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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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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!

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 | ]
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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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Recipe: General Tso’s Chicken

Posted February 5, 2015 by | Comments Off | ]
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General Tso’s chicken is a staple of American Chinese menus nationwide. There are probably as many recipes as there are Chinese restaurants in the US (over 40,000). This particular recipe comes from the filmmakers behind The Search for General Tso, a documentary film from Ian Cheney and Jennifer Lee.

Good Food on the Road, Restaurants »

Jonathan Gold Embraces the New and the Old in Chinatown

Posted February 5, 2015 by | 2 Comments | ]
Photo: Antoine Taveneaux

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. Last month he wrote an article for the paper declaring Chinatown the hottest restaurant district in Los Angeles. This week on Good Food he discusses the newcomers as well as his old standbys.

Farmers Market, Recipes, Vegetarian »

Recipe: Roasted Carrots with Carrot Top Pesto

Posted February 5, 2015 by | 2 Comments | ]
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This week on the market report Laura Avery talks to Michael Fiorelli, chef and partner at Love & Salt in Manhattan Beach. Fiorelli utilizes the whole carrot for this dish. He combines the carrot tops with herbs and preserved lemon to make a carrot top pesto that dresses his roasted carrots.

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