Summer Fruits

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 22 August 2009

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week it's the domestic goddess of the British Isles, TV star and author Nigella Lawson talking those oh-so-evocative summer fruit dishes of England - from fools to flummeries to an unusual take on raspberry jam. Nigella's latest book is Nigella Express. It's burnt ends sandwiches at LC's Bar-B-Q in Kansas City, Missouri for Jane and Michael Stern. Wine wizard Joshua Wesson says we need to be putting a chill on some of those reds. He'll tell us which ones. Chad Ward, author of An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives, has advice for getting the best knives for your money, and Dave Broom has some surprises from the World Whisky Awards.

Broadcast dates for this episode:

August 23, 2008 (originally aired)
August 22, 2009 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	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.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:37.2	Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show for people who love to eat.
0:43.6	Our program is produced by American Public Media.
0:47.3	Today, it's British food personality, Nigella Lawson.
0:50.4	Now, we talk about England's and Nigella's way with summer fruits. You could call
0:56.2	this masterpiece theater syndrome, but for me, the British have always had a lovely kind of old-fashioned
1:02.9	simplicity with these fruits. Wine Authority, Joshua Wesson, is into breaking the rules again.
1:09.4	He's got summer reds you actually should chill.
1:12.9	Then there's the good news and bad news about kitchen knives. The bad news first. What we thought
1:18.8	we knew all about them is bunk. The good news? Well, new knife technology makes good knives cheaper.
1:25.2	Expert Chad Ward has the brief. And as always, in the second half of the
1:29.6	show, we're going to be opening the lines for your call, so you can get to us at 800-537-52-52. Let's get
1:38.1	started with Jane and Michael Stern. They write the Road Food column in Gourmet magazine.
1:54.9	All right, guys, I know you've been doing barbecue research.
1:57.5	So what is the latest one?
2:01.6	Well, you know, if you really want to do some serious research into barbecue,
2:08.2	there are a few places better to do it than Kansas City. And in fact, you know, many of the Kansas City places are well known. Arthur Bryant Gates, Sneeds, the smokestack. We went to a place recently
2:15.9	that is not quite so well known, but really belongs in the
2:19.8	barbecue pantheon. It's a very humble barbecue place called L.C. It's not L.C. The
2:26.5	cow, but the letters, L.C. It's a one-room place with a, you know, with bare tables, a TV blaring in the corner of the room,
	...

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