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January 2006
January 7 - January 14 - January 21 - January 28
(How to listen)
January 7: 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 14: Vegetable Love | Listen
This week our guest is Barbara Kafka, one of the masterful cooks in the food profession. When Barbara digs into a subject she takes no prisoners. She's created her own short list of cookbook classics with titles like Roasting, Soup, and Microwave Gourmet, and each one is a complete education. Now, she has ideas for bringing more veggies into our lives with her new book, Vegetable Love. She leaves us her recipes for Parsnip Ice Cream and Greek Island Potatoes.
The Sterns dig into classic Dixie diner fare and sky high meringue pies at Crystal Grill in Greenwood, Mississippi.
Kitchen equipment expert Dorie Greenspan has the scoop on the new silicone kitchenware. From muffin pans to rolling pins, is silicone the way to go?
For Chris Kimball of America's Test Kitchen fame, the ideal family vacation involves a tent, two kids, 4 camels, and a cook walking the desert in Morocco.
Morning Edition's Kitchen Sisters talk America's hidden kitchens—the ones not in houses and restaurants—from their book, Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters.
In honor of its 100th birthday, Ted Allen, food guy of Queer Eye for the Straight Guy, talks our most overlooked appliance: the toaster. And, as always, the phone lines will be open for your calls.
January 21: The Breath of a Wok | Listen
Chinese food authority Grace Young joins us this week with the story of China's famous pot and shares tips on how to achieve the perfect stir-fry. She leaves us a recipe for Chinese Broccoli with Ginger Sauce from her new book, The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore.
It's old-world Eastern European fare for the Sterns at Polonez in Milwaukee, Wisconsin.
Andrea Immer tells us how to stock a wine closet on the cheap and shares her recipe for Coconut Milk-Curry Shrimp Soup from her new book, Everyday Dining with Wine.
Patricia Schultz, author of the fascinating book 1,000 Places to See Before You Die, names three places to eat before you die.
Zanne Stewart, executive food editor of Gourmet magazine, tells what it was like testing the 1,000 recipes featured in the new The Gourmet Cookbook. The Rumaki recipe is a great great one to remember for parties.
We'll hear about the healthy vending machine program from Stonyfield Yogurt, and Lynne takes your calls.
January 28: Bones | Listen
Check out the grocery meat case these days and there's rarely a bone in sight. We're talking flavor-enhancing bones that give cuts of meat ambrosial succulence. Food writer Jennifer McLagan wants to change this trend of boneless everything so she wrote Bones: Recipes, History & Lore. Her recipe for Beer-Glazed Beef Ribs is serious and delicious finger food.
Jane and Michael Stern report on a couple making nothing but one exquisite loaf of bread at Wave Hill Bakers in Wilton, Connecticut.
Sally Schneider is back with the Italian shortcut to crispy chicken. All you need is a brick and a bird. Crisp, Brick-Fried Chicken with Rosemary and Whole Garlic Cloves is the peerless result.
Our New York City food guy, Mike Colameco, weighs in on Gotham's classic seafood restaurants.
Gourmet magazine's John Willoughby investigates induction stovetops. Is it a case of "worth the cost," or "why bother?"
We have the story on "scent kits" for wine lovers and, as always, Lynne takes your calls.
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