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Alice Waters; Chef Rene Redzepi; Restaurant in Rwanda; Please Explain

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Friday, November 15, 2013

Alice Waters talks about her latest cookbook, The Art of Simple Food II, and about the links between taste, cooking, gardening, and taking care of the land. Noma’s Rene Redzepi, who has been called one of the most innovative chefs in the world, reveals where he gets inspiration for new recipes. Josh Ruxin explains why he and his wife decided to leave Brooklyn and open a restaurant in Rwanda. And this week’s Please Explain looks at the evolution of the utensils we cook will and eat with every day—pots and pans, and forks, knives, and spoons.

Alice Waters on the Art of Simple Food

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.

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Rene Redzepi's A Work in Progress

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.

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Opening a Restaurant in Rwanda

Heaven, a gourmet restaurant overlooking Kigali, has brought the community together.

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Please Explain: Kitchen Tools

All living things need to eat, but only humans cook...and how we cook has evolved and grown more sophisticated since our earliest days. We have nonstick skillets, automatic espresso machines, digital meat thermometers, and high-speed blenders. But in our earliest days, we didn't even have pots to cook in. On this week’s Please Explain, Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat, tells us all about the history of our cooking tools—when and how they were invented and how they’ve changed the foods we make.

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Guest Picks: Alice Waters

Restaurateur, cookbook writer, and food activist Alice Waters was on the Leonard Lopate Show's Food Fridays series to talk about growing and cooking delicious, simple food. She also told us what her favorite comfort food is.

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Recipes: A Meal at Heaven

Pumpkin peanut soup and Heaven’s signature cassava chimichurri filet mignon, from Josh Ruxin's restaurant in Rwanda.

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Recipe: Rene Redzepi's Sweet Water Pike Grilled with Summer Cabbage

Fresh fish with cabbage leaves and verbena sauce from one of the best chef's in the world.

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Recipe: Rene Redzepi's Glazed Sweetbreads and Wilted Bitter Greens

Sweetbreads with wilted greens and mushrooms from one of the best chef's in the world.

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Recipe: Alice Waters's Roasted Brussels Sprouts with Sesame Seeds and Ginger

Alice Waters offers a recipe for roasted Brussels sprouts.

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Recipe: Alice Waters's Rutabaga and Parsnip Gratin

A recipe for using seasonal root vegetables from Alice Waters.

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