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January 2005
January 1 - January 8 - January 15 - January 22 - January 29
(How to listen)
January 1: Raw | Listen
We're cooking in the raw, vegan style, with renowned Chicago chef Charlie Trotter, co-author of a new book aptly titled Raw. It's stunning food using new techniques like those in his recipe for Cauliflower Soup with Balsamic Red Onions and Wilted Lettuce.
The Sterns are nibbling succulent shrimp while basking on the sunny deck at the Anchor Line in South Carolina's James Island.
David Rosengarten has hot chocolates that "will likely improve your winter by geometric proportions!"
Kitchen detective Christopher Kimball reveals how ordinary carrots and turnips became "ravishing roots" in his recipe for Ten-Minute Root Vegetables.
Maria Bakkalupa takes us to Bali for its quintessential celebration of babies, gods and food, and New York's Mr. Cutlets, author of Meat Me in Manhattan, has advice for carnivores and Dr. Atkins' fans looking for their next meal in the Big Apple.
January 8: Inspiring Thirst | Listen
San Francisco wine merchant and importer Kermit Lynch joins us this week with the story of how he entered the wine world through the back door and ended up a leader in the exquisite and the little known. His new book is Inspiring Thirst: Vintage Selections from the Kermit Lynch Wine Brochure.
It’s meat-and-three for the Sterns at Zarzour’s, a Chattanooga favorite so elusive it’s only listing in the phone book is under the name of the owner’s mother-in-law!
Joshua Wesson cracks the code for teaming booze with stews, and Lynne shares her recipe for Emilia-Romagna Braised Pork Ribs, a luscious dish from Ferrara just right for a wintery evening.
Steve Jenkins talks bargain cheeses, and Nigel Slater, author of Toast: The Story of a Boy’s Hunger, remembers a mother straining to cook with love but always missing the mark.
For winemaker wannabes we have the scoop on the Crushpad, a new idea for home winemaking, and Lynne takes your calls.
January 15: Food Fight | Listen
Did you know that one quarter of all vegetables eaten in America are French fries? Our guest, Dr. Kelly Brownell, Director of the Yale Center for Eating and Weight Disorders and author of Food Fight, thinks huge advertising budgets have more to do with this frightening statistic than our lack of will power. But Dr. Brownell says there's hope on the horizon. He joins us for a look at some of the victories in our battle with obesity.
With much of the country experiencing miserable weather, we think a comforting bowl of chili is in order. The Sterns found a fabulous one at Porubsky's Grocery in Topeka, Kansas, and Lynne shares her recipe for Winter Veggie Chili.
Sally Schneider talks healthy ways to cook with bacon, as in her recipe for Roasted Root Vegetable Hash.
Cooper Gillespie, a charming pooch of discriminating taste, inspired his human, Susan Orlean, to pen Throw Me a Bone, a collection of his favorite recipes. Susan joins us to talk the merits of cooking nutritious, tasty food, like Goldie's Meatloaf Cup Cakes, for your best friend.
Just in time for the Super Bowl, David Rosengarten talks "a totally frank party," and shares his favorite top-notch hot dog purveyors. David's new book is David Rosengarten Entertains: Fabulous Parties for Food Lovers.
We'll hear about the new home of the famed Fulton Fish Market, and Lynne takes your calls.
January 22: Perfuming Our Food | Listen
Natural scent expert Mandy Aftel, co-author with Chef Daniel Patterson of Aroma, The Magic of Essential Oils in Food and Fragrance, joins us this week to talk about perfuming our food. With scent accounting for most of what we taste, the idea seems logical. A delicious example of scent meets taste is Rose and Ginger Soufflé.
Jane and Michael Stern experience the outrageous sandwiches at Blue Ash Chili in Cincinnati, Ohio.
We'll hear the story of two chefs, an exalted restaurant, and a trial by tragedy from Chef Eric Ripert of the famed Le Bernardin in New York. Chef Ripert shares the recipe for Warm Snapper with Ginger Oil from A Return to Cooking, his book with co-author Michael Ruhlman.
When a lab geek takes on liquid nitrogen and ice cream something is bound to happen. We have the story.
Washington Post Bureau Chief T. R. Reid has advice for eating cheap in Japan, and we'll hear about eating out in our jammies at Cereality.
January 29: Domesticating Goat Cheese | Listen
This week Miles Cahn, creator of Coach handbags and, ultimately, Coach Farm Goat Cheese, tells the story of trading big-city life for dairy farming in the Hudson Valley. It's a tale of one man's journey from successful businessman to being held hostage by 1,000 goats. His book is The Perils and Pleasures of Domesticating Goat Cheese.
Jane and Michael Stern are eating pancakes at Dot's Diner in Wilmington, Vermont. Josh Wesson addresses the thorny issue of the disappearing wine cork, and shares his picks of wines with screw tops.
Bruce Aidells talks pork and shares his recipe for Spareribs with Coffee-Molasses Marinade from his new book Bruce Aidells's Complete Book of Pork.
We'll have an intriguing restaurant report from Ann Marie Ruff, and Andrea Wilson introduces us to biodegradable utensils for take-out food.
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