Plant-based burgers, Uyghur food, and the incredible egg
Lent comes to an end this weekend, so we’re looking at two stars of the meat-free burger craze: the Superiority Burger and the Beyond Meat patty. Plus Bill Addison checks out a Uyghur restaurant, and LA Times Food editor Peter Meehan joins with a preview of the upcoming LA Food Bowl.
Stories from ‘Save Me the Plums’ and ‘The 100 Most Jewish Foods’
Ruth Reichl shares stories from her new memoir, “Save Me the Plums,” and Alana Newhouse talks about what made the cut for her new book, “The 100 Most Jewish Foods. ” Plus: A review of the Japanese katsu sandwiches at Konbi in Echo Park, how to make Isa Fabro’s Mango Royale pie and turning stinging nettles into cocktails at the market.
Mr. Fries Man, Behind the pastry case at République, ‘Indian-ish’
We pay tribute to rapper Nipsey Hussle through a visit to Mr. Fries Man, a mom-and-pop restaurant he patronized in Gardena. Baker Margarita Mantzke also takes us behind the pastry case at République and Priya Krishna shares her take on modern Indian-American cuisine. Plus: Tips for cooking with honey and how recent Midwest floods will affect what’s on the table.
Niki Nakayama, “memory keepers,” and Mori Onodera’s return
Against big odds, Niki Nakayama is one of the few elite American practitioners of kaiseki, considered the apex of Japanese cuisine. Plus: the stories of women who are keeping alive family memories of the Japanese-American internment camps. Also, a visit with a women-owned seaweed farm in the Bay Area.
Disappearing saffron, edible gardens, and regional Chinese food
Kashmiri saffron is the most precious spice in the world, and it’s on the verge of extinction. Sharanya Deepak explains why that matters. Also, two gardening experts offer tips on planting an edible garden at home, and we examine the foods of Yunnan and Chaoshan. Plus, the four life stages of a polarizing herb.