Home

About

Recipes

Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews

Listen

Archive

WHYY 91FM

 

 

 

 

 

Archived Shows
March 2007

03/03/07
Listen

Food sustains, nurtures and defines us. No matter where you are from, chances are there is a regional dish! Today, we'll look at food and community beginning with Matt and Ted Lee and their book,"The Lee Brothers' Southern Cookbook." Restaurateur Danny Meyer weighs in on how a restaurant can build community. We'll also visit with ex-pats looking for a taste of home in gardens. Also, the meditative chef; a farm and winery in Tuscany; and Melissa Clark's tips for fitting into that skinny black dress.

Boiled PeanutsBoiled Peanuts
Here's the final product - boiled peanuts. Raw peanuts are soaked eight hours and then boiled for five to eight hours in salty water. They are eaten out of the shell, much like edamame, and might be considered and acquired taste to some!
Gentl & Hyers; from The Lee Bros. Southern Cookbook, W. W. Norton & Company, 2006

This week's featured recipe:
Family Kitchen Short Ribs

This week's featured books:

"The Lee Brothers Southern Cookbook." by Matt Lee and Ted Lee
"Black Forest Cuisine." by Walter Staib
"Setting the Table." by Danny Meyer
"The Skinny: How to Fit into your Little Black Dress Forever" by Robin Aronson and Melissa Clark
"A Taste Of Heritage."by Alma Hogan Snell
"The Earth Knows My Name." by Patricia Klindienst

 

03/10/07
Listen

Just because it's St. Patrick's Day and Guinness comes to mind, you DON'T have to put a cork in the wine. Maureen Petrosky pairs wine with Irish fare. Irish celebrity chef, Darina Allen stops by. Later, we'll take a look at the serious side of Irish History.Also, kitchen stories with Bonny Wolf, cooking with kids, and it's never too early to start thinking about grilling and BBQ-ing! Ted Reader, King of the Q, gets us ready.

This week's featured recipe:
Marinated Salmon Skewers and Caesar Salad with Soy Dressing

This week's featured books:

Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage
by Darina Allen
(Buy it from BN.com)

The Wine Club: A Month-by-Month Guide to Learning about Wine with Friends
by Maureen Christian Petrosky, Tricia Laning (Editor)
(Buy it from BN.com)

King of the Q's Blue Plate BBQ
by Ted Reader
(Buy it from BN.com)

Marinades, Rubs, Brines, Cures and Glazes
by Jim Tarantino
(Buy it from BN.com)

Talking with My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories
by Bonny Wolf, (Foreword by Scott Turow)
(Buy it from BN.com)

Clueless in the Kitchen: A Cookbook for Teens and other Beginners
by Evelyn Raab, George Walker (Illustrator)
(Buy it from BN.com)

Kids Cook 1-2-3: Recipes for Young Chefs Using Only 3 Ingredients
by Rozanne Gold, Sara Pinto (Illustrator)
(Buy it from BN.com)

 

03/17/07
Listen

Today's show highlights the many contributions of women and celebrates Women's History Month. Anthropologist Olga Soffer uncovers the role of women in pre-history. We'll take a look at the origins of etiquette and women's roles. And we'll also hear from a woman making a difference today in the Rain Forest in a unique co-operative that sells chocolate. Plus, Biba Gaggiano on dining in Italy; Mirelle Guiliano on France and much more!

This week's featured recipe:
Single Malt Barbecue Sauce

This week's featured books:

"Elements of the Table." by Lynn Rosen

"Biba's Italy: Favorite Recipes from the splendid cities" by Biba Caggiano

"French Women for All Seasons" by Mireille Guiliano

"My Life in France" by Alex Prudhomme and Julia Child

"The Invisible Sex:Uncovering the True Role of Women in Prehistory". by J.M. Adovasio, Jake Page and Olga Soffer

"The Dog Ate It: Cooking For Yourself and Your Four Legged Friends." by Linda West Eckhardt, Barbara Bradley and Judy Kern

 

03/24/07
Listen

Let's put on our travelin' shoes and start thinking vacation spots. From Amish Country to Tuscany, Italy we'll discover some out-of-the-way get-a-ways and find some regional dishes worth the trip.Taste New England's changing cuisine and find out what a whoopie pie is. Plus a trip back in time to the history of the "Big Oyster" with food historian Mark Kurlansky. Finally, a destination wedding in Las Vegas and feeding the NASCAR crews.

This week's featured recipe:
Chicken Tuscanese

This week's featured books:

The Big Oyster: History on the Half Shell
by Mark Kurlansky

(Buy it from BN.com)

The Best of Amish Cooking
by Phyllis Pellman Good

(Buy it from BN.com)

Fix-It and Enjoy-It Cookbook: All-Purpose, Welcome-Home Recipes
by Phyllis Pellman Good

(Buy it from BN.com)

Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker
by Phyllis Pellman Good

(Buy it from BN.com)

Chocolate Obsession: Confections and Treats to Create and Savor
by Michael Recchiuti

(Buy it from BN.com)

Weeknight Grilling with the BBQ Queens: Making Meals Fast and Fabulous
by Karen Adler, Judith M. Fertig

(Buy it from BN.com)

Big John's Speedway Grill
by John Youk, Tricia Laning (Editor)

(Buy it from BN.com)

Culinary Traveller in Tuscany
by Beth Elon

(Buy it from BN.com)

 

03/31/07
Listen

Food is one of the most enduring of the arts--everyone eats and if you've ever put a piece of parsley on steak or a birthday candle on a cake, you've added style! Today, we'll talk to artists, writers and chefs about the art of food. "New Yorker" writer Adam Gopnik discusses cooking and writing. Christopher Hirsheimer recalls the food styling revolution of the eighties while Chris Styler tells you how to put style on your own plate at home. Plus, learn how to be an improvisational cook and our nutritionist weighs in on some nutritional myths.

This week's featured recipe:
Almond Cookie Shells For Ice Cream

This week's featured books:

Through the Children's Gate: A Home in New York by Adam Gopnik

The Improvisational Cook by Sally Schneider

The San Francisco Ferry Plaza Farmers Market Cookbook by Christopher Hirshiemer

Tale of Twelve Kitchens by Jake Tilson

Working the Plate by Chris Styler

Wrestling with Gravy by Jonathon Reynolds

 

©2007 WHYY