1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
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
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
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
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
"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
Tags:Melissa Clark, New York Times, recipes, restaurant recipes, home cooks, ingredients, fear, roasted chicken, home cooking, kitchens, home cooked meals, families, sustainable fish, mackerel, Valentine's Day, mindful cooking, mindful eating,
Tags: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,