Episode 319: Charcuterie

December 17, 2005
Listen: Charcuterie

This week we're talking all things salted, cured and smoked with food writer Michael Ruhlman, co-author of Charcuterie. In Europe, charcuterie is high craft, done by masters. Here, it's the latest thing in the artisan food movement. Michael has tips for making your own home-cured meats and seafood and shares his recipe for the ultimate party food: Pâté de Campagne.

The Sterns are at Becky's Diner, beloved by locals in Portland, Maine. The food is delicious and Becky makes you feel like you've come home to mom.

Wine wit Joshua Wesson suggests wines to sip with fruitcake. Can they redeem the much-maligned gateau? Dorie Greenspan brings a French twist to the holiday cookie exchange with Anise Cookies and Lemon Butter Cookies from her wonderful book, Paris Sweets: Great Desserts from the City's Best Pastry Shops

Our New York food guy Mike Colamecco returns to talk pure romance: Christmas in New York. He names restaurants and food shops that serve up holiday magic along with great food.

Robert Tinnell, author of Feast of the Seven Fishes, tells the story of the comic strip inspired by a Christmas Eve date, and, as always, the phone lines will be open for your calls.