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 it's a show of American iconoclasts starting with winemaker Randall Grahm of Boony Doon Vineyard. His latest book is Been Doon So Long, A Randall Grahm Vinthology. We then meet the true originator of the no-knead bread technique, Jim Lehey of New York City's famed Sullivan Street Bakery. His book is My Bread, The Revolutionary No-Work, No-Knead Method.
Lynne takes a call about replicating feijoda; Brazil's enduring bean, rice and sausage dish
Recipe: Feijoada Completa from Saveur #66
Article: Beans and Meat
Randall Graham breaks down the difference between Syrah and Shiraz.
Book: Been Doon So Long, A Randall Graham Vinthology
Excerpt: "Podea, or Unhand the Maiden, Sirrah!" (4 page PDF)
Lynne talks with Jim Lahey, founder of New York's Sullivan Street Bakery, about an easier, better way to make bread.
Book: My Bread: The Revolutionary No-Knead, No-Work Method
Recipe: Pane all'Olive (Olive bread)
Lynne's soup making method explained.
Recipe: How to Improvise Your Own Soup
Book: How to Eat Supper
Lynne and Raghavan Iyer talk about making dal, and what it signifies to people from India
Recipe: Slow-Roasted Bell Pepper with Red Lentils
Book: 660 Curries
The Sterns talk about the tradition of lima beans in southern soul food in Charleston, SC
Web sites: Bertha's Kitchen, Ernie's
Book: 500 Things to Eat Before It's Too Late
Lynne takes calls about cooking phobias, romantic dinners on the cheap, and how to update old meat-heavy recipes for vegetarians.
