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August 2007
August 4 - August 11 - August 18 - August 25
August 4: Jasper White's Summer Shack | Listen | Download
This week we're cooking like we're on vacation with chef Jasper White of Boston's Summer Shack restaurants. It's all about uncomplicated, great tasting dishes you prepare in the cool of the day. Jasper has the tricks to get us out of the kitchen fast, including sauces for summer grilling from his new book, The Summer Shack Cookbook.
The Sterns have unearthed cabbage burgers, an only-in-Nebraska specialty at the Gering Bakery in Gering.
Think you can't stand red wine? Tune in. Wine maverick Joshua Wesson is back and he's talking red wines for white wine lovers.
In celebration of tomato season, Italian food expert Nancy Harmon Jenkins shares an exposé of the true San Marzano and leaves us a recipe for Squashed Tomatoes from her new book, Cucina del Sole.
We have Consumer Reports dish on hot dogs (are any guilt free?); we'll hear about a pizza that gets a nutrition boost from antioxidants; and Lynne shares her recipe for Cantaloupe Salad with Thai Basil and Chile.
August 11: Artisan Cheese | Listen | Download
Artisan cheese making is soaring in the United States. It's no longer just a hobby for a few, but a serious profession that could one day make this country a major player in the marketplace. Jeffrey Roberts, author of The Atlas of American Artisan Cheese, joins us with the story.
The Sterns are down the road from the Bushes, feasting on lobsters at Mabel's Lobster Claw in Kennebunkport, Maine.
There's a renaissance underway in the world's oldest wine making country. Kim Marcus of The Wine Spectator joins us for a look at promising new Greek wines.
Consummate French cook and author Patricia Wells brings us delicious vegetable dishes straight from her kitchen garden in Provence, including Marinated Heirloom Tomato Soup. Patricia's new book is Vegetable Harvest.
Lynne plays another round of Stump the Cook, and Doug Hanthorn of www.nakedwhiz.com has charcoal picks for your grill.
August 18: Fred Plotkin's Italy | Listen | Download
We're off to Italy this week with Italian food and culture authority Fred Plotkin. He takes us to the luscious and evocative region of Marche, an area little known to Americans where the charm rivals Tuscany but you aren't likely to run into your neighbor. The recipe for Scampi al Prosciutto is from Fred's book, Italy for the Gourmet Traveler.
It's Chicago but no hot dogs for the Sterns. This time they're tucking into chicken with 18 soulful vegetables at Feed.
That master chef of the herb garden, Jerry Traunfeld, is back and he's talking herbal cocktails. His refreshing Sage Rush is from his latest book, The Herbal Kitchen: Cooking with Fragrance and Flavor.
Cynthia Zarin shares a vacation memoir of trying to blend a family over the broken fantasy of an island in Maine.
Stump Master Christopher Kimball presides over a new round of "Stump the Cook," we have the scoop on a new perfume that will have you smelling like a cheese tray, and Lynne takes your calls.
Listen to the show | How to listen
August 25: Extreme BBQ | Listen | Download
This week we're grilling with all-American ingenuity, or what our guest, Dan Huntley, calls "contraption cooking." It's all about a special league of cooks who have cobbled together brilliant and often wacky cooking rigs. Dan leaves us his recipe for Pyro's Burnt Ends from his book Extreme Barbecue: Smokin'Rigs and Real Good Recipes.
The Sterns are eating soul food with local preachers at Niecie's in Kansas City, Missouri.
Karan Feder takes us back to the 1950s when Liberace, that era's king of bling, was playing outrageous excess to the hilt and cooking the same way. The recipe for In Italian, Zucchini Means Italian is from Karan's book Joy of Liberace: Retro Recipes from America's Kitchiest Kitchen.
Journalist Scott Huler lampoons the always prolific zucchini and Lynne offers her recipe for Crisp Fried Zucchini Flowers as an antidote to that summer garden excess.
It's street food paradise in Penang, Malaysia with reporter Maria Bakkalapulo and Dan Barber, chef and co-owner of Blue Hill in New York, talks new technology for farmers.
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