Photos, Recent Shows »

Where LA’s Top Sushi Chefs Source the Freshest Fish

Posted January 10, 2014 by | Comments Off | ]

If you want a taste of real wasabi, you will have to pay for it. The fresh rhizome sells for $95/pound at International Marine in Downtown LA, a fish and produce market in Downtown LA where we met Chef Hiro Naruke at 6am this morning. By weight, the pale green rhizome is more expensive than tuna, he explained. In Tokyo, the roots are sorted …

Cookbooks, Recent Shows, Recipes »

Recipe: Ivan Ramen’s Dashi Maki Tamago

Posted January 10, 2014 by | Comments Off | ]
dashi omelet

This fluffy, layered, slightly sweet omelet is served in market stalls throughout Japan, and has an important place on the table at New Year’s Day celebratory feasts. The omelet is a mixture of eggs, dashi, and soy sauce, cooked in a rectangular pan in thin layers that are rolled up over one another.

Eating While Traveling, Markets, Recent Shows »

Tsukiji: A Visual Tour of the World’s Largest Wholesale Fish Market

Posted January 10, 2014 by | Comments Off | ]

Tsukiji Market is located in the heart of Tokyo’s business district. It’s the largest wholesale fish and seafood market in the world. Trucks clog the city streets in the early morning hours, delivering fish and seafood from around the world. The action starts as early as 2am, but in the popular imagination a day at Tsukiji kicks off with the tuna auctions. Professsor Ted Bestor, author …

Audio, Cooking, Recent Shows, Recipes »

How to Make Dashi and What to Do With It

Posted January 10, 2014 by | Comments Off | ]
Screen shot 2014-01-09 at 5.03.03 PM

Dashi – it’s the primary ingredient in so much of Japanese cuisine. The word alone means stock, but the most common version is made from water, kombu seaweed and katsuobushi or bonito flakes. Sonoko Sakai, who works under the umbrella organization Common Grains, has made it her mission to deepen Americans understanding of Japanese cuisine and culture. She shares her tips for making dashi …

Audio, Cookbooks, Cooking, Recent Shows, Recipes »

Recipe: Chicken with Pomegranate and Walnuts from the Balaboosta Cookbook

Posted December 13, 2013 by | Comments Off | ]
Mom’s Chicken with Pomegranate & Walnuts

If you have ever been tasked with separating pomegranate arils from their white pithy interior, you will sympathize with chef Einat Admony who as a child would spend days cracking and separating a case of pomegranates for her mother’s famous marmalade. This recipe for Chicken with Pomegranate and Walnut (inspired by Admony’s mother) requires sorting 10 cups of pomegranate seeds. “If, for some crazy reason, …

Farmers Market »

What You Should Buy This Weekend at the Farmers’ Market

Posted December 13, 2013 by | Comments Off | ]
Screen shot 2013-12-11 at 5.15.30 PM

Here’s what Good Food suggests you get this weekend at the farmers’ market.

Celebrity Chefs, Cookbooks, Recent Shows, Recipes »

I Dare You to Cook This: The “Winter Tidal Pool” from Manresa: An Edible Reflection

Posted December 6, 2013 by | Comments Off | ]
Photo Credit Eric Wolfinger

David Kinch is both a chef and a surfer. This dish, which he serves at his Los Gatos restaurant Manresa, is inspired by his frequent dips in the Pacific Ocean. He calls it “a winter tidal pool.”

Audio, Drink, Recent Shows »

Eight Spirits That Will Cure What Ails You (and Upgrade Your Barcart)

Posted December 6, 2013 by | Comments Off | ]

Absinthe, vermouth, genever – these all fall under the category of spirits that used to be medicine. This history-rich sector of booze began as the work of alchemists and today have become prized ingredients on the mixology playground; but Silverlake Wine co-owner George Cossette says some of these spirits don’t need cocktails to shine. In fact, he prefers them neat.

Audio, Celebrity Chefs, Recent Shows »

Why David Kinch of Manresa Does Not Sous Vide Proteins

Posted December 4, 2013 by | Comments Off | ]

David Kinch is the chef and owner of Manresa, a two Michelin starred restaurant in Los Gatos, California. His new book which he wrote with Christine Muhlke is Manresa: An Edible Reflection. In conversation with Good Food’s Evan Kleiman, Kinch explained why he only uses sous vide techniques for some fruits and vegetables, and never for proteins. “I’m very opinionated about this,” he says. …

Drink, Farmers Market, Recipes, Thanksgiving »

Thanksgiving Aperitif: Persimmon Infused Dolin Blanc Vermouth

Posted November 19, 2013 by | 1 Comment | ]
Screen shot 2013-11-19 at 4.51.26 PM

Matthew Biancaniello is well known in Los Angeles for his seasonal cocktails. His bar arsenal includes bottles of stinging nettle infused Pisco, tequila infused with seaweed and guavas and mushroom scented bourbon. This Thanksgiving, he suggests a farmers market infusion of Hachiya persimmons and Dolin Blanc vermouth. The preparation is simple – but the ingredients need a week to infuse, so start now!