April 4, 2009: Islamic Kitchens

This week it's a look at the golden age of Islamic food and conquest with guest Charles Perry, historian of Arab cuisine. Mr. Perry authored the foreword to Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes.

It's clam chowder Rhode Island style for Jane and Michael Stern at Kitchen Little, just over the border in Mystic, Connecticut.

Baking authority Dorie Greenspan talks the one and only Paris macaroon — a local obsession — and leaves us a recipe for Chocolate Macaroons.

Lynne and Mannaging Producer Sally Swift bring us round two of "Back to the Table" — with the basic rules of the stir-fry.

Kim Adams, one of seven Detroit area wine crazies who created the website Gang of Pour has a beginner's guide to making your own vinegar from leftover wine.

Professor Henry Petroski chats about the toothpick, the latest ordinary object to catch his attention and the focus of his latest book, The Toothpick: Technology and Culture; and, as always, the phone lines will be open for your calls.

Episode Rundown

Jane and Michael Stern visit Kitchen Little in Mystic, CT.
Dorie Greenspan on macaroons.
Charles Perry takes us through Islamic Kitchens.
Lynne and Managing Producer Sally Swift bring us back to the table with the art of the stir-fry.
Kim Adams shares how to make your own wine vinegar.

This Week's Recipes

Stir-Fry of Hoisin Lamb with Cashews and Snow Peas

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Tender lamb, sweet and savory hoisin sauce, crunchy water chestnuts and fresh snow peas — all give you a fast supper that's far beyond the usual takeout. Get the full recipe.

Chocolate Macaroons

This macaroon would do any chocolatier-pâtissier proud. Get the full recipe.

Images from This Episode

Islamic Kitchens

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Charles Perry tells us that prior to 1400 A.D. there were more cookbooks written in Arabic than in the rest of the world's languages combined. And the seductive food in those old books is the stuff of dreams. Mr. Perry authored the foreword to Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes.

Jane and Michael Stern: Kitchen Little
Mystic, CT

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Kitchen Little is such a tiny place (400 square feet including the kitchen) and the tables for two are spaced so close together you could easily end up forking food from your neighbor's plate if you aren't paying attention. But no one minds the close quarters because the food is first rate and the view from the shoreline can't be beat.

It's mainly a breakfast place where locals go for the linguica sausage and breakfast sandwiches on Portuguese rolls, but the Stern's love the Rhode Island style clam chowder they claim is one of the best versions ever. Clear, briny and bracing clam broth, bits of potato and clams distinguish this rendition from the vegetable-laden and "tomatoey" Manhattan and creamy New England style chowders. And the hot lobster roll is terrific.