Good Food on the Road, Restaurants »

Jonathan Gold Reviews Odys + Penelope

Posted May 22, 2015 by | 0 Comments | ]
Photo: Dylan + Jeni

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he takes us to Odys & Penelope, the newest restaurant from husband and wife team Quinn and Karen Hatfield. He is fond of the meats cooked over live fire, but a porridge of millet and cauliflower and a slice of chocolate pie steal the show.

Read the full story »

Audio, Farmers Market »

Good Food’s Weekly Farmers’ Market Digest

Posted May 22, 2015 by | 0 Comments | ]
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This week market manager Laura Avery talks with Bren Madina of Kincaid Farms about his handpicked youngberries and blackberries. She also talks with Akasha Richmond of Akasha who is shopping for heirloom tomatoes, curry leaves, malabar spinach and red amaranth for her forthcoming Indian inspired restaurant Sāmbār.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Odys + Penelope

Posted May 22, 2015 by | 0 Comments | ]
Photo: Dylan + Jeni

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he takes us to Odys & Penelope, the newest restaurant from husband and wife team Quinn and Karen Hatfield. He is fond of the meats cooked over live fire, but a porridge of millet and cauliflower and a slice of chocolate pie steal the show.

Recipes »

Recipe: Whiskey Walnuts (For Your Next Ice Cream Sundae)

Posted May 22, 2015 by | 0 Comments | ]
Whiskey Walnuts

Unlike most ice cream “cookbooks,” Big Gay Ice Cream: Saucy Stories and Frozen Treats: Going All the Way with Ice Cream, starts with the toppings, like this one for Whiskey Walnuts. Toss a handful of these over your favorite vanilla ice cream and you’ve got a semi-homemade grown up sundae.

Audio, Farmers Market »

Good Food’s Weekly Farmers’ Market Digest

Posted May 18, 2015 by | 0 Comments | ]
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Market manager Laura Avery catches chef Ray Garcia shopping for beets. Ray serves a marinated and fried beet “milanesa” torta at BS Taqueria. Plus, farmer James Birch of Flora Bella Farm discusses his freshly dug purple majesty potatoes.

Cocktails, Drink, Recent Shows, Recipes »

Cocktail Historian David Wondrich Talks Shop This Week on Good Food

Posted May 15, 2015 by | 0 Comments | ]
imbibe

David Wondrich recently updated his James Beard Award winning cocktail bible, IMBIBE! He joins Evan this week to discuss getting your drink on.

Audio, Good Food on the Road »

Jonathan Gold’s Favorite Cocktails in LA

Posted May 15, 2015 by | 1 Comment | ]
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Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. Instead of a restaurant review, this week we are highlighting his LA Times coverage on the city’s best cocktails.

Audio, Recent Shows »

Mixing Cocktails and Conversation

Posted May 14, 2015 by | 0 Comments | ]
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Jews and Muslims in Los Angeles don’t often get together for drinks. After all, religious Muslims don’t drink, and the two groups have had their differences.

But a new project aims to get members of both groups talking to each other, while crafting simple yet delicious non-alcoholic beverages, or “mocktails.”

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Asanebo in Studio City

Posted May 8, 2015 by | Comments Off | ]
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Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he revisits Asanebo in Studio City where he’s pleased to find seasonal Japanese delicacies like hairy crab from Hokkaido. He says the knifework alone makes the hairy crab an impressive dish, and the flavor is sweet and more subtle than the dungeness crab we find here.

Farmers Market »

Good Food’s Weekly Farmers’ Market Digest

Posted May 7, 2015 by | 1 Comment | ]
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Every week Good Food visits the Wednesday Santa Monica Farmers’ Market and brings the latest news from farmers and chefs.

Recipes »

Recipe: Salad of Chicken, Cherries, and Watercress with Creamy Tarragon Dressing

Posted May 7, 2015 by | 1 Comment | ]
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Southern California farmers’ markets are overflowing with cherries this spring. If you can resist the temptation to eat them straight from the bag, this seasonal salad from Diana Henry’s book, A Bird in the Hand, is a fun way to bring cherries into a savory dish.

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