Good Food on the Road, Restaurants »

Jonathan Gold Reviews Adana in Glendale

Posted March 13, 2015 by | Comments Off | ]
Screen Shot 2015-03-13 at 12.42.36 PM

Jonathan Gold is the Pulitzer Prize winning food writer for the Los Angeles Times. This week he reviews Adana, an under-the-radar Middle Eastern restaurant in Glendale where the chicken kabob is perplexingly delicious.

Eating, Eating While Traveling, Uncategorized »

Photos: Eating in and around Austin (Day 1)

Posted March 13, 2015 by | Comments Off | ]
daidue

The average wait time at Franklin Barbecue is three hours, but the Good Food crew says it’s worth the wait. In fact, the line is so long that a spawned its own lawn chair economy. But it still has to be the first stop!
If you’re in Austin, come hang with us. Here’s what we’re up to.

Veracruz All Natural:
Dai Due:

Uncategorized »

Good Food Goes to Austin for SXSW!

Posted March 13, 2015 by | 1 Comment | ]
IMG_2770

We are excited to be in Austin during SXSW for a live podcast event and a panel during the second annual SouthBites conference.

All weekend we will be talking to local chefs, including BBQ master Aaron Franklin and Top Chef champion Paul Qui. Plus, we have a BBQ roadtrip planned to Snow’s BBQ in Lexington, where female pitmaster Tootsie Tomanetz has over 50 years of BBQ experience under her belt.

Recipes »

Recipe: Sauce Espagnole

Posted March 13, 2015 by | Comments Off | ]
passoire dite chinois

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

Cream, Pie, Pie a Day, Recipes »

Recipe: Negroni Pie

Posted March 13, 2015 by | 1 Comment | ]
Allison Kave's Negroni Pie.

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.

Recipes »

Recipe: Little Jewel of New Orleans’ Red Beans and Rice

Posted March 12, 2015 by | Comments Off | ]
Red Beans and Rice

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.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Gjusta

Posted March 6, 2015 by | 1 Comment | ]
Screen Shot 2015-03-06 at 11.37.29 AM

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he reviews Gjusta, the latest concept from the Gjelina restaurant group in Venice. He describes it as part food hall, part delicatessen, part coffee bar and part juice bar. “What it isn’t, at least so far,” he says, “is a restaurant because they don’t have any chairs.”

Audio, Good Food on the Road »

Jonathan Gold Reviews Terrine

Posted February 27, 2015 by | Comments Off | ]
Terrine_Pate Terrine ©RyanTanaka2014

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Terrine, the highly anticipated restaurant from chef Kris Morningstar. The menu is meat intensive and inspired by the type of French brasserie cooking that, according to Gold, LA hasn’t seen in years.

Uncategorized »

A Handy Chart that Compares Shower Minutes to the Water it Takes to Grow Our Favorite Foods

Posted February 27, 2015 by | Comments Off | ]
Screen Shot 2015-02-27 at 1.19.23 PM

Forty percent of food in the U.S. goes uneaten. Considering that 80% of the fresh water we have is used to grow food, that means we are throwing away a tremendous amount of water.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Pok Pok Phat Thai in Chinatown

Posted February 20, 2015 by | Comments Off | ]
Screen Shot 2015-02-20 at 1.46.58 PM

“Phat Thai is a dish that a lot of us stopped ordering 10 years ago,” Gold says. “It’s usually sweet, it’s orange, it’s gloppy, it’s everything mall about mall Thai food.”

However, Gold is impressed with Ricker’s nuanced style (the noodles are cooked slowly in freshly rendered pigs fat) and ultimately finds the do-it-yourself noodle experience a win for Chinatown.

BROUGHT TO YOU BY