We're taking a look at the art and culinary history of the sausage with Bruce Aidells, author of Flying Sausages and the man responsible for the gourmet sausage craze. You'll want to try Bruce's recipe for thai chicken and turkey sausage. Jane and Michael Stern talk swinging beef—a favorite of Michael's and a food he says "we need euphemisms for." Cooler weather has inspired our grocery guru, Al Sicherman, to think heartier, more robust foods—like sauerkraut—and a Portland, Oregon, listener shares her recipe for a chocolate cake containing—you guessed it—sauerkraut!
Internationally renowned architect Adam Tihany, the creative genius behind New York's Le Cirque and Spago in Las Vegas and Mexico City, reflects upon the specialized art of restaurant design. There's a reason we don't linger over a cup of coffee at McDonalds! Jane and Michael Stern wax a bit lyrical about caramel apples; Deborah Krasner, author of Kitchens for Cooks, talks commercial-style ranges for home cooks; Lynne gives tips for stocking a pantry that will help you get dinner on the table in minutes, and shares her recipe for fresh Asian noodle salad.
We'll take a look at the Southeast Lowcountry this week with John Martin Taylor, author of Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry, who shares his recipe for shrimp creole; Jane and Michael Stern go to the city of big shoulders—Chicago —to talk hot dogs; and fish and seafood authority, Mark Bittman, gives us tips for buying and cooking American's favorite seafood—shrimp.
We're talking food worth making a trip for with Jeffrey Steingarten, food columnist for Vogue magazine and author of The Man Who Ate Everything. Jeff shares his thoughts on where in the world to find the best—from barbecue to deep-fried treasures—and talks about a man he calls the "Julia Child of Japanese cooking." Jane and Michael Stern are at the beach sampling Japanese fare themselves—at a "surfers' sushi bar!" Deborah Krasner, author of Kitchens for Cooks, gives the scoop on sinks; and Ed Blonz, Ph.D., author of Your Personal Nutritionist: Food Additives, has an update on fat and answers a Pittsburgh listener's question about MSG. As always, the phone lines will be open with Lynne taking your calls.
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.