Good Food’s own Stacie Hunt, Certified Sommelier, shares suggestions for bubbly beauties. (click on more below for the easily printable list)
And some thoughts from Stacie….
“As the year winds down, I like to consider the developments and trends in the wine world. And by a glittering landslide, the most stylish development has been the ascendency of the bubbles. Based purely on sales figures, we like …
Thanks to Ronny Mikkelsen for this “puntastic” post. He mixes Good Food every week (he makes us sound good) and he’s also quite a foodie. If you’re planning a little Cinco de Mayo fiesta, consider some homemade mayo (maybe for that guacamole or for some homemade esquite.
HOMEMADE MAYONNAISE (in a jar)
1 medium to large egg
1/2 cup vegetable oil
2 teaspoons lemon juice
1 teaspoon dijon mustard
The International Association of Culinary Professionals has just announced the 2012 Finalists in all categories. All of us at Good Food are thrilled that we made the cut in the “Audio Series: Long Format” category. Congratulations to all the superb finalists in all categories. Here’s the complete list of finalists via Eater
This recipe comes to us from Stark Bar, at LACMA. This specialty cocktail will be offered all day during the Third Annual Good Food Pie Contest for $10.
2 oz Liquor43
1 oz fresh squeezed lime juice
3/4 oz heavy cream
*graham cracker rim
This recipe comes to us from Akasha Richmond, Chef at Akasha in Culver City and author of Hollywood Dish where this recipe is taken from.
Keep reading for the recipe…
This recipe comes to us from Gillian Ferguson, a Producer for Good Food as well as all around food enthusiast, maintaining her blog I Have a Lemon Tree.
Evan and I have discussed this many times. There is pie and there are tarts. Pies and tarts share the same foundation and often the same fillings. So what’s the difference? I asked Evan to weigh in…
I just …
This recipe comes to us from Amelia Saltsman – writer, cooking teacher, television host and author of the award-winning book The Santa Monica Farmer’s Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm.
I’ve been obsessed with savory tomato pies and galettes all summer. When that kind of infatuation comes over me, I make lots of mini-versions, playing with …
This recipe comes to us from Melissa Clark, cook book author as well as contributing editor and resident recipe developer for Gilt Taste.
Do you really need a reason to make a peanut butter and jelly pie? We didn’t think so. But we’ll give you one anyway: it’s the end of summer, school is starting. For a whole lot of people (possibly teachers …
This recipe comes to us from Karen Hatfield, Pastry Chef/Owner of Hatfield’s and The Sycamore Kitchen (opening early 2012).
This is about as easy as can be. Not only have we been running some version of this at the restaurant all throughout the summer (think yellow peach, mission fig or plum) but I have also made a few for dinner parties recently.
Keep reading …
This recipe comes to us from Josh Graves, Pastry Chef at LACMA’s Ray’s.
Josh was recently voted Best New Pastry Chef by Angeleno Magazine. On September 18th, the day of the Third Annual Good Food Pie Contest, Ray’s will be offering a special “pie-cocktail” for $10 all day long and a special $35 3-course prix fixe meal featuring Josh’s pie for dessert.
Keep reading for …