This week journalist Anne Applebaum, author of The Polish Country House Kitchen, joins us with tales of food and life in Poland, and we head to Kansas City for an Austrian-Germanic take on the cocktail with the bartender from Grunauer.
Twenty years ago, when the only green herb in a British supermarket was parsley, Jekka McVicar started selling herbs from her back yard. Now she has the largest herb collection in the U.K., and she and her nursery are institutions.
Anne Applebaum has a special place in her life for Poland. As a journalist and historian, Anne covered the end of communist rule and revived a ruined manor house with her husband to create a new home in the country for her family.
The foot: This part of a beast’s anatomy has been snubbed far, far too long. British food writer Hazelann Williams is working on its comeback. She blogged about this sole food recently on the Guardian’s website.
Complete with flowered tablecloths and old-time aprons, Back in the Day Bakery in Savannah, Ga., is a throwback to the imagined comfort zone of 1940s and '50s, when baking from scratch was a badge of honor. Owners Cheryl and Griffith Day are the authors of The Back in the Day Bakery Cookbook.
Kraut, beets, mustard, pepper, and pickles aren’t ingredients you typically find in a cocktail. Unless you happen to be drinking Der Schmutzige, created by bartender Scott Beskow to complement the Austrian food served at Grünauer restaurant in Kansas City, Mo.