May 2005
May 7 - May 14 - May 21 - May 28
(How to listen)

May 7: Frank Stitt's Southern Table | Listen
Award-winning chef Frank Stitt put Alabama on the gastronomic map with his mecca of great eating, Highlands Bar and Grill in Birmingham. He joins us this week to talk the return of the South's culinary glory days, a renaissance in which he plays a major role. The recipe for Miss Verba's Pimiento Cheese is from his new book, Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill.

For the Sterns it's all about chicken wings at Dem Wangs in Memphis. Lynne's theory about the popularity of wings is apparent in her fabulous Mahogany Chicken Wings.

Herb expert and chef Jerry Traunfeld is back to talk fennel pollen. His recipe for Fennel Blossom Soup could result in some very ticked off bees!

We meet up with Tane Chan, the "wok woman" of San Francisco's Chinatown, who tells us how to pick the perfect wok. Find yours at her Wok Shop.

Manhattan's irreverent caterer to the stars, Serena Bass, has tips for effortless spring entertaining and shares a Spring Dinner Menu from her book, Serena, Food & Stories: Feeding Friends Every Hour of the Day.

May 14: The Accidental Connoisseur | Listen
When our guest, Lawrence Osbourne, wondered if he could trust his own palate he went inside the wine world to find out. He'll tell us what he learned. His book is The Accidental Connoisseur: An Irreverent Journey Through the World of Wine.

The Sterns are getting their licks at one of America's last great ice cream factories—the Big Dipper in Prospect, Connecticut.

Sally Schneider talks duck and claims it's the new steak. Try her recipe for Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce.

Andrew Dornenberg, co-author with Karen Page of The New American Chef, tells of a chef's ultimate sacrifice to seasonal cooking. Suquet de Rape, a Spanish fish stew, is a delicious offering from the book.

Scott Haas takes us to Tokyo for a private tea ceremony, and Marion Cunningham joins us in a tribute to James Beard's 100th birthday. Marion's charming new book is Lost Recipes: Meals to Share with Friends and Family. Her classic Chicken, Fruit and Curry Salad comes from the book.

May 21: Fried Chicken with John T. Edge | Listen
John T. Edge, Southern food and culture historian and director of the Southern Foodways Alliance, joins us this week and he's talking fried chicken. His recipe for Sweet Tea Fried Chicken is from his book Fried Chicken, An American Story.

The Sterns report in from Putz's Creamy Whip, an old-fashioned custard stand in Cincinnati, Ohio.

Josh Wesson stops by to talk a wine waiting to happen: Austria's Gruner Veltliner.

The Washington Post's T. R. Reid, author of The United States of Europe, was in the enviable position of being sent to Japan to research an article for Entrée magazine, a Neiman Marcus publication. He was told to eat high and expensive. We'll have a report.

Gourmet magazine's editor Ruth Reichl hits the Brooklyn hot spots with New York food maven Ed Levine. Ruth's new book is Garlic and Sapphires: The Secret Life of a Critic in Disguise.

We'll learn about "girlie wine" and, as always, Lynne takes your calls.

May 28: Big Bites with Linda Ellerbee | Listen
Funny and frank journalist Linda Ellerbee joins us this week to talk travel, eating, and the meaning of life. She shares a recipe for Mama's Rescued Fudge Pie from Take Big Bites: Adventures Around the World and Across the Table, her recently published memoirs.

The Sterns celebrate Grilled Cheese Month at Clementine in Los Angeles where the banana cream pie is to die for!

Deborah Madison stops by with a fresh take on crêpes. Her recipe for Masa Crêpes with Chard, Chiles and Cilantro is from her new book, Vegetarian Suppers from Deborah Madison's Kitchen.

Dr. Arthur Aufderheide, who runs the International Mummy Registry, tells a fascinating tale of exhuming the bodies of the Medici's to figure out their diet! Read a profile of Dr. Aufderheide in the May 16, 2005 issue of The New Yorker.

Jeremy Jackson, author of Good Day for a Picnic, takes summer dining al fresco beyond fried chicken and potato salad. His ideas for a perfectly packed picnic hamper include goodies like Brown Sugar Almonds for nibbling, Little Meatballs with Cherries for scooping up with pita bread, and Radler for sipping.

Food and Wine editor Dana Cowin names the epicurean magazine's picks for Best New Chefs 2005, and Lynne takes your calls.

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