Books by Mark Thomas
NPR stories about Mark Thomas
As the holidays approach, so do big homemade meals filled with love and lots of preparation. Host Alison Stewart drops by the Institute of Culinary Education in New York to pick up a few knife skills to cut down on the time spent slicing, dicing, paring and peeling.
For centuries, an evening of dinner and the opera has been a popular combination. Food historian Francine Segan celebrates this combination with a new book of recipes inspired by beloved arias, overtures and composers.