November 29, 2008: Cooking with
Joshua Bell

(Repeat broadcast. November 10, 2007)

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This week it's a cooking lesson with a virtuoso. Violinist Joshua Bell has received every accolade imaginable in his career, including a Grammy for his stunning performance in the soundtrack of the Academy Award-winning film The Red Violin. Now he's creating his first home and he wants to learn to cook. He and Lynne met up at the stove in his New York City kitchen where Tagliatelle with Caramelized Oranges Almonds was the lesson of the day.

The Sterns are in Cleveland where they're eating Wiener Schnitzel and Dobos Torte at Balaton. Sally Schneider, author of The Improvisational Cook, returns with a cold weather cooking technique you will love.

Food scientist Harold McGee, author of the seminal On Food and Cooking, explains those ever more confounding scientific contortions coming out of restaurant kitchens these days. And We'll hear from the United States Oyster Shucking Champion.

Recipes

Tagliatelle with Caramelized Oranges & Almonds

At 16th-century banquets this pasta accompanied poultry and meats. Try the combination with Christmas Capon for an important dinner. The sweet pasta makes an unexpected and very good dessert. Get the full recipe

Close-Roasted Pork with Ancho, Cinnamon and Cocoa

This recipe is perfect for a casual dinner party or gathering because it's hardly any work, you can make it ahead, and you can't overcook it. To feed more, just cook another pork shoulder or two. Get the full recipe

Features

The Splendid Table's How to Eat Supper Podcast

The podcast version of Lynne and Sally's new book How to Eat Supper is back with 6 all-new episodes from now through the end of the year. You can subscribe via iTunes, or download the podcast right here from the list below. (right-click the link and select "Save target as" of "Save link as.")

Episode 1: Mussels

Jane & Michael Stern: Balaton, Cleveland, OH

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The Sterns say some of the best Hungarian home cooking in the country can be found at Balaton. Everything is made from scratch here and it's delicious.

Wiener Schnitzel is the fabulous signature dish. Be very hungry if you order a regular size portion; it's huge. Michael loved the Lecso, a traditional stew of yellow peppers, tomatoes and onions topped with a smoked sausage. There's a brightly spiced and luxurious Paprikash, and the hot and crispy potato pancakes with a side of chunky applesauce are not to be missed.

Leave room for Jane's favorite Dobos Torte, or a piece of the flaky and perfect apple strudel.