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Crazy Cooking and Crazy Heart

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Monday, December 14, 2009

Chris Kimball, host of the PBS show "America’s Test Kitchen" offers tips on avoiding and surviving kitchen calamities this holiday season. Then, Lidia Bastianich discusses her latest Italian cookbook! And, Four-time Oscar nominee Jeff Bridges on his new film "Crazy Heart."

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Surviving Holiday Cooking Disasters

We’ve been collecting holiday cooking horror stories from listeners, and Christopher Kimball—of the PBS show "America’s Test Kitchen," and founder of Cook's Illustrated—joins us to offer tips for avoiding and surviving kitchen calamities and preparing hassle-free holiday feasts. The Complete America’s Test Kitchen TV Show Cookbook includes advice from ...

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Lidia Cooks from the Heart of Italy

Lidia Bastianich inspires new respect for food and for the people who produce it in the little-known parts of Italy. Her newest cookbook, Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes, includes recipes from all over Italy, translated for home kitchens.

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Crazy Heart

Actor Jeff Bridges discusses his new film "Crazy Heart." He stars as the romantic anti-hero Bad Blake, a broken-down, hard-living country music singer who is helped by a journalist, played by Maggie Gyllenhaal. "Crazy Heart" opens December 16 at Lincoln Plaza Cinema and the

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Leonard's Questions: Lidia Bastianich

Lidia Bastianich stopped by The Leonard Lopate Show to talk about the plays and books that have moved her the most!

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America's Test Kitchen's Foolproof Pie Dough

 

Why This Recipe Works: Unless you’re a practiced pie baker, it’s hard to get the same results every time. While we think our All-Butter Pie Dough (page 560) and Basic Pie Dough (page 558) are great, we wanted a recipe for pie dough that rolls out easily every time ...

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America's Test Kitchen's French Chicken in a Pot

 

Why This Recipe Works: Poulet en cocotte (chicken in a pot) is a classic French specialty—at its best, it’s a whole chicken baked with root vegetables in a covered pot that delivers incredibly tender and juicy meat. Sounds simple, but it’s actually more challenging than throwing chicken in a ...

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America's Test Kitchen's Best Drop Biscuits

 

Why This Recipe Works: Drop biscuits have many things going for them: a crisp outer crust, a tender, flaky interior, and a simple, no-nonsense method. There’s only one problem—they’re often not very good. Too many are dense, gummy, and doughy or, on the flip side, lean and dry. Drop ...

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America's Test Kitchen's French Omelet

 

Why This Recipe Works: In contrast to half-moon diner-style omelets, the French omelet is a pristine rolled affair. The temperature of the pan must be just right, the eggs beaten just so, and hand movements must be swift. We decided to ditch the stuffy attitude and come up with ...

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Lidia Bastianich's Sausages in the Skillet

 

(Serves 6)

The Umbrian town of Norcia is, among other distinctions, so famous for the skill of its pork butchers and the quality of their products that the term norcineria throughout Italy designates a shop that purveys pork and pork specialties of the highest quality—and nothing else. This is ...

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America's Test Kitchen's Prime Rib

 

Why This Recipe Works: Most of us cook prime rib only once a year, if that, and don’t want to risk experimenting with the cooking method—especially when the results are no better than mediocre. We thought that a special-occasion roast deserved better and wanted to find the best way ...

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America's Test Kitchen's Skillet Lasagna

 

Why This Recipe Works: Lasagna isn’t usually a dish you can throw together at the last minute. Even with no-boil noodles, it takes a good amount of time to get the components just right. Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing ...

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Lidia Bastianich's Chocolate Bread Parfait

 

(Serves 6)

This recalls for me the chocolate- and- bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover country bread serving as the foundation of an elegant layered dessert. Though it is ...

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America's Test Kitchen's Chocolate Pots de Crème

 

Why This Recipe Works: Classic pots de crème can be finicky and laborious, requiring a hot water bath that threatens to splash the custards every time the pan is moved. In addition, the individual custards don’t always cook at the same rate. We wanted a user-friendly recipe that delivered ...

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America's Test Kitchen's Butternut Squash Soup

 

Why This Recipe Works: Butternut squash soup strikes a perfect balance between nuttiness and sweetness. But getting that balance right depends on selecting just a few key ingredients so the sweet squash flavor can take center stage.

We found our answer to intense squash flavor in the squash’s seeds ...

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