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How to Make Dashi and What to Do With It

Posted January 10, 2014 by | Comments Off | ]
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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, Featured, 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, Featured »

What You Should Buy This Weekend at the Farmers’ Market

Posted December 13, 2013 by | Comments Off | ]
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Here’s what Good Food suggests you get this weekend at the farmers’ market.

Celebrity Chefs, Cookbooks, Featured, 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, Featured, Recent Shows »

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

Posted December 6, 2013 by | Comments Off | ]
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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, Featured, Recent Shows »

Why David Kinch of Manresa Does Not Sous Vide Proteins

Posted December 4, 2013 by | Comments Off | ]
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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, Featured, Recipes, Thanksgiving »

Thanksgiving Aperitif: Persimmon Infused Dolin Blanc Vermouth

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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!

Audio, Farmers Market, Featured »

Hoshigaki – The Japanese Art of Drying Persimmons

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Jeff Rieger owns Penryn Orchard Specialties, a small orchard near Sacramento. Every week he packs up his truck with carefully picked persimmons, Asian pears and apples and drives 462 miles (one way) to the Santa Monica Farmers Market. He also brings with him hoshigaki – a Japanese delicacy that is one of the most exciting offsprings of persimmon season.

Farmers Market, Featured »

What You Should Buy This Weekend at the Farmers Market

Posted October 18, 2013 by | Comments Off | ]
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What should you be shopping for at Southern California Farmers Markets? Every Friday we help you plan your weekend shopping trip. This week our vote goes to fresh peanuts, asian pears and celery.

Audio, Headline, Recent Shows »

This Week on Good Food: Chinese Breakfast in LA, Mollie Katzen, The Best Roti in NYC

Posted October 11, 2013 by | Comments Off | ]
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In an unsuspecting part of Monterey Park, Jonathan Gold finds the best Hong Kong style breakfast in Los Angeles. Plus, independent producer Christopher Johnson takes a trip to Ozone Park, Queens in search of traditional roti. Detroit musicians Dale Earnhardt Jr. Jr. discuss what it’s like to eat gluten free while traveling on tour. Mollie Katzen, who taught the hippie generation to cook delicious …

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