Archived Shows
July 2003

7/5/03
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Breakfast is the meal that gets us going in the morning - or it could if only we didn't skip it! Many people shun this first meal of the day but chef Jim Coleman will cook up some ideas that make breakfast quick and easy. Our guest is chef and author Mollie Katzen, her new book is called "The Sunlight Cafe." Later on, we'll have breakfast in a unique little restaurant in Santa Fe. Whole Foods expert Lindsay Gilmore tells us what people around the world like to eat in the morning. Finally, we'll spice up our grill menu with the flavors of Asia. Chef and Food Writer Su Mei Yu joins us to talk about her book "Asian Grilling."

7/12/03
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Get ready to be hog-tied because we're bringing home the bacon during this hour. First, we'll pay homage to the BLT - arguably, one of the world's best sandwiches. Jim's guest is Michele Anna Jordan, author of "The BLT Cookbook." Later on the show, we'll dine at The Borgata, Atlantic City, New Jersey's newest casino, and learn how to make tarts from Jerome Audureau and Frank Mentesana. They have written "Once Upon A Tart." We'll also hear from sweet potato queen Jill Connor Browne and discover the future of pork bellies.

7/19/03
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Encore Presentation: Every year cookbook authors flock to Philadelphia for the annual Book and The Cook event. Throughout the ten-day affair, restaurants, authors and food personalities prepare special meals together, offer cooking classes, and sign books. We took this opportunity to meet up with some of the country's finest chefs. During this hour, Scott Uhlein of Canyon Ranch Spa will show us how to prepare glorious spa food. We'll also hear from Seattle chef Tom Douglas and Food Network host Sara Moulton. Later on the show, Jim Coleman gets a chance to meet one of his earliest inspirations and the chef who created California cuisine, Jeremiah Tower. His new book is called "Jeremiah Tower Cooks."

7/26/03
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Encore Presentation: When you get ready to make dinner, how many ingredients do you usually have piled up around your cutting board? At least five or six, right? So what if you could make a delicious meal with just three ingredients not counting salt and pepper? We'll take the 1,2,3 challenge with New York chef and author Rozanne Gold. Her three-ingredient cookbooks have inspired chefs and home cooks alike to make more with less! We'll also ask some other chefs to give this three-ingredient philosophy a shot and see what they come up with. Later on the show, we'll cook up some burgers with Liz Singh she has written "The Great Big Burger Book."