The Vilna Vegetarian cookbook is the work of Fania Lewando, a restaurateur from Vilna, Lithuania who’s vegetarian riffs on Jewish food attracted the creative class of Vilna to her restaurant. The 400 vegetarian recipes in the book include Passover recipes like this one for cheesecake.
Originally published in Yiddish, The Vilna Vegetarian Cookbook was discovered in a rare books collection at the YIVO Institute for Jewish Research in New York City. Wendy Waxman and Barbara Mazur were so inspired by the book that they worked with YIVO to have it translated and republished.
This recipe for Apple & Horseradish salad is perfect for Passover
Anne Willan’s latest book is Secrets from the La Varenne Kitchen, 50 Essential Recipes Every Cook Needs to Know. It is our new cookbook club pick for KCRW’s Cookbook Club
It’s no secret that we love pie here at Good Food, and when we learned about Allison Kave’s boozey pies at her Brooklyn based shop Butter & Scotch we had to know more.
Finding Creole dishes in Los Angeles has been a task until a few months ago when Marcus Christina-Beniger opened his market and deli, Little Jewel of New Orleans, in Chinatown.
The restaurant’s smoker housed ducks for years when it operated as a Chinese restaurant. Today Marcus is smoking Tasso ham, andouille and boudin.
Recent Shows, Recipes »
Have you ever thought, if only I could make kale chips right now…but all I have is a bunch of kale, and this waffle iron?!
You’re in luck!
If you’re staying in for Valentine’s Day and still don’t have anything lined up, we’ve got a rescue plan that takes place in the comfort of your own home.
KCRW’s Christopher Olin speaks with L.A. bartender Brandyn Tepper (Apartment A) who says a few simple ingredients can turn your stay-at-home holiday into a truly romantic affair.
Audio, Recipes, Restaurants »
In his interview with Evan Kleiman, Headley describes his affinity for the Italian sbrisolona, which he describes as a “crumbly cake-cookie hybrid.” Evan Kleiman suggests using it as a crumble on bar cookies or in place of crumble on a chocolate pie. Below is an excerpt from the book and a recipe.
Farmers Market, Recipes, Vegetarian »
This week on the market report Laura Avery talks to Michael Fiorelli, chef and partner at Love & Salt in Manhattan Beach. Fiorelli utilizes the whole carrot for this dish. He combines the carrot tops with herbs and preserved lemon to make a carrot top pesto that dresses his roasted carrots.
This is a favorite from my book Pasta Fresca. It’s a simple farm-style sauce, combining pancetta, beans, and pasta, that is quick to make yet satisfies as much as any ragù