PIE-A-DAY #14
This recipe comes to us from Tim Goodell, President and Executive Chef of Public Kitchen & Bar‘s location inside the Hollywood Roosevelt. The below recipe for their Shaker Lemon Pie is a family recipe that has been featured on their dessert menu.

Keep reading for the recipe…

PIE-A-DAY #10
This recipe comes to us from Chloe Coscarelli, an award-winning vegan chef. Just 22 years old, Chloe’s recent competition wins include Coral Tree Cafe’s “Panini-Off,” as well as a win on an episode of The Food Network’s Cupcake Wars. Both wins were for vegan recipes, which is part of Chloe’s mission to prove that “vegan food can be stylish, delicious, and easy.”

The only thing better than pie and ice cream is pie with ice cream in it. I’ve had an affinity for coffee ice cream since before I …

Good Food is getting involved with the Eat Real Fest, happening July 16 & 17 in Culver City… It’s an event that started in Oakland and has migrated down to LA. Expect food trucks, contests, food crafts, jams, pickles, instructional demos and more.
Much like a county fair, people will can submit their homemade artisan goods in various contests: Salsa, Breads, Sweet Spreads, and Pickles. Winners will be announced Sunday, July 17 at the event.
Entries can be submitted to the Eat Real LA office at Helms Bakery July 11th-15th …

Deep End Diner and Good Food Contributor Eddie Lin was a the Riverside County Fair where he stopped by the National Date Festival in Indio (ends February 27).  As well as sampling over twenty varieties of dates, Eddie also went to the ostrich and camel races.  He also tried the world famous date shake… a recipe follows for Shield’s famous:

Yes, unfortunately the desire for  scam artists to profit from the demand for Extra Virgin Olive Oil (EVOO) is alive and well. See the article below and this article on Spanish thieves who stole a million dollars worth of oil to sell in Italy.  Really unbelievable.  (On Good Food this week, hear my conversation with Dan Flynn of the UC Davis Olive Center about mislabeling of imported olive oil in California.)
But there are still honest producers who work incredibly hard to offer a super high quality product.  I’m in …

When a friend called me last week after a road trip through Napa Valley gushing about a “transcendent” fried chicken experience my ears perked.  I believe her exact words were, “you’ve never tasted anything like this.”
Not surprisingly, the fried chicken in question was eaten at Thomas Keller’s restaurant Ad Hoc where the Monday evening Fried Chicken Menu has inspired pilgrimages nationwide.  Fortunately for those of us unable to attend in person, there is a beautiful cookbook to guide us to Keller’s fried culinary bliss.  What makes it so good?  …

If you want to incite chaos in a restaurant kitchen just say two words -  Health Department.  Towels fly and tensions rise when an inspector flashes his or her badge.  An article in yesterday’s New York Times got me thinking – would my own kitchen pass should the dreaded health inspector walk in?  Are my towels in sanitation fluid?  No.  Do my cutting boards have nicks?  Yes.  Is my refrigerator cold enough?  Errrr….I think so.
For a sneak peek into what a home health inspection might look like check out …

In last week’s New York Times, journalist Ashley Gilbertson paints a picture of mealtime for soldiers in Afghanistan.  While on the front lines, soldiers are given meals that are not only meant to nourish, but also meant to remind them of home.  Australians receive Vegemite, South Koreans eat Kimchi and Rice and Brits nosh on Lamb Curry.  Unsurprisingly, French rations are the highest commodity – a mere portion of cassoulet or pâté is often traded for up to 5 entire American Meals Ready to Eat – more commonly called …

Check out this Q & A with Evan in Los Angeles magazine about pie (what else?).  And, tell us what you think about this image of her  -

Hi there.  So here’s my pitch.  We only exist for you.  If we were a group of food crazed thinkers that just got together a few times a week to read stuff that excited us, to each other, well it might be fun, but it wouldn’t have the meaning that putting together Good Food does.  Each of us (and there’s a troupe) finds our way to an investigation of food and community from a slightly different point of view which is one of the reasons that Good Food comes …