Good Food

This week on Good Food:

Domenica Marchetti bakes the regional cookies of Italy.

Giulia Scarpaleggia moves beyond pasta as she cooks vegetables the Italian way.

Mariana Velásquez assembles a deconstructed pie bar worthy of a long weekend.

At farmers markets, an unusually warm spring means melons in May.

Connect with Good Food host Evan Kleiman on Substack.

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.

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.

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.

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.