December 18, 2010

This week Nigella Lawson is stopping by with her new book, Nigella Kitchen, Recipes From the Heart of Home. Food & Wine Magazine's Anthony Giglio introduces us to the bubbly wines of Italy. Sally Schneider, creator of The Improvisational Cook is back with her annual list of homemade food gifts and the Sterns are at Garcia's Kitchen in Albuquerque, NM.

Episode Rundown

01:00 – 08:55 Isaac Mizrahi

The man who lives for style, tells us about his stylish holidays, including: dinner by the bite, tuile cookies, and newspaper tablecloths.

Book: How to Have Style
Website: isaacmizrahiny.com, The Fashion Show

09:15 – 15:46 Anthony Giglio

Anthony expounds on some unsung sparkling wines of Italy including lambrusco, brachetto, and franciacorta.

Anthony's recommendations: Sparkling Wines
Books: Food & Wine Wine Guide 2011, Mr. Boston Holiday
Website: anthonygiglio.com

15:47 – 24:45 Nigella Lawson

Chef and cookbook junkie Nigella Lawson gives her picks for "must-give" cookbooks—Geometry of Pasta, Tender Volume II, a Cook's Guide to the Fruit Garden, Vegetarian Cooking for Everyone—plus, seasonal foods and gadgets she keeps on hand.

Recipe: Guiness Gingerbread
Books: Nigella Kitchen
Website: nigella.com

24:45 – 31:10 Homemade Food Gifts

Sally Schneider's simple ideas for making and giving elegant and simple food gifts.

Book: The Improvisational Cook
Recipe: Peanut Butter "Cups"
Recipe: Homemade Tuscan Herb Salt
Recipe: Lemon Scented Olive Oil
Website: theimprovisedlife.com

31:10 – 34:56 The Sterns

The Sterns take us to Garcia's Kitchen in Albuquerque, NM — "As popular at breakfast as at supper, carne adovada spotlights the flavor of chile. Chunks of pork are saturated with it, and the whole plate is smothered with puree that is intensely flavored but not incendiary hot. When those half-hidden yolks were poked, they swirled deliciously with the chile."

Websites: Garcia's Kitchen, Roadfood.com
Book: 500 Things to Eat Before It's Too Late

34:56 – 58:14 Calls

Lynne takes questions on: Christmas Eve menu for 23, using 65 pounds of pecans, and cooking goose.

Plus the weekly trivia question: "What is the newest culinary take on the Nativity scene?"

Recipe: Chocolate Christmas Spice Cake (Pampepato)

This Week's Recipes

Peanut Butter "Cups"

Homemade Tuscan Herb Salt

Lemon Scented Olive Oil

Guinness Gingerbread

Chocolate Christmas Spice Cake (Pampepato)

Images from This Episode

Chocolate Christmas Spice Cake
Stylish Newspaper Tablecloth
Culinary Nativity Scene
Nigella Lawson
Isaac Mizrahi

Jane and Michael Stern: Garcia's Kitchen, in Albuquerque, NM

Garcia's Kitchen

As popular at breakfast as at supper, carne adovada spotlights the flavor of chile. Chunks of pork are saturated with it, and the whole plate is smothered with puree that is intensely flavored but not incendiary hot. When those half-hidden yolks were poked, they swirled deliciously with the chile.