Bear with me because I’m a little excited. Okay, a lot excited. See, this week I’m the guest host on the Martha Stewart Living Radio program “Cooking Today” on SiriusXM channel 110. Join me Monday, March 26, Wednesday, March 28, and Frida,y March 30 from 3 pm to 4 pm EDT as I chat with an incredible lineup of guests and divulge all kinds of recipes, tips, and topics. If you’re already a SiriusXM listener, you know what to do. If you’re a satellite radio virgin, fear not. To listen, either on the radio (do they still make those?) or online at your computer, sign-up for a free seven-day subscription that gives you unlimited 24/7 access to more than 100 of the country’s best radio stations.
Monday, March 26
We couldn’t have started the week off with better guests. First we chat with legendary food writer, editor, author, and a crush of mine ever since I read the first chapter of her memoir, Tender at the Bone, Ruth Reichl. We’ll talk a bit about Gilt Taste, which Reichl currently oversees, and then delve into details ’bout the 2012 International Association of Culinary Professionals’ annual conference held this year in New York City. We’ll also chat about all things ice cream and gelato with the King of Custard, the Sultan of Swirl, David Lebovitz, coming to us live all the way from Paris, France.
During our “Food Finds” segment, I’ll be talking favorite new kitchen tools, so call in and share your newest finds. It can be grand or gaudy, as long as it’s something you’ve recently discovered. As you know, I’m a sucker for romance, so if your truest love is your 18-year-old white KitchenAid stand mixer, as is mine, well, that’s fine, too. I want to hear it all.
Then we’re drawing a line in the sand(ing sugar), taking on the madly contested topic: Do nuts have a place in brownies? I won’t divulge where I stand until tomorrow, but trust me, I have very, very strong feelings about this. Beth Kujawski, a longtime reader of LC and a terriffic baker, has been kind enough to ship brownies with and without nuts all the way from Chicago to the studio for my producer, Lisa, and engineer, Steve, and me to try. I need you to weigh in here and support me.
I’ll also let you in on my favorite new cookbook as well as a bunch more tried and true resources for recipes. Who knows, you may even win a free copy.
I can only imagine all the questions and comments you have for Ruth and David, not to mention your philosophy on the role of nuts in baked goods and what sorts of gadgets you find essential, so make sure to call in at 866-675-6675. I’ll be waiting.
Wednesday, March 28
Every year we get a ton of emails at LC asking for help with making the most perfect, flaky, buttery, golden pie crust. So I turned to none other than baker supreme Rose Levy Beranbaum to answer all your questions in our “Pie Crust Demystified” segment. Beranbaum has been making pies (and, of course, cakes) for decades, and she has the books, awards, and following to show for it. (After all, she is the author of The Pie and Pastry Bible. In addition to giving you every last tip you’ll need to stand facing the stove more confidently, she’ll talk about the brand new Rose’s Perfect Pie Plate that makes elegantly fluted pies every single time.
Afterwards, The Pioneer Woman, aka Ree Drummond, will stop by to talk about her new book, The Pioneer Woman Cooks: Food From My Frontier (Morrow/HarperCollins), which just hit the number one spot on The New York Times best seller list. Not too shabby. We’ll also chat about her new Food Network TV show, her favorite recipes, and what it’s like to give up a home on the range for a country-wide book tour.
Then I’ll take you “In My Kitchen” for a step-by-step description of The One’s and my favorite Sunday supper. I’m not revealing what it is right now, but I’ll show you mine if you show me yours.
Call 866-675-6675 to share a story, ask a question, or swap a family recipe.
Friday, March 30
As we slide into the weekend, famed food writer, author, and bon vivant Molly O’Neill will be joining us to talk about “Food News in Review.” We delve into some of the top stories–big and small–that have affected the food world, and you as cooks, in recent days. If you read something interesting, infuriating, delightful, or unnerving about our world of food this week, call in. Molly–a veritable font of culinary knowledge and kitch–will love to hear from you.
Then I’ll have to bid you a final farewell, which is why I invited the temptress Kara Newman, author of Spice & Ice, to serve up a few cocktails to ease my separation anxiety. (Yes, Momma Leite, I’ll be drinking on the job.) Kara will share with you all manner of intoxicating ideas for entertaining guests or just kicking back on your own on a Friday night.
My advice (besides slurping back anything Kara suggests) is to mark the date in your Blackberry, iPhone, or old-fashioned paper calendar and make a note to call in at 866-675-6675 so you can regale us with your questions and libation inventions.