Friday, October 18, 2013
By Joy Y. Wang : WNYC Producer
Award-winning television host and cookbook author Lidia Bastianich explained that once you master the technique of making risotto, nearly any ingredient can be added as a highlight — even lettuce. Listen to her explanation of the basics and try her recipe for lettuce risotto.
Monday, September 30, 2013
If Julia Child taught Americans how to cook French food, Marcella Hazan taught them how to cook Italian food. She taught herself to cook when she and her husband Victor came to the US in 1955 and soon Hazan was teaching New Yorkers how to cook noodles, meat sauce, and risotto, enjoying their work during lunch at the end of class. In 1970 New York Times food editor Craig Claiborne came to one of the lunches. The rest, as they say, is history. Her popular cookbooks were known for their simple, straightforward recipes. She died recently at the age of 89. You can hear 2 of her conversations with Leonard.