 |
|
|
|
|
|
|
September 2001
September 1 - September 8 - September 15 - September 22 - September 29
(How to listen)
September 1: Vermouth (Repeat broadcast)
We say, forget martinis—what we want now is a summery American vermouth, perfectly chilled, straight up, and just right for lazy-day sipping. California winemaker Andrew Quady, one of the country's vermouth pioneers, introduces us to Vya Extra-Dry Vermouth, a fresh and vibrant wine, delicious solo or paired with spicy-sweet foods.
Jane and Michael Stern tell of a former Pittsburgh "techy" turned biscotti maker, John Willoughby is back with the word on some extraordinary dried red peppers, and herb maven Jerry Traunfeld gives us his recipe for Scented Geranium Lemonade. We've another installment in the saga of life behind the restaurant kitchen door and Lynne will take your calls.
September 8: An American Wine Family
This week Gina Gallo, a third-generation member and first female winemaker in the famed Gallo family, joins us with tales of Ernest and Julio and growing up in the family business.
Jane and Michael Stern are in Nashville eating "meat and three" at Rotier's. David Rosengarten sampled high-end chocolate candy bars for the September issue of The Rosengarten Report. He stops by to tell us if they're worth the sticker shock. From Secrets of the Tsil Café we have a tale of married chefs, a marital indiscretion, the meal of redemption as seen through the eyes of their teenage son, and an unusual recipe called Stuffed Prunes of Buen Appetito. Then it's Stuck at the Airport, the survival guide all of us need for those times when we have no alternative but to fly the unfriendly skies.
September 15: The Doctor is In (Repeat broadcast)
Do you ever wonder whom Lynne, Julia Child, and other pros in the food business turn to when they're stumped with a culinary question? They call our guest, food scientist Shirley Corriher, author of CookWise. Shirley's unique ability to translate complex food chemistry into simple language, combined with her natural warmth and sense of humor, make her a favorite with our listeners. Try her wonderful recipe for Mixed Greens with Walnuts—it's no ordinary salad.
Jane and Michael Stern have the scoop on a great breaded steak sandwich, cheese maven Steve Jenkins talks great "melters," and kitchen designer Deborah Krasner opens her online address book to share sources for kitchen equipment on the Web.
September 22: Food Journalism
Award-winning journalist Russ Parsons, food editor of the Los Angeles Times, joins us to explain what goes into making a leading newspaper food section and shares three simple tips to make life in the kitchen easier. His new book, How to Read a French Fry, explores the science behind basic cooking techniques and includes recipes, such as his Seafood Rice Salad, that illustrate cooking principles.
Jane and Michael Stern have found licorice coal and chocolate hairdryers at Mootz's in Pottsville, Pennsylvania. Wine wizard Josh Wesson suggests good sipping from unlikely places, chef Jerry Traunfeld talks bay leaves and gives us his recipe for Bay Leaf Crème Brûlée, and we'll hear the saga of six convicts and the bologna sandwich that was their undoing.
September 29 (Repeat broadcast)
This week it's high drama and intrigue from the candy aisle as our guest, Joel Glenn Brenner, former Washington Post reporter and author of The Emperors of Chocolate, takes us into the highly secretive and cutthroat world of America's corporate candy giants, Mars, Inc. and Hershey Foods. It's a revealing expose that may leave you looking at Kit-Kats and M & M's in a different light.
Jane and Michael Stern have been eating tacos at pharmacies in Albuquerque, New Mexico. Matthew Goodman tells of a new wave in the world of Jewish food introduced to the United States by Bukharan immigrants. Lex Gillespie has a report on the wonderful Vietnamese soup called pho, and Lynne gives us the recipe for her outrageous Double Dark Chocolate Excess.
Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up now!
The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast
Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More