Food for Thought

Food for Thought
7:40 am
Wed July 13, 2011

Home alone! (Time for fried chicken!)

Dick Stein alone in the kitchen. The horror!
Tad Doviak

With my wife Calamity Cheryl off riding the range with her saddle bum pals I'm free to run wild in the kitchen.

Read more
Food for Thought
4:30 am
Wed July 6, 2011

Neolithic cave art shows inventor of sandwich

The 18th century's John Montagu, Fourth Earl of Sandwich gets the credit, but as we now know the sandwich was probably invented no more than five or ten minutes after the appearance of bread.

Read more
Food For Thought
8:32 am
Wed June 29, 2011

On the Fourth, it's time for dogs

A Chicago red hot.

Call them what you will: wieners, franks, tubesteaks, Fourth of July must-haves. In this reprise of Food for Thought, Seattle Times food writer Nancy Leson and our own Dick Stein discuss (burp!) everybody's favorite dog.

Read more
Food for Thought
7:20 am
Wed June 22, 2011

It's Allium sativum time

From William Woodville's 1793 "Medical Botany"

In this Food for Thought I had a lot of fun lording it over Nancy Leson about my garlic garden.

Read more
Food For Thought
4:30 am
Wed June 15, 2011

Blueprint for conviviality

Graham Baba Architects' rendering of Guoco's red tile kitchen.
Nancy Leson

A happy restaurant experience comes from a combination of food,  people and  place.  While all that can come together as a lucky accident, more often it's the result of careful planning.

Read more
Food for Thought
6:30 am
Wed June 8, 2011

Who knew a trip to the market would become...

Photo and design by Justin Steyer KPLU

She was bronzed, glistening and gorgeous beneath the merciless lights and I  knew she could be mine -- all mine -- for a lousy $5.95.  I had just one question. 

Read more
Food for Thought
6:03 am
Wed June 1, 2011

Say howdy to hash on Capitol Hill

The Corned beef hash & eggs at the Skillet Diner
Nancy Leson

History records the nation's first diner as a horse-drawn lunch wagon in 1870s Providence, R.I.

Read more
Food for Thought
4:01 am
Wed May 25, 2011

Choose your poisson

Alaska King Salmon
Nancy Leson

Hope I'm not getting all touchy-eely and making a bass of myself but before I clam up and call for kelp I should point out that if you tuna in to this Food for Thought you'll be herring all about...

Read more
Food
4:00 am
Wed May 18, 2011

Wonderfully weighty won tons

I was eager to hear all about the fabulous high-end chow I knew Nancy Leson had been scarfing in New York City's hottest dining spots. Instead we took a detour to Jersey. You got a problem wit dat?

Read more
Food for Thought
4:00 am
Wed May 11, 2011

Cannibal women in the avocado jungle of death!

Innocent Persea americana or fiendish snare?
Google images

I admit it! That headline has little to do with this segment but I was stumped for something socko about today's avocado green Food for Thought. Then KPLU's All Things Considered host Dave Meyer dropped by...

Read more
Food for Thought
6:30 am
Wed May 4, 2011

Microwave makes it eggactly right

Nicely nuked by Nancy.
Seattle Times

Here's how to show an egg who's boss without ever turning on your stove.

Read more
Food for Thought
1:01 am
Wed April 27, 2011

Smacznego!

Margaret's dinner.
Trace Cooper

You can hear me attempt to pronounce that headline at the end of this Food for Thought. It's the Polish for Bon Appetit, literally "eat well" and we certainly did.

Read more
Food for Thought
4:30 am
Wed April 20, 2011

One week, two holidays for Nancy

Eat the feet first so he can't run.
Williams-Sonoma

Wouldn't it be great to have chocolate Easter octopuses instead of bunnies?

Just think -- eight legs to bite off  instead of just a couple of measly ears.   But of course we're not talking about dessert today.  Today we're talking about main course holiday eating for  Passover and Easter.

Read more
Food for Thought
4:45 am
Wed April 13, 2011

Nancy's crepe-shot

It was time to cut the crepe
Seattle Times

What kind of kid prefers crepes to pop tarts for breakfast? 

Read more
Food for Thought
4:33 am
Wed March 30, 2011

Wit Whiz?

What we're talkin' about.
Nancy Leson

The headlined question can be further refined -- and refined is the word -- to "Light, Tex-Mex, Salsa Con Queso, or Italia?"

Read more

Pages