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.

Pipianes

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May 26th, 2012May 21st, 2011

Chef Roberto Santibañez, author of Truly Mexican, introduces us to the Mexican world of pipianes. Sally Schneider discusses her short list of favorite blogs, and Jane and Michael Stern have found first-rate Mexican food at a gas station in Dallas.

Recipes from this episode

Simple Pumpkin Seed Sauce

Frogmore Stew

Sugar Snaps with Extra Virgin Olive Oil and Shaved Parmigiano

Spicy Lionfish with Dill Sauce

 

Episode Rundown

 

01:00 – 7:52  

Chef Roberto Santibañez, author of Truly Mexican, introduces us to the Mexican world of pipianes.

Recipe: Simple Pumpkin Seed Sauce
Book: Truly Mexican
Website: RobertoSantibanez.com

 

7:52 – 12:46  

Jane and Michael Stern are at Fuel City Tacos in Dallas, Texas.

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

 

12:46 – 19:57  

Peter Sagal, host of NPR's Wait Wait ... Don't Tell Me, is the celebrity stumpmaster.

Website: Wait Wait ... Don't Tell Me
Recipe: Frogmore Stew

 

19:57 – 25:22  

Sally Schneider discusses some of her favorite blogs.

Book: The Improvisational Cook
Website: ImprovisedLife.com
Recipe: Sugar Snaps with Extra Virgin Olive Oil and Shaved Parmigiano
Blogs: Sally's picks

 

25:22 – 44:38  

Lynne takes listeners' calls about shriveled grape tomatoes, ramps, rice pudding, bay leaves and the perfect angel food cake.

 

44:38 – 31:35  

Lad Atkins on Lionfish.

Recipe: Spicy Lionfish with Dill Sauce
Book: The Lionfish Cookbook by Tricia Ferguson and Lad Akins and David M. Stone
Website: Reef.org

Jane and Michael Stern's Roadfood

Fuel City Tacos

Tacos, 24/7. $1.40 each. Between 5am and 10am, they are available filled with eggs along with bacon, chorizo or potatoes. Non-breakfast varieties include picadillo (spicy ground beef with diced potatoes), beef or chicken fajita (sautéed with onions), barbacoa (roast beef), and pastor (pork). Standard garnishes, unless refused, include chopped raw onions, cilantro, hot sauce, and a wedge of lime. They are modest-sized so that three or four make a meal; I saw burly workmen getting half dozens for lunch.