Food for Thought With Nancy Leson And Dick Stein

Food for Thought With Nancy Leson And Dick Stein

From knkx

"Food for Thought" with Seattle Times restaurant critic and columnist Nancy Leson airs Wednesdays on KPLU. Her slice-of-life food commentaries air the third Wednesday of each month; on subsequent Wednesdays she joins Midday Jazz host Dick Stein for a tasty Q&A.More from Food for Thought With Nancy Leson And Dick Stein »

Most Recent Episodes

Food For Thought: Nancy's Cape May Days

After a recent trip back east, Nancy Leson is reassured that sometimes you really can go home again.

Food For Thought: Less Fun To Cook For One?

To: Nancy Leson From: Stein Hey Nance! How about this for the blog pic? You in a ratty bathrobe and face cream in a darkened kitchen, standing in the light from the open 'fridge with a wad of salami in your hand. What woman would agree to be photographed like that? Nancy Leson; that's who. What a trouper! That photo is in reference to the love of late night cold-cuts she expresses in this week's FfT. "I will just take a piece of smoked ham or salami and eat it just straight." It all started when I asked her if she found it less fun to cook when she was the only one eating.

Food For Thought: Are Loud Restaurants The Noisy New Normal?

Restaurants are definitely louder these days. That's not usually a problem in the joints I frequent where the loudest noises are the screams of the wounded. But it's been different for Nancy Leson.

Food For Thought: Where We're Going We Don't Need ... Rice Cookers

People have loved and eaten rice for the past 5,000 years; but these days, many don't love the idea of cooking it. Up until recently I thought I knew how. How wrong I was. "Forget everything you thought you knew," I told Nancy Leson. "I have discovered a method that makes the most perfect rice." "Okay, Stein," she said. "Share the wealth."

Food For Thought: Nancy Dreams Of Sushi

Stein's not big on sushi, but I eat enough to make up for his lack of interest. Sure, he'll humor his wife — the lovely and talented Cheryl DeGroot — when she's got the sushi jones. That's when they'll head out to Fujiya in Tacoma where she can go all raw fish and he can eat something fried. I think the next time the L&T wants sushi, Stein should stay home and make his famous shrimp and lobster sauce and Cheryl should drive to Seattle and let me take her on a multi-day sushi crawl. In fact, I love that idea. Stein! Hook us up! I'd proudly introduce her to Sushi Wataru, where — as I told Stein — I took Mac last week to celebrate our 19th wedding anniversary. Next year, to celebrate our 20th, I think we should go to Japan. (Mac, are you reading this?) Kumita-san has been garnering raves, especially from folks like me who appreciate the stunning simplicity of edomae-style sushi, and the omakase experience you get at his six-seat sushi bar. There, the chef takes charge of what you eat

Food For Thought: College Bites

Nancy here. You know how they say, "It goes so fast" (whoever they are)? They're right. One minute I'm sending my only child off to kindergarten with a brightly colored lunchbox (as I wrote here), and next thing you know — Poof! — he's blowing out of town for college.

Food For Thought: Nance Picks Sticknic

I started this week's episode with a whine/rant about judging cooking competitions. But all Nancy Leson had to do was say "Archie McPhee" and "cooking contest" in the same sentence and I was sold.

Food For Thought: Pepper Roulette

One thing the summer's unconscionably hot weather seems to have been good for is my pepper crop. I've got eight pots going, with poblanos, beaver dam (I just liked the name) fireballs, pepperoncini, cayanetta, and cubanelle and Italian sweet for pepper and scrambled egg or sausage subs. I'm also growing two shisito plants, similar to the popular Spanish tapas pepper, the Padrón. I've seen both at farmer's markets lately and they share a characteristic that makes eating them a suspenseful experience. Preparation couldn't be simpler. Just toss in a hot skillet or wok with a little olive oil and sprinkle with coarse salt. Some recipes tell you to poke a little hole in them first to prevent bursting. Just as with Padróns, shisitos are mostly mild.. But one in 10 is hot – and you can't tell by looking. Hold each by the stem, pop it whole into your mouth and wait for that stealth capsaicin ambush. Nancy Leson loves peppers, too. Especially now that Hatch peppers have made their way up from

Food For Thought: Hot-Weather Food Faves

When the mercury rockets past 85 degrees, even I forgo pot roast — which is why I turned to Nancy Leson for some of her favorite hot-weather recipes. Vietnamese salad rolls are one of Nancy's hot weather go-tos. "For me, it's a whole dinner in itself and so easy to make," she said. "I buy a soft lettuce like a bibb, fresh herbs – cilantro, basil, mint. I slice up cucumbers lengthwise and make little bowls full of chopped jalapeno, peanuts" And here's her secret ingredient: chopped up lime. To those ingredients she'll add shredded roast chicken from the supermarket and/or Chinese barbecue pork form the Asian market. To prevent problems with the rice paper wrappers sticking together after soaking, Nance dips one at a time and hands them out to husband, Mac, and son, Nate, who then assemble their own from the ingredients. Want to give those salad rolls a try? Here's a step-by-step from cookbook author and teacher Andrea Nguyen. Cool as a Cucumber Soup Cucumbers, grapes, cream cheese. What

Food For Thought: Rediscovering Quiche

Julia Child introduced Americans to quiche Lorraine in her groundbreaking public TV show "The French Chef" in 1963. Shortly after that, Bruce Feirstein mocked masculine stereotypes and created an enduring catch phrase with his book "Real Men Don't Eat Quiche."

Back To Top