scores a seat at Maude , celebrity chef Curtis Stone's Beverly Hills restaurant with a nine-course tasting menu that stars a different ingredient each month.
Read the story9 minThe Sweet Flavor of Mexico in the US
Los Angeles is a city filled with hard-working immigrant entrepreneurs. The American dream wafts through every immigrant-owned mom-and-pop shop. But how do these entrepreneurs expand their customer base beyond just their own immigrant community?
Read the story6 minMexican Sushi Is a Thing
In the last decade, Mexican-style sushi has gained popularity in Sinaloa, a Mexican town widely recognized for its fine seafood. Now, Good Food correspondent Gustavo Arellano tells us that with increased migration from Sinaloa, Mexican sushi has made its way to Orange County.
Read the story7 minFish Sauce Makes a Splash
Twist open a bottle of fish sauce and take a deep whiff. There's no denying the funkiness of this condiment. As a staple of southeast Asian cooking, it's perhaps the best example of the transformative properties of umami. And now, fish sauce has begun infiltrating the cooking repertoires of even western-trained chefs learning to embrace the funk.
Read the story7 minMarket Report
Laura Avery is the Santa Monica Farmers' Market manager. This week, she chats with Robert Wemischner , professor of baking and pastry at LA Trade Tech College, about the versatility of quince. It's a perfect seasonal ingredient for fall baking, particularly when paired with warm spices and flavors.
Read the story6 min
