Cooking

Culture
3:37 pm
Mon October 7, 2013

'Mormon Mama' Cookbook Author Seeks Pasta Day Recipe

Kate Lochte speaks with Shannon Smurthwaite, author of "Mormon Mama Italian Cookbook" on Sounds Good. They talk about her inspiration for writing the cookbook, capturing the recipes form her family heritage, and how her Mormon faith has influenced the writing. Shannon is looking for an original pasta recipe in honor of National Pasta Day October 17. Winners get a copy of the cookbook and are featured on her website myitalianmama.com
Culture
4:08 pm
Fri August 23, 2013

New Cookbook Simplifies Indian Cooking

Raghavan Iyer arrived in the United States in 1982 with a tin of Curry Powder and a bottle of red pepper flakes. These spices helped the day-to-day cooking in the dorm kitchen of his college to remind him of home. Experimenting with what he could find in a mainstream grocery store, Iyer learned to create the complexity of the Indian flavors he craved. And he grew a respected career in teaching others how to cook this way. Workman Publishing, New York, has published Chef Iyer's Indian Cooking Unfolded, A Master Class in Indian Cooking with 100 Easy Recipes Using 10 Ingredients or Less. Kate Lochte has more with Chef Raghavan Iyer.

Arts
1:21 pm
Mon April 1, 2013

Chefs Duel at Kenlake State Resort Park

Please note: Due to technical difficulties during the interview, we boosted amplitude levels in post-production.

Shirley T. Johnson of Twilight Theatre Productions is putting on "Two Kentucky Dueling Chefs" at Kenlake State Resort Park on Friday, April 12 at 6 p.m. The chefs prepare full dinners of two different cuisines in front of you. Reservations are due to 270-436-2399 by Wednesday, April 10. 

The Salt
11:39 am
Tue March 27, 2012

Shad Are Angling To Once Again Be The Tasty Harbinger Of Spring

This hickory shad is fun to catch, but its cousin the American shad is the tastiest.
iStockphoto.com

Originally published on Tue March 27, 2012 9:46 am

For most of American history, early spring meant a feast of shad. That tradition has faded, but young chefs are trying to slip the ritual back onto plates.

The earliest Americans from from Florida to Nova Scotia caught shad by the basketful as they swam back from the sea to spawn in their home rivers. The fresh, silvery fish was most certainly a delight after winter's dreary fare. The American shad's Latin name is clue to its allure: Alosa sapadissima, or most delicious herring.

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