KCRW's Good Food
KCRW, Evan Kleiman, Khushbu Shah, Gillian Ferguson, Janek SchallerA look at life through the lens of food with Los Angeles-based chef, former restaurateur, and long-time radio host, Evan Kleiman. Thousands of interviews. Countless recipes. Thirty years and counting.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 47 | Subscribers | Read | kcrwgoodfood.substack.com |
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Latest Issues
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Inspired by Lunar New Year
Made with steamed and pounded rice flour, these cakes have a bouncy and resistant chew. Photo courtesy of Shutterstock.
The Freezer is Your Friend
Following a stressful year, Vivian Howard gifted burritos as a holiday gift. The chef regularly uses leftover Mexican take-out to assemble them for her kids and stores the burritos in the freezer for quick dinners. Photo courtesy of PBS.
A Mandarin for All Microseasons
David Karp knows from the top of his head that a Tango mandarin has a seed count of .2 seeds per fruit. Photo by David Karp.
Only Dessert
Everyone I polled about where to order the complete dessert menu mentioned Shannon Swindle’s desserts at Funke in Beverly Hills. Photo courtesy of Funke.
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Authors
The writers behind this newsletter.
Your best friend in LA, and your always-on connection to music, news, culture, and each other
I used to cook. Now I talk to people about food, cooking and life.
Author of the critically acclaimed cookbook AMRIKAN: 125 Recipes from the Indian American Diaspora, former restaurant editor @ Food & Wine Magazine, and Los Angeles resident. (Subscribe to my Substack Tap Is Fine!)
Loves vegetables.
Hi! I'm KCRW's current Julia Child Foundation Fellow. Over the next few months, I'll be contributing original reporting for Good Food at the intersection of climate and the culinary world.
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