Horticulturalist Leigh Adams teaches Rico how Crescent Farm utilizes simple and natural techniques to grow a vast variety of food despite the drought in Southern California.
Imagine a dish like a dumpling, but with a crunchy, flaky skin like a pie crust, mixed with a spicy, gooey filling like a stew. No, we're not reading your mind. What we described exists in reality. It's called a Salteña and it's a Bolivian delicacy that was hard to come by in New York... until three brothers of Bolivian descent started selling them. Alex, David and Patrick Otropeza now have a place near Columbus Circle called Bolivian Llama Party.
Every year or so, Rico travels to Amsterdam and always make a point to eat an unholy amount of Indonesian food. When he was there just a few weeks back, he invited along Vicky Hampton to explain why. Learn how the Southeast Asian fare made its way over to the Netherlands, and how the Dutch turned it into a pig-out called a "rijstaffel."
Bon Appétit magazine released their annual "Best New Restaurants" issue, wherein they name the top new eateries in the country. Andrew Knowlton and Julia Kramer are the two lucky editors who got to travel the country, eating their way through hundreds of restaurants. Brendan chatted with Julia about the trends they observed en route... including the gussy-ing up the now ubiquitous oyster.
Rico and Brendan recently made a stop in Chicago to attend the world's largest podcast convention, called Podcast Movement, where (not to brag) DPD was awarded Best Food and Drink podcast. The only hiccup of the visit was that neither of them had much time to eat much of Chicago's famously idiosyncratic signature dishes. So, James Beard Award-winning writer Mike Sula schooled Rico on Chicago's essential food fare... and the city's signature terrible beverage.
Brendan visits Osaka Grub to learn what happens when Japanese pancakes and tiny cheeseburgers get fused together in one delicious dish.
Rico chats with USC Associate Professor of Marketing Kristin Diehl, one of the folks behind a study which suggests photographing your meal might be good for you… but there are caveats.
When you buy fancy cheese where do you store it? You know, besides your mouth? While some people may just wrap it up in plastic and throw it in the fridge, that’s actually what you shouldn’t do, as Brendan recently learned. He talks with the inventor of the Cheese Grotto, a new specialty home device that works like a lot like a cigar humidor for your cheese.
Paan is an item, often chewed in India and elsewhere. It is the leaf of a betel plant, wrapped around sweet, savory or aromatic spices, candies and betel nut. Essentially, you chew the paan and it perks you up, freshens your breath, and supposedly acts as a digestif. Rico heads to Artesia to sample some paan, which Chaitnya Vyas expertly crafts with a variety of flavors at K.C. Paan & Chaat House.
For the most part, Americans only know eel from Japanese cuisine like Unagi and Anago sushi. But that might be changing. Sierra Tishgart is the senior editor at New York Magazine's Grub Street food blog and she recently wrote an article about the emergence of eel on New York restaurant menus. Brendan is not a big fan of eel, but to learn more, he met up with her at High Street on Hudson, one of these eel-happy establishments.