Good Food

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Evan Kleiman is your guide to the best cooking and eating 

  1. José Andrés Walks, Cooks, and Feeds the World

    1日前

    José Andrés Walks, Cooks, and Feeds the World

    This week on Good Food: Tortilla Española, gambas al ajillo, and Basque cheesecake — José Andrés looks to classic recipes in his new cookbook, Spain My Way.  For more than 40 years, Simply Wholesome, a Black-owned health food store and cafe, has been selling everything from ayurvedic supplements to Jamaican patties. Founder Percell Keeling and his daughters, Ayanna and Mia, join us for "In The Weeds." Connect with Good Food host Evan Kleiman on Substack.

    47分
  2. Everyday recipes and the comfort of nostalgia

    5月8日

    Everyday recipes and the comfort of nostalgia

    This week on Good Food: Ham El-Waylly, who began his career at Michelin-starred restaurants, rethinks home cooked meals with all their comfort and nostalgia. When his mother died suddenly in 2023, comedian Gus Constantellis revisited her recipes while grieving her loss. Long before the sun is up, Roxana Jullapat flips on the lights at Friends & Family, where the baked goods glow with the colors and textures of whole grains. Farmers market favorite Peads & Barnetts opens a store in West LA. Connect with Good Food host Evan Kleiman on Substack.

    1時間
  3. SPAM is a classic immigrant success story

    5月1日

    SPAM is a classic immigrant success story

    This week on Good Food: Kelly A. Spring peels back the tin on SPAM, the divisive meat that's been crucial to American diplomacy and multiple war efforts. Alana Kysar shifts the focus from seafood and pork to produce in her Hawaiian dishes. Khushbu Shah weighs in on LA's bagel boom. The Hollywood Farmers Market celebrates 35 years.  Connect with Good Food host Evan Kleiman on Substack.

    1時間
  4. The delicious insanity of Taco Madness

    4月24日

    The delicious insanity of Taco Madness

    This week on Good Food: Javier Cabral and Memo Torres hunt down the best tacos in Los Angeles for Taco Madness. Tostadas, tetelas, tamales —  Jorge Gaviria shares a dose of Vitamina T, Mexico's unofficial food group. Crystal Wahpepah weaves together stories and intertribal recipes from Oakland's Native American communities. Peaches aren't yet in season but you can get a taste with peach leaves, which chef Harry Posner is using in a dessert. Connect with Good Food host Evan Kleiman on Substack.

    1時間
  5. When did kids become such picky eaters?

    4月17日

    When did kids become such picky eaters?

    This week on Good Food: Helen Zoe Veit unpacks how American children became so fussy about their food.  Butter makes everything better so Anna Stockwell slices into its history and utility.  Trini Iniguez of Arroyo Grande Berry Farm has a berry good time at the farmers market while chef Steve Samson of Rossoblu makes stinging nettle pasta. Connect with Good Food host Evan Kleiman on Substack.

    1時間
  6. The spice trade, reimagined

    4月10日

    The spice trade, reimagined

    This week on Good Food: Sana Javeri Kadri and Asha Loupy of Diaspora Spice Co. find inspiration in spices from regenerative farms in Southeast Asia. Writer John Seabrook chronicles the tumultuous life of his grandfather, Spinach King Charles Franklin Seabrook, a tyrant who grew the family farm to more than 50,000 acres and pioneered flash-frozen produce. Liz Carlisle and Aubrey Streit Krug brought together a passionate group of experts from wide-ranging backgrounds and lived experience to explore the promise of perennial agriculture. Chef Brian Bornemann of Crudo e Nudo shops for spring alliums at the farmers market. Connect with Good Food host Evan Kleiman on Substack.

    1時間
  7. Pasta al limone's particular delights

    4月3日

    Pasta al limone's particular delights

    This week on Good Food: Good Food contributor Khushbu Shah chases down the best plates of pasta al limone. Joshua McFadden uses pasta as a canvas for seasonal ingredients and shares his pomodoro recipe. Karima Moyer-Nocchi reveals the cultural, political, and religious history behind macaroni and cheese. Leah Koenig prepares for Passover by making coconut macaroons. Poncho Martinez and Odilia Romero expand from tlayudas to more regional Oaxacan fare at Lugya'h, which is named in the Michelin Guide. Connect with Good Food host Evan Kleiman on Substack.

    1時間
  8. Why is your stadium hot dog so expensive?

    3月27日

    Why is your stadium hot dog so expensive?

    This week on Good Food: Alec Opperman of More Perfect Union investigates who's behind the steep price of stadium concessions Anissa Helou goes deep into the regional kitchens of Lebanon, revealing a cuisine that's far more diverse and nuanced than most realize Naoko Takei Moore had a hand in introducing donabe to the U.S. 25 years ago when it was virtually unknown and she continues to champion the hand-thrown clay pots Chris Newens explores the arrondissements of Paris in twenty meals The weekly market report features Heather Wong of Flouring and the pavlova she has on the menu Connect with Good Food host Evan Kleiman on Substack.

    1時間
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番組について

Evan Kleiman is your guide to the best cooking and eating 

情報

  • チャンネル
    KCRW
  • クリエイター
    KCRW
  • 配信期間
    05年 - 26年
  • エピソード
    362
  • 制限指定
    不適切な内容を含まない
  • Copyright
    © KCRW 2025
  • 番組のWebサイト
    Good Food

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