Viet cooking made simple, Ritz & Escoffier, and goat cheese
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 hotels like the NoMad, where Patricia Escárcega recently dined.
A Persian homecoming, noodle soup dreams, and a natural wine party
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 wine fair, and a biomolecular archaeologist tells us what kind of alcoholic beverages the ancients drank.
What makes for a disgusting food?
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. Will Guidara talks hospitality lessons, and Evan pays her respects to the Jewish deli.
Magnus Nilsson, Norwegian lunch, and Oaxacalifornia
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.
Julia Collin Davison, the shutdown’s effect, and a visit to Fiona
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 taco finds around the city.