Good Food
Viet cooking made simple, Ritz & Escoffier, and goat cheese
Andrea Nguyen is back to say that cooking Vietnamese is doable any day of the week. What we eat and how we do it binds humanity across geography and culture, according to Chris Ying.
By Evan Kleiman • • 56m ListenAndrea Nguyen is back to say that cooking Vietnamese is doable any day of the week. What we eat and how we do it binds humanity across geography and culture, according to Chris Ying. Plus: the story of the Savoy Hotel and how it gave rise to the modern luxury hotels like the NoMad, where Patricia Escárcega recently dined.
In this episode
5 storiesVietnamese cooking expert Andrea Nguyen goes simple
Andrea Nguyen is a James Beard-winning cookbook author and a trusted authority on making Vietnamese classics at home, like pho and banh mi.
Read the story14 minFood creates common ground
What we eat, and how we do it, binds humans across wildly different geographies and cultures. Lucky Peach co-founder Chris Ying is a firm believer that food shows us what we truly have in common, from flatbread to fried chicken.
Read the story13 minRitz, Escoffier, and the rise of the luxury hotel
T ravel back in time to London, just before the turn of the 20th century. It’s the Belle Epoque, and World War I hasn’t happened yet.
Read the story13 minPatricia Escárcega visits the NoMad Hotel in DTLA
In early 2018, the NoMad Hotel opened its doors in downtown Los Angeles to much fanfare. The luxury hotel is the product of a famed partnership between chef Daniel Humm and restaurateur Will Guidara.
Read the story8 minMarket Report: Goat Cheese
Laura visits with Native chef and partner Nyesha Arrington , who’s shopping for goat cheese from Drake Family Farms in Ontario—one of the last dairy farms in Southern California.
Read the story9 min
