The composter is named Valentina. The tar roof of the Spanish-style house is covered in solar panels and the sage bushes bring in the bees.

The Central Coast wine region of Paso Robles is noted for its Rhône varietals. So I was surprised to see booths pouring Cabernet Sauvignon wines outnumber Rhône wines at the 31st annual wine festival last weekend.

This week on the show, Evan talks with Roy Choi, the chef behind the Kogi Taco Truck and Chego. He’s heading a new campaign for Hormel Foods promoting SPAM.

As promised, we have another pair of tickets to give away to see the new movie The Fruit Hunters.
The screening is tomorrow at 11 a.m. at Laemmle’s Monica 4 theater on 2nd Street in Santa Monica.
To win, comment below with the most exotic fruit you’ve spotted in Los Angeles, and where you found it. 
You can watch the movie’s trailer below.

The Fruit Hunters – Official …

If you’ve eaten Brussels sprouts or broccoli you’ve eaten flowers. So why not eat nasturtiums too?

This week on the show, Evan talks with Miche Bacher about how to cook with lesser known edible flowers. Bacher is the owner of Mali B Sweets and the author of Cooking with Flowers.

This week on the show, we put that question to Elissa Altman, author of the beautiful new memoir Poor Man’s Feast and a James Beard Award-winning blog by the same name. Elissa grew up in a New York suburb where the hair was big, the housewives were busy, and the lamb chops were often ablaze.

This week on the Market Report, Laura Avery talks with Robert Wemischner, professor of baking and pastry at Los Angeles Trade Technical College, about roasting figs with cream and sugar to create an easy Mother’s Day dessert.

Sunday, May 5th is not just Cinco de Mayo. This year, it’s also Greek Easter. Cookbook author Diane Kochilas shares her recipe for the traditional Easter lamb soup which is “made apologetically of every manner of offal”.

Now available at the KCRW store – autographed copies of Evan’s book Angeli Caffe: Pizza Pasta Panini.

It’s a collection of recipes from her 28 years of running Angeli, with lessons in baking focaccia, twirling pizza dough and cooking up all manner of Italian meals.

This week on the Market Report, Jesse Barber, chef at Barnyard in Venice, shops for oyster mushrooms. He grills them with salsa verde, and serves them with chimichurri on the side.