2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
4:OO-4:45 /// No Chefs Allowed
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
6:3O-7:OO /// Let's Get Real
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
11:OO - 11:3O /// After the Jump
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
My Welcome Table
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"It's a lot of bang for your buck with herbs."
"In Provence lavender is used in a lot of savory things like stews and chicken."
--Ellen Spector Platt on We Dig Plants
Tags:Ellen Spector Platt, herb farming, Skukle Country, herbs, flower growing, urban gardeners, window gardens, rooftop gardens, lavender, aliums, Lavender: How to grow and use the fragrant herb, Lavender festival, Provence, Rosemary, Thyme, Black leaf cotton, Brooklyn Botanical Garden, Lavender festivals, Epcott, composting plant, hydroponic vegetable garden,
"I have people who tell me "anything with more than 5 ingredients scares me" or "how do I roast a chicken?" If you put it in the oven with salt and pepper it will pretty much taste good no matter what you do."
"There's this huge cultural divide between serious cooks and people who really need to get dinner on the table quickly but may be intimidated. A well written recipe needs to be able to capture both audiences."
"People get home from work at 5 or 6 and want dinner on the table 30 minutes later. That's just not the way it works!"
"The extra 15 minutes to make something fresh is the best way to show somebody you love them."
"For Valentines Day I'm getting an incredible rib steak with the bone in and I'm going to rub it down with lemon zest, course salt, ground juniper and pepper. Then I'm going to sear the heck out if it. What's better than that??"
"When I go out to eat, I always order the ingredient that sounds the least attractive to me."
"At the [New York] Times, we're trying to use only sustainable fish in our recipes."
--food writer Melissa Clark on Taste Matters