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.

Fall Menu for A Splendid Table

 
 

Sally Schneider

 

 

Provided by Sally Schneider, these recipes come from her book A New Way to Cook (Artisan, 2001). Copyright 2001 by Sally Schneider.

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A former chef, Sally Schneider has won numerous awards—including four James Beard awards—for her books and magazine writing. She is creator of the lifestyle blog the improvised life, a featured blogger on The Atlantic Monthly's Food Blog, and author of The Improvisational Cook and A New Way to Cook. She has served as a contributing editor to both Saveur and Food & Wine, and her work has appeared in The Los Angeles Times Magazine, Saveur, Food & Wine, SELF and Connoisseur.

  • Andrea Reusing: The Key 3

    Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

Top Recipes

Monthly rice: Prioritize family with homemade meals delivered

“In the range between 149 and 152 degrees Fahrenheit you have what we call the Play-Doh egg...the egg is malleable and you can almost shape it like marzipan -- you can roll it out.”

Dave Arnold