This Week's Episode

Hosted by Lynne Rossetto Kasper

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Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

London's Ottolenghi

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April 28th, 2012May 7th, 2011

This week, we meet Britain's latest culinary phenomenon, columnist and restaurateur Yotam Ottolenghi, author of the vegetarian best-seller Plenty: Vibrant Dishes from London's Ottolenghi. Jane and Michael Stern are taking on a classic: a fish boil in Door County, Wis. Food & Wine Magazine's Ray Isle explains the beauty of wine blends, and we meet a historian who has put together the first African-American heritage seed collection.

Recipes from this episode

Grape Leaf Herb and Yogurt Pie

Apricot/Mustard Pork Bones or Ribs

 

Episode Rundown

 

01:00 – 09:08  

Britain's latest culinary phenomenon is columnist and restaurateur Yotam Ottolenghi, author of a vegetarian best-seller.

Book: Plenty, Vibrant Dishes from London's Ottolenghi
Website: Ottolenghi
Recipe: Grape Leaf Herb and Yogurt Pie

 

09:08 – 14:27  

Independent producer Julie Sabatier reports from the Portland Meat Collective.

Recipe: Apricot/Mustard Pork Bones or Ribs
Website: Portland Meat Collective
Website: Destination DIY

 

15:10 – 20:47  

Ray Isle, of Food & Wine, talks about wine blends.

Website: Food & Wine

 

20:47 – 25:36  

Jane and Michael Stern share their finds on fish boils in Door County, Wis.

Website: Roadfood.com
Book: 500 Things to Eat Before It's Too Late
Book: The Lexicon of Real American Food

 

25:36 – 45:36  

Lynne takes calls on lemon tarts, infusing lavender, pairing wine with vegan foods and Kentucky country ham.

 

45:36 – 52:08  

Michael Twitty on African American Seed Collections.

Book: Fighting Old Nep: The Foodways of Enslaved Afro-Marylanders 1634-1864
Website: African-American Heritage Collection at Landreth Seed Company
Blog: Afroculinaria

Jane and Michael Stern's Roadfood

White Gull Inn

For those of us who arrive skeptical about the flavor potential of boiled fish, not to mention vastly oversalted boiled fish, this true-Wisconsin meal is stunning. The thick hunks of whitefish remind us of lobster: milk-moist, dense and fine-textured. Incredibly, their elusive freshwater sweetness is just barely haloed by the presence of salt.