We're talking kitchen equipment this week, so we called upon the pros for advice. Food Writer John Willoughby, Master of Wine Mary Ewing-Mulligan, Kitchen Designer Deborah Krasner, and Jane and Michael Stern tell us what they can't live without in their kitchens.
With the possible exception of novelty items like chocolate covered ants, the average American doesn't think of bugs as edible. But the truth is, cultures all over the world are entomophagous, (feeding mainly on insects)! The authors of Man Eating Bugs, Faith D'Aluisio and Peter Menzel take us on a bug tasting trek all over the globe. Jane and Michael Stern track down stellar chicken in a pot in NYC, Chef Rozanne Gold explains the 5th taste—Umami, and Lynne and Al Sicherman taste canned chicken stock in their monthly tasting.
This special live show with guest cohost Katherine Lanpher featured winemakers Michael and Elaine Honig, a conversation with minimalist chef Mark Bittman, and restaurant critic Sue Zelickson discussing Twin Cities restaurants.
Love it or hate it, "fast food" is a significant part of the average American diet these days. Our guest, Professor John Jakle, gives us a scholar's view on how it began, why it's taken over the way it has, and where it's headed. Professor Jakle coauthored Fast Food: Roadside Restaurants in the Automobile Age.
It's time for a midwinter break here at the Splendid Table, so we're off to the Caribbean for some sun, white sand beaches, and warm breezes. It's high season there and we've enlisted the help of veteran travel writer Douglas Cooper, who has the word on finding great local food, hotels, and restaurants worth a splurge, plus an insider's tip on the guest-house bargain of the islands.
First it was the Dahlia Lounge. Etta's Seafood followed. By the time the Palace Kitchen opened in 1996, legendary Seattle chef and restaurateur Tom Douglas had won acclaim both regionally and internationally for his unique cooking style and his role in defining "Pacific Rim Cuisine." Along the way, Tom formulated some unusual thoughts on running a business. He stops by to share secrets of his success and his picks of Seattle's best restaurants.
We're wandering the culinary map this week with a look at curry, posole, fish terminology, bacon-of-the-month, and saltines! Our guest Nancie McDermott, author of The Curry Book, shares her infatuation with curries that began during a stint with the Peace Corps in Thailand. Her recipe for Mussamun Curry is a classic Thai dish often served at celebration feasts.
Did you know that most of us are eating genetically engineered foods at one time or another? Are these foods a miracle for farmers and consumers or an uncontrollable monster? Should we be concerned? We'll learn some basic facts about this complicated and controversial subject from Kim Klemon of Consumer Reports magazine. They researched an impressive overview of the subject and published the findings in the September 1999 issue.
It's a Latino Christmas complete with recipes, traditions and stories from Esmeralda Santiago, editor of the newly published, Las Christmas. Cheesemonger Steve Jenkins says thinks farmhouse cheeses from England for the holidays and Jane and Michael Stern are buying their holiday breads from Bantam Bakery in Connecticut.
If you've been listening to the Splendid Table for some time, you know that our resident wine maverick, Joshua Wesson, is not only knowledgeable but quite outrageous. You might recall that Josh is the one who suggested Twinkies as the appropriate accompaniment to Asti Spumante, and his book, Red Wine with Fish, alarmed the traditionalists. He's back this week with some thoughts on fortified wines such as port and, predictably, has his own take on this wine so perfect for holiday sipping and gifting.