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Archived Shows
March 2009

03/07/09

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Today's show is a tribute to farmers... We look back to a visit to the 2008 Pennsylvania Farm Show. It's an annual event — a big expo with just about everything farm related you can imagine. Our favorite? Tractor square dancing! We'll taste some artisanal cheeses from Vermont Butter and Cheese, stop by Shelburne Farms educational center and also visit the research and development farm at Burpee Seed. Russ Parsons weighs in picking the perfect strawberry and Mike Madison has some wry observatons about farmers markets. Finally, who will be the farmers of the future? We'll get some opinons from some youngsters.

Check out our visit to the 2008 Pennsylvania Farm Show here.

Check out the Philly Food Show website too, you can visit it here.

Check out our visit to the Pennsylvania Farm Show here.

Check out the Philly Food Show website too, you can visit it here.

This week's featured recipes:
Oven Dried Tomatoes and Mushrooms
Wild Mushroom & Salsify in Phyllo with Tarragon Jus

This week's featured books:

How to Pick a Peach by Russ Parsons

Blithe Tomato: An insider's wry look at farmer's Markets Society by Mike Madison

Cooking with Shelburne Farms: Food and Stories from Vermont by Melissa Pasanen with Rick Gencarelli

 

03/14/09

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On today's show Chef's Table is all about celebrating small traditions and simple pleasures. Even reclaiming something as small as a recipe can have big rewards... ask participants in The Times Picayune Recipe Restoration Project. They were able to replace reader's recipes destroyed in Katrina. Philadelphia's Beer Week inspires us to bake with beer and recall an interview with the late beer hunter, Michael Jackson. Music critic Tom Moon shares some examples of drinking songs. Plus a "recovering" commercial fisherman on the health of the ocean, a nod to St. Patrick and much more.

This week's featured recipes:
Irish Beef Cobbler
Guinness Oatmeal Bread

This week's featured books:

Cooking Up a Storm: Recipes Lost and Found From The Times-Picayune of New Orleans
by Marcelle Bienvenu and Judy Walker

1,000 Recordings To Hear Before You Die
by Tom Moon

The World Guide to Beer
by Michael Jackson

Starting With Ingredients Baking: Quintessential Ingredients For The Way We Really Bake
by Aliza Green

Beef: And Other Bovine Matters
by John Torode

Seemed Like A Good Idea At the Time
by Moira Hodgson

 

03/21/09

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This is Chef's Table's swimsuit edition. Good thing it's radio! On today's show we'll give you all the information you need to lose weight... and still have some fun. We'll talk to a former food industry insider on how we are tempted to consume more than we should. Later, we'll hear how the internet can be a major tool in weight loss and a registered dietician explains those confusing food labels. We're all encouraged to eat more fish so we'll get some tips on how to cook it at home. Our sommelier, Maureen Petrosky, offers expert advice on pairing wine with vegetarian fare. Plus, you gotta have a little chocolate in your life so make it be the good stuff. And much more...

This week's featured recipe:
Seared Mahi Mahi with Orange and Fennel, Polenta and Fried Leeks

This week's featured books:

Stuffed: An Insider's Look At Who's Really Making America Fat
by Hank Cardello

The Flat Belly Diet
by Liz Vaccariello and Cynthia Sass

Fish Without a Doubt
by Rick Moonen and Roy Finamore

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

Whole Grains For Busy People
by Lorna Sass

Discover Chocolate: The Ultimate Guide to Buying, Tasting And Enjoying Fine Chocolate
by Clay Gordon

 

03/28/09

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Most cooks can't wait for those first signs of spring... fresh asparagus, local greens, and the scents of the first blooms. Let's celebrate them all — starting with ramps, the wild leek that inspires festivals around the south. A brewer describes the beauty of hop blooms. We'll also take a look at an unusual, but fragrant, approach to dining. Later, New York Times food columnist Mark Bittman believes a healthier you can mean a healthier planet. Also, Lidia Bastianich prepares for Easter, the legend of maple syrup, and much more.

Watch Lidia Bastianich make her Easter Breads.

This week's featured recipe:
Potatoes and Ramps

This week's featured books:

The Seasons of Sicily
by Natalia Ravida

Lidia's Italy
by Lidia Bastianich

The Perfect Scent: A Year Inside The Perfume Industry In Paris and New York
by Chandler Burr

Starting With Ingredients: Baking
by Aliza Green

Sunday Suppers at Lucques
by Suzanne Goin

Sauces
by James Peterson

Cooking with Shelburne Farms: Food and Stories from Vermont
by Melissa Pasanen and Rick Gencarelli

Food Matters: A Guide To Conscious Eating
by Mark Bittman

 

 

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