Good Food
Vegan Twinkies; Handcrafted Salami; No Knead Bread
Jonathan Gold get our appetites going with The Kitchen. Evan finds out where the Hollywood A list types go to lunch and why with editor of The Knife, Variety's food blog, Dana Harris. Salami can be so much more than what's pushed out of a factory. Paul Bertolli is one of America's few artisan salami-makers who's turning out hand-crafted salumi. Jennifer McCann has perfected a vegan version of the Twinkie, so rest easy all you vegan children. How to make a perfect loaf of bread with absolutely no kneading from NY Times writer Mark Bittman. Cooking without recipes is cooking with improvisation and Sally Schneider can give us tips. And the black truffle, it's in season and chef Peter McNee tells us about his love of them.
By Evan Kleiman • • 1h 0m ListenJonathan Gold get our appetites going with The Kitchen. Evan finds out where the Hollywood A list types go to lunch and why with editor of The Knife, Variety's food blog, Dana Harris. Salami can be so much more than what's pushed out of a factory. Paul Bertolli is one of America's few artisan salami-makers who's turning out hand-crafted salumi. Jennifer McCann has perfected a vegan version of the Twinkie, so rest easy all you vegan children. How to make a perfect loaf of bread with absolutely no kneading from NY Times writer Mark Bittman. Cooking without recipes is cooking with improvisation and Sally Schneider can give us tips. And the black truffle, it's in season and chef Peter McNee tells us about his love of them.
In this episode
8 storiesMarket Report - Asparagus and Artichokes
Laura Avery visits with Phil Green, who offers up fresh artichokes and asparagus from his stand at the Farmer’s Market. While both are available all year, the crops are a little lighter than usual due to cold weather. Evan Kleiman was at the market and has some suggestions for preparing both vegetables: Roasting asparagus is simple, quick…
Read the story7 minRestaurant Trends in Los Angeles
Jon Gold is one of the most knowledgeable restaurant aficionados in town – and in Los Angeles, finding the right restaurant can make all the difference… whether you’re closing a film deal, enticing a hot date, or just making the scene. Not surprisingly, Hollywood’s eating habits are often based more on the trendiness of the restaurant…
Read the story7 minDana Harris - The Knife
Dana Harris is the film editor for Variety, and author of The Knife – Variety’s food blog. She is perfectly suited for the job, having worn many hats over the years -- from sous chef, restaurant critic and food magazine editor, to filmmaker and entertainment writer. Dana looks at new restaurants angling for your expense accounts and lets…
Read the story7 minHand-crafted Salami
Paul Bertolli is the founder and curemaster of Fra'Mani Handcrafted Salumi in Berkeley, California. His artisan salumi (the Italian word for salted, cured cuts of meat or sausages -- including salame and prosciutto) focuses on the complex nature of cured pork; the balance of fat, lean and salt, the coarseness of the grind, and how the…
Read the story7 minVegan Twinkies
Jennifer McCann is the author of a new cookbook called The Vegan Lunchbox , which is based on her award-winning blog, VeganLunchBox.com . In her cookbook, she provides well-balanced vegan menus that are easy, quick and irresistible to kids. She also offers tips on the fruits and veggies that the pickiest kids will eat, product…
Read the story7 minNo Knead Bread
Best-selling cookbook author Mark BIttman is the creator and author of the popular New York Times weekly column, "The Minimalist," and one of the country's best-known and widely admired food writers. His flagship book, How to Cook Everything , is currently in its fourteenth printing and has, in its various formats, sold over a million copies.
Read the story7 minThe Improvisational Cook
In her latest cookbook, The Improvisational Cook , Sally Schneider offers advice on how to cook in a fun and spontaneous way, use the existing ingredients in your kitchen without (gasp!) a recipe. Sally is also the author of the award-winning cookbook A New Way to Cook . A former chef, Sally is a regular contributor to radio's "The…
Read the story7 minPeter McNee - Truffles
A rising star on the west coast culinary scene, Peter McNee – who possesses a Bachelor of Arts degree in Economics – honed his skills in some of the Bay Area’s top restaurants. Before cultivating his fondness for Italian cooking in Tuscany, the young chef ‘s culinary trajectory took flight at the famed San Francisco restaurant Stars, where…
Read the story7 min
