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This week master bladesmith Bob Kramer joins us to talk the making of knives that chefs and collectors lust after. He's constantly experimenting, rethinking techniques, and traveling to Asia to learn from masters there. We'll learn what goes into the perfect knife.

For Jane and Michael Stern it's first class Neapolitan pizza at Pizzeria Lauretano in Bethel, Connecticut.

Food writer Janet Fletcher looks at bulgur, a grain that cooks fast, tastes great, and is easy on the wallet.

Years ago gardening expert Rosalind Creasy infuriated architects and city planners when she penned her book Edible Landscaping. They claimed she would ruin the look of America's neighborhoods. Now she has the last word as naysayers beat a path to her door. She joins us to talk planting a garden amidst what's already in your back yard. Her latest book is Rosalind Creasy's Recipes from the Garden.

Poet Todd Boss, author of Yellowrocket: Poems, reads his poem titled "Apple Slices," then James Brett, creator of Great Britain's Pomegreat juice, tells of the Pom354 project in Afghanistan.

Recipes

Pizza Rustica

This isn't a typical pizza rustica. Then again, little of Puglia's vegetable cooking is typical; there's always an original twist that coaxes out more flavor. Get the full recipe.

Turkish Bulgur Salad with Parsley and Mint (Kisir)

Savory Bread Pudding with Sorrel and Baby Artichokes

This unusual and complex dish combines the nutty flavors of Swiss cheese and artichokes with the lightness of sorrel, interwoven with layers of fresh herbs. Get the full recipe.

Features

Jane and Michael Stern: Pizzeria Lauretano
Bethel, CT

Listen

Pizzeria Lauretano in Bethel is where you go for authentic Neapolitan-style pizza. Owner Michael Lauretano makes them in the wood-burning oven he imported from Naples and it's really great pizza. It's all about the crust here: it's made from flour imported from Naples; it's ultra thin, crisp and just chewy enough, slightly charred and blistered on the bottom, and puffy on the edges. The secret to the hint of smokiness is holding the pizza on a peel directly over the fire for a few seconds before removing it from the oven. Toppings run the gamut from arugula to broccoli rabe, prosciutto to shrimp, or caramelized onions and garlic. But forget Canadian bacon and pineapple — you won't find that here.

To experience the essence of the great crust go for the garlic pizza — no tomato sauce or Mozzarella, just olive oil, Romano cheese, and a hail of chopped garlic that gets almost caramelized in the oven.

Pizzeria Lauretano
291 Greenwood Avenue
Bethel, CT
203-792-1500

Kramer Knives

Master bladesmith Bob Kramer crafts perfect kitchen knives that chefs and collectors lust after. For information on these exquisite knives visit www.kramerknives.com.

The POM354 Project in Afghanistan

James Brett, creator of Great Britain's Pomegreat juice, has taken the pomegranate to Afghanistan in the form of the POM354 Project. Read about what the project and what it aims to accomplish at www.pom354.com.

Poet Todd Boss

Todd Boss was commissioned by the Poetry Radio Project, a collaboration between American Public Media and the Poetry Foundation. He reads his poem "Apple Slices" for us. More information on Todd Boss, and the text of "Apple Slices".

Music

• "Stickshifts & Safetybelts" by Cake, from Fashion Nugget, Volcano 3
• "What's Wrong With Me?" by Skye, from Mind How You Go, Cordless
• "Was It You" by Spoon, from Gimme Fiction, Merge
• "Into Thin Air" by World Leader Pretend, from Punches, Warner Bros.
• "Dream" by West Indian Girl, from West Indian Girl, Astralwerks
• "Call Me" by Al Green, from Greatest Hits, The Right Stuff

Books

• Rosalind Creasy's Recipes from the Garden
• Yellowrocket: Poems by Todd Boss

Heard on the Show

• Jane and Michael Stern visit Pizzeria Lauretano Bethel, CT.
  
• Janet Fletcher talks about her "bulgur moments".
  
• Artisan Bob Kramer on making the perfect knife.
  
• Rosalind Creasy gives us the fun basics of urban gardening.
  
• Poet Todd Boss joins us in the studio, and reads his poem "Apple Slices".
  

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