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Jonathan Gold Reviews Jon & Vinny’s on Fairfax

Posted July 3, 2015 by | 0 Comments | ]
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Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Jon and Vinny’s, a “boutique” pizzeria along the Fairfax corridor. It’s the latest project from chefs Jon Shook and Vinny Dotolo, the duo behind Animal, Son of a Gun, Trois Mec and Petit Trois.

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Farmers Market, Recipes »

Good Food’s Weekly Farmers’ Market Digest

Posted July 3, 2015 by | 0 Comments | ]
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This week market manager Laura Avery talks with pastry chef and cookbook author Robert Wemischner about plums. Plus, melons have returned to local markets. Farmer Victor Gomez tells us about the 5 varieties he has this week at Munak Ranch farm stand.

Audio, Good Food on the Road, Restaurants »

Jonathan Gold Reviews Jon & Vinny’s on Fairfax

Posted July 3, 2015 by | 0 Comments | ]
Photo-Joshua_White-jwpictures.com-2573

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Jon and Vinny’s, a “boutique” pizzeria along the Fairfax corridor. It’s the latest project from chefs Jon Shook and Vinny Dotolo, the duo behind Animal, Son of a Gun, Trois Mec and Petit Trois.

Farmers Market, Recipes »

Market Recipe: Plummy Tea “Sangria”

Posted July 1, 2015 by | 2 Comments | ]
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This week on the Market Report, Laura Avery interviews Robert Wemischner, Professor of Baking and Pastry at Los Angeles Trade Technical College and author of The Dessert Architect. He says this recipe for Plummy Tea Sangria is a great way to incorporate farmers’ market fruit into a refreshing beverage for 4th of July.

Pie, Pie a Day »

PIE FAQ: Everything You Need to Know About Entering the 7th Annual Good Food Pie Contest.

Posted July 1, 2015 by | 0 Comments | ]
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Registration is now open for the 7th Annual Good Food Pie Contest. The event is Sunday, October 4th at The Fowler Museum at UCLA. Find out how to enter your pie in one of 7 categories. If you have any questions they will likely they will be answered here.

Audio, Cookbooks, Meats, Recent Shows, Recipes »

Recipe: Pollo en Bistec (Chicken and Potatoes Stewed in Oregano and Black Pepper Sauce)

Posted June 29, 2015 by | 0 Comments | ]
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Since 2003, David Sterling has been living in the city of Merida where he offers cooking classes and gives culinary tours. This recipe for Pollo en Bistec comes from his book Yucatán: Recipes from a Culinary Expedition which won the James Beard Award for Cookbook of the Year.

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Where to Find the Best Tortillas in LA

Posted June 27, 2015 by | 3 Comments | ]
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Part of what makes a great taco is a great tortilla. So on the occasion of the Los Angeles Magazine Taco Issue, we asked Bill Esparza to share his favorite tortillas in the Southland. Esparza writes the Essential T column for Los Angeles Magazine and is the first ever taco correspondent for Good Food.

Audio, Cookbooks, Recipes »

Recipe: Sopa Milpa (Squash Flower and Vegetable Soup)

Posted June 26, 2015 by | 0 Comments | ]
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Lesley Tellez is a food writer and culinary guide. In 2010 she founded Eat Mexico, the first culinary tours in Mexico City devoted to street food, markets and fondas. Her new book Eat Mexico brings that same food to your home kitchen.

Audio, Good Food on the Road, Restaurants »

Jonathan Gold Reviews Madcapra in the Grand Central Market

Posted June 26, 2015 by | 2 Comments | ]
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Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Madcapra, a Southern California-inspired falafel counter inside the Grand Central Market.

Farmers Market, Recipes »

Good Food’s Weekly Farmers’ Market Digest

Posted June 26, 2015 by | 0 Comments | ]
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Every week Good Food visits the Wednesday Santa Monica Farmers’ Market and brings the latest news from farmers and chefs. This week look for melons, shishito peppers and white corn.

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Tokyo’s Animal Cafés

Posted June 26, 2015 by | 1 Comment | ]
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The concept of animal cafes started in Asia more than a decade ago. Writer Gideon Brower visited Tokyo recently, and discovered that while cat cafes remain popular there, some patrons have started moving on to more exotic alternatives.

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