Episode 519: Lardcore
November 13, 2015
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This week we're looking at the resurgence of cooking with lard with Charleston, S.C., chef Sean Brock. Chef Susan Feniger joins us with her book Street Food, and The New York Times wine columnist Eric Asimov, author of How to Love Wine, shares his observations from the wine world.
Broadcast dates for this episode:
October 20, 2012 (originally aired)
October 25, 2013 (rebroadcast)
November 13, 2015 (rebroadcast)
Recipes and stories from this episode
- Don't be scared of lard: It has less saturated fat than butter
- Reframing the conversation about female chefs in professional kitchens
- Creating a beer fit for King Midas
- Eric Asimov: Don't try to demystify wine; just enjoy it
- Sweet, salty, sour, spicy or cool: Cultural variations of basic tastes
- Homestyle Lard
- Lamb Meatballs with Date and Carob Molasses
- Bread Salad
- Cornmeal Crusted Catfish with Heirloom Beans, Chow Chow and Tomato Gravy
- My Go-to Beef Daube