Picture your favorite cookbook, and how you have come to savor the experience of its splendor. This week’s Food for Thought reveals new favorites that rank in that class, and Nancy and Dick are naming their top picks, in time for Christmas.
So how long would you be willing to stand on line for a table at a popular restaurant? 10 minutes? A half hour? Longer? Not KPLU’s Dick Stein – as he tells Seattle Times food writer Nancy Leson on today’s Food for Thought – which is ready for you right now.
Ever wonder how your favorite restaurants make sure they have the freshest seafood ready to serve to you? Dick and Nancy take you on a journey from the boat (and the airfreight cargo office) to the table, and follow one of the regions top seafood proprietors on this week's Food for Thought.
Seattle Times food writer Nancy Leson and Dick Stein usually get together at the KPLU studios each Tuesday to record Food for Thought -- but given Tuesday's hazardous driving conditions it seemed more prudent for Dick to just get Nancy on the phone for their Thanksgiving chat.
It shakes, it shimmies, sometimes it's got marshmallows in it. It's that wiggly dessert Seattle Times food writer Nancy Leson recently rhapsodized about in her blog. But KPLU's Dick Stein is a fellow who's not so mellow about Jell-O.
Seattle Times food writer Nancy Leson and KPLU's Dick Stein get good n' greasy as they attempt and fail to exercise ground beef control in this installment of Food for Thought.
