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First Aired - 02/08/2012 11:00AM
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Acclaimed food writer Melissa Clark of the New York Times, who's latest book Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make was recently released, is Mitchell Davis's guest on this weeks episode of Taste Matters. Tune in as Melissa tells listeners everything they could want to know about being a successful home cook and understanding recipes. Learn why recipes with more than 5 ingredients shouldn't intimidate anybody and why you need to put aside more than 30 minutes to cook any successful meal at home. From the informed home chef to the terrified rookie, find out more about turning your kitchen into a communal, fun and productive food center! This program was sponsored by Whole Foods Market.
"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
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First Aired - 10/18/2011 03:00PM
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On today’s THE FOOD SEEN, Michael Hearst, the talented musician from One Ring Zero, comes to talk about his book/album release, The Recipe Project. He and Leigh Newman of Black Balloon Publishing, discuss the finer points in pairing music stylings with food. “Recipe songs” from such notable chefs like David Chang, Michael Symon, Aarón Sanchez, and even music videos with Chris Cosentino (Brains & Eggs) and Mario Batali (Spaghetti with Sweet 100 Tomatoes) …
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Food and Music (22:20)
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Michael Harlan Turkell, Heritage Radio Network, The Food Seen, Michael Hearst, The Recipe Project, food & music, Chris Cosentino, whole animal cooking, recipes, G train, musical mayonaise, Pavement, The Magnetic Fields, Maine Crab Claws, Theremin, Tom Colicchio, creamless corn, The Meat Hook, John T. Edge, Andrea Reusing, Dave Wondrich, southern rock, Michael Simon, musical inspiration, drumsticks,To comment on this episode click here. There are currently Comments
First Aired - 10/15/2012 02:00PM
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Greg Bresnitz is joined on this episode of Snacky Tunes by Mark Andrew Gravel, author of Kill the Recipe. Mark is a bean enthusiast, connoisseur, and promoter, and his new book is a how-to guide to show you how to make a great pot of beans. Tune in to hear Mark talk about his love for red cowpeas, the design of the cookbook, and why simplicity goes a long way when cooking beans. Why did Mark decide to self-publish Kill the Recipe? Tune in and find out! Later, Takka Takka plays some tunes from their new record. Hear about their long history as a band, the reason for their hiatus, and the instrumentation and arrangement on the new album! Check out Takka Takka at the Ernest Jenning CMJ showcase! This program has been sponsored by Tekserve.
"The spices and herbs page is the foundation of each cuisine's flavor profile, so it gives you the basic spices and herbs that are used in various cuisines- Italian, North African, and various Latin cuisines. It's meant to give you ideas." [17:49] -- Mark Andrew Gravel on Snacky Tunes
"The spices and herbs page is the foundation of each cuisine's flavor profile, so it gives you the basic spices and herbs that are used in various cuisines- Italian, North African, and various Latin cuisines. It's meant to give you ideas." [17:49] -- Mark Andrew Gravel on Snacky Tunes
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Simple Beans (17:14)
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Takka Takka, fried chicken, squid, Mark Andrew Gravel, Kill the Recipe, design, beans, pop-up, black bean tacos, local, cheese, Brooklyn Grange, Long Island City, Bushwick, Alex Pasternak, lima beans, black pepper, salt, onion, simplicity, Lucy Engelman, how-to,Spices and Herbs for Different Styles (12:45)
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spices, cumin, paprika, saffron, weeknight beans, canned beans, garlic, olive oil, pasta, crushed red pepper, soup, salad, stew, self-publishing, illustration, handwriting, pot of beans, dry beans, soaking some beans, bay leaf, Peruvian beans, red cowpeas, Southern bean dishes, catering, TCTS,Takka Takka (27:02)
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Takka Takka, 90s, band, studio project, hiatus, solo record, travel to Europe, Ernest Jenning, record, bean turkey, MIDI, Korg, drum pad, Mike Atkinson, horns, strings, Phillip Glass, guitar, bass, maximalist, homecooking, Texas, smoked chicken thighs, ribs, Ridgewood, tour, CMJ, Grand Victory, Wild Yaks, Friendster, myspace,To comment on this episode click here. There are currently Comments
