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: Salisbury Steak goes here. We make our own TV dinners
This story originally aired Jan. 30, 2019. I recently made Daniel Gritzer's Swanson's Hungry Man style Salisbury steak recipe from his Serious Eats blog for the second time, and it came out every bit as satisfyingly savory as the first. When I told Nancy Leson, she told husband Mac, who exclaimed "My all-time favorite TV dinner!" So, Goodwife Leson made it, too, and we compared notes.
Siblings' food memories don't always match
This story originally aired June 27, 2018. Food memories are no more reliable than any others. I learned that this week after an email exchange with my sister, Debbie. Deb's been binge listening to Food for Thought and wrote to chat about a recent one in which I mentioned my childhood experience shopping for live chickens with my mother. She thinks I'm imagining it.
Food for Thought: Baking the 'impossible' pie
This story originally aired Dec. 11, 2019. When someone asks me "Do you like a challenge, Dick?" I start looking around for the exits. So what was I thinking when I tried to make Stella Parks' "Impossible" pecan pie pie – a baking project even its creator warns against attempting. The recipe was originally in the draft for her BraveTart pastry cookbook, but the editors thought it too difficult for inclusion. Parks famously refuses to publish the recipe. She doesn't want to deal with the
Chicken Deboning for Beginners
This story originally aired Oct 24, 2018. Even if I'm going to cook boneless chicken thighs, I always buy the bone-ins and bone 'em out myself. They're less expensive that way, and I get to save the bones in the freezer until I have enough to cook up some chicken stock. But up until, now I've never attempted to debone an entire bird. Surprise: It was way easier to do than I expected and a lot of fun, too.
Food for thought: This post contains cookies
The New York Times claimed it was the “Perfect” chocolate chip cookie. “We'll just see about that," I thought. So Nancy Leson and I deployed our sheet pans to compare results. I got a XXL cowpie. Nance did better.
Enjoy Lentils From Soup to Shanks
This story originally aired Nov. 29, 2017. I like lentils and I love the spicy red lentil soup recipe Nancy Leson recently sent me. Adapted from Lynne Rossetto Kasper's The Splendid Table's How to Eat Weekends , this recipe is fast and easy to make, and perfect for rainy weeknight dinners, too. For a more time-consuming, weekend lentil dish, do try the lamb shanks and lentils recipe from another Kaspar – Kaspar Donier. You'll find both recipes below. As of publication we still have not received
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I’ve been a subscriber for a long time. I’ve bit my tongue, turned the other cheek, and stomached all of the lefty bs that you have aired until now. Your frame of reference is so narrow as to what is happening in the rest of the world. I’m a restauranteur whose business has been overtly affected by COVI-19 and to hear what others have gone through is encouraging. However, when you make EVERYTHING a political attack you are disenfranchising half of your listeners. It’s your right to post what you like, but it’s also my right to shut you out of my middle America life. Sorry, good day, and maybe more people will have the guts to quit your one-sided podcast.