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This week we're talking to distinguished nutritionist and food activist Marion Nestle about who should really be responsible for our food supply. She is the author of What To Eat. The Stern's are at Standard Baking on the Portland, ME waterfront and Sally Schneider author of the award-winning The Improvisational Cook gives us a new view of the kitchen staple, the egg.

Recipes | Search all recipes

Asparagus with a Fried Egg and Parmigiano

Sally Schneider offers us a perfect lazy dog recipe for those nights when cooking an egg is all you can muster. Get the full recipe.

Little New Onions with Sugar Snaps and Ginger

Fresh grated ginger adds some zip to this light and healthy side. One bit of advise: don't buy peas without tasting them. They should be sweet and juicy.Get the full recipe.

Features

Jane and Michael Stern: Standard Baking Company, Portland, ME.

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Jane and Michael claim that if they ever think about moving they might head to Portland, Maine. The Standard Baking Company is the lure. Besides its picturesque location facing the wharf, they say it's one of the best bakeries ever. When they're in town they've been known to eat there three times a day, sampling everything offered. No wonder. From the baguettes, boules and brioche to anadama bread, focaccia and rustic whole grain loaves it's all fabulous. And the "morning bun" takes the sticky bun to new heights. With a cup of their rich coffee it's food for the gods. Jane fills an entire suitcase with breads before heading home.

Standard Baking Company
75 Commercial Street
Portland, ME
207.773-2112
Open every day from 7 a.m.

Natalie MacLean

Wine writer Natalie MacLean, author of Red, White and Drunk All Over, tells the tale of The Merry Widows of Mousse, revealing a side of Champagne we don't hear a lot about. Check out Natalie's web site at www.natdecants.com.

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