Heads up. You absolutely, 100 percent have to listen to the latest episode of The Splendid Table. And not because I’m hosting. Well, all right, maybe partly because I’m hosting. We have a remarkable lineup of talented folks and experts whose very words you’ll be hanging on to–whether they’re talking about love in all its egregious and ecstatic forms, the making of pie crust, or Peruvian-ified fried rice. And let’s not forget recipes.
At the top of the show is one of contemporary writing’s most outrageous and controversial memoirists–Augusten Burroughs, author of the bestselling memoirs Running With Scissors and Dry. Augusten sat down with me to discuss his latest book, Lust & Wonder. Also, don’t miss our podcast in which Augusten reads a hilarious excerpt from his book about Thanksgiving dinner and a lost tooth.
Then we shift to Splendid Table correspondent Shauna Sever, who talks preserving food Italian-style with Domenica Marchetti, author of Preserving Italy. (Trust me, you won’t want to miss out on Domenica’s Pear Mustard recipe.)
Next up is Los Angeles Times Test Kitchen Director and Splendid Table correspondent Noelle Carter, who spends some time with celebrated Peruvian chef Virgilio Martinez. They discuss his book LIMA Cookbook: Peruvian Home Cooking as well as all things Peruvian. Fortunately for you, The Splendid Table shares his recipes for arroz chaufa vegetal (that’s Chinese fried rice, Peruvian-style) and pan de cilantro y cebolla morada (cilantro and red onion bread).
I had a delightful time chatting with the pie-chiatrist, as she is affectionally known, and author of the upcoming book Art of the Pie, Kate McDermott. Kate patiently talks those of us who are piecrust-phobic down off the ledge by explaining exactly how to make a foolproof crust anytime. And because radio isn’t exactly a visual medium, Kate was gracious enough to not only offer her recipe but she shot a how-to video, too.
Our beloved Lynne Rossetto Kasper talks with highly regarded British horticulturist Jekka McVikar, who joins us all the way from England, about melissa officinalis, better known as lemon balm. Jekka has been growing herbs for more than three decades and is the author of The Complete Herb Book and Jekka’s Herb Cookbook. Lest you think herbs are a stuffy subject best reserved for yawn-inducing garden clubs, Jamie Oliver thinks Jekka is pretty kickass.
Last, for those of you who have been grousing about (or, from what I’ve heard, even mourning) the discontinuation of our podcast, Talking With My Mouth Full, I asked the inimitable Renee Schettler Rossi to join me to take your questions about cooking and food. I guess my only question is: What are you waiting for? Go listen.