Episode 558: Fried and True
May 15, 2015
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We are talking about fried chicken this week with Lee Brian Schrager and Adeena Sussman, authors of Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides, Food & Wine Magazine’s Ray Isle explores a re-imagined wine bottle and we look at rice through a Persian cook’s eyes with Louisa Shafia, author of The New Persian Kitchen.
Broadcast dates for this episode:
May 23, 2014 (originally aired)
May 15, 2015 (rebroadcast)
Recipes and stories from this episode
- Do you clap your hands when you make fried chicken? Maybe you should
- Bay leaves are an optional ingredient, 'but things are definitely better with them'
- Rethinking the wine bottle: 'It's a fascinating moment of possible paradigm shift'
- Green Bridge Growers: Growing organic produce, employing young adults with autism
- Keralan Fried Chicken, Lowcountry Cardamom Waffles, and Spicy Maple Syrup
- Hard-Fried Chicken
- Persian Shepherd's Pie
- Spring Vegetables and White Beans Scented with Fresh Bay