Food Fridays: Martha Stewart; Food in the USSR; Picking; Please Explain

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Friday, September 20, 2013

Today: the return of Food Fridays—our weekly series about food and how we cook it! Martha Stewart talks about enjoying the good things in life—like dessert—well into old age. We’ll learn about food in the Soviet Union, and how dinner was packed with meaning at a time when there were bread shortages, rationing, and even state-run lessons in table manners. Jack Bishop from America’s Test Kitchen teaches us how to pickle. And this week’s Please Explain is about calories—what they are, why they matter and whether you should bother to count them.

Martha Stewart: It's a Good Thing

Martha Stewart gives advice on how to live the good life—from the best ways eat healthy to tips for organize your home to protecting your mental health as you age. Living the Good Long Life: A Practical Guide to Caring for Yourself and Others is a handbook for living your healthiest life after 40—with expertise from doctors and specialists on eating, exercise, wellness, and caring for others.

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The Art of Soviet Cooking

Anya von Bremzen, a James Beard Award-winning writer, describes life in the USSR. Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where 18 families shared one kitchen. Mastering the Art of Soviet Cooking is about feasts, famines, and three generations of her family, and how, in the USSR, every edible morsel was packed with emotional and political meaning.

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Join the Pickling Project!

As the weather starts to get cooler, canning and pickling season begins. Jack Bishop, editorial director of America’s Test Kitchen, walks us through the basics of pickling and how to get creative with pickles.

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Please Explain: Calories

Food is measured in calories. People sometimes count calories and cut calories, and this week’s Please Explain is all about what calories are, how they’re measured, how we burn them, and if they differ from food to food. Joining us are: Dr. Kelly D. Brownell, Dean of the Sanford School of Public Policy and Professor of Public Policy at Duke University. And Russell Rising, Research Associate in the Metabolic Laboratory at the Obesity Research Center at St. Luke's-Roosevelt Hospital.

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Recipe: Salat Olivier - Russian Potato Salad with Pickles

Not your standard BBQ-in-the-park 'tater salad. 

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Recipe: Kotleti - Mom’s Russian “Hamburgers”

A versatile fried Russian favorite. Eat 'em hot. Eat 'em cold. Eat 'em with pickles. Eat 'em with garlic mayo. 

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Pickled watermelon rind

Recipe: Pickled Watermelon Rind

Try this recipe for pickled watermelon rind! They're ready in just 10 days and make use of something we normally throw away.

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Recipe: Sour Dill Pickles and Bread and Butter Pickles

Try making pickles at home with these recipes for sour dill pickles and bread and butter pickles.


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