This Week's Episode

Hosted by Lynne Rossetto Kasper

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Adobo Road - Marvin Gapultos on adobo, Lior Lev Sercarz on spices, The Perennial Plate in Spain, Laura Catena on malbec, Sidney Fry on sodium.

Purple Citrus and Sweet Perfume

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September 1st, 2012September 3rd, 2011

This week, we meet up with British celebrity chef Silvena Rowe, author of Purple Citrus and Sweet Perfume. Jane and Michael Stern have uncovered the West Indies Salad, and fashion designer Isaac Mizrahi plays Stump the Cook.

Recipes from this episode

Pan Fried Dandelion Greens with Tomatoes

Big Tomato Sweet-Sour Salad

Beet Moutabel with Tahini and Toasted Orange Peel

Olive Bread Fattoush with Jerusalem Artichokes

 

Episode Rundown

 

01:27 – 08:34  

London's celebrity chef, Silvena Rowe, shares her love of the exotic with us.

Book: Purple Citrus and Sweet Perfume
Recipe: Beet Moutabel with Tahini and Toasted Orange Peel

 

08:34 – 14:14  

Jane and Michael Stern are back with us to talk about West Indies Salad from Mobile, Ala.

Where we Eat: Wintzell's Oyster House
Website: Roadfood.com
Book: The Lexicon of Real American Food
Book: 500 Things to Eat Before It's Too Late
Recipe: Big Tomato Sweet-Sour Salad

 

14:14 – 23:01  

Baker, fashion designer and Project Runway All Star judge Isaac Mizrahi joins us as stumpmaster. Lynne makes a meal from Ben's ingredient list of Longjing tea, fruit (peaches and plums), preserved vegetables, fried dried fish maw and bitter-sweet chocolate.

Website: IsaacMizrahiNY.com
Archive: Stump the Cook!
Sign Up: What's in your fridge?

 

23:01 – 29:34  

Richard Mabey defends natures most unloved plants: weeds.

Recipe: Pan Fried Dandelion Greens
Book: Weeds: In Defense of Nature's Most Unloved Plants

 

29:34 – 45:36  

Lynne answers listeners' questions about lettuce, vanilla beans and old chicken.

 

45:36 - 52:00   

Dr. Nathaniel Dominy on mouth watering.

Jane and Michael Stern's Roadfood

Wintzell's Oyster House

A Mobile institution since 1938, Wintzell's has survived hurricanes and floods, rebuilt and expanded into a modern, comfortable seafood restaurant. Be sure to try the West Indies salad, a local specialty, and the oysters are legendary, whether on the half shell, or fancy-cooked.