20 episodes

Stories related to food in Seattle, including Dick Stein and Nancy Leson's weekly commentary Food for Thought. Food For Thought is produced by KNKX Public Radio.

Food For Thought KNKX Public Radio

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Stories related to food in Seattle, including Dick Stein and Nancy Leson's weekly commentary Food for Thought. Food For Thought is produced by KNKX Public Radio.

    Food for Thought: Spudley Do-Rights

    Food for Thought: Spudley Do-Rights

    Food for Thought listener David sent me a recipe for something he calls "Splayed Potatoes," which not only looked good to eat but fun to make. Though I have no doubt that he arrived at his method independently, he was beaten to the spud by Hasselback potatoes , basically the same thing, invented at Sweden's Hasselbacken restaurant. I sent David's recipe off to Nancy Leson for kitchen testing, results pictured above. From there we were off to the potato races.

    • 3 min
    Food for Thought: Why Nancy is wrong about this pie crust

    Food for Thought: Why Nancy is wrong about this pie crust

    This story originally aired June 5, 2019. While browsing recipes at the station last week, Daniel Gritzer's savory vegetable galette caught my eye. Leeks, mushrooms, asparagus and cheese open-faced in a flaky pie crust. No need to even stop at the store on my way home. I had asparagus and mushrooms still unwithered in the fridge and two thick wintered-over leeks in the garden.

    • 3 min
    Food for Thought: This is the way to satay

    Food for Thought: This is the way to satay

    Originally aired July 25, 2018. This is not a weeknight recipe. Both Nancy Leson's and my emails crossed in the cybersphere. "Let's make this!" It was J. Kenji Lopez-Alt's recipe for Balinese Pork Saté and it was pretty complicated. In fact, three recipes in one: the spice blend for the pork marinade, the sweet soy glaze for grilling, and the hand-pounded (more on that down-blog) peanuts for the sauce.

    • 4 min
    Food for Thought: Farmers markets are open again

    Food for Thought: Farmers markets are open again

    Pre-pandemic, Stein and I went to our local supermarkets and specialty grocers on a daily basis. But with COVID-19 precautions in place we’re doing our part to “Stay Home, Stay Healthy,” which means that neither of us is spending as much time shopping for food. And yes, that makes me really grumpy . But as I told Stein this week on Food for Thought, I’ve been a lot happier lately. Why?

    • 3 min
    Food for Thought: Kitchen don'ts it's OK to do

    Food for Thought: Kitchen don'ts it's OK to do

    This week Nancy Leson and I look at some long accepted cooking rules that just don't hold up. My first entry was the prohibition against putting a certain kind of utensil into the dishwasher.

    • 3 min
    Food for Thought: Down East eating in the Pacific Northwest

    Food for Thought: Down East eating in the Pacific Northwest

    For a real New England style seafood roll, you need a New England style hot dog bun, also called a split-top. As you can see from the picture above, they look like a folded slice of thick bread. Griddle the sides and stuff them with lobster, crab or shrimp. They're great for fried clams too, or even an actual hotdog. Problem is those buns are thin on the ground around here. I've long thought about getting the special pan and making my own. Then, when DeGroot came home with a big can of crab, I

    • 3 min

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