This is Mo Street Radio from PRX, and I'm your host, Christopher Kimball.

Today, Adam Gopnik takes us on a tour of great food writing to celebrate the centennial

of the New Yorker. We hear what priests know about dining in Paris, as well as the passion of

MFK Fisher for champagne and caviar.

That's what James Beard described to me once, was a nude meal with Mary Fisher, where what they

ate was champagne and caviar. I think on the principle that when you have something that

transcendently sensual, all other sensuality can

join in.

But first, I'm joined by my co-host Sarah Moulton to answer a few of your cooking questions.

Sarah is, of course, the star of Sarah's weeknight meals on public television.

Her latest book is Home Cooking 101.

So, Sarah, we talked a lot about tomatoes here on the show. You,

I guess, can get good ones in the season. So I assume you don't really cook them, right? You just

serve them raw or what? There's two ways I really like to use them in the summertime. One is in

tarts, a tomato tart.

That's a good idea. So I slice them about a third of an inch thick, and then I salt them and leave them for 20 minutes,

you know, pre-shrinkle and get rid of all that excess liquid. And then there's one tart I make with just a regular pastry dough that you put mustard in and greer cheese and the tomatoes on top, and it's just

so delicious. And another one I make with basil, mozzarella and ricotta. Again, salted tomatoes

and parm. And it's just yummy. And you puree the basil with the filling and it gets, it's green.

But another thing I like to do with tomatoes is to make a tomato vinaigrette and put the

tomatoes into the vinaigret.

You know, so put it in a blender, really ripe, yummy tomato with some sherry vinegar,

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