Archived Shows
March 2004

03/06/04
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St. Patrick's Day is a joyous celebration of the Irish spirit, history and culture. During this hour, we'll hear about a new approach to Irish cooking, which showcases the Emerald Isle's bounty of great ingredients. Jim's guest is chef and cooking teacher Darina Allen. We'll also discover the best Irish beers and spirits to toast with. Then, we'll jump to the defense of a much-maligned vegetable. We'll sing the praise of "the apple of the earth", hear about new potato varieties and find out the best ways to prepare each one. Finally, we'll solve a mystery surrounding a family recipe and learn how to make Dublin Colcannon in the process.

This week's featured recipe:
Try Lari's Dublin Colcannon

03/13/04
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Every country has its favorite baked goods; croissants in France, flatbreads in India, scones in England, and it's home bakers who pass the recipes on from one generation to the next. Our guests are Jeffrey Alford and Naomi Duguid, they traveled around the world to collect baking recipes, stories and photographs. Their new book is called "Home Baking: The Artful Mix of Flour and Tradition Around the World." Later, we'll get the scoop on "Jubilee Chocolates" an artisan chocolate company that's getting a lot of attention around the country. We'll also discover the flavors of Turkish cuisine with writer Joy Stocke. Finally, we'll pull out the old fondue set for a party!

This week's featured recipe:
Bronzed Honey Rolls

03/20/04
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What we know as Chinese food is usually what's on the menu at our local noodle house or take-out joint. It's good, but often a far cry from Chinese home cooking. We'll hear about a new book that unites Chinese home cooking and restaurant style food, and also celebrates family stories and culture. Our guest is Stewart Chang Berman, author of "Potsticker Chronicles." Later, we'll talk to a writer who threw her career and lifestyle overboard, and set sail to explore the Caribbean. We'll also get some tips on picking cruises and discover some tricks for cooking in the galley. Finally we'll hear about one chef's journey as he prepared to cook in the famous James Beard House.

This week's featured recipe:
Garlic Glazed Chicken

03/27/04
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Passover commemorates the Jewish exodus from Egypt. It's a celebration of freedom that is remembered with a special meal. On today's show, we'll visit restaurant owners who share their Passover food traditions with their customers. We'll hear how they prepare traditional dishes with a new twist, and find out how to make matzo. Then we'll talk about an organization that is coming to the defense of pasta. We'll also taste ketchups from all over the world, and we're not just talking tomato here!! Later, we'll try Plymouth Gin, a fine traditional spirit that is just making its way Stateside. Finally, we'll cook up some menus sized just right for two.

This week's featured recipe:
Spicy Cherry Ketchup