Fruit, Pie, Pie a Day, Recipes »

Keegan-Michael Key’s Standing Pie Order

Posted September 1, 2015 by | 1 Comment | ]
Keegan Michael Key (Matt Hoyle)

Inspired by Robert De Niro’s character in Taxi Driver, Comedy Central’s Keegan-Michael Key recalls ordering a slice of apple pie with melted yellow cheese at Denny’s throughout high school. Though admittedly not a fan of the combination, Keegan-Michael revealed to Good Food the true reason for his unusual standing order.
The Taxi Driver date scene with Robert De Niro and Cybill Shepherd.

Farmers Market, Recipes »

Good Food’s Weekly Farmers’ Market Digest

Posted August 28, 2015 by | 1 Comment | ]
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Every week Good Food visits the Wednesday Santa Monica Farmers’ Market and brings the latest news from farmers and chefs.

This week market manager Laura Avery talks to Ari Taymor about passion fruit. The chef and co-owner of Alma uses the fruit in desserts and housemade sodas.

Plus, Dates by DaVall are back with their Barhi dates, a seasonal specialty in the late fall.

Recipes »

Recipe: Harissa, Two Ways

Posted August 25, 2015 by | 0 Comments | ]
Petit Takett Classic Spicy Harissa_0414

Orly Olivier is an artist and photographer based in Los Angeles. Her exhibition, Petit Takett: Love, Legacy, and Recipes from the Maghreb, at the Skirball Center invokes her Tunisian Jewish heritage with photographs, recipes and household objects. She says, “Petit Takett is my way of honoring both my familyʼs heritage and their crazy love for food.”

Farmers Market, Recipes »

Good Food’s Weekly Farmers’ Market Digest

Posted August 21, 2015 by | 1 Comment | ]
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Every week Good Food visits the Wednesday Santa Monica Farmers’ Market and brings the latest news from farmers and chefs. This week Laura Avery talks to chef David Lefevre and farmer Steve Murray Jr.

Farmers Market, Recipes »

Recipe: Quinoa Salad with Asparagus, Figs and Sumac Aioli

Posted August 21, 2015 by | 1 Comment | ]
quinoa salad w fig H1

This week we spotted chef David Lefevre shopping for figs at the Santa Monica Farmers’ Market. At Fishing with Dynamite he tosses fresh black mission figs with quinoa, arugula, asparagus and a dollop of sumac aioli for this refreshing late-summer salad.

Recipes »

Recipe: Hangtown Fry

Posted August 21, 2015 by | Comments Off | ]
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Libby O’Connell is chief historian for the History Channel and author of several books. Her new book, The American Plate: A Culinary History in 100 Bites, catalogs our edible heritage bite by bite. In it she recounts the origin story of the Hangtown Fry, named after Hangtown, California which is now Placerville.

Audio, Italian, Recipes »

Recipe: Massimo Bottura’s Spaghetti Caterse

Posted August 14, 2015 by | 2 Comments | ]
109 Spaghetti Cetarese

Massimo Bottura is the chef at Osteria Francescana, a three Michelin starred restaurant in Modena, Italy. The restaurant is currently ranked second in the world on the San Pellegrino 50 Best List. The evolution of his restaurant along with an exploration into his twenty-five year career are documented in his book Never Trust A Skinny Italian Chef.

Audio, Good Food on the Road, Restaurants »

Jonathan Gold Reports on His Favorite Meals in Italy

Posted August 14, 2015 by | Comments Off | ]
Osteria Francescana in Modena.

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. He discusses his recent trip to Italy, where he dined at Osteria Francescana in Modena and Antica Trattoria Belletti in Montepastore.

Audio »

Chanko-nabe, The Recipe for Sumo Success

Posted August 7, 2015 by | 3 Comments | ]
Pro sumo wrestlers adhere to a rigid diet centered on a simple traditional Japanese dish: chanko-nabe. This stew is cooked in a clay pot and is made with a combination of broth, vegetables, chicken, pork, wild boar, beef, fish, seafood and tofu. Chanko-nabe is on the menu at Shin-Sen-Gumi in Gardena.

One of the largest sumo competitions outside Japan will be held in California on Saturday. To the untrained eye, sumo may look like big fat wrestlers in underwear pushing and shoving each other around the ring. But there’s much more to the sport than meets the eye, including a strict training regimen and rigid diet.

Farmers Market, Recipes »

Good Food’s Weekly Farmers’ Market Digest

Posted July 31, 2015 by | Comments Off | ]
Photo: David Karp

This week market manager Laura Avery and pomologist David Karp discuss the prized Gravenstein apple, a variety emblematic of top-quality. He explains that the Gravensteins do not store well, so they are best eaten right away or preserved in pies or cider.

Karp says the best Gravensteins are grown in Sebastopol, home to Nana Mae Organics who will make a one-day appearance on August 2nd at the Mar Vista Farmers’ Market.

Plus, Jessica Koslow, chef-owner of Sqirl, talks about her yearly visit to Walker Apples in Sebastopol, where she loads up her car with as many Gravenstein apples as can fit. She boils the Gravensteins low and slow for her apple butter.

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