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
Cooking, Farmers Market, Recipes »
Koda Farms’ rice is the star ingredient in this dish from Amelia Saltsman.
Good Food Shows, Recent Shows, Recipes »
This recipe for homemade ricotta comes from Cathy Barrow, the blogger and author behind Mrs. Wheelbarrow’s Practical Pantry. I’ve included her recipe for Ricotta-and-Egg Pasta Pillows too.
Audio, Cookbooks, Recent Shows, Recipes »
This week we hear from Nicolaus Balla and Cortney Burns of Bar Tartine in San Francisco. Their new book Bar Tartine: Recipes and Techniques was one of the most anticipated cookbooks of the year.
Audio, Drink, Holiday Food, Recipes »
Put down the carton, real eggnog is made from scratch. For the best results, some say to age your eggnog for at least three weeks or up to a year before drinking.