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June 2006
June 3 - June 10 - June 17 - June 24
(How to listen)
June 3: Curry | Listen
This week Lizzie Collingham, author of Curry: A Tale of Cook's and Conquerors, joins us for a look at the history of India through its curries. She says the most popular ones each tell a different story of a significant outside influence. It's a fascinating take on how a world-class cuisine came into being. The recipe for Vindaloo is from Lizzie's book.
The Sterns are at Clementine in Los Angeles where they're swooning over the grilled cheese sandwiches and a banana cream pie that's to die for.
We have new wine roads to travel in California with Wine Spectator columnist Matt Kramer.
Celebrity Chef Charlie Palmer marked one Father's Day by taking his two sons into the kitchen of his multi-starred restaurant for a peek. They've been prepping the veggies ever since. Writer and Public Radio producer David Welch has the story.
Los Angeles Times writer Charles Perry has the scoop on bitters and a Prom Dress, the latest thing in the $20 cocktail genre.
Lynne shares a grill recipe for Black Pepper-Honey Steak, and in the second half of the show the phone lines are open for your calls.
June 10: 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.
June 17: Eating Korean | Listen
We're talking Korean food this week with Cecilia Hae-Jin Lee, author of Eating Korean, From Barbecue to Kimchi, Recipes from My Home. Korean cuisine is bold and spicy, and served in a way that lets you play with all kinds of flavor combinations. Cecilia gives us the essentials. Her recipe for Spicy Pork Ribs gets us grilling.
It's classic hot beef sandwiches and sour cream raisin pie for the Sterns at Lange's Café in Pipestone, Minnesota.
Chris Kimball of Cook's Illustrated magazine shares tricks for freezing summer's bounty. It's all about knowing your freezer. He shares a recipe for Blueberry Cobbler from The New Best Recipe with a variation using frozen blueberries. Lynne continues the theme with her Hungry Woman's Simple Sorbet.
Francine Maroukian, author of Chef's Secrets: Insider Techniques from Today's Culinary Masters reveals tips and tricks from the best in the business.
Mike Colamecco, our go-to guy for advice on good eats in the Big Apple, says you'll find some of the city's best food, at bargain prices, at wine bars.
A Peabody Award-winning documentarian looks at the truth behind Tupperware, and Lynne takes your calls.
June 24: Monterey Bay Aquarium | Listen
This week we journey to Monterey, California for an in-depth look at one of the culinary world's biggest issues: healthy and sustainable seafood. It's politics at the grass roots level as we examine how the fishing industry is influenced by what chefs choose to serve in their restaurants. The show was recorded live at the Monterey Bay Aquarium's Cooking for Solutions weekend.
Be sure to check out Jennifer Dianto's Seafood Watch program at the aquarium. It's a valuable resource for making choices about seafood that are healthy for our oceans.
Dr. Steve Palumbi, a marine biologist at Stanford University, has put together a short video of him and Lynne taking DNA samples from supermarket fish to find out what's really in the package. Watch the movie here or take a look at some of the other fascinating clips on his Web site here.
For more in formation on sustainability and ocean-healthy choices in seafood please visit these sites:
The Environmental Defense Organization
Oceans Alive
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