KCRW's Good Food Blog

Farmers Market »

What You Should Buy This Weekend at the Farmers Market

[3 Feb 2012 | No Comment | 163 views | Written by: Gillian Ferguson]

I asked my buddy Darra Henigan, Farmers Market Coordinator at the Santa Monica Farmers Market, what delicious ingredients should make it into my cart this weekend at the Farmers Market. She recommends…

- Purple Broccoli at Weiser Farms

- Peas of all sorts! Gloria Tamai has English Peas and Coleman Farms has Snow Peas

- Oro Blanco

- Fennel

Recipes »

Recipe: Parker House Rolls

[2 Feb 2012 | No Comment | 433 views | Written by: Gillian Ferguson]

Photo: The Pioneer Woman

On this week’s show, Evan gets a history lesson on the Parker House Roll and Chef Tim Goodell describes how he likes to make the famed crustless dinner rolls. His unique touch is the addition of cheese on top of the rolls. He serves them family style at his restaurant Public Kitchen & Bar at the Roosevelt Hotel in Hollywood. Keep reading for a recipe for Tim’s Parker House Rolls…

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Recipes »

Recipe: Lazy Mary’s Lemon Tart

[2 Feb 2012 | No Comment | 208 views | Written by: Gillian Ferguson]

This week on Good Food, Russ Parsons of the LA Times pays us a visit. Russ has citrus trees in his backyard and has come up with some interesting recipes for using up his backyard bounty. His favorite recipe which he learned from Food 52 is this recipe for Lazy Mary’s Lemon Tart. Keep reading for the complete recipe…

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Recipes »

Recipe: Red Beans & Rice

[2 Feb 2012 | No Comment | 193 views | Written by: Laryl Garcia]

Every Thursday on the Good Food Blog we share a recipe from our archives.

Judy Walker is the food editor of The Times-Picayune of New Orleans. She is the co-author of Cooking Up A Storm with Marcelle Bienvenu, a columnist for The Times-Picayune. After Katrina, the newspaper became the central point for collecting recipes washed away in the storm. Judy and Marcelle compiled 250 of them in their book.

Many New Orleanians eat Red Beans & Rice on Monday, what was once called “wash day.” According to tradition, many people eat a large family meal on Sundays, usually one that includes a ham. The ham bone is then simmered with the rice all day Monday while the laundry is being done.

She first shared this recipe for Red Beans & Rice on February 21, 2009.

Keep reading for the full recipe…

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Guest Bloggers »

Artisanal Wines of Santa Barbara

[1 Feb 2012 | One Comment | 640 views | Written by: Gillian Ferguson]

This guest-post comes to us from Mira Advani Honeycutt, author of California’s Central Coast, The Ultimate Winery Guide: From Santa Barbara to Paso Robles. She frequently contributes wine and travel pieces to the Good Food Blog.

Cult winemakers Bruno D'Alfonso and Kris Curran, craft Tempranillo, Pinot Grigio, Grenache Blanc as well as outstanding Pinot Noir and Chardonnay under the D'Alfonso-Curran label.

Blame it on the hangover from the movie Sideways, but Santa Barbara County is still known for its bright, fruity Pinot Noirs along with its often exquisite Chardonnays and Syrahs. But the now famous wine country has other stars. Recently, I got an opportunity to taste varietals such as Tocai Friulano, Albariño, Gruner Veltliner, Arneis and Dolcetto from this always-surprising region.

The event was the 9th Annual Stars of Santa Barbara held at the tony Peninsula Hotel where I met several artisanal winemakers and savored their handcrafted wines. Many of these winemakers producing small lots don’t own vineyards but know where to source the best fruit in the region. Some set up modest production facilities in the industrial complex dubbed the “Lompoc Ghetto” — a designation not all of its winemakers embrace — while others may custom crush at the Central Coast Wine Services in Santa Maria.

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Music To Cook By »

Music to Cook By: Booty Swing by Parov Stelar

[1 Feb 2012 | One Comment | 336 views | Written by: Gillian Ferguson]

Every week, Good Food’s Music Supervisor Gary Mecija selects a song to cook by. All of Gary’s music selections are added to Good Food’s Music to Cook By Playlist which lives on the right-hand sidebar of the Good Food Blog. This week’s selection is Booty Swing by Parov Stelar. Enjoy!

Ask Evan »

Ask Evan: What’s the difference between English Peas, Sugar Snap Peas and Green Peas?

[31 Jan 2012 | 2 Comments | 308 views | Written by: Evan Kleiman]

Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s came from Mary:

What’s the difference between English peas, sugar snap peas and green peas?

English or Green Peas traditionally have been grown for the sweet little peas that reside inside the pod. The pod has been seen as inedible and, of course there is that fiddly “string” or zipper which you must pull to open the pods and release the peas. Sugar snaps have a plump edible pod and sometimes less developed interior peas. Some varieties have no “string” which makes it very easy to pop the lovely, sweet crunchy veg into your mouth raw, cut them up for salads on throw them into a hot pan for a quick sear. However, the differences between the two varieties English and Snap are starting to cloud a bit. More and more chefs are experimenting with cooking the pods of English Peas and the peas inside of Sugar Snaps have gotten bigger and plumper. I think overall the biggest difference is in their flavor. Since English Peas focus on the peas inside and are extremely short season they symbolize the ephemeral nature of Spring and Rebirth. The peas can get starchy very quickly and lose their lovely vegetal sweetness. Sugar Snaps stay sweet longer but the trade off is a less complex, less “pea” flavor.

Recipes »

Vegetarian Recipe: The Great American Pound Cake

[30 Jan 2012 | One Comment | 701 views | Written by: Laryl Garcia]

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Shirley Corriher is the author of Bakewise. She first shared this recipe for The Great American Pound Cake on January 23, 2010.

Keep reading for the full recipe…

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News, Wine »

KCRW Wine Club -The Best Wines You’ve Never Heard Of

[28 Jan 2012 | No Comment | 958 views | Written by: Gillian Ferguson]

Once again Stacie Hunt of Du-Vin Wine and Spirits and Splash Productions has put together an incredible selection of wines for the Winter 2012 Pledge Drive edition of KCRW’s Wine Club. Simply pledge $150 or join KCRW at $20 or more per month and you can select Stacie’s fabulous wine club as your premium. Stacie is calling this three bottle selection The Best Wines You’ve Never Heard Of. Call 800-600-KCRW or go to kcrw.com/join to pledge today and get your hands on this unique collection of wines.

Keep reading to learn more about Stacie’s selections…

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