Episode 518: John's Fried Eggs
November 27, 2015
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This week, chef John Besh teaches us how to fry an egg in The Key 3. We take an adventure in sustainable eating with the duo from The Perennial Plate, and we look at the spread of Japanese food in America with Daisuke Utagawa of Sushiko.
Broadcast dates for this episode:
October 6, 2012 (originally aired)
October 11, 2013 (rebroadcast)
November 27, 2015 (rebroadcast)
Recipes and stories from this episode
- John Besh: The Key 3
- Excusez-moo? Some dairy farmers prefer French breed over our American Holsteins
- Opening a restaurant to preserve farming traditions in China and Japan
- Making food that is Japanese at its core, in America
- Creamy Any Vegetable Soup
- Risotto of Almost Anything
- The Cardinal's Ragu
- Salad of Tart Greens with Fresh Herbs, Prosciutto and Parmigiano-Reggiano