Pasta al limone's particular delights
Plus: Seasonal pastas, mac 'n cheese, coconut macaroons for Passover and a new Oaxacan spot.
Good Food · KCRW
April 3, 202659m 44s
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Show Notes
<p dir="ltr">This week on Good Food:</p>
<ul>
<li dir="ltr">Good Food contributor <a href="https://www.instagram.com/khushandoj/"><strong>Khushbu Shah</strong></a> chases down the best plates of pasta al limone.</li>
<li dir="ltr"><a href="https://www.instagram.com/jj__mc/"><strong>Joshua McFadden</strong></a> uses pasta as a canvas for seasonal ingredients and shares his pomodoro recipe.</li>
<li dir="ltr"><strong><a href="https://www.instagram.com/historicalitalianfood/">Karima Moyer-Nocchi</a></strong> reveals the cultural, political, and religious history behind macaroni and cheese.</li>
<li dir="ltr"><a href="https://www.instagram.com/leah.koenig/"><strong>Leah Koenig</strong></a> prepares for Passover by making coconut macaroons.</li>
<li dir="ltr"><strong><a href="https://www.instagram.com/ponchostlayudas/">Poncho Martinez</a></strong> and <a href="https://www.instagram.com/mycielo_org/"><strong>Odilia Romero</strong></a> expand from tlayudas to more regional Oaxacan fare at <a href="https://www.instagram.com/lugyah_la/">Lugya'h</a>, which is named in the Michelin Guide.</li>
</ul>
<p dir="ltr">Connect with Good Food host <a href="https://www.instagram.com/kcrwevan/?hl=en">Evan Kleiman</a> on <a href="https://kcrwgoodfood.substack.com/">Substack</a>.</p>