On today’s show, New Yorker staff writer Peter Hessler talks about his time reporting in China and in the West. And Noah Feldman explains why he thinks the United States is entering a Cool War with China—a contest for alliances, resources, and economic dominance. 

David Sedaris was on the Lopate Show to talk about his latest book, Let's Explore Diabetes with Owls. He shared a few of the books he's been enjoying lately.

David Sedaris talks about writing about his family, living abroad, cleaning up roadside rubbish, and keeping a diary. Paul Farmer, co-founder of Partners In Health, talks about healthcare and social justice.

David Sedaris has been a guest on the Leonard Lopate Show many, many times. Here’s all the Sedaris you can possibly handle (with a few bonus interviews with David’s sister, Amy.)

4 to 6 servings

Asparagus usually makes its first appearance at the Union Square Greenmarket in late April, at which point Danny Meyer’s family embarks on an almost nightly celebration until the season ends about two months later. This simple asparagus gratin is a favorite in the Meyer household—it goes well with everything, especially grilled veal chops, salmon, chicken, or steak.

6 servings

This silky vanilla-flavored Italian custard, which uses buttermilk for a slightly tangy flavor, is the perfect companion to a sweet and tart rhubarb and strawberry compote. The compote, in turn, is excellent as well with yogurt or ice cream.

Cristina Nastasi, a pastry cook at the Museum of Modern Art cafes, came up with the combination because there was plenty of rhubarb on hand and she had a free moment. For someone who’s been baking ever since she can remember and whose e-mail moniker includes the word “sugar,” making a new dessert is more fun than taking a break.

4 to 6 servings

What distinguishes this fried chicken is the crunch from two ingredients that don’t usually appear together in a recipe—Japanese panko bread crumbs, which are coarser and crunchier than standard ones, and graham cracker crumbs, which lend a slightly sweet, nutty flavor to the crust. Add a little bit of heat and garlic for balance, and you have one of Union Square Cafe’s most beloved family meal dishes, as interpreted by line cook Ian “Moose” Muse from his mother’s original recipe.

4 to 6 servings

Thinly sliced Korean barbecue is piled into lettuce wraps and served with fresh and pickled vegetables. Making the marinade and slicing the beef take just 15 minutes the night before, and the beef can marinate for 1 to 24 hours, whatever works best with your schedule. You might want to invest a little more time and make a double batch, because the marinated beef freezes beautifully, which means that you can have an almost instant home-cooked meal when you want to serve the dish again.

Either way, it’s a fast and flavorful alternative to more familiar preparations, one that cooks in less time than it takes to set the table.

Today is the final episode of our Food Fridays series! First, we’ll find out what food stylists do to make food look good on film. Then Danny Meyer tells us about the staff meal traditions in his great restaurants. And this week’s Please Explain is all about pasta!

Comedian Jim Gaffigan was on the Leonard Lopate Show recently to talk about his book, Dad Is Fat, and the ups and downs of being the father of 5 young kids. He also told us which Ben Folds song every dad should listen to. Find out what it is!