Elizabeth Minchilli’s new book, Eating Rome: Living the Good Life in the Eternal City, offers advice on where to find the city’s best eats, from pasta to gelato. If a trip to Italy isn’t in the cards she also shares recipes for her Roman favorites, like this one for carbonara.
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According to Dr. Robert Lustig, it’s not calories alone, but sugar and refined carbohydrates (i.e. processed food) that is driving the obesity epidemic. Contrary to popular belief, “A calorie,” he says, “is not a calorie.”
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Ken and Kathy Lindner abandoned corporate America to follow their dream – raising heritage bison naturally, sustainably and with respect. Today, their farm is threatened to collapse due to a broken well. Learn more about the campaign to save the Lindner Family Farm here.
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Uni is all the rage in Southern California these days, and it is becoming a pillar of our region’s local seafood fare due to its abundance in Santa Barbara and the Channel Islands.
Bill Esparza over at Discover Los Angeles offers some recommendations on where the best spots are in Southern California for uni, including Japanese (Hamasaku, Marugame Monzo), Mexican (Petty Cash Taqueria, Rivera), and …
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If they offer it at all, most Indian restaurants have banished the thick, doughy flatbread called roti to the nether pages of their menus, in favor of its lighter, more popular cousin, naan. But in Trinidad and Guyana, roti reigns. It’s more than just a starch to soak up your curry – it’s a point of national pride. South Asians brought roti with them to the West Indies when they arrived as indentured servants in the mid 1800s. Since then, the bread has made another migration – from Port-of-Spain and Georgetown, up to West Indian kitchens and restaurants of Queens, New York.
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You may have heard of cryo-blanching, but have you heard of cryo-shucking?
On our recent trip to the Pacific Northwest, we visited Nathan Myrvhold’s Modernist Cuisine lab. You may have heard of the 6 volume, almost $600 collection of books called Modernist Cuisine: The Art and Science of Cooking – well this lab in Bellevue, Washington is where that book and all of the fascinating …
Are you ready to up your pie game? Need some guidance to get ready to enter the pie contest? Here’s an easy way to take a class with me and you don’t even need to leave your house. I’m so excited to share my latest project with you. Craftsy.com is launching a pie crust class with me. Craftsy specializes in long form video classes …
Do you like the Mac and Cheese Pie at The Pie Hole in downtown LA? Beth Kellerhals, their Head Baker, shows us how it’s made.
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Pour over coffee is the most rudimentary form of brewing your morning cup of joe. Grind beans. Boil water. Pour. Boom – you’ve got coffee. But is it good coffee? Was your water too hot? Were your grinds too coarse? Is your filter too thick? In the following interview with Evan Kleiman, coffee connoisseur Kevin Sinnott offers tips for the right temperature, texture, and …
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A few weeks ago author David Sedaris stopped by KCRW to discuss his latest book Let’s Explore Diabetes with Owls with Bookworm host Michael Silverblatt. After the interview, Silverblatt – the eternal foodie – asked Sedaris about his favorite pie. Listen below as he shares his love of berry pies and lattice crusts…