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.

Beer Profiles

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March 23rd, 2013

Greg Engert's profiling system divides beer into seven categories. Award-winning writer and cook Deborah Madison is here with the missing puzzle piece for vegetable cooking -- the plants themselves. Her book is Vegetable Literacy and we turn to the duo from The Perennial Plate, an online documentary series dedicated to socially responsible and adventurous eating .

Recipes from this episode

Spring Pasta with Blistered Cherry Tomatoes

Coppa-and-Gorgonzola Piadine

Spring Garden Hodgepodge

Spring Turnips, Garlic and New Potatoes

Dinner-on-the-Grounds Coconut Cake

Brussels Pork Carbonnades

Coconut-Stuffed Limes

Segments: 

Mario Batali guest-edits Food & Wine, ends up in bathtub

Mario Batali served as Food & Wine’s first-ever guest editor for the April 2013 issue. Batali and Dana Cowin, editor in chief of Food & Wine, reveal what goes on behind the scenes at the magazine.

Beer for people who hate beer

The flavor profiling system developed by Greg Engert separates beer into seven categories: crisp, hop, malt, roast, smoke, fruit and spice, and tart and funky. He has described each flavor, identified its notable styles and paired just the right foods. But what about people who ... [gasp] ...

The 7 flavor categories of beer: What they are, how to pair them

If you've been confusing your pilsners with your IPAs and imperial stouts, you need to consult this thorough chart from Greg Engert.

Greg Engert takes your beer questions

Greg Engert is the beer director of Neighborhood Restaurant Group in Washington, D.C. In 2010, Food & Wine magazine named him a Sommelier of the Year -- an honor previously reserved for those in the wine field. Send him your queries @ChurchKeyDC.

What to do with the radish?

One vegetable in particular never gets used up in the refrigerator: the radish. Deborah Madison, author of Vegetable Literacy, shares some new ideas for the often overlooked vegetable.

Use your coconut: Working with the whole tree in Sri Lanka

The Perennial Plate is a weekly, online documentary series that follows two people who travel the world learning -- and filming -- how people really eat in their home countries.

Farming as a business: It's as much about marketing as growing

The Intervale Center is a school for potential farmers -- and far more. Based in Burlington, Vt.., Intervale prepares farmers to thrive on and off the fields.

Jane and Michael Stern's Roadfood