Good Food

With the Super Bowl and Valentine’s Day around the corner, Good Food talks to Brad Kintzer, who has created a series of plant-based chocolates at TCHO.  Food writer Alicia Kennedy says nooch, the cheesy-flavored powder more commonly known as nutritional yeast, is rising in popularity. Chef Charity Morgan stands behind a plant-based diet and cooked the Tennessee Titans into the NFL playoffs. Shelley Leopold has the lowdown on where to pick up the best Super Bowl eats across town and where to go to cheer on the hometeam with fellow Rams fans. LA Times restaurant critic Bill Addison visits Echo Park for the city’s latest Italian spot. Finally, sustainable prawns are coming to the farmer’s market.

The culinary influence of the Transatlantic Slave crossing is evident throughout the American South. In the Costa Chica area of Oaxaca, Mexico, the heritage is equally rich but not often recognized or discussed, says food writer Bill Esparza. Michelle Bishop of Harlem Needle Arts describes the work behind The Legacy Quilt, on display in the “African/American: Making the Nation’s Table” exhibit at the Museum of Food and Drink. Lauren Ko is designing pies that are made for Instagram. Lucy Haro, a grant recipient from Re:Her, is serving Peruvian soul food at Qusqo Bistro. LA Times restaurant critic Bill Addison reviews Yangban Society in the Arts District. Tomatoes are ripe at the farmer’s market.