Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.

We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.

Listen to Our Common Nature from WNYC, wherever you get podcasts.

It's the splendid table from APM American Public Media.

I'm Lynne Rocetto Casper.

You know what gets overlooked at this time of year when it's all about crackerjack new menus and cookbook gifts?

The not-so-new cookbooks.

For instance, I was reading the winter solstice menu in the book Tom Douglas' big dinners.

It has a caramelized fennel tart.

I was practically panting.

So I've done my own short list of favorite books gone by from the likes of Tom and Marcus Samuelson and Mario

Batali and Nigella Lawson. And they're going to be up on the website. Now, besides that,

you should stay with us. We've got great eats, gifts, and your calls this hour on the Splendid Table.

This is The Splendid Table from APM American Public Media, the show for people who love to eat.

I'm Lynne Rossetta, Casper. Well, today we're in full celebration mode. For homemade gifts, we're off to England for treats not often seen in these woods.

We hear about a wine that could take on nearly anything you're eating this season.

Then Baker Christina Tauzy joins us. Now, when you talk about out-of-the-box baking ideas,

she's actually pulled together an entire book on them. She's the quirky mind behind New York's

Momofuku Milk Bar. And speaking of quirky minds, John Moe joins us. Now, John's the host and headwriter

for American Public Media's new comedy variety show, Wits. And more importantly, he's a man who

eats. And besides that, John has some great ideas for the techie types on your list. John, good to have

you in us. Hey, Lynn. What's your criteria when you start looking at apps? Well, you know, I like to eat. I don't like to think too much when I'm cooking. And I lack a lot of imagination. I'm not one of those who can see a pantry full of food and know exactly what dish it would go into.

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