November 20, 2010

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November 20th, 2010

This week we'll get you ready for the Thanksgiving feast with chef Eric Ripert, author of Avec Eric. Grace Young brings us the very American story of Chinese immigrants in the Mississippi Delta. Her latest book is Stir-Frying To the Sky's Edge. And we get stuffing strategy from the New York Time's Melissa Clark, author of In the Kitchen with a Good Appetite.

Recipes from this episode

Chinese Trinidadian Stir-Fried Shrimp with Rum

Roasted Chicken with Za'atar Stuffing

The Clark Family's Traditional Chestnut Stuffing

An Italian-American Family Thanksgiving

Episode Rundown

01:35 06:11

Diana Bock brings us the story on the "Turducken" — a turkey stuffed with a duck, stuffed with a chicken!

06:12 13:43

Chinese food scholar, Grace Young tells the story of Chinese immigrants who took their woks all over the world, including the Mississippi Delta.

Book: Stir-Frying to the Sky's Edge
Recipe: Chinese Trinidadian Sir-Fried Shrimp with Rum
Web site: graceyoung.com

14:44 20:43

Lynne talks to Chef Eric Ripert about how he balances his busy professional and personal life — and his choice of chicken as an alternative to Thanksgiving turkey.

Recipe: Roast Chicken with Zatar Stuffing
Book: Avec Eric
Website: aveceric.com

20:44 26:44

Melissa Clark talks stuffing — traditional and modern — and how not to injur yourself when peeling chestnuts.

Recipe: Clark's Family Traditional Chestnut Stuffing
Book: In the Kitchen with a Good Appetite
Website: melissaclark.net

26:50 35:26

Harold McGee with the science of cooking a perfect Thanksgiving turkey. Plus this week's trivia question.

Recipe: Splendid Table Thanksgiving Menu
Book: Keys to Good Cooking
Blog: curiouscook.com

35:30 53:00

The answer to the trivia question and calls on Thanksgiving: preparing dinner in a small kitchen; incorporating crab into the menu; and tips on brining the turkey.