 |
|
|
|
|
|
|
February 2006
February 4 - February 11 - February 18 - February 25
(How to listen)
February 4: Washoku | Listen
Japanese culinary scholar Elizabeth Andoh talks washoku, the philosophical and spiritual heart of traditional Japanese home cooking. It's a concept of possibilities and transformations and a side of Japanese food few outsiders know. Elizabeth leaves us her recipe for Fried Eggplant with Crushed Green Soybeans from her book Washoku: Recipes from the Japanese Home Kitchen.
The Sterns report from Cattlemen's in Oklahoma City where it's all about beef—from the horns to all parts south.
Our bargain-hunting wine maverick Josh Wesson is back with more cheap wines. Just how low can we go?
Seattle chef Thierry Rautureau brings us kitchen Zen—a peaceful stop-by-step guide to Butter-Poached Scallops on Celeriac Purée, a showstopper dish from his book Rovers: Recipes from Seattle's Chef in the Hat.
NYU grad student Matty Sallin fills us in on a kinder, gentler way to wake up in the morning: his Wake n' Bacon alarm clock, and the phone lines will be open for your calls.
February 11: Aroma | 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.
February 18: Australia's Food Scene | Listen
We're off to Australia where it's summer now and the food scene is hot. Aussie star chef Bill Granger tells us where and what to eat in Sydney. His book, Bills Open Kitchen, is full of uncomplicated and tantalizing recipes like a Glazed Duck with Pear and Rocket Salad.
Before taking off for some retail therapy at the Kittery outlets, Jane and Michael Stern fuel up with the Clam-O-Rama at the Maine Diner in Wells.
Sally Schneider has a whole new concept for using dried fruit, including her method for Essential Plumped Dried Fruit.
Just in time for Shrove Tuesday, global food authority and Moscow native Anya Von Bremzen joins us to talk a Blini. The recipe is from her book The Greatest Dishes: Around the World in 80 Recipes.
Dr. Robert Kushner of Northwestern Medical School has the scoop on dieting dogs, and the phone lines will be open for your calls.
February 25 : A New Way to Buy Wine | Listen
This week it's a look at a new way to buy wine and it has everything to do with knowing the importers and distributors. Neal Rosenthal of Rosenthal Wine Merchant joins us to talk wine importers and who to look for on the label.
The Sterns are eating herring "cremated" and "sunnyside up" at Cypress Grill in Jamesville, NC.
David Rosengarten brings order and tranquility to that baffling liquid: sake. He shares his recipe for Salted Seaweed Salad with Lemon and Freshly Grated Ginger from his latest book, David Rosengarten Entertains.
John Willoughby of Gourmet magazine has ideas for what to do between meals in London. For starters, there's cooking classes, shopping, and a secret garden.
The New York Times gardening columnist Ann Raver has new veggies for us to try and shares her picks of the best seed sources.
We'll check in with Rick Field, the inventive pickle maker behind Rick's Picks, and Lynne takes your calls.
Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »
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