This Week's Episode
Hosted by Lynne Rossetto Kasper
Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.
We're in the NYC kitchen of legendary chef Daniel Boulud for another installment of The Key 3. David Tanis tries to convince us to eat seaweed, and we play Stump the Cook with Frank DeCaro, author of The Dead Celebrity Cookbook.
Chef Daniel Boulud makes aioli, braised beef shoulder and apple tart.
The Key 3: Aioli, Beef and Tart techniques
Video: Daniel makes the aioli
Recipe: Le Grand Aioli
Recipe: Braised Beef Shoulder
Recipe: Caramelized Apple Tart Lyonnaise
Website: Maison Boulud Montreal
Website: Bistro Moderne Miami
Extended Audio:
Jane and Michael Stern are in Maine at Rock's Family Diner.
Website: RoadFood.com
Book: 500 Things to Eat Before It's Too Late
Book: The Lexicon of Real American Food
Alice Medrich reveals her magic ingredients to top desserts: black peppercorns, flaky sea salt, orange blossom water and more.
Recipe: Sour Cream Souffles
Book: Sinfully Easy Delicious Desserts
Excerpt: 10 ways to flavor whipped cream
Website: AliceMedrich.com
Radio host and author Frank DeCaro is the stumpmaster. Katie from Washington, D.C., has cabbage, sweet potatoes, pomegranates, membrillo and a big hunk of prosciutto.
Recipe: Liberace's Sticky Buns
Book: The Dead Celebrity Cookbook
Archive: Stump The Cook
Website: FrankDeCaro.com
Lynne answers listeners' questions about leaf lard, a southern-themed party, chocolate-making, cheese rinds and sage leaves.
New York Times columnist David Tanis is pushing seaweed, which is common fare in other coastal countries but not so much (yet) in the U.S.
Recipe: Seaweed Salad
Book: Heart of the Artichoke
Article: Landlocked or Not, Seaweed Salad
