This Week's Show
May 19, 2012
May 19, 2012
We have another installment in our series The Key 3, interviews with chefs and good cooks about the three recipes other good cooks should know. This week, it's award-winning chef Andrea Reusing of Chapel Hill's Lantern. Jane and Michael Stern are at The Blue Bonnet Cafe in Marble Falls, Texas, and we hear about the Vietnamese tradition of monthly rice from journalist Claudia Kolker.
This Week's Show: May 19, 2012
Last Week's Show: May 12, 2012
The Key 3
Andrea Reusing makes turnip soup, overnight ribs and tomato salad.
Lidia Bastianich makes ziti, linguine with clam sauce and pesto spaghetti.
Isaac Mizrahi makes tomato sauce, vinaigrette and chocolate souffle.
Andy Ricker makes steamed fish, jasmine rice and boiled eggs.
Where We Eat
Jane and Michael Stern: Blue Bonnet Cafe
Blue Bonnet Cafe
The menu has something for everyone, but our favorites are fragile-crusted fried okra, pork-rich pinto beans, and butter-sopped leaf spinach. It is essential to end any meal at the Blue Bonnet with pie. About eight or ten are available every day, plain or a la mode; and while we enjoy the apple pie and pecan pie, the one we'll come back for is the peanut butter cream.
Recipes
Overnight Braised Short Ribs
From this week's show
Whole Grain Recipes
A collection of recipes to help you make the most of whole grains.
Essentials From The Splendid Table Store
Pastry Scraper
From Lynne and Sally:
"Sweep up piles of chopped vegetables or clean off your countertop with this handy tool." Buy
A Summertime Grilling Guide
Expand your outdoor cooking repertoire with more than 40 recipes for beverages, salads, savory meats and sauces. Tips, too: from choosing the right grill to insights about cooking over fire.Pre-order now or make a sustaining contribution.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
