Good Food explores current events, social phenomena, history and culture through the lens of food. From food politics to the science behind cooking, host Evan Kleiman highlights the diverse community of cooks, farmers, entrepreneurs, historians and journalists who have devoted their lives to food.

Good Food is the only radio show where you can hear LA Times Pulitzer Prize-winning food writer Jonathan Gold each week. Get Jonathan Gold’s weekly restaurant suggestion sent to your phone! Text “Good Food” to 69866 and get a text with the name, address and phone number of this week’s restaurant.

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  • Isabel Lake said:

    Will there be a pie competition this year?

  • Marina said:

    Will there be a pie competition this year?

  • hells said:

    Hi Tom,

    We think it's Ilan Hall from the Gorbals: http://www.kcrw.com/etc/programs/gf/gf110416matzo

    Let me know if that helps.

    Harriet

  • barbs said:

    Evan: where can we find Lemon Cucumbers at the Santa Monica farmers market ? Help!

  • KarenV said:

    Trying to find the dappledandy recipe with sage yogurt but can't. Please help.
    Thanks.

  • Rick N said:

    Have you ever covered matsutake mushrooms? It's that time of year when they are available. I've never found it at a farmers market in so cal but did see it up in Seattle once.

  • Mart said:

    Evan, do you have a recipe of the cheez dip at Belly? Would like to try but living in Italy……purtroppo…… Any hints would be wellcome. Great show btw will do my best to keep it on the road!

    Saluti!

  • Yvonne said:

    Hi Evan
    Have you tried Marionberries from Oregon, they are the very best berries for pies or anything else.
    The Fritos in the bag snack have been served in California since the beginning of Fritos, probably 70 years. The true name for them us Pepperbellies.
    Thanks,
    Yvonne

  • localfoodandwine said:

    Hi Evan – Love your show! … If you ever want to do a broadcast from Paris (France) look me up – I'd love to show you around the city's best Foodie neighborhoods and highlights.
    cheers – Paige – Local Food And Wine

  • Libby said:

    I love all of your LA restaurant recommendations. I'll be traveling there this weekend
    and need some tasty restaurant suggestions for large groups, including children. We will be a total
    of 11-13. Must also be affordable. Can travel most locations but our locus is Monterey Park.

  • Amanda Womack said:

    How can I get you to my favorite cafe in Culver City, LA Spice?

  • Michelle said:

    I attended your recent pie class at the New School. I have a question. After reviewing your recipe for the pie crust, I can't tell if it is written for one crust or two. So, the question is is the recipe for 1 or 2 crusts.
    I suspect 1 given how thick the crusts were at the class, but the quantities are nearly double that found in a standard cookbook for a one crust pie. I get confused because the instructions say to break the dough into 2 disks and refrigerate them separately. They don't say anything about combining the disks when you roll them out. It would be helpful if the recipes indicated how much one is making, or how many people the recipe serves. Thanks much.

  • modnf said:

    paydayloanalberta.com is a multimedia search engine, we crawl the web including any possible open/public resouces or hosts, or some filesharing services, or any other possible domains that offer multimedia content.

  • vimax said:

    We will be a total
    of 11-13. Must also be affordable. Can travel most locations but our locus is Monterey Park.

  • Rick said:

    Hello Evan. We love the show.
    You had a wonderful crab dumpling recipe on the website at one point and be damned if I can find it now that I have some fresh crab and want to try it….
    Can you please tell me where I can find it? They were the type of dumpling that had liquid inside.

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