Anybody who minds an obscenity or two in their cookbooks will want to skip this one. The rest of you, I bet I have your undivided attention.
The cookbook in question is called Forking Fantastic. Obviously you've got to be a little polite on the cover to get it into bookstores. Also, obscenities in a cookbook, this is a growth opportunity for book burners everywhere.
It's getting harder to find a place that has live jazz on a regular basis. Even harder to find is a place that presents jazz and serves Chinese and Japanese cuisine. But for the last decade or so West Hartford's Szechuan Tokyo has successfully managed this tri-fecta of music and food from two cultures. But now, sadly the establishment closes its doors for good this weekend. We talked to Paul Lewis, the owner of Szechuan Tokyo.
The ancient clash of armies outside the walls of Troy is a cornerstone of Western literature. In The Rage of Achilles, Terence Hawkins brilliantly reimagines that titanic encounter. His stunningly original telling captures the brutality of the battlefield, the glory and the gore, in language that never relents.
As a journalist and life-long deli obsessive, David Sax was understandably alarmed by the state of Jewish delicatessen. A cuisine that had once thrived as the very center of Jewish life had become endangered by assimilation, homogenization, and health food trends. He watched in dismay as one beloved deli after another—one institution after another—shuttered, only to be reopened as some bland chain-restaurant laying claim to the very culture it just paved over.
1/2 lb. barley2 quarts water1 lb. diced beef (I used stew meat. It was cut in 1-inch cubes and I quartered it.)1 tablespoon oil2 cups diced onions1 cup diced carrot1 cup diced celery1 teaspoon paprika2 cups red wine1 quart canned beef stock1 quart water1 lb. frozen peas1/4 cup corn starch1/4 cup cold water1 teaspoon black peppersalt to taste if needed1/4 cup chopped parsley For the barley:In a 6-quart sauce pan combine water and barley and cook at a simmer about 1 hour or until soft.
Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food.
Whether they're served cold, pan-fried until crunchy, or simmered in soup, noodles are a major part of Asia's cuisine. Each country has its own signature dish, from China's Pork Lo Mein to Thailand's Pad Thai to Japan's Yaki-Soba, and the noodles themselves might be made from wheat, rice, or even mung beans. All these dishes have one thing in common, though: They're uniformly delicious. And now, thanks to noted Asian cooking expert Helen Chen, they're a snap to prepare at home.
The Connecticut Department of Agriculture convened a meeting today to introduce farmers to chefs looking for local food. As WNPR’s Nancy Cohen reports the agency held a kind of “speed dating” exercise to bring people together.
“30 seconds left! 30 seconds left!”
A clang of a cow-bell moves the participants from table to table. About two thirds are from restaurants, hospitals and food distributors. One third are harvesters and farmers, like Alysson Angelini from Jones Family Farms.
This extraordinary collection of heavenly cake recipes from "Diva of Desserts" Rose Levy Beranbaum, the award-winning author of The Cake Bible, is an essential kitchen companion for anyone who loves to bake. Illustrated throughout with stunning full-color photography, the book's meticulously tested, easy-to-follow recipes are all you need to create spectacularly beautiful cakes in your home kitchen.
Farmers markets have seen huge growth in the past three decades. They give consumers access to local food, sometimes at a lower price. And farmers can sell without a middleman getting a cut.
Now, some markets now run through the entire winter. As part of a collaboration of Northeast stations WNPR’s Nancy Cohen reports the number of winter-long markets have doubled, tripled... even quadrupled in some states.
An inspiring collection of kosher recipes-from the simple to the sublime-all created with the slow cooker.
In Jewish Slow Cooker Recipes,the encore to her classic book, Jewish Cooking for All Seasons, Laura Frankel, a respected kosher chef and mother of three teenagers, shares more than 120 easy, delicious recipes for everyday and holiday meals-- all conveniently prepared in the slow cooker-a staple of Sabbath cooking which Frankel affectionately calls her "Shabbat miracle machine."
This year, WNPR’s Small Business Project is taking apart what it means to be a small business owner. As part of our coverage we’re showcasing the huge diversity of the state’s small businesses and what they’re accomplishing. Most businesses start very, very small—even at the kitchen table. For the first of our small business profiles, WNPR’s Harriet Jones visits a tiny commercial kitchen in Griswold.
Jennifer Chominski is spending the morning pressing out piecrust for her baking business, Gracie Mae’s Kitchen.