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 | 70 | Subscribers | Read | kcrwgoodfood.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Fried Rice
Woks of Life set up for fried rice. Photo courtesy of Woks of Life.
Taco Madness
Hard Shell Chicken Tacos at Paco’s on Centinela. Photo by Evan Kleiman
Tofu as Sauce
Silken Tofu is made differently which allows you to use it as a sauce. Photo courtesy of Shutterstock.
The Perks of Working at KCRW
As an employee of KCRW for nearly thirty years, my routine is to arrive at the station and go straight into a studio to record interviews, which are stacked up at thirty-minute intervals with no breaks. Sometimes, as I walk through the hall...
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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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