Justin Pichetrungsi of Anajak compares the flowering broccoli he uses in a wok dish to baby bok choy. Photo by Tyler Bordeaux/KCRW

Ben Mims goes to the Virginia Ave Park Farmer's Market to meet with Justin Pichetrungsi, chef owner of Anajak Thai in Sherman Oaks. Pichetrungsi calls this farmer's market "the best of the best" because many of the same vendors as the Downtown Santa Monica Farmer's Market are here without the traffic or large crowds. Shopping for flowering yu choy from Fresno Evergreen for his farmers market vegetable wok dish, he describes yu choy as a "less watery, slightly stemmier than baby bok choy."

Home economics, nonstick pans, Middle Eastern dishes

Chefs Ori Menashe and Genevieve Gergis are out with a new cookbook of recipes from their second restaurant, Bavel, where dishes are inspired by Palestinian, Moroccan,...

The women who pioneered home economics knew that a better home life would improve society. Danielle Dreilinger documents them in her new book, “The Secret History of Home...

Nonstick cookware development has involved durability, dishwasher safety, and limiting the use of toxic chemicals. Anna Hezel tracks the history of nonstick technology in...

Australian chef Josh Niland would love home cooks to see fish as more than a sum of their fillets. His James Beard- nominated book, “Take One Fish,” teaches people to use...

Second generation chef Justin Pichetrungsi is fusing Thai and Mexican flavors, and using flowering yu choy in a new wok dish at Anajak.

LA Times restaurant critic Bill Addison goes on a quick road trip to Little Arabia in Anaheim for Yemeni cuisine. At House of Mandi, he recommends lamb stew served in a clay...

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