…Choice cassoulet. Our esteemed panel of celebrity chefs will choose the Most Authentic and Most Daring cassoulets. Don’t miss this convivial event, complete with French wine and Armagnac. https://www.eventbrite.com/e/dartagnan-presents-ix-annual-cassoulet-war-tickets-807036175927 …
…chef-owner of Rintaro, shares the secrets to perfect hot spring eggs and ruby grapefruit jelly; Alex Aïnouz searches for the perfect paella; and we bake Basque Country’s burnished cheesecake. https://www.177milkstreet.com/radio/bee-lieve-it-or-not-bees-count-dream-and-even-recognize-you…
…Coffee and Cardamom, and take your baking questions with Cheryl Day. Plus, Dan Pashman gets us ready for the Super Bowl with a definitive guide to eating chicken wings. https://www.177milkstreet.com/radio/nigella-on-nigella-1…
The hosts, Emily Fedner, Fabrizio Villalpando, and I discuss a million things including what the heck is going on in this photo. https://www.youtube.com/watch?v=d6fVBJ6hmG8…
…that changed the history of his farm. Plus, we chat with Nichole Accettola about Scandinavian baking, from cinnamon knots to rye bread, and we learn the language of strawberries. https://www.177milkstreet.com/radio/desperately-seeking-the-perfect-peach-love-and-loss-on-a-family-farm…
…into the illicit history of rum-running on Long Island with Amy Kasuga Folk; Adam Gopnik considers the act of fasting; and we make Cinnamon Sugar Yogurt Doughnuts from Romania. https://www.177milkstreet.com/radio/matty-matheson-catfish-noodling-and-making-the-bear-1…
…kitchens and the Raohe Night Market; Grant Barrett and Martha Barnette of “A Way with Words” peel back the mysteries of the onion; and we make Beef Bulgogi. https://www.177milkstreet.com/radio/holy-foods-food-myths-and-marvels-from-cults-communes-and-religious-sects …
…world of “meat-fluencers” and their all-meat diets; A Way with Words give credit to the Old Norse words lingering in our kitchens; and we prepare a Pakistani-Style Chicken Biryani. https://www.177milkstreet.com/radio/eat-drink-read-dwight-garners-obsession-with-word-and-table…
…Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread. https://www.177milkstreet.com/radio/jacques-p%C3%A9pin-the-art-of-the-chicken-1…
…trend of dinner party hosts charging their friends; Adam Gopnik and Christopher Kimball reveal their favorite food books of 2023; and we make Pasta Rotolo with Spinach and Ricotta. https://www.177milkstreet.com/radio/best-cookbooks-2023-plus-charging-friends-for-dinner-and-pierre-thiam-on-simply-west-african…
…explains the wine world’s biggest trend right now, natural wines; J. Kenji López-Alt shares his secrets for cooking salmon at home; and we make Korean Stir-Fried Chicken with Rice. https://www.177milkstreet.com/radio/the-baker-who-made-julia-child-cry-nancy-silvertons-recipes-will-change-your-life…
…I showed the hosts three make-aheads for the big meal on Thursday. And what nice hosts. (They actually like to eat!) You can watch the episode here: https://www.goodmorningamerica.com/gma3/video/thanksgiving-made-easy-105038430 …
…her career as a film and food star. Plus, we make Turkish-Style Flaky Flatbreads and journalist David Johns tries to find out—could ice cream actually be good for you? https://www.177milkstreet.com/radio/madhur-jaffrey-sucking-mangoes-and-chewing-bones…
…cook rice. Plus, Kim Severson tells us about the rise of salvage food stores, we make Aguachile Negro, and Adam Gopnik asks—what do we do when our favorite places close?https://www.177milkstreet.com/radio/mofongo-pinchos-and-campbells-soup-the-true-story-of-puerto-rican-food-in-the-diaspora-1…
We venture inside the Alnwick Poison Garden to find the world’s most dangerous plants––including some common fruits and vegetables with a sinister side. https://www.177milkstreet.com/radio/the-poison-garden-is-alnwick-castle-trying-to-kill-you…
…loved how all the flavors scream summer.” You can find more of his work at www.culinarycory.com. Janis Adler is my sister-in-law. When I went to France to do an apprenticeship…
…Indian cooking. It’s a finishing spice that’s always added at the end of a recipe. You can find it on line: Kalustyan’s 123 Lexington Ave. New York, NY 10016 www.kalustyans.com…
…such a thing and boy does it fool the kids because it does not make your bread look brown). You can find all of these choices on line at www.kingarthurflour.com….
…this now so that if you are interested you can start setting aside a little money for next fall. To find out price information and more details, go to www.lacombe-perigord.com…
…are now in my pantry closet. Not only do they inspire me to cook better, they also are a nice reminder of my happy times in the Gourmet kitchen. www.bragardusa.com…
Photo by Jamie Tiampo www.seefoodmedia.com When I was just getting started on this book, I asked Jennifer Day, my chef de cuisine at Gourmet, to put on her thinking cap…
…color to racing stripe, stitching, and more. And then they will add your name or a message, if you wish. Go to www.converse.com to get started. I am going to….
…an exceptional texture. The products are available in grocery stores across Southern New England, gourmet shops, and directly from the mill by visiting their web site, www.kenyonsgristmill.com, or calling 800-7-KENYON….
…natural diet. A variety of cuts of fresh lamb as well as stews, soups, sausages, pies and other prepared foods are available by mail at www.jamisonfarm.com or by calling 800-237-5262….