A Diwali recipe to celebrate the Hindu festival of lights
Celebrating Diwali, Thai roots meet Nashville soul, a soju party, yaupon as a potential coffee alternative, and green satsumas:
Khushbu Shah shares how she celebrated Diwali, the Hindu festival of lights, growing up in the Midwest, and this year's plans.
Chef Arnold Myint, who grew up at his family’s beloved International Market & Restaurant, which introduced Thai food to Nashville, has a new book, Family Thai, that's both a primer on Thai cooking and a tribute to the flavors he inherited from his mother.
At Orion Bar in Brooklyn, Irene Yoo and her husband, Nick, get playful with soju and upend Korean alcohol traditions.
How expensive does coffee need to get before we start looking for alternatives?
Writer KC Hysmith considers yaupon, the only caffeinated plant grown in North America, for its potential as a coffee alternative.
Chef Miles Thompson shops for green satsumas at the farmers market.
Connect with Good Food host Evan Kleiman on Substack.
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Samin Nosrat Makes Good Things Better
Samin Nosrat discovers "Good Things"; a bar devoted to women's sports; winter squash at the farmers market.
Samin Nosrat chats about the pressure she felt following the success of Salt, Fat, Acid, Heat, relinquishing perfectionism, and the importance of ritual in connecting with others and yourself.
Married couple Janie Trinh and Stephanie Ellingwood founded Silver Lake's Untamed Spirits, a bar devoted to women's sports.
Gillian Ferguson takes us to the farmers market to meet Ben Norton, the chef behind Darling, Sean Brock's grill house and hi-fi lounge in West Hollywood.
Connect with Good Food host Evan Kleiman on Substack.
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Fixing our broken food system and the glory of tacos
How do you fix a food system that isn't simply broken but has been captured, top to bottom, in the name of profit?
Our food system isn't simply broken, it has been captured, top to bottom, in the name of profit. Austin Frerick shares the stories of seven agricultural titans, their rise to power, and the consequences for the rest of us.
For almost a decade, renowned Mexican chef Enrique Olvera veered away from serving tacos at Pujol, his Michelin-starred Mexico City restaurant. Now, he celebrates them with taco omakase at the bar.
Oaxacans claim if you eat chapulínes (grasshoppers), you will return to Oaxaca. Anthropologist Jeffrey H. Cohen looks at the consumption of these insects and the women who make a living selling them.
Travel and food writer Caroline Eden hiked between the Black Sea and the Caspian Sea, discovering recipes along the way.
Connect with Good Food host Evan Kleiman on Substack.
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Chef Jeremy Fox moves from vegetables to meat
Passionfruit, overlapping food crises, and what federal spending cuts mean for local food banks
Seven years after chef Jeremy Fox released On Vegetables, he offers a cookbook with a different focus, On Meat.
Michael Flood of the Los Angeles Regional Food Bank explains what the massive cuts to SNAP, USAID, and DOGE mean for local food assistance programs.
Dr. Stuart Gillespie analyzes the cascade of overlapping crises impacting our food system — and he proposes solutions.
At the farmers market, passionfruit from Carpinteria goes into an LA mole.
Connect with Good Food host Evan Kleiman on Substack.
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The fight to raise minimum wage for tipped workers
The real story behind "no tax on tips" and the best vegan cheese
Eyal Press reports on the fight to raise the minimum wage for tipped workers
Animal and food activist Miyoko Schinner prides herself on making dairy-free butters, creams, and cheeses
Chloe Sorvino exposes the hidden corruption and corporate greed within the meat industry
Mike Cirone travels from See Canyon near San Luis Obispo to share his apples with farmers market shoppers.
Connect with Good Food host Evan Kleiman on Substack.
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