This week it's Christmas with England's Nigella Lawson, the lustiest, yet pragmatic, cook we know. She'll talk the feast, with ideas for taking the pressure off and having some fun. She leaves us her recipes for Bread Sauce and Easy-Action Christmas Cake from her latest book, Feast.
Lynne talks with Harold McGee, the man who took food science from the laboratory into home kitchens. He recently updated his classic tome from twenty years ago: On Food and Cooking: The Science and Lore of the Kitchen. He fills us in on the discoveries contained in the 21st century edition.vIt's crawfish and zydeco in the back woods of Louisiana for the Sterns. They're partying at D.I.'s in Basile.
Diana Kennedy, one of the food world's great trailblazers, takes us on a tamale tour of Mexico. Ms. Kennedy has spent her career tracking every nuance of regional Mexican food and her books are in-depth explorations of that country's fascinating cuisine. She shares her recipe for Tamales Filled with Poblanos and Cheese from her latest book, From My Mexican Kitchen: Techniques and Ingredients.
It's our annual Thanksgiving show and we're doing the big bird, big time. Famed San Francisco chef Judy Rodgers, author of The Zuni Café Cookbook, shares a Thanksgiving Menu that's at once modern and homey. For those who prefer reservations on Thanksgiving, the Sterns have turkey three ways, in three states!
Renowned architect Sarah Susanka, whose latest book is Not So Big Solutions for Your Home, believes houses should be designed for how we really live, not how we think we should live. She joins us this week with practical ideas for putting this philosophy to work in our kitchens.
We're bringing you the show we recorded live on stage at the Museum of Television and Radio in New York City to kick off the second annual Gourmet Institute weekend. Our guests include John Willoughby, executive editor of Gourmet, and Chef David Pasternak of Esca talking The Big Apple's food scene.
Spain is where to go now to experience the latest culinary evolution. In restaurants where the country's top young chefs preside over the kitchen, new meaning is given to "cutting edge," and the food looks and tastes like nowhere else. Global restaurant critic Anya Von Bremzen has been tracking the developments for a decade and joins us with a report. Her recipe for Paella Valenciana comes from her new book The Greatest Dishes!: Around the World in 80 Recipes to be published in 2004.
Renowned Mexican chef Rick Bayless and his daughter Lanie join us this week with a multigenerational take on food and cooking. Their book, Rick and Lanie's Excellent Kitchen Adventures, is hot off the press. The recipes, like Moroccan Meatballs in Tomato Sauce, reflect their worldwide travels.
Some of the world's most intriguing cooking comes from a place where the living hasn't always been easy. It's Scandinavia, and Norwegian food authority Andreas Viestad, author of Kitchen Light, takes us there. He shares his recipes for Spicy Gravlaks with Aquavit and an interesting "Mock" Aquavit.
This week it's all about sweets. We'll take a look at the great candy civilizations—ancient India and Persia—and their contribution to our modern day sweet tooth. Our guest is Tim Richardson, author of Sweets: A History of Candy.