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Dispatches from the Front of the House

Posted January 15, 2016 by | Comments Off | ]
Waitress in diner, 1981 
Item 37921, Pike Place Market Visual Images and Audiotapes (Record Series 1628-02), Seattle Municipal Archives.

“The restaurant server is never just serving food, they are also: the mediator, the buffer, the northern Italian wine expert, the allergy navigator, the appetite fulfiller, the charismatic leader, the caretaker, the recommender, the check splitter, the mutable chameleon oscillating between being sophisticated and distant and sassy on-demand entertainment.”

Independent Producer Sara Brooke Curtis spent six months interviewing restaurant servers in San Francisco. Here, she shares her observations.

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Recipe: Union Square Cafe’s Dominican Beef Stew

Posted January 15, 2016 by | Comments Off | ]
Family Table

Victor Estrella, a porter at Union Square Cafe, has been serving up this traditional Dominican beef stew as the family meal since he began working there in the early 1990s.

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Making Umeboshi with Sonoko Sakai

Posted July 10, 2015 by | 2 Comments | ]
FullSizeRender (1)

Umeboshi. Break down the word and it means Japanese plum (ume) dried (boshi), but the flavor is of a salted or pickled plum – salty, sour and sweet.

Sonoko Sakai grew up in Japan where every June she would help her grandmother prepare the ume for pickling. Now that she lives in California where ume are unavailable, she is experimenting with making her own apricot-boshi.

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Recipe: Honeyed Fried Chicken with Hot Honey Sauce and Biscuits

Posted July 10, 2015 by | 2 Comments | ]
Photo by John Lee
Copyright 2014 John Lee Pictures

Rebecca Lang is a food writer, cooking instructor, television personality, and a ninth-generation Southerner. In her new cookbook she shares recipes for Southern Fried classics like Buttermilk-Soaked, Bacon-Fried Chicken in Gravy as well as riffs on Japanese Kara-Age and Jerk Drumsticks.

Good Food on the Road, Recent Shows, Restaurants »

Jonathan Gold Reviews Kinjiro in Little Tokyo

Posted July 10, 2015 by | Comments Off | ]
Dashi-simmered Snapper Head at Kinjiro.

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Kinjiro, an artisanal izakaya in Little Tokyo.

Audio, Cookbooks, Meats, Recent Shows, Recipes »

Recipe: Pollo en Bistec (Chicken and Potatoes Stewed in Oregano and Black Pepper Sauce)

Posted June 29, 2015 by | Comments Off | ]
Sterling_book cover

Since 2003, David Sterling has been living in the city of Merida where he offers cooking classes and gives culinary tours. This recipe for Pollo en Bistec comes from his book Yucatán: Recipes from a Culinary Expedition which won the James Beard Award for Cookbook of the Year.

Beverages, Recent Shows, Recipes »

Recipe: The Perfect Cup of Darjeeling

Posted June 12, 2015 by | 1 Comment | ]

Steeping the perfect cup of Darjeeling tea is simple but exacting. Jeff Koehler, author of Darjeeling: The Colorful History and Precarious Fate of the World’s Greatest Tea, joins us this week on Good Food.

Cocktails, Drink, Recent Shows, Recipes »

Cocktail Historian David Wondrich Talks Shop This Week on Good Food

Posted May 15, 2015 by | Comments Off | ]

David Wondrich recently updated his James Beard Award winning cocktail bible, IMBIBE! He joins Evan this week to discuss getting your drink on.

Audio, Recent Shows »

Mixing Cocktails and Conversation

Posted May 14, 2015 by | Comments Off | ]

Jews and Muslims in Los Angeles don’t often get together for drinks. After all, religious Muslims don’t drink, and the two groups have had their differences.

But a new project aims to get members of both groups talking to each other, while crafting simple yet delicious non-alcoholic beverages, or “mocktails.”

Good Food on the Road, Recent Shows, Restaurants »

Jonathan Gold Reviews Redbird at the Vibiana in Downtown LA

Posted April 17, 2015 by | 3 Comments | ]

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he visits Redbird, the much-anticipated opening from chef Neal Fraser.

The opening of the restaurant (which is housed in the former rectory of Downtown’s Saint Vibiana Cathedral) was plagued with delays, but Jonathan says it was worth the wait.