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.
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.