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Hosted By
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Sponsored by
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On this week's episode of Sharp & Hot, host Chef Emily Peterson welcomes Jen Andrews as her guest, and they discuss a great breaded chicken dish that Jen is excited to try out. After the break, Chef Emily and Jen talk about lentil soup. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops.

"If you want moist chicken, the key is to use thighs." [11:20]

--Chef Emily Peterson on Sharp & Hot


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Hosted By
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Sponsored by
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THE FOOD SEEN: “The Modern Art Cookbook” with Mary Ann Caws January 6, 2015 11:21 AM On today’s THE FOOD SEEN, Mary Ann Caws, a Distinguished Professor of Comparative Literature, English, and French at the Graduate School of the City University of New York, takes an in-depth look at palates of famous artists throughout history. “The Modern Art Cookbook” mixes art with recipes, from Salvador Dali’s “Eggs on the Plate without the Plate” to a Picasso’s Omelette a L’Espagnole. The relationship between how Impressionists, Surrealists, and Futurists see food, interpreted through cooking, is wonderfully reflective of their personal styles. Imagine being studio with Paul Cezanne, snacking on his Anchoiade (anchovy spread), or trying Frida Kahlo’s Red Snapper, Veracruz Style, a bite of Monet’s Madeleines au Citron, or a slice of David Hockney’s Strawberry Cake. You can’t touch Andy Warhol’s “Campbell’s Soup Cans”, but you can eat Allen Ginsberg’s Borscht any day!

"I think the simplicity of the recipes is exactly what I was aiming at - simple and spontaneous - the kind of thing you'd make if people happened to drop in." [18:00]

--Mary Ann Caws on THE FOOD SEEN


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Hosted By
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So Thanksgiving is over and many of you have thrown out the carcass and moved on from the whole ordeal. Erica Wides has a bone to pick with you this week on Let's Get Real. Erica breaks animals down to the bone and explains what makes skeletal pieces the foundation of Western cooking. Is bone broth the new kale juice? Is there a more flavorful part of an animal than the bones? Find out and tune in! This program was brought to you by Cain Vineyard & Winery.

"Generally speaking the bones and shells of animal have way more flavor than the animals themselves." [03:00]

"Bone broth is the new kale juice." [19:00]

"Bones are the bones of Western cooking -- the foundation." [20:00]

--Erica Wides on Let's Get Real


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