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 …

My head is spinning with the number of events we’re doing here on Good Food.  Honestly, I don’t know how Evan does it!  (Of course, she is the woman who actually DOES all the events).  Here’s what’s in store for us:
Taste of the Farmers Market
When: Tuesday, July 12 5:30 pm
What: Evan will be dipping chocolate, making ice cream and cooking chicken with some of our favorite Original Farmers Market Vendors like Little John, Bennett’s Ice Cream and Puritan Poultry.  Eddie Lin will emcee and will host a lively raffle.
Eat …

Every week 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 Tony:

There is a sale on lobster tails. I love lobster but have no idea what to do with the tails. Any ideas?

Run and buy them! The tails are the home cooks bonanza of easy and impressive meals. Once you have the tail, cut it with a sharp knife down the back. Make a small …

Today I was editing Russ Parsons’ conversation with Evan for this week’s Good Food, and I just had to share this excerpt.  Russ tells us his foolproof method for making hard boiled eggs.  Enjoy!
How to Make Hard Boiled Eggs by KCRW

Last week, Deep End Diner Eddie Lin went to the first ever Mongolian Cultural Days Festival in Downtown LA.  Traditionally the nomadic people of Mongolia eat mostly meat (mutton, yak and beef) and dairy (including milk from camels and horses).   Hear about it on Good Food here.

Eddie Lin on Shark Fin Soup by KCRW
Deep End Diner and Good Food contributor Eddie Lin was on Which Way LA? with Warren Olney last night. He was one of 3 guests talking about the proposed ban on the sale of shark fins. Eddie has eaten shark fin soup at functions, like weddings, and says it dates back to Imperial China. Other guests included Michael Sutton, Vice President of the Monterey Bay Aquarium, and California State Assemblyman Mark Eng, who opposes the ban.
Keep reading to …

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 Betty:

Do you have a favorite preparation for purple asparagus?

I love this question and I really really love those Zuckerman’s Purple, nearly-jumbo asparagus.  Almost anything you do will be wonderful, but I think they’re at their best simply prepared.  I think roasting brings out the best in asparagus. 
You’ll want to peel the lower third of each spear since …

Private chef CC Consalvo of Clean Plate Meals shops at the Farmers Market every week.  This week, we spotted her buying tarragon and lemongrass from Coleman Farms.  She likes to use petrale sole, but says Tilapia or any thin filet works just fine. Keep reading for the recipe…

Eddie Lin is a regular contributor to Good Food and he’s also the father of two young girls.  That means, that he is fully aware of the Spaghetti Taco craze, created by the hit Nickelodeon show iCarly (more about the craze in the NY Times).  Last week, Eddie went down to the set of the show and interviewed Jerry Trainor, who plays Spencer on iCarly.  On the show, Spencer is the creator of the Spaghetti Tacos:
 
Eddie Lin: I am here with Jerry Trainor, …

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 Nancy.  She asks what this kitchen tool is used for: