Hank Shaw is the author of Hunt, Gather, Cook: Finding the Forgotten Feast.  This week on Good Food he talks to Evan about foraging for prickly pears in Los Angeles.  Hank likes to make Prickly Pear Syrup with his foraged fruit.  A recipe is below.

Commercial versions of this syrup are used for fancy margaritas or poured over pancakes, two excellent ideas. I strongly advise you to buy citric acid for this recipe,to keep the flavors pure. You can often find it in the canning aisle of …

Barbara Spencer of Windrose Farms brings 15 different varieties of garlic to the Santa Monica Farmers Market.  Her Kettle River variety is perfect for roasting in the oven.  There are tons of recipes online.  Barbara says the easiest thing to do is to rub it with oil and place whole (uncut) in a 400 degree oven.  When it’s done, squeeze it out of the skin and spread on bread.  Yum!  If you want a recipe, check out these options:
Food Network
Rachael Ray
 
Epicurious
White on Rice Couple
 

This week on Good Food, Evan talks to John Kowalski, who wrote The Art of Charcuterie with the Culinary Institute of America.  Its’ a really interesting topic, but not one for the faint of heart.  There is a lot of meat chopping, fatback and some organs.  But, if you’re a fan of terrines and pate, this book is for you.  Below is John’s recipe for forcemeat, which is essentially meat emulsified with fat.

Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook.  Hear her this Saturday on Good Food’s Market Report.
Plum-Yogurt Sorbet
You can substitute any full-flavor stone fruit, such as yellow peaches or nectarines. In which case, use amaretto or other clear or tan-colored compatible liqueur.
2 pounds ripe red or purple melting flesh plums, such as Santa Rosa
3/4 cup sugar
1 tablespoon crème de cassis
1/2 cup regular or low-fat Greek yogurt
Squeeze of lemon juice, optional
Over a mixing bowl to catch all juices, pit and cut plums into pieces (they won’t …

Bhutanese cuisine is some of the spiciest in the world – chiles are considered vegetables and they appear in basically every dish.  This week on Good Food, Lisa Napoli (formerly of Marketplace) shares her stories of traveling and eating in the Kingdom of Bhutan.  Lisa’s new book is called Radio Shangri-La.  The dish locals eat daily is Ema Datshi, which translates to cheese and chiles (recipe below).

Kim Fay is the author of Communion, about her travels in Vietnam.  Her sister, who took the pictures in the book, has a recipe for a Banana Flower Salad (below).  Hear Kim on Good Food tomorrow.  Here’s an interesting read on Banana Flowers.

Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook.  Hear her this Saturday on Good Food’s Market Report.
Easy Peach of Apricot Ice Cream
2 pounds peaches or apricots
3/4 cup sugar
1 tablespoon lemon juice
1 tablespoon mild honey
1 cup heavy cream
Peel peaches: Drop in boiling water for 30 seconds, drain and slip off skins. Cut into pieces and place in a bowl. If using apricots, cut or tear unpeeled apricots into quarters and place in a bowl. Stir in the sugar and lemon, cover, and let stand at room temperature for …

This week on Good Food, we’re tapping into our archives for the holiday weekend; the theme is traveling.  A segment that I love is Evan’s conversation with her good friend Elizabeth Minchilli, a writer living in Rome.  They talked about artichokes and the hundreds of ways that Italians eat them.  One way that Romans enjoy artichokes is fried: Carciofi alla Giudea.  Below is Evan’s recipe for the dish, which first appeared in Bon Appetit.

Keep reading for the recipe…

Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes from Simeon:

I just tried something that didn’t quite work. I have access to an obscene amount of mulberries, and I tried to combine them with rhubarb (which I also grow) because I thought that the bland sweet of the one and high acid of the other would balance well together as a pie filling, or maybe in a …