 |
|
|
|
|
|
|
September 2004
September 4 - September 11 - September 18 - September 25
(How to listen)
September 4: A History of Candy | Listen
This week it's all about sweets. We'll take a look at the great candy civilizations—ancient India and Persia—and their contribution to our modern day sweet tooth. Our guest is Tim Richardson, author of Sweets, a History of Candy.
The Sterns are in Charlevoix, Michigan where Jane says she ate the pancake of her life at Juilleret's.
Sally Schneider, author of A New Way to Cook, was inspired by Alice B. Toklas and the honey bee to create a luscious Nougat Ice Cream. Then screenwriter Bix Skahill brings us his unique take on sugar and family dysfunction.
Food critic David Rosengarten returns with his picks of hard ciders, and Lynne talks with Arnold Carbone, head of what they call "Bizarre and D" and Ben & Jerry's.
September 11: Zinfandel | Listen
We're taking a look at Zinfandel, the mystery grape swathed in controversy, its origins lost in the mists of time. Wine historian Charles Sullivan, author of Zinfandel: A History of a Grape and Its Wine, joins us to unravel its questionable past.
The Sterns have found great barbecue behind bulletproof glass at Leon's Bar-B-Que in Chicago. Dorie Greenspan gets us ready for the return of cool weather with the best in bread baking gear. Our go-to guy in New York reveals one of his secrets for great cheap eats: the city's oldest Indian neighborhood called Curry Hill.
Lynne shares her recipe for Tamarind-Glazed Pork Tenderloin Sauté, and Alice Waters, the high priestess of California cuisine and organics, reports on the latest in school lunches from Berkeley's Edible Schoolyard.
September 18: Scandinavian Cooking | Listen
Some of the world's most intriguing cooking comes from a place where the living hasn't always been easy. It's Scandinavia, and Norwegian food authority Andreas Viestad, author of Kitchen of Light, takes us there. He shares his recipes for Spicy Gravlaks with Aquavit and an interesting "Mock" Aquavit.
The Sterns are knocking back oyster shooters with oyster burger chasers at Pacific Oyster in Bay City, Oregon.
Culinary forager Ari Weinzweig reveals the secret to selecting the best salami and ham and gives us his recipe for Spanish Salad with Oranges and Olive Oil. Ari's new book, Zingerman's Guide to Good Eating, hits bookstores soon.
The always original Calvin Trillin expounds on the wine ways of Kansas City and a little-known bond linking Mogen David with Chateau Lafite.
Christopher Kimball, editor and publisher of Cook's Illustrated magazine, tells us how to avoid dry, tasteless chicken breasts. His delicious recipe for Pan-Roasted Chicken with Mustard and Sherry illustrates his technique. Christopher's latest book is The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries with 150 Foolproof Recipes.
We'll learn how to make our own garlic powder from Herrick Kimball, author of The Complete Guide to Making Great Garlic Powder, and the phone lines will be open for your calls.
September 25: Farmer's Diner | Listen
Tod Murphy is a man who's giving restaurant chains a run for their money. His Farmer's Diner in Barre, Vermont serves up good, cheap food from local farms. The system is a winner that could take "local" national.
The Sterns set out for breakfast in Nashville and ended up at Vandyland for ice cream sodas.
Sally Schneider shares her recipe for Real "Jell-O", and David Leite talks the hazards of being a "hired belly." Anya Von Bremzen is just back from Turkey with easy little dishes, including Turkish Braised Eggplant, and we'll hear about the "Taking America to Lunch" exhibit opening next spring at the Smithsonian's National Museum of History.
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