Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews









Archived Shows
August 2008


Ahhh... the smell of freshly cut grass; steak off the grill; and sea breezes. On today's show we find out what the nose knows with Dr. Avery Gilbert. Dr. Nancy Snyderman debunks some medical myths, such as how much water we really need to drink. And, the milennials are here...and buying wine right and left. Find out what makes this marketing group so important. We'll travel to Sri Lanka and learn about curry leaves. Plus prepare a meal kit; the history of chile peppers and much more

This week's featured recipe:
Oven Dried Tomatoes and Mushrooms

This week's featured books:

What the Nose Knows:The Science of Scent in Everyday Life by Avery Gilbert

The Wine Club: The Month By Month Guide To Learning About Wine With Friends by Maureen Petrosky

Medical Myths That Can Kill You by Dr. Nancy Snyderman

Robin To The Rescue: Quick Fix Meals For Delicious Home Cooking by Robin Miller

The Fine Art Of Sri Lankan Cuisine: Clay Pot Style And Other Methods by Disna Weerasinghe and Anula Ranaweera

The Taste of Conquest by Michael Krondl

Heirloom: Notes from an Accidental Tomato Farmer by Tim Stark

We've Always Had Paris...and Provence by Patricia Wells and Walter Wells



Right now it's all about the Olympics. No matter what sport interests you, you're going to want some themed TV snacks while watching. On today's show Steve Jenkins creates a cheese platter worthy of a gold medal. Naomi Dugood and Jeffrey Alford offer some authentic suggestions -- including an alcoholic beverage made from millet. Making snacks while watching the Olympics is one thing... feeding the athletes... not so easy. Our registered dietician talks about what it takes to keep athletes at peak performance. Also, Steve Raichlin on vegetarian grilling, a knife primer and we taste some Chinese wines.

This week's featured recipe:

Create Steve Jenkins Olympic Cheese Platter:

  • Torta del Casar Extremadura (Spain) sheep's milk
  • Saint-Marcellin/Saint-Felicien (neighboring villages, identical cheeses) cow's milk
  • Dauphine/Ardeche respectively (France)
  • Rocchetta or Brunet Piedmont (Italy) goat's milk
  • Shropshire Blue England (UK) cow's milk substitute: Rogue Creamery Smokey Blue cow's milk Oregon (USA)
  • Accompaniments: Fra'mani salumi assorted cured pork Berkeley, California (USA)

Edge of the KnifeView the following images from Chad Ward's book "An Edge In The Kitchen: The Ultimate Guide to Kitchen Knives"

  • Mincing: For leafy herbs, gather them into a tight bunch on the board and slice across with your chef's knife.
  • Rondelles: Rondelles or rounds are about as easy as it gets. Peel a carrot, parsnip, or other cylindrical vegetable and slice across at regular intervals. The thickness depends on your final use. You've probably done this hundreds of times. Now you know what it's called.
  • Sharpening knives: Sharpening with watersones or sandpaper uses an edge-trailing stroke
  • Tomato Peeling Tips: Bring a large pot of water to a boil while you core an dcsore the tomatoes. Have a bowl of ice water on hand as well. Immerse the tomato in the boiling water for 20 to 30 secons, or until the skin splits. If you have several tomatoes to prepare, drop two or three at a time into the water. Do not crowd the pot or the temperature of the water will drop below the boiling point and slow things down. Scoop the tomato out of the boiling water and submerge it in ice water bath to prevent any further cooking.

This week's featured books:

Beyond The Great Wall: Recipes And Travels In The Other China by Naomi Duguid and Jeffrey Alford

The Barbecue Bible by Steve Raichlen

Edge In The Kitchen by Chad Ward

Fish Without A Doubt by Rick Moonen and Roy Finamore

Shark's Fin And Sichuan Pepper: A Sweet- Sour Memoir Of Eating In China by Fuchsia Dunlop

The Food Life: Inside The World Of Food With The Grocer Extraordinaire at Fairway by Steven Jenkins



Today we're mixing it up with ingredients! Russ Parsons gives us the low down on picking and storing some great summer produce. We'll also discover the lesser known Asian cuisine: food from the Philipines. Find out why wasabi isn't really wasabi; plus what goes on in a Martha Stewart test kitchen. Later we'll meet a couple who spent a year eating only what was available within a 100 miles....and they stayed married to each other after all that! Sheila Lukins celebrates 25 years of The Silver Palate. Also, our sommelier, Maureen Petrosky, on pairing wine with summer salads, Chef Coleman's favorite ingredient and much more.

This week's featured recipe:
Herb and Lime Tofu in Lettuce Bundles

This week's featured books:

How to Pick a Peach by Russ Parson

The Wine Club: A Month By Month Guide To Learning About Wine With Friends by Maureen Petrosky

Great Food Fast From The Kitchens Of Martha Stewart Living by Sandy Gluck.

25th Anniversary Edition Of The Silver Palate Cookbook by Sheila Lukins and Julee Rosso

Food to Live By by Myra Goodman

The Zen of Fishby Trevor Corson

Memories of Phillipine Kitchensby Amy Besa and Romy Doroton

Plentyby Alisa Smith and J.B. Mackinnon



On today's show we're raiding the pantry! We'll learn everything from the pantry's history to organizing and stocking your own larder. And we'll examine the foods that we eat when we are by ourselves. News from the almond groves. Plus how to stock a heart-healthy pantry, tips to make healthy grains a habit, and much more.

This week's featured recipe:
Gingered Jalapeno Orange Cranberry Relish

This week's featured books:

The Pantry: Its History and Modern Uses by Catherine Seiberling Pond

A Twist of the Wrist by Nancy Silverton

The Ultimate Cookbook: 900 Recipes Thousands of Ideas by Bruce Weinstein and Mark Scarbrough

Gentlemen, Start Your Ovens by Tucker Shaw

Alone in the Kitchen with an Eggplant by Jenni Ferrari Adler

Cleveland Clinic Healthy Heart: Lifestyle Guide by Bonnie Sanders Polin

Whole Grains Every Day Every Way by Lorna Sass



So, you're on a picnic this weekend. Take a look at the table. We have so many different influences on our cuisine. On today's show we'll take a look at what America eats. Josh Ozersky, our Mr. Cutlets, says there's one food that is categorically American -- the hamburger. And if it is grass fed and raised on the prairie, then even more so! Discover an unpublished WPA project with Pat Willard as she traces the meals and foodways of this writers project. Examining the history of alcohol left us with a question -- what about the music of prohibition?! Elisabeth Perez-Luna talks -- and takes a listen -- with Dr. Guthrie Ramsey. Plus much more.

This week's featured recipe:
Southwestern Turkey Burger

This week's featured books:

The Hamburger by Josh Ozersky, read more Josh Ozersky at: nymag.com/daily/food/

America Eats

America Eats: On the Road with the WPA by Pat Willard

America Eats America Eats

Pig Candy: Taking My Father South, Taking My Father Home by Lise Funderburg

The Prairie Table Cookbook by Bill Kurtis

Prairie Girl's Guide to Life by Jennifer Worick

Drink: A Cultural History of the Alcohol by Iain Gately

A Short History of the American Stomach by Fred Kaufman


©2008 WHYY