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Archived Shows 12/6/03 We constantly hear about seafood and fish that's endangered. And as it turns out, farm raising fish isn't an easy answer either. So what seafood can we still buy with a good conscience? Jim's guest is Carole Baldwin, a marine biologist at the Smithsonian's National Museum of Natural History. She has written "One Fish, Two Fish, Crawfish, Bluefish - A Sustainable Seafood Cookbook." We'll also talk about the science behind cooking - journalist Russ Parsons talks about his book "How to Read a French Fry," which combines his scientific observations with great recipes and tips. Later, we'll find out how the Mayans gave us the gift of chocolate. And since we already got the chocolate out, we'll find out if it's possible to pair this treat with wine! Try Jim's recipe for Pecan & Tarragon Crusted Trout.
12/13/03 We're a time-starved nation in the midst of plenty of food. So stop ordering out, start cooking at home and take advantage of all the great products that are available in grocery stores. Food Network host Rachel Ray is the mistress of time-management in the kitchen. She'll show us how to make a 30-minute meal for a weeknight, or for a party. Then we'll enjoy a "Feast From the Mideast" with food writer Faye Levy. Later, we come up with creative gift ideas for the cook in your life, and talk about one of the year's biggest food trends: eating locally. Try Jim's recipe for Pear Honey Chicken.
12/20/03 Big Dinners are big fun; passing the dishes , sharing stories, and sitting around the table long after dessert is done. We'll get great menu suggestions from Seattle chef Tom Douglas, author of "Tom's Big Dinners." Then, we'll downsize... not the fun, but our shopping list. Rozanne Gold joins us to share holiday recipes that minimize ingredients - but maximize the flavor! We'll also find out how to pick great gift wines, review our favorite cookbooks, and put together a smoked fish platter for New Year's Day. Later, we'll remember every food lover's favorite toy: the Easy Bake Oven. Try Jim's recipe for Holiday Fruit Salad.
12/27/03 More and more kosher products are appearing on our grocery shelves and in our homes. We've discovered the quality of a kosher chicken and the freshness of these ingredients. Jim Coleman's guest is New York City restaurateur Levanah Kirschenbaum. Her book "Levanha's Table: Kosher Cooking For Everyone" brings together a whole world of kosher cooking. Later on, we'll visit a unique seed saving program in Arizona. Here, ancient crops are being brought back to life! We'll also solve a baker's dozen of every day kitchen problems with the queen of cooking quandaries, Sharon Tyler Herbst This week's featured recipe:
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