Good Food

by KCRW (webmaster@kcrw.org) · · · · 31 subscribers

Evan Kleiman's taste of life, culture and the human species.

This week we’re revisiting conversations with recent James Beard winners, including Samin Nosrat on her hit Netflix show “Salt, Fat, Acid, Heat.” Plus LA Times restaurant critic Patricia Escárcega visits Anaheim to try a selection of Mexico City antojitos.
Cinco de Mayo is around the corner, so we’re looking at the sometimes complicated history of Mexican food in LA. Also, Evan talks to “Bar Chef” Christiaan Rollich, and Elisa Callow explores LA’s Eastside for culinary inspiration. Plus: the race to save California citrus from disease.
This week we’re gearing up for KCRW’s 10th Annual Pie Contest by talking to the authors of “The New Pie” and chef Sherry Yard. Plus anecdotes about the secret world of private chefs, and Michael’s in Santa Monica celebrates 40 years. Finally, we bid Laura Avery a fond farewell.
Lent comes to an end this weekend, so we’re looking at two stars of the meat- free burger craze: the Superiority Burger and the Beyond Meat patty. Plus Bill Addison checks out a Uyghur restaurant, and LA Times Food editor Peter Meehan joins with a preview of the upcoming LA …
Ruth Reichl shares stories from her new memoir, “Save Me the Plums,” and Alana Newhouse talks about what made the cut for her new book, “The 100 Most Jewish Foods.” Plus: A review of the Japanese _katsu_ sandwiches at Konbi in Echo Park, how to make Isa Fabro’s Mango Royale …
We pay tribute to rapper Nipsey Hussle through a visit to Mr. Fries Man, a mom-and-pop restaurant he patronized in Gardena. Baker Margarita Mantzke also takes us behind the pastry case at République and Priya Krishna shares her take on modern Indian-American cuisine. Plus: Tips for cooking with honey and …
Against big odds, Niki Nakayama is one of the few elite American practitioners of kaiseki, considered the apex of Japanese cuisine. Plus: the stories of women who are keeping alive family memories of the Japanese-American internment camps. Also, a visit with a women-owned seaweed farm in the Bay Area.
Kashmiri saffron is the most precious spice in the world, and it’s on the verge of extinction. Sharanya Deepak explains why that matters. Also, two gardening experts offer tips on planting an edible garden at home, and we examine the foods of Yunnan and Chaoshan. Plus, the four life stages …
Soleil Ho and Tejal Rao belong to a new wave of food critics who are helping to redefine the craft. Writer and activist Yasmin Khan talks about her travels to modern Palestine, which have yielded a book full of humanizing stories and recipes. Plus: the return of the world's largest …
Two writers have gathered the stories of women who changed history through food. There’s a new documentary on how LA’s agricultural past informs its present. Patricia Escárcega returns to discuss a new “Pan-Latin” restaurant in DTLA. A crop scientist is skeptical about the “ugly produce” business, and we also explore …
Filipino food may be having a moment, but the cuisine has a long history here in Los Angeles where Filipino Americans have lived for nearly a century. Evan and friends embark on a food crawl of Northeast LA to learn more. We also hear from some leading voices in the …
This is the 25th year that Wolfgang Puck has catered the official Oscars after-party. So how does he pull it off year after year? Also, we explore some controversial french fry rankings. Writer and photographer Austin Bush dishes on the food of Northern Thailand, and we learn about an exciting …
Andrea Nguyen is back to say that cooking Vietnamese is doable any day of the week. What we eat and how we do it binds humanity across geography and culture, according to Chris Ying. Plus: the story of the Savoy Hotel and how it gave rise to the modern luxury …
Persian cooking expert Najmieh Batmanglij talks to Evan about what it was like to return to Iran and cook there after years of exile. Noodle soup is the stuff of dreams, for food historian Ken Albala. Richard Parks III takes us on a whirlwind visit to the world’s largest natural …
This week we visit a museum exhibit featuring foods that are inarguably revolting—or are they? Plus, a look at how formerly hippie foods like dense grain breads went mainstream. And meet hippie Jack: he has strong opinions about waffles, and he’s canvassing LA to see who makes the best one. …
Celebrated Swedish chef Magnus Nilsson returns to Good Food to expand on Nordic baking traditions. We’re also looking at _matpakke_ , or the Norwegian art of packed lunch. Plus, a glimpse into the food of Oaxacalifornia, from the glorious tlayuda to a Lebanese-inspired kitchen in Boyle Heights.
America’s Test Kitchen host Julia Collin Davison drops by to talk recipe testing and Cook’s Illustrated, which recently turned 25. We’re also looking at how the federal government shutdown affects what’s on our plates. Plus: Bill Addison weighs on Fiona while Bill Esparza gives us the 411 on his recent …
America’s Test Kitchen host Julia Collin Davison drops by to talk recipe testing and Cook’s Illustrated, which recently turned 25. We’re also looking at how the federal government shutdown affects what’s on our plates. Plus: Bill Addison weighs on Fiona while Bill Esparza gives us the 411 on his recent …
We’re talking inventive ways to cook with scraps with author Lindsay-Jean Hard. Also, a close look at the Farm Bill that passed in Congress last month. Evan talks with the masterminds behind Bestia about the early days. Plus, the passing of a torch: meet the LA Times’ new food critics. …
Went a little too hard on New Year’s Eve? Meet Shaughnessy Bishop-Stall, who spent a decade trying all the hangover cures he could find. Plus a revisit of Good Food’s special on LA’s bar scene from last year.