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May 2006
May 6 - May 13 - May 20 - May 27
(How to listen)
May 6: Buenos Aires Italian | Listen
This week it's all things Italian but not in Italy. Instead of heading east to Rome, we're going south to Buenos Aires where the descendants of two million Italians have settled. Food writer Rich Lang is our guide.
The Sterns report from the Pacific Northwest, their favorite breakfast destination, where Michael says you'll find the paragon of waffles at Fresco Caffe in Portland, Oregon.
Steve Jenkins lines up a cheese vacation in Portugal, and Sally Schneider talks the little fish everybody loves to hate: the anchovy. Her recipe for Warm Anchovy and Olive Oil Sauce might change some minds about one of Lynne's favorite sneaky ingredients.
Chris Kimball of Cook's Illustrated magazine and America's Test Kitchen is back with the skinny on non-stick pots and pans. The latest book from the Cook's Illustrated folks is The Best Light Recipe
Sam Perkins talks wine auctions, and the phone lines will be open for your calls.
May 13: The Insatiable Critic | Listen
She's sensual, iconoclastic, and hungry. In the late 1960's she blew the lid off stuffy food writing with her restaurant reviews for New York, the smartest magazine in town. She's Gael Green, a critic like no other and the woman who led the pack in a dining revolution. Gael joins us this week to share memories from her new autobiography, Insatiable: Tales from a Life of Delicious Excess. The recipe for Danish Meat Loaf is from the book.
For the Sterns it's classics with a Texas twist at Houston's Avalon Diner. The pharmacy lunch counter is a favorite genre for our dining duo and the setting soothes Jane's hypochondria!
It's a rhubarb revelation for our favorite improviser, Sally Schneider. She says discoveries happen when you let yourself go in the kitchen. Her recipe for Rhubarb Confit with Rhubarb Syrup for Improvising is quintessential springtime fare.
Kai Ryssdal, host of Marketplace and a former resident of China, talks going back after ten years and eating in the new China.
Are our kitchens making us fat? Some architects claim they are! We'll take a look at the latest patsy for our weight woes.
A new exhibition at the Cooper-Hewitt museum in New York City takes a look at feeding desire, and Lynne shares a favorite springtime recipe, Roasted Asparagus and Spring Potato Salad.
May 20: 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 about 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 27: Hunger | Listen
"Hunger is a country we enter every day, like a commuter across a friendly border," says nature writer Sharman Apt Russell. She joins us this week with a look at the subject through a new prism—hunger as art, hunger as power, and hunger as revelation. Ms. Russell's book is Hunger: An Unnatural History.
The Sterns dine on succulent Italian roast pork sandwiches at Tony Luke's in Philadelphia.
Darryl Beeson, American editor of www.wineontheweb.com, roams the globe reporting on wine, spirits, food and travel. He stops by to talk good values among the wines of Texas.
It's a look at sustainable meat with Bill Niman, a rancher who turned a wild piece of coastline into a sustainable model. The recipe for Grilled Pork Tenderloin Salad is from The Niman Ranch Cookbook.
It's flying Fritos or any other snack of your dreams from Washington, D.C.'s unique solution for midnight cravings: www.dcsnacks.com. Reporter Jule Gardner has the story.
Nigel White, secretary of the British Cheese Board, reports on a study the Board has dubbed "Cheese and Dreams," and, as always, Lynne takes your calls.
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