The Coachella lineup that festivalgoers eagerly anticipate each year is not usually the list of food vendors who make it out to Indio’s polo field. But this year the festival has revved up their food offerings by recruiting prominent L.A. chefs and by bringing in Outstanding in the Field.
Jeff Miller of Thrillist who has been to Coachella almost every year of the festival’s existence …
There’s nothing quite like a recipe that uses something people often discard and turns it into something delicious. This recipe adds a great burst of flavor to the ordinary turnip stem and makes it a great addition to a pulled pork sandwich or a summer soup.
Want to know how to make perfect pancakes or an easy spaghetti and meatballs? Sign up for one of Jamie Oliver’s classes taking place this month.
David Tanis, former Chez Panisse Chef, current City Kitchen Columnist for the NY Times and noted cookbook author, is coming to town and many doors are being flung open to welcome him.
Classes, Culinary Mentors, Events »
Maybe you’ve made Dashi using instant dashi powder. Too easy? Then maybe you’ve learned how to make it with packaged bonito flakes. But have you ever seen or held true artisanal Katsuobushi that’s as hard as a piece of wood?
A master of Japanese fermented foods is coming to town. Mamiko Niashiyama is the proprietor of Yagicho Honten, a 300-year-old family owned traditional Japanese grocery shop in …
Celebrity Chefs, Events, Featured »
What are your favorite celebrities going to eat at this year’s Governor’s Ball? Chef Wolfgang Puck tells us what he’s cooking and reflects on 20 years of catering the event.
Events, Restaurants »
What: The Fish in Your Dish. Is it Sustainable? When: Thursday, February 27 6pm-9pm
Where: Loyola Marymount University Cost: $10 per person
Are you concerned about seafood sustainability? A panel discussion and sustainable seafood tasting next Thursday will address the issue.
Classes, Events, Featured, Recent Shows »
Ever wondered what “the stupidest, most inefficient, and funniest way to make butter” was?
If you heard last week’s show, there were several clips from Good Food’s UpClose Event held on October 13th at New Roads School’s Ann and Jerry Moss Theater. The topic was California Cuisine: What it is and Why it Matters. It was a panel discussion moderated by Ruth Reichl, featuring prominent California chefs and personalities Roy Choi, Joyce Goldstein, Eduardo Ruiz, Nancy Silverton, and Sang Yoon.