A Culinary Journey Through New York

Betsy Andrews is a James Beard Award–winning journalist who edited at Saveur magazine during some of its most fruitful years. She’s been traveling the Central California coast and staying there with family since childhood, and these travels are the topic of the terrific book she coauthored with the chef Scott Clark. Coastal: 130 Recipes from a California Road Trip is a wonderful read, and we talk about how Betsy turned road-tripping into such a colorful book. We also dig into Betsy’s journalism career, reviewing restaurants for the New York Times, and her work at Saveur.

And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: A very special salad, Primis Imports is selling incredible Greek products, Momofuku Soy & Scallion Noodles leads to many possibilities. Also: Non-alcoholic sparkling cider from Rose Hill Farm, The Last Bimbo of the Apocalypse playing off-Broadway is a riot, and Nice Cans is a new tinned fish of the moment.

Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. 

Check out more episodes:

• This Is TASTE 323: We ❤️ Saveur with Dorothy Kalins
• This Is TASTE 324: We ❤️ Saveur with Colman Andrews
• This Is TASTE 325: We ❤️ Saveur with Kat Craddock

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