Thanksgiving hotline with Alison Roman

Hosted by Evan Kleiman Nov. 16, 2019 Food & Drink

A Thanksgiving Turkey meal. Photo credit: Needpix/CC 2.0

Alison Roman and Evan Kleiman team up to answer your burning Thanksgiving questions. Fuchsia Dunlop talks the canon of Sichuan cookery. Plus: an investigation of chamoy from Richard Parks III.

From this Episode:

Evan Kleiman and Alison Roman solve your Thanksgiving problems

If you’re hosting Thanksgiving this year, it’s not too early to start planning, especially if you’re determined not to repeat the burned turkeys and cold sides of...

27 min

Fuchsia Dunlop on the canon of Sichuan cuisine

Author and cooking teacher Fuschia Dunlop may be British by birth, but she found her soul on the other side of the world.

13 min

All about chamoy: Mexico’s beloved sweet, salty, and spicy flavor combo

For many native Angelenos, the mere thought of chamoy makes one’s mouth water. It’s Mexico’s fruity, sour, salty, savory, spicy flavor combination, most commonly presented...

8 min

Market Report: Pumpkins

It’s the great pumpkin, Charlie Brown! Good Food’s Market Report correspondent Gillian Ferguson visits the Santa Monica Farmers Market, where pumpkin season is in full force.

9 min