Need some advice on how to throw a really great party? Join us for a look at entertaining with one of the doyennes of good living, Alexandra Stoddard, author of Gracious Living in a New World. She brings us her knowledge and enthusiasm for living well. Whether you're entertaining friends or home alone for the evening, a cheese plate is an indulgence you won't want to miss, and cheesemonger Steve Jenkins gives us a few ideas for a memorable meal. Mindy Marin, author of The Secret to Tender Pie—America's Grandmothers Share Their Favorite Recipes, talks about her quest for those closely held secrets lurking in grandmother's pantries! CONGRATULATIONS! Among the recipient's of last Monday's James Beard Awards were Splendid Table regulars Jane and Michael Stern ("Best Magazine Series" for three articles in their "Two for the Road" series) and Steve Jenkins ("Reference and Food Guides" for his book Cheese Primer). Hats off from all of us at the Splendid Table. Lynne answers listener mail and challenges another contestant in this week's "Stump the Cook." Today's recipe: Alexandra Stoddard's welcome crudite
A look at food additives with Ed Blonz, author of the Your Personal Nutritionist series. What exactly is gluconic acid and isopropyl citrate and do we want to be eating them? Master of Wine Mary Ewing Mulligan explains wine labeling. We talk to the creators of Starchefs.com about their site and the Monday, May 5, live netscast of the annual James Beard Foundation Awards Ceremony (this is Oscar Night for the culinary world). Lynne answers listener mail and challenges another listener in this weeks episode of "Stump The Cook." This week's new recipe: homemade crème fraîche.
Food scientist Shirley Corriher will diagnose your culinary dilemma with southern style. Jane and Michael Stern venture to Brooklyn to visit Lundy's— Once the world's largest restaurant (now a mere 800 seats) it remains a boisterous Brooklyn dining hall. Specialty fruit expert David Karp delves into the exotic cherimoya. Lynne answers listener mail, and challenges another contestant in this weeks "Stump The Cook." This week's new recipe: steamed broccoli with chile oil.
Authentic Mexican with legendary chef and restaurateur Rick Bayless. This week's recipe: essential roasted tomato-jalapeno salsa, plus some simple and flavorful ideas on how to use it.
A look at the art and influence of American Jewish food with Joan Nathan, author of the award-winning book Jewish Cooking in America. Joan shares a recipe for Janos Wilder's new American haroset. Master of Wine Mary Ewing Mulligan shares her picks of Kosher wines. Commentator Gwen Macsai takes us undercover in NYC— kosher undercover, that is! Lynne answers listener mail and we'll have another installment of "Stump the Cook."
Inspired light cooking from one of America's masters—Martha Rose Schulman, author of the award-winning books Mediterranean Light and the recently published Mexican Light. Today's recipe is refried black beans. Cheesemonger Steve Jenkins returns with his picks for the best in American spring cheeses. An interview with Kate Greer, Editor-in-chief of Weight Watchers magazine about its recent makeover. Lynne answers listener mail and tries to outsmart our contestant in this week's episode of "Stump The Cook."
Naturalist Steven Brill, author of Identifying and Harvesting Edible and Medicinal Plants in Wild and Not So Wild Places, is your guide to delicious backyard foraging! The cattail season is NOW! The sap is running and Jane and Michael Stern have been sampling the best that New Hampshire has to offer. Pick up your spouts and buckets, put on your wellies and a warm shirt and get to Polly's Pancake Parlour in Sugar Hill, New Hampshire. Commentator Mark Bittman fills us in on farm-raised vs. wild fish. We have a recipe from Lynne for roast leg of lamb with hot and sweet onion confit, we'll answer some listener mail, and have our first installment of "Stump the Cook"—our homage to the old Tonight Show.
Lynne will field your questions in an hour devoted to listener's calls on cooking basics. It's a food free-for-all—anything goes! Al Sicherman, food and humor columnist for the Star Tribune in Minneapolis, has been reading all that fine print under the bar-codes only to find some fairly libertine uses of "low-fat" and "reduced fat" labelling. The things THEY don't want you to know! Commentator Bix Skahill tells us about what he learned at the family dinner table and Rex Levang talks about the intersection of food and opera. Lynne answers listener mail and shares her recipe for the perfect roast chicken
A discussion of The American Food Chain with Professor Emeritus of Nutrition, Joan Gussow
Merle Ellis, author of The Great American Meat Book, will be with us to take your calls on everything from T-bones to tenderloins and he has a new take on Easter dinner—how about a country ham! Merle will fill us in on where to find one and what to do with it. Check out his recipe for country ham with red-eye gravy. Master of Wine Mary Ewing Mulligan gives us great ideas for pairing wine with food (think tawny port with stilton and walnuts!) Travel tips on the Tyrolean region of Austria from Margaret Fox and Chris Kump, owners of the renowned Cafe Beaujolais in Mendoncino, California—find out about staying at their Austrian castle. Lynne answers listener mail about how to pick a good CSA farm (Community Supported Agriculture) and how to track down great places to eat while on the road.