Friday, January 9, 2009
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About the Program
The celebration of food — how it touches our lives and feeds our souls — is at the center of this weekly culinary, culture, and lifestyle program. With Lynne Rossetto Kasper.
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This week we meet the woman behind the wine guide considered by most to be the most comprehensive ever published. England's Jancis Robinson, author of The Oxford Companion to Wine. Jane and Michael Stern are visiting Dan's Carry Out in Charleston, SC, and Gourmet Magazine's John Willoughby introduces us the restaurants of Istanbul.
Weekly Recipe
Lynne's Nearly New Mexican Chili
The purest chili I know is the Chili con Carne (chili with meat) of northern New Mexico. Dried whole chiles are toasted, soaked, pureed with only a few seasonings, and then cooked with chunks of browned beef. Never are there beans or tomatoes. Well, over the years I've embellished the dish. My apologies to the purists, but I think even they might enjoy this. Of course, it's much better done a day or more ahead.
The purest chili I know is the Chili con Carne (chili with meat) of northern New Mexico. Dried whole chiles are toasted, soaked, pureed with only a few seasonings, and then cooked with chunks of browned beef. Never are there beans or tomatoes. Well, over the years I've embellished the dish. My apologies to the purists, but I think even they might enjoy this. Of course, it's much better done a day or more ahead.
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