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.
This week, we're looking at the resurgence of cooking with lard with Charleston, S.C., chef Sean Brock. Chef Susan Feniger joins us with her new book Street Food, and The New York Times wine columnist Eric Asimov joins us with his observations from the wine world. His new book is How To Love Wine.
The Charleston, S.C., chef is part of the lardcore movement, respecting southern tradition and using all parts of a pig.
Restaurant: Husk
Restaurant: McCrady's
Recipe: Homestyle Lard
In his new book, the New York Times wine critic says we need to stop worrying about what's in the glass and leave a little of the mystery intact.
Book: How to Love Wine
Twitter: @EricAsimov
NYT Blog: The Pour
Recipe: Beef Daube
Vineyards mentioned:
· Mayacamas Vineyards, Cabernet Sauvignon
· Matthiasson Family Vineyards
Writer Charlotte Druckman has developed her Gastronomica article about female chefs into a new book.
Article: Why Are There No Great Women Chefs?
Book: Skirt Steak
Recipe: Bread Salad
Author Susan Feniger says travel and food are completely integrated in her new book.
Book: Susan Feniger's Street Food
Recipe: Lamb Meatballs with Date and Carob Molasses
A scientific director at the University of Pennsylvania Museum, Patrick McGovern has uncovered a connection between beer and King Midas.
Book: Uncorking the Past
Website: Penn Biomolecular Archaeology Laboratory
