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Feeding the Frenzy

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Thursday, October 20, 2011

Legendary chef Jacques Pépin talks about the best recipes from his career. And Adam Winkler examines America's political battle over gun control and the right to bear arms.

Jacques Pépin on His Best Recipes

Master chef Jacques Pépin talks about selecting his favorite recipes from the thousands he has created, streamlining them for his latest cookbook, Essential Pepin: More than 700 All-Time Favorites from My Life in Food. It also includes a searchable DVD demonstrating every technique a cook will ever need, and includes classic recipes, from Linguine with Clam Sauce and Vegetables to Five-Peppercorn Steak to Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant.

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Backstory: The Debate Over Gun Control in America

Adam Winkler examines America's four-centuries-long political battle over gun control and the right to bear arms. Gunfight: The Battle Over the Right to Bear Arms in America is centered on the landmark 2008 case District of Columbia v. Heller, which invalidated a law banning handguns in the nation's capital, and looks at the Founding Fathers, the Second Amendment, gun rights advocates and gun control lobbyists, and the debate over guns.

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Guest Picks: George Vecsey

New York Times Sports Writer George Vecsey was on the show to discuss the career of St. Louis Cardinal outfielder Stan Musial and he told us what he watches when he's not watching a game!

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Darphin Potatoes: From Essential Pépin

Literally translated, paillasson means “doormat.” Raw potatoes are shredded, pressed into a nonstick pan, and cooked to create a compact cake that is excellent with any kind of roast or on its own with a salad. The dish, also called pommes Darphin, after the chef who created it, is similar to what the Swiss call rösti potatoes.

If you are reluctant to attempt flipping the compacted potato cake over in the skillet with a spatula, loosen it (it should be a solid mass) around the edges and underneath, cover the pan with a flat lid or plate and, holding the lid in place, invert the pan. Then slide the potato cake, crusty side up, back into the skillet to cook on the other side.

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Linguine with Clam Sauce and Vegetables: From Essential Pépin

This new spin on an old classic pairs fresh, creamy clams in a buttery, garlic-wine sauce with a medley of sautéed vegetables. Served over fresh pasta with a sprinkle of Parmesan cheese, this heartwarming dish is perfect for an Autumn luncheon. Makes 6 first-course servings

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Chocolate Soufflè Cake With Raspberry Sauce: From Essential Pépin

Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at room temperature, with or without the sauce. Serves 6 to 8.

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Guest Picks: Daniel Clowes

Cartoonist Daniel Clowes was on the Leonard Lopate Show recently and he also told us what he's been reading and listening to.

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Guest Picks: Seth

Cartoonist Seth spoke to Leonard recently and he also revealed his love of classic horror films. Find out what else Seth is reading and watching!

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Guest Picks: Jacques Pepin

Chef Jacques Pepin was on the show recently to discuss his favorite recipes from over 60 years in the kitchen, and he also shared what he likes to do when he's not cooking!

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