Camellia Tse
KCRW
Los Angeles, CA, United States
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Past articles by Camellia:
From Trump to farm to slaughterhouse to restaurant
So many hands go into bringing our food to the table, from farm and slaughterhouse to market and restaurant. We hear about how President Trump's immigration policies will affect business at Taco María, Maddox Dairy and La Niña del Mezcal, and examine the travel ban's impact on the way even your sausage gets made. Plus, meet the people behind the local produce, fungi and seafood at the Hollywood… → Read More
Try your hand at Melissa Clark's herbed Parmesan Dutch baby
Clark says her Dutch baby is the perfect accompaniment to any meal or a fun hors d'oeuvre at a dinner party. Tear off a piece and enjoy with a sip of a gin martini. → Read More
L’Arpeggiata brings “Teatro d’Amore” to the Walt Disney Concert Hall
In an exquisite post-election show of musical solidarity, the ensemble performed Baroque madrigals, traditional Italian folk and love songs under the direction → Read More
Pernil: Puerto Rican pork shoulder like Kelis’s Grandma used to make
Kelis’s “Milkshake” has been bringing all the boys to the yard since 2003. The 37-year-old has released six albums, has been nominated for two Grammys, and more recently has turned her mixes and beats to food. After graduating from Le Cordon Bleu, Kelis launched her line of Bounty & Full sauces and is now serving up brunch at pop-ups and food trucks around LA. She shares this special recipe… → Read More
Badmaash serves up Punjabi kheer for Diwali
In honor of the Festival of Lights, Badmaash will serve a traditional Punjabi kheer from November 1–6. Here's how to make it at home. → Read More
Sonoko Sakai’s Bacon and scrambled egg onigiri
Author Sonoko Sakai shares tips on how to make Japanese onigiri or, as they are also called, omusubi. Plus, a recipe for Sakai's bacon and scrambled egg onigiri from her new book, → Read More
MAPPED: Asian fried chicken crawl, 6 different Waze
Jonathan Gold gives us the scoop on where to find the best Asian fried chicken in Los Angeles. KCRW's Abbie Fentress Swanson and Camellia Tse made the rounds, drumstick by drumstick and wing by wing, and mapped Jonathan Gold's world of Asian fried chicken in LA. → Read More
Sichuan food, 'Burned,' Kitchen Table Blues
Food writer Fuchsia Dunlop explains how Sichuan cuisine is changing in Chengdu. Investigative reporter Karen Foshay unveils disturbing findings about restaurants in LA. The Reverend Shawn Amos is striving to keep the blues alive in kitchens around town, one gig at a time. Plus, how grass-fed beef is raised at Rancho San Julian and what to try at Kali in Hollywood, per Jonathan Gold. → Read More
Kali brings local, seasonal California cuisine to Larchmont
If you didn’t make it to the farmers market this week, a visit to Kali will tell you what’s in season now. Chef Kevin Meehan’s local, seasonal fare is a breath of fresh air for the more established restaurant scene of Larchmont Village. → Read More
Pickles, hot chicken, GMO labeling, antidepressants and taste — Good Food —
Marion Nestle explains what's in the GMO labeling bill on President Obama's desk. Simran Sethi examines her loss of taste from taking antidepressants. Dianne Jacob gives tips on how to write about food and the Ans discuss their latest venture, a cookbook. Plus: pickling pointers from Little Dom's and a new hot chicken spot to try, per Jonathan Gold. → Read More
Little Dom’s Spicy bread & butter pickles
Few things are more satisfying than the cool, crunchy snap of a zesty pickle on a hot summer day. Little Dom's chef and owner Brandon Boudet shares this recipe for spicy bread and butter pickles. Try it with cucumbers or with green tomatoes. → Read More
Hive heists, artisanal food, local grains & bulgogi, Gangnam-style — Good Food —
LA Magazine food critic Patric Kuh gives us a history lesson on artisanal food and beekeeper Jodi Helmer reports on hive heists in almond groves. Then we discuss the revival of regional grain production with food writer Amy Halloran and Nan Kohler of Grist & Toll. Plus, a watermelon gazpacho recipe to beat the heat from 1212 chef Walter Greenwood and a recommendation for bulgogi, Gangnam-style,… → Read More
Jonathan Gold eats bulgogi, Gangnam-style, at Gwang Yang
Ask Koreans and Korean-Americans where to find the best bulgogi in town and they’ll probably tell you: “My mom’s version is the best.” At Gwang Yang, the recipe for preparing the marinade and the meat has been carefully guarded for three generations. → Read More
Preserving Green Book sites, shishitos, jackfruit, fake shrimp — Good Food —
Cultural documentarian Candacy Taylor explains the importance of preserving Green Book sites. EP & LP Chef Louis Tikaram gives us a primer on Fijian cuisine and jackfruit. The Atlantic’s Olga Khazan schools us on a synthetic shrimp start-up. Plus: Shishito peppers hit the market and Jonathan Gold eats popcorn ice cream at Paley. → Read More
Cast iron skillets, corn, slaughterhouses, Azerbaijani food — Good Food —
Chuck Reece gets to the heart of our love affair with the cast iron skillet. Peggy Lowe discusses the perilous work in slaughterhouses. We talk Azerbaijani cuisine with Feride Buyuran and fermented ice cream with Tyler Malek. Plus: French and Vietnamese spots to try and corn at the market. → Read More
Jonathan Gold dines at Spring in Downtown LA
French Chef Tony Esnault's Spring in Downtown LA is what Pulitzer Prize-winning food writer Jonathan Gold calls “one of the most stunning openings of the year.” → Read More
Food on the Screen: Calabasas & Paris — Good Food —
We wrap our Food on the Screen series with Sandra Aamodt weighing in on “The Biggest Loser.” Then Adeline Grattard takes us behind the scenes of “Chef’s Table” in Paris. Next it’s onto squash blossoms at the market and tofu balls with Jonathan Gold at Button Mash. Plus: Tacolandia judge Gustavo Arellano eats 31 tacos and Zach Brooks highlights the best of the best at Smorgasburg LA. → Read More
Food on the Screen: Los Angeles — Good Food —
This week, we continue our conversation about food on the screen closer to home, in Los Angeles. Chef Niki Nakayama discusses how life has changed since being featured on the first season of Chef's Table on Netflix. Also on the show: how the pluot was born, Sichuan food in the SGV, the Lone Star State's many styles of BBQ, taking over the tap at LA Beer Week and vegan baking tips from a teen. → Read More
Jonathan Gold dines Sichuan-style at Meizhou Dongpo – Good Food
A celebrated poet, calligrapher and herbalist of the Song Dynasty, Su Dongpo (c. 1037–1101 AD) was also a legendary gourmand credited with having perfected hanzshou rou, a dish otherwise known as Hangzhou-style “red-cooked pork.” Originally from Meizhou in the Sichuan province, Dongpo rose through the government ranks until he eventually fell out of favor for speaking out against political… → Read More
Food on the Screen: China and Italy — Good Food —
We kicked off last week's show exploring portrayals of food in television and film in New Orleans and the Central Valley. This week, we continue our Food on the Screen series in China and Italy with Phil Rosenthal and Eddie Huang. Then it's nectarines at the farmers market, blinged-out Korean BBQ with Jonathan Gold, Chinese cooking techniques from Kian Lam Kho and grilling meat around the fire… → Read More