Every few months we dedicate our Friday shows to all things food. We'll look at food through a variety of lenses—culinary, social, cultural, political, and talk to chefs, restaurant critics, food writers. We'll also have recipes, cooking tips, how-to demonstrations.
Pumpkin peanut soup and Heaven’s signature cassava chimichurri filet mignon, from Josh Ruxin's restaurant in Rwanda.
A recipe for using seasonal root vegetables from Alice Waters.
Sweetbreads with wilted greens and mushrooms from one of the best chef's in the world.
Alice Waters offers a recipe for roasted Brussels sprouts.
Alice Waters talks about the important links between taste, cooking, gardening, and taking care of the land. She also discusses her new cookbook, The Art of Simple Food II, which includes new recipes for the many varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market.
Fresh fish with cabbage leaves and verbena sauce from one of the best chef's in the world.
Rene Redzepi, one of the most important and innovative chefs in the world, discusses his restaurant Noma and his new set of books, A Work in Progress. It’s a cookbook with 100 new recipes from Noma; a personal journal that reveals how Redzepi explores creativity, innovation, and the meaning of success; and a pocket book of candid, Instagram-style snapshots of the influential chef and his team.
John Durant, a proponent of the Paleo Diet, argues for an evolutionary approach to health. His new book The Paleo Manifesto: Ancient Wisdom for Lifelong Health looks at the health secrets of our ancient ancestors. He address what we eat and why we eat it, the purpose of exercise and functional movement, and how to lead a healthy, purposeful life.
Edward Behr talks about the foods that every food lover should know and gives advice on buying, using, preparing, and enjoying food. 50 Foods: The Essentials of Good Tasteexplains how to how to select top quality food as well as how to prepare, serve, and eat it. He also names the most complementary foods and flavors and the wines that go with them.
Chef Jeff Henderson tells how he went from drug dealer to TV celebrity chef to nationally acclaimed speaker. He has devoted himself to mentoring and motivating at-risk and vulnerable Americans. In If You Can See It, You Can Be It, he offers 12 inspiring and pragmatic “recipes” to make life-changing decisions and secure personal and professional success.
Julia Collin Davidson, of America's Test Kitchen, talks about the versatility of the slow cooker. It’s not just for beef stew anymore. On this week’s Please Explain she talks about how to roast, poach, and even make cakes and custards in the slow cooker. Julia Collin Davidson is one of the editors of America’s Test Kitchen’s Slow Cooker Revolution.
Steak and smashed potatoes is a classic pairing that now you can make in the slow cooker.
Classic chicken pomodoro features tender chicken braised in a rich tomato sauce in a slow cooker.
Here, just three ingredients coalesce into a luscious, and improbable, custard of tropical intensity.
Make spinach with this "sauna" technique.
Sumac is one of just three ingredients i this recipe. It's available at Middle Eastern markets.
Only three (or maybe four) ingredients are needed to make chicken with what looks like a demi-glace sauce.