We're celebrating Chinese New Year with Ken Hom, author, television personality, and one of the world's best-known authorities on Chinese food. Ken shares the recipe for his Mother's New Year Dish from his recently published book, Easy Family Recipes from a Chinese-American Childhood. Jane and Michael Stern report on a find from the Sanitary Tortilla Factory that they consider essential for Super Bowl snacking; we'll visit a bar in Bohemia; Sharon from New Jersey will try to Stump the Cook, and the phone lines will be open for your calls.
Mark Waymack, author of The Book of Classic American Whiskeys, tells us that brown spirits—from single barrel bourbons to rye whiskeys—are making a comeback. The cold months are not far away so now's the time to begin thinking ahead to heartier foods and lustier libations. Use Mark's bourbon tasting notes, draw up a guest list, and start planning your own tasting! Jane and Michael Stern report in from Rhode Island this week with some favorite spots for jonnycakes. A question from the listener Mailbag inspired Lynne to talk about clabber, and she gives some sources for quality dairy products and cheese, along with her recipe for last of the tomatoes commemorative sandwich.
Whatever you celebrate—Hannukah, Christmas, Kwanzaa or the Solstice —there's something for you on the Splendid Table this week. Italian food legend Marcella Hazan, author of the recently published Marcella Cucina, and her husband, Victor, share a recipe for lobster pasta sauce and talk Italian Christmas traditions with Lynne, who will reminisce a bit herself. British conductor Christopher Hogwood takes us back to the Charles Dickens era with a recipe for baked goose, but only Jane and Michael Stern would take us to Christmas in Las Vegas! John Martin Taylor of deep-fried turkey fame is back but he's thinking oysters and champagne this time, and writer David Nussbaum tells of discovering a new link to Hanukkah traditions. As always, the phone lines will be open for your calls.
The holiday party season has begun and now's the time to indulge in that quintessential excess—champagne and caviar! Master of Wine Mary Ewing-Mulligan and Ed McCarthy, authors of the recently published The Wine Buying Companion for Dummies, will tell us what to select for aperitifs, a dinner party or very special gift. Our favorite fish and seafood expert, Mark Bittman, author of Fish: The Complete Guide to Buying and Cooking, enlightens us on what to look for when buying caviar and shares a favorite source. After such extravagant indulging who better to bring us back to earth than Jane and Michael Stern? They'll tell us their picks for down-home comfort food. Steve from Charleston tries to Stump the Cook, and Lynne shares our choice for the best 1997 mail-order gift and takes your calls. Also, some meaningful gift-giving ideas at Heifer Project International.
We'll tell you where to find the best of the best in mail-order food with Jeffrey Steingarten, food critic for Vogue magazine and author of the recently published The Man Who Ate Everything. Last year Jeff turned us on to a smoked salmon purveyor in Iceland—tune in for his secrets to inspired gift giving this season. Fried pies are on Jane and Michael Sterns' minds this week; Master of Wine Mary Ewing Mulligan talks vintage character port; Sam in San Antonio tries to Stump the Cook; and Lynne takes your calls.
It's a vegetarian Thanksgiving with Deborah Madison, author of The Greens Cookbook, The Savory Way, and the newly published Vegetarian Cooking for Everyone. Deborah offers a vegetarian menu and shares her recipe for winter squash galette. For balance, that quintessential southerner, Hoppin' John Martin Taylor, author of The Fearless Frying Cookbook, talks us through a different approach to the traditional bird with his method for deep- fried turkey. Jane and Michael Stern say perhaps the best way to eat turkey is in a sandwich and tell us where to find good ones when we're on the road. Betsy from Portland tries to Stump the Cook, and Lynne gives tips throughout the show for a festive and successful Thanksgiving dinner.
From New York City to Detroit to Dallas, we're looking at the Best New Restaurants of 1997 with John Mariani, food and travel correspondent for Esquire magazine. John has restaurant tips you won't want to miss. Jane and Michael Stern tell us where to find a superb Virginia treat—peanut soup; specialty produce expert David Karp gives us his short list of great mail-order fruit for the holidays; John from Texas tries to Stump the Cook, and Lynne gives a Denver restaurant pick.
New Orleans native Lolis Eric Elie, author of Smokestack Lightning: Adventures in the Heart of Barbecue Country, shares a recipe for Kansas City barbecue seasoning and a list of not-to-be-missed barbecue joints. Jane and Michael Stern disclose the East Coast's best purveyors of lobster rolls, and Master of Wine Mary Ewing-Mulligan talks Pinot Noir.
You'll want to pack your bags and head to Italy after Fred Plotkin, author of Recipes from Paradise: Life and Food on the Italian Riviera, fills us in on Liguria. Fred will share his picks of not-to-be-missed small towns, some great Ligurian olive oils, and his recipe for an authentic Ligurian dish— potato-string bean tart. Jane and Michael Stern have been taking in the fall colors in Vermont and tell us about America's oldest general store located in Bath; and our Master of Wine, Mary Ewing Mulligan, shares her thoughts on what she considers might well be the last great buy in wine—Chianti.
Let the slurping begin! It's a look at noodles, one of the perfect comfort foods with Nina Simonds, author of Asian Noodles: Mouthwatering Dishes to Twirl, Slurp and Savor. Nina will take us through the world of pad thai, Vietnamese pho and noodle etiquette and share her recipe for rainbow peanut noodles. Jane and Michael Stern have been south sampling country hams and tell us where to find a great one. Tim from New York tries to Stump the Cook; our grocery guru, Al Sicherman, takes Lynne to the world of Halloween candy; and Lynne shares her recipe for Don Pomodoro sauce—a wonderful way to use those delicious, ripe tomatoes from the garden.