On this week’s show: a bok choy challenge with Josh Kulp, the chef and owner from Honey Butter Fried Chicken, as he and Rick Bayless attempt to come up with an easy weeknight meal in 15 minutes or less, using just some bok choy, plus five extra ingredients you can find pretty much anywhere.
Hosts Jim DeRogatis and Greg Kot sit down with artist and musician Klaus Voormann. Klaus shares his unique vantage point to rock and roll history: he designed the cover artwork for The Beatles’ album, Revolver, lived with George and Ringo and was a session bassist on many iconic albums in the 1970s including Imagine, All Things Must Pass and Plastic Ono Band. Also in the light of the recent R. Kelly docu-series, the hosts revisit their discussion about the artist vs. the art: whether art can be evaluated separately from the artist’s ethics.
Changing things up a little this week to share the first episode of Steve Dolinsky’s new podcast, Pizza City.
Coming up on this episode, Is there more than tequila, sunshine and waves in Puerto Vallarta? Steve Dolinsky takes us on a culinary tour of the city, visiting some of the favorites on the locals.
In Denmark, they craft a towering cake called a kransekage with layers of marzipan. The shape is reminiscent of a cornucopia, promising a new year of success. In Italy, the coin like shape of lentils represent luck and prosperity. And in the Philippines, they hold Media Noche parties with circular fruit – think coins again – and plenty of roast pork. It does seem like every culture has some sort of New Year’s tradition, usually with the intention of good health, happiness or wealth. Maybe it’s just an excuse to eat. On this episode, What does “Happy New Year” look like in other countries? It might be lentils in Europe, baked goods in Scandinavia or something as simple as black-eyed peas in the American South.
On this episode, some greatest hits from the past year, as Rick and Steve share some of our favorite sounds and interviews from 2018. It’s a lot better than another re-run of “A Christmas Story” and a fruitcake.
Coconuts are one of the few ingredients that immediately conjure images of palm trees, and by extension, warm, tropical days spent sipping the refreshing water out of the cavity of their tough shells. Not sure people realize there’s young coconut, and the water inside, but the milk we often see in Thai restaurants comes from pressing on the grated flesh from the inside of the more mature coconut. Coming up on this episode, a coconut challenge with Chef Patty Neumson from the upscale Thai restaurant Herb, as she and Rick attempt to come up with an easy weeknight meal in 15 minutes or less, using just some coconut, plus five extra ingredients you can find pretty much anywhere.
When faced with placing an order in a bar or restaurant, I always gravitate to lighter, more quaffable, or sessionable beers, because I don’t want to get hammered after one round. Coming up on this episode, we are going dark. Beer, that is. Imperial Stouts, brown ales, schwartbiers, you name it. As the days get shorter and the nights get longer, why not pour yourself something a little more beguiling to ease into winter.
On this episode, our annual cookbooks show, featuring interviews with two prolific authors. One, the chef of a few well-known Israeli restaurants in Philadelphia and New York; the other, one of the nation’s baking experts whose new book takes a broader approach to the kitchen. Then, in our final segment, Rick and Steve talk about a few of the books we really like this holiday season.
When one thinks of pomegranates, we think of the drink, or pomegranate seeds scattered across something only as a garnish. Coming up on this episode, a pomegranate challenge with Brian Jupiter, the chef from two restaurants in Chicago, as he and I attempt to come up with an easy weeknight meal in 15 minutes or less, using just some pomegranates, plus five extra ingredients you can find pretty much anywhere.