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Evan Goldstein author of Daring Pairings joins us with a fresh take on pairing food and wine. Also on the show, a new cooking technique for getting the most from summer vegetables, the trivia challenge, and Lynne's answers to your kitchen questions.
Sweet Corn Gelato
'Drippy' Mexican Sweet Corn
Filet Bean and Scallop Salad
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Mario Batali joins Lynne by telephone from Michigan to talk about gelato and sorbet, and why the fruit flavors are more intense than in ice cream.
Recipe: Sweet Corn GelatoBook: Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Lynne describes the starter for what could be an all-corn feast... Recipe: "Drippy" Mexican Sweet Corn
Lynne dials up author and food scientist Harold McGee to talk about why some people love cilantro, and others can't stand it.
Recipe: Cilantro ChickenBook: On Food and Cooking: The Science and Lore of the Kitchen
Sommelier Evan Goldstein talks about a new-found open mindedness about wine in the U.S., and which grapes you should look for when seeking warm weather white wines.
Recipe: Filet Bean and Scallop saladBook: Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs
Author Martha Rose Shulman offers Lynne a handful of great preparations for summer vegetables.
Recipe: Zucchini TianBook: Mediterranean Harvest
Jane and Michael Stern are enjoying ice cream, sodas, shakes, and hot fudge at Taggarts Ice Cream Parlor in Canton, Ohio.
Website: taggartsicecream.com, roadfood.comBook: 500 Things to Eat Before It's Too Late
Who is Clupeus?
Article: "Clupeophilia" by Oliver Sacks
Show the answer ↓
Lynne fields calls about clafoutis, preserves, and rounding-out a dinner menu
Neuroscientist Daniel Wesson shares his story of an experiment that indicated that brain cells once thought to be receptive only to smell are also receptive to sound.
The Splendid Table
Taggarts offers a full menu of sandwiches, burgers, hot dogs, soups and salads, But their ice cream concoctions are so good they eclipse all that goes before them.