Good Food
Window Farming; Bloody Clams; Pad Thai; Gazpacho
This week on Good Food, join host Evan Kleiman as she discovers the best iced coffee and tea spots in Los Angeles. Find out why Thai chef Jet Tila is peeved at Pad Thai. And the LA Times Russ Parsons cools us off with summer gazpacho.
By Evan Kleiman • • 58m ListenThis week on Good Food with Evan Kleiman, summer treats to beat the heat. The Los Angeles Times'Russ Parsons explains how traditional gazpacho is nothing like salsa. Lesley Balla shares the best places to get iced tea and coffee in L.A. Chef Jet Tila is fed up with Pad Thai. He wants to take the Thai dish back to its roots. Jonathan Gold takes us out for ceviche. Eddie Lin tells us about some deep end dining he did on a trip to his native Taiwan. Plus Britta Riley shows us how to make a window farm. And Nancy Zaslavsky shares a recipe for barbacoa on the market report.
In this episode
7 storiesMarket Report
David Karp is a fruit researcher who writes the Market Watch column for The Los Angeles Times. He describes various stone fruit hybrids, like the pluot. The Flavor King Pluot is the most common variety, which is available at Southern California farmers markets. David shared a "Plerry" with Laura Avery - it's part plum, part cherry.
Read the story10 minTraveling Deep End Dining-style
Eddie Lin writes the blog Deep End Dining . He recently traveled to Taiwan where he sampled aboriginal Taiwanese cuisine. He also tried Burger King's 7 Patty Burger, which includes seven hamburger patties - each with cheese - and bacon.
Read the story9 minThe Bloody Clams
Photo: Noah Galuten Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly . This week he heads to the Byzantine-Latino district - specifically Pico between Crenshaw and Arlington - for La Cevicheria. Jonathan recommends the bloody clams, the mariscadas (like ceviche but sauteed), and the shrimp ceviche. La…
Read the story8 minPeeved at Pad Thai
Photo: Las Vegas Weekly Jet Tila owns Wasuzu in Las Vegas, where he is currently making an authentic version of Pad Thai - a dish he's been angry about lately. In Thailand, it's made with tamarind and sriracha. Chef Jet Tila’s Pad Thai Active Work time is 20 minutes. Total preparation time is 40 minutes. 4 Tablespoons…
Read the story8 minIced Tea or Coffee?
Lesley Balla is the Los Angeles editor for Tasting Table , where she wrote about where to get good iced tea and coffee in Los Angeles. Lesley recommends the T Salon for their iced tea bar. Also, LA's boutique coffee houses like Intelligentsia and La Mill have a great selection of iced coffees.
Read the story9 minMmmm... Gazpacho
Photo: Glenn Koenig / LA Times Russ Parsons is the food editor for The Los Angeles Times . Classic gazpacho is made by blending bread, olive oil, tomatoes, and garlic. Russ likes to add cucumbers. Andalusian Garden Gazpacho 4 slices bread, crusts removed (4 ounces), plus 2 slices bread, diced and fried in a little olive oil…
Read the story9 minWindow Farming
WindowFarms are the brainchild of Britta Riley. She uses plastic bottles to create a hanging hydroponic garden.
Read the story6 min
