David Sedaris joins us this week with his stories about family dinners. His latest book is Let's Explore Diabetes with Owls. We look at an alternative and ancient way to bake – on the grill – with Paula Marcoux, author of Cooking with Fire, and learn the art of pairing beer with cheese from Steve Jones, owner of Cheese Bar in Portland, Oregon.
The Splendid Table is a one-hour culinary, culture, and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of everyone. Each week, The Splendid Table tours new culinary territory, from the vineyards of Provence to the city-street diners of Philadelphia. While doing so, host Lynne Rossetto Kasper uncovers hidden delights, and offers her modern take on getting food to the "splendid table" with cooking tips, recipes, and her own personal advice.
"stump the chef!"
We are back with another episode of our Key 3 series, interviews with chefs and good cooks about the three recipes they think other good cooks should know. This week it's Sally Schneider of The Improvised Life. The Stern's are in Michigan eating boozy cakes made by monks at The Jampot and then master baker Alice Medrich comes by with her best in summer time baking. Her new book is Sinfully Easy Delicious Desserts.
This week we meet Nordic chef Rene Redzepi, author of Noma, Time and Place in Nordic Cuisine. Jane and Michael Stern are at Hathaway's Coffee Shop in Cincinnati, OH, and Indian food authority Madhur Jaffrey teaches us the Indian way with fresh greens.
David Sedaris joins us this week with his stories about family dinner. His latest book is Let’s Explore Diabetes with Owls. We look at an alternative and ancient way to bake -- on the grill -- with Paula Marcoux, author of Cooking with Fire, and learn the art of pairing beer with cheese from Steve Jones, owner of Cheese Bar in Portland, Oregon.
This week we get some modern day wine truths from Matt Kramer author of Matt Kramer on Wine. We'll look at some of the world's most bizarrely set restaurants with JD Rinne of Budgettravel.com, we deconstruct and reinvent ratatouille with Salon.com's Francis Lam and the Sterns are eating hotdogs at Texas Lunch & Hubba in Port Charles, NY.
Award winning author Su-Mei Yu introduces us to the ancient Thai tradition of looking at food as a type of medicine. Her new book is The Elements of Life, A Contemporary Guide to Thai Recipes and Traditions for Healthier Living. Jane and Michael Stern are in Tucson at the Tucson Tamale Company, and Keith Bellows brings us National Geographic's list of "food journeys of a lifetime."
Dr. Drew Ramsey on brain health, Olia Hercules on Ukraine, Kelis Rogers on culinary school, the Sterns.
This week it’s a look at saliva with America’s funniest science writer, Mary Roach, author of Gulp: Adventures on the Alimentary Trail. The Sterns are at the Blue Scorcher Bakery Café in Astoria, Ore., and we learn which salts are really worth the money with salt merchant Mark Bitterman, author of Salted: A Manifesto on the World's Most Essential Mineral.
We get a master lesson in pie crust from chef Thomas Keller and his pastry genius Sebastian Rouxel, authors of Bouchon Bakery, Jane and Michel Stern bring us the very best in extremely hot road food and Mexican chef Roberto Santibañez looks at the Middle Eastern influences on modern day Mexican food.
We are looking at the rebirth of Spanish food post-Franco, with culinary historian Claudia Rodin, author of The Food of Spain. Jane and Michael Stern are at the Buckhorn Tavern in San Antonio, TX and restaurateur Andy Ricker of Pok-Pok in Portland, OR, introduces us to Asian drinking vinegars.
Francis Mallmann on fire, Susan Volland on mock stocks, Eric Werner on Hartwood, Kian Lam Kho on Chinese cooking.
This week irrepressible foodie Nora Ephron joins us with observations on life and America's food scene. She is author of the best-selling I Feel Bad About My Neck. Jane and Michael Stern are eating all things kosher at Chutpah in Fairfax, Virginia, and pleasure activist Fred Plotkin takes us on a road trip to Vienna.
How do restaurateurs get us to eat what they want us eat? We'll find out with William Poundstone author of Pricesless: The Myth of Fair Value (and How to Take Advantage of it). We'll check-in with the Sterns, who are at The Cove in Crisfield, Maryland; and we look at the lure of ice fishing with Greg Breining author of A Hard Water World: Ice-Fishing and Why We Do It.
It's a look at America's soul food with Frederick Opie, author of Hog and Hominy. Jane and Michael Stern are getting a two-for-one deal on corned beef at McBob's in Milwaukee, and Food & Wine magazine's Ray Isle tells us where to look for the best global wine values.
We're talking with interior designer Thomas O'Brien, author of American Modern, who walks us through his vision of what a kitchen should be. We'll also chat with the last remaining limburger cheesemaker... and the Sterns go back to Milwaukee for some hopple popple at Benji's.
Brian Wansink, author of Slim by Design, shares the latest findings on why we eat what we do, beer expert Greg Engert gives us a taste of the delicious world of spontaneous fermentation and Maryann Tebben joins us to talk about her book, Sauces: A Global History. Carla Siedl visits the mill Carolina Ground, and Richard Wrangham, author of Catching Fire, explains the role cooking played in the evolution of humans.
Sean Brock on lost ingredients, easy holiday dishes, David Ligare on painting.
What does a world-class chef cook for the family Christmas? This week we meet up with Grant Aschatz of Chicago's famed Alinea, Jane and Michael Stern are at the Silvermine Tavern in Norwalk, CT, Sally Schnieder author of The Improvisational Cook, teaches us the easy way to make homemade chocolates.