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Jonathan Gold Reviews Terrine

Posted February 27, 2015 by | 0 Comments | ]
Terrine_Pate Terrine ©RyanTanaka2014

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Terrine, the highly anticipated restaurant from chef Kris Morningstar. The menu is meat intensive and inspired by the type of French brasserie cooking that, according to Gold, LA hasn’t seen in years.

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Audio, Good Food on the Road »

Jonathan Gold Reviews Terrine

Posted February 27, 2015 by | 0 Comments | ]
Terrine_Pate Terrine ©RyanTanaka2014

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Terrine, the highly anticipated restaurant from chef Kris Morningstar. The menu is meat intensive and inspired by the type of French brasserie cooking that, according to Gold, LA hasn’t seen in years.

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A Handy Chart that Compares Shower Minutes to the Water it Takes to Grow Our Favorite Foods

Posted February 27, 2015 by | 0 Comments | ]
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Forty percent of food in the U.S. goes uneaten. Considering that 80% of the fresh water we have is used to grow food, that means we are throwing away a tremendous amount of water.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Pok Pok Phat Thai in Chinatown

Posted February 20, 2015 by | 0 Comments | ]
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“Phat Thai is a dish that a lot of us stopped ordering 10 years ago,” Gold says. “It’s usually sweet, it’s orange, it’s gloppy, it’s everything mall about mall Thai food.”

However, Gold is impressed with Ricker’s nuanced style (the noodles are cooked slowly in freshly rendered pigs fat) and ultimately finds the do-it-yourself noodle experience a win for Chinatown.

Recent Shows, Recipes »

Recipe: Crispy Sesame Waffled Kale

Posted February 19, 2015 by | 0 Comments | ]
Crispy Sesame Kale

Have you ever thought, if only I could make kale chips right now…but all I have is a bunch of kale, and this waffle iron?!

You’re in luck!

Audio, Recipes »

Recipe: Two Valentine’s Day Cocktails from Brandyn Tepper

Posted February 13, 2015 by | 1 Comment | ]
Tom Collins Raspberry

If you’re staying in for Valentine’s Day and still don’t have anything lined up, we’ve got a rescue plan that takes place in the comfort of your own home.

KCRW’s Christopher Olin speaks with L.A. bartender Brandyn Tepper (Apartment A) who says a few simple ingredients can turn your stay-at-home holiday into a truly romantic affair.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Fang’s Kitchen in Monterey Park

Posted February 13, 2015 by | 1 Comment | ]
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Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he reviews Fang’s Kitchen, a new Sichuan restaurant in Monterey Park.

Audio »

Prison Dairies Provide Milk and Eggs for Those Behind Bars

Posted February 13, 2015 by | 2 Comments | ]
dairyprison4

Roughly six percent of California’s inmates work in food production while behind bars. Their jobs range from coffee roasting to almond farming to milk production. In her story for Good Food, Lisa Morehouse set out to discover where all this food goes and more importantly, how does it taste?

Audio, Recipes, Restaurants »

Recipe: Brooks Headley’s Sbrisolona

Posted February 13, 2015 by | Comments Off | ]
Fancy Desserts_Sbrisolona

In his interview with Evan Kleiman, Headley describes his affinity for the Italian sbrisolona, which he describes as a “crumbly cake-cookie hybrid.” Evan Kleiman suggests using it as a crumble on bar cookies or in place of crumble on a chocolate pie. Below is an excerpt from the book and a recipe.

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An Unofficial History of Edible Underwear

Posted February 13, 2015 by | 1 Comment | ]
candypants models

You’d expect novelty items to have a colorful history. But the story behind edible underwear – those candy briefs that pop up as gag gifts at bridal showers – is much stranger than you you’d imagine. How strange is it? The story includes cutting-edge food science, disco, Tokyo Rose and a suitcase stuffed with cash.

Sweet Memories »

Sweet Memories: Na Young Ma of Proof Bakery

Posted February 9, 2015 by | Comments Off | ]
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Na Young Ma of Proof Bakery discusses the flavors that inspire his sweets.

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