Nick Picciotto

Sous chef, Kato

Sous Chef at Kato

Nick Picciotto on KCRW

Jon Yao and Nick Picciotto of Kato are using arava melons from Weiser Family Farms for a shave ice.

Inspired by Chinese banquet meals, Michelin-chef Jon Yao uses melons for shave ice

Jon Yao and Nick Picciotto of Kato are using arava melons from Weiser Family Farms for a shave ice.

from Good Food

More from KCRW

Our current recycling system isn’t set up to recycle textiles. But a new CA law gives clothing brands a deadline to figure out how to do it.

from KCRW Features

What makes Dunsmoor's cornbread so deliciously "slutty"? We asked the chef.

from Good Food

Sylvio Martins gives us a glimpse into The Infatuation's blind taste test to determine the 10 best croissants in Los Angeles.

from Good Food

Four years after protesters called to defund the police, voters worried about crime are poised to toss out a reformer D.A. and pass a tough-on-crime bill.

from KCRW Features

Hetal Vasavada prepares for Diwali, the Hindu festival of lights, by baking gorgeous, colorful sweets.

from Good Food

Anthropologist Susan Greenhalgh describes how soda companies have influenced the science around sugary drinks.

from Good Food

From timbale and eggplant caviar wraps to ratatouille and caponata, we have a bunch of great recipes for how to use this versatile veggie.

from Good Food

The founder of Famous Amos Cookies, Wallace “Wally” Amos, died this week at age 88.

from KCRW Features

Fast casual chicken joint Koo Koo Roo is back. The restaurant announced its return to the LA dining scene on Instagram on Tuesday.

from KCRW Features