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.
Instructions
2. Now roast the salt about 3 minutes and cool.
3. To serve, put the salt and the pepper into two separate bowls. You put a little of each on your plate and dip the chicken into them.
From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.
Lynne Rossetto Kasper has won numerous awards as host of "The Splendid Table," including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, three Clarion Awards (2007, 2008, 2009) from Women in Communication and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Sally Swift is the managing producer of The Splendid Table. Before coming to the show, she worked in film, video and television including stints at Twin Cities Public Television, Paisley Park and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.
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.
