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Chef and Fed Up: Two Very Different Movies on Food

Posted May 12, 2014 by | Comments Off | ]
FED UP AND CHEF

This week I had the somewhat bizaare experience of seeing two wonderful films that are the flipside of each other.  If you participate in my food world then you know it’s not just about the great restaurant, the lovely plated treat, the stroll through the farmers market.  I’m also concerned about eco-degradation driven by poor agricultural practices, and the double edge of hungry children …

Cooking, Farmers Market, Featured, Recipes »

Celebrate Spring with the Season’s Tastiest Ingredients

Posted March 28, 2014 by | Comments Off | ]
AOC Asp + Pol

Spring has sprung! Here’s what you should be cooking.

Baking, Cooking, Headline, Recipes »

Recipe: Classic Cheese Soufflé

Posted February 6, 2014 by | Comments Off | ]
cheese-105

This soufflé recipe from Greg Patent is a classic, and it’s the perfect recipe for a cozy night in.

Cooking, Featured, Recipes »

Recipe: Perfect Roasted Cauliflower

Posted February 6, 2014 by | Comments Off | ]
Photo by Amelia Saltsman

Cauliflower is in season, and it is more popular than ever. So why not make this recipe for roasted cauliflower?

Celebrity Chefs, Cooking, DIY, Recipes, Veg »

Chef CJ Jacobsen’s Forest Floor Pear

Posted January 31, 2014 by | Comments Off | ]
Chef CJ's Forest Floor Pear

This is not a regular pear.  It’s not just that it’s an especially tasty variety (which it is), it’s that it smells just like hiking through a SoCal mountain trail.  It’s so aromatic that my truck cab was infused with the smell for days after transporting the pear from KCRW to my house.
How CJ did it:
Chef CJ Jacobson of Girasol in Studio City is …

Cooking, Eating, Featured »

A Foodie’s Guide to Super Bowl Snack Deliciousness

Posted January 29, 2014 by | Comments Off | ]
super bowl food

Looking for a challenging and unique Super Bowl snack menu? We have the recipes for you.

Audio, Cooking, Recent Shows, Recipes »

Reinvigorate Your Roast Chicken with One Ingredient: Koji

Posted January 11, 2014 by | Comments Off | ]
Picture 2

Koji, in its purest form, is rice that has been inoculated with Aspergillus oryzae spores, commonly referred to as koji mold. The powdery spores are sprinkled on warm rice and allowed to ferment for 24 to 48 hours. During this time, flavor blooms as the rice transforms into koji – the backbone of miso, soy sauce and sake.
Shio-koji, or salt koji, has become a …

Audio, Cooking, Featured, 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 …

Cooking, Eating While Traveling, Farmers Market, Featured, Italian, Markets, Produce Explainer, Vegan, Vegetarian »

Vegetable Spotlight: Puntarelle

Posted December 18, 2013 by | Comments Off | ]
Puntarelle from plant to plate

Puntarelle – Chicory elevated
If you’ve ever spent time walking the markets of Rome chances are you’ve seen thin curled slices of a celadon to white hued vegetable piled high or floating in a bowl of water.  Hopefully you had a salad of the puntarelle, a labor-intensive gift of fresh crunch with a hint of bitterness, often napped with a powerful anchovy garlic dressing. It’s …

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, …

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