This week it's a look at how the pros decide what to drink with nearly every food you can imagine. Our guest, Karen Page, author of What to Drink With What You Eat, talked with expert chefs and sommeliers to find out what goes with everything from apples to veggie burgers. She takes us beyond wines and waters to coffee, soda and even vinegar!The Sterns are in Tampa, Florida where they swooned over the Cuban sandwiches and ropa viejo at La Teresita. Lynne ponders the potential spiritual and ecumenical ramifications of Pope-approved Fish Snackers from KFC.Who knew that cauliflower of all things would become the latest darling of cutting edge chefs? Amy Scattergood, staff writer for the Los Angeles Times, joins us with a report. Not to be outdone, Lynne came up with a recipe for Roasted Cauliflower with Fresh Sage and Rosemary that takes this often overlooked member of the cabbage family to new heights.Dr. Richard Schulze talks Carolina Gold Rice, the huge cash crop of the 1800's (extinct by the 1900's) and what brought it back. Dr. Schulze is the author of Carolina Gold Rice: The Ebb and Flow History of a Lowcountry Cash Crop.Spice hunter Nirmala Narine looks at the herb you never actually eat — the bay leaf — and shares her recipe for Turkish Lamb Kebabs. Nirmala is the author of In Nirmala's Kitchen: Everyday World Cuisine. Gyro artist Bill Swislow tells a story of culinary collecting of a different sort, and, as always, the phone lines will be open for your calls.Broadcast dates for this episode:March 10, 2007

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related