Podcast appearances and mentions of cynthia graubart

Ever wondered why some biscuits rise to fluffy perfection while others boast irresistible flaky layers? Crack the code to biscuit nirvana with us, Dave and Jim, and our pal Devon—a bona fide baking aficionado. Together, we sift through the delicious details that make Southern biscuits a household staple, guided by the wisdom of Natalie Dupree and Cynthia Graubart's cookbook. We weigh the pros and cons of convenience from a can against the allure of crafting your own dough, all while sharing a laugh and a love for all-purpose flour's forgiving nature.Buttermilk takes center stage in our second act, where its tangy legacy in the biscuit's tender crumb is celebrated. We reminisce about the good old days of buttermilk as a buttery byproduct and tackle the chilled challenge that butter brings to the table—literally. Health enthusiasts and dietary devotees, fear not; you'll find solace in our personal trials and triumphs as we navigate the butter-versus-shortening battleground with your well-being in mind.For the grand finale, we're disclosing top-secret baking intelligence that could very well turn your next biscuit batch into the talk of the town. Spoiler alert: non-aluminum baking powder might just be your new best friend. So, whether you're a baking newbie or a dough-slinging veteran, subscribe for a heap of tips and a sprinkle of laughs. Remember, you've got a standing invitation to our kitchen—where every biscuit tells a story, and every story is worth sharing on Sweet Tea and Tacos.Support the show

Happy 4th of July! Lian and Liz talk holiday food favorites and interview co-authors of THE BETTER HALF Alli Frank + Asha Youmans https://alliandasha.com/the-better-half/ We talk zucchini with author of Zucchini Love! James Beard award-winning cookbook author Cynthia Graubart http://www.cynthiagraubart.com/ Order Zucchini Love here: https://www.amazon.com/Zucchini-Love-Garden-Fresh-Lasagnas-Stir-Fries/dp/1635866154 Best Beach Bag Book List: You can see and buy all the 2023 books here. https://bookshop.org/lists/satellite-sisters-best-beach-bag-books-2023 Cooking With Liz episodes on Satellite Sisters YouTube channel:https://www.youtube.com/playlist?list=PLOR8RCsDIQ_3Q_VMv-db2XBmcqZzu5TWP Big Fun Weekend Info and Ticket Sales here: https://satellitesisters.com/big-fun-weekend/ Register for the special Big Fun Weekend Facebook Group https://www.facebook.com/groups/3047128742249872 Thank you to our sponsors. Please support then using these special urls and codes: Green Chef https://greenchef.com/sisters50 Use promo code sisters/50 Go to the Satellite Sisters website here: https://satellitesisters.com SHOP the Satellite Sisters Shop here: https://www.cafepress.com/satellitesi... Subscribe to the Satellite Sisters YouTube Channel here: https://www.youtube.com/channel/UCVkl... JOIN OUR COMMUNITY: -  Facebook Page: https://www.facebook.com/SatelliteSis... Facebook Group: https://www.facebook.com/groups/satel... Instagram: https://www.instagram.com/satsisters/ Twitter: https://twitter.com/SatSisters -  Email: hello@satellitesisters.com Lian Dolan on Instagram @liandolan: https://www.instagram.com/liandolan/ Liz Dolan on Instagram @satellitesisterliz: https://www.instagram.com/satellitesi... Julie Dolan on @Instagram @julieoldesister https://www.instagram.com/julieoldestsister/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Cynthia Graubart and Denise talk about how showing up prepared and doing a great job opens up a world of opportunities. Cynthia is an award-winning cookbook author, cooking teacher, and culinary television producer. She's a James Beard Award Winner and an MFK Fischer Award Winner. Cynthia and Virginia Willis are co-founders of Culinary Media Training. They provide culinary professionals with the skills and confidence needed to work effectively in today's digital environment. CYNTHIA'S LINKS Instagram: https://www.instagram.com/cynthiagraubart/ Facebook: https://www.facebook.com/cynthiagraubartauthor Website: http://www.cynthiagraubart.com/home Email: cynthia@cynthiagraubart.com Books: https://www.indiebound.org/search/book?keys=Cynthia+Graubart Culinary media training: https://www.culinarymediatraining.com/what-we-do   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

Cynthia Graubart is back with us to talk about her newest cookbooks, Blueberry Love and Strawberry Love. CYNTHIA'S LINKS Instagram: https://www.instagram.com/cynthiagraubart/ Facebook: https://www.facebook.com/cynthiagraubartauthor Website: http://www.cynthiagraubart.com/home Email: cynthia@cynthiagraubart.com Books: https://www.indiebound.org/search/book?keys=Cynthia+Graubart   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share  

Cynthia Graubart and Denise talk about how showing up prepared and doing a great job opens up a world of opportunities. Cynthia is an award-winning cookbook author, cooking teacher, and culinary television producer. She's a James Beard Award Winner and an MFK Fischer Award Winner. Cynthia and Virginia Willis are co-founders of Culinary Media Training. They provide culinary professionals with the skills and confidence needed to work effectively in today's digital environment. CYNTHIA'S LINKS Instagram: https://www.instagram.com/cynthiagraubart/ Facebook: https://www.facebook.com/cynthiagraubartauthor Website: http://www.cynthiagraubart.com/home Email: cynthia@cynthiagraubart.com Books: https://www.indiebound.org/search/book?keys=Cynthia+Graubart Culinary media training: https://www.culinarymediatraining.com/what-we-do   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

For June — fresh fruits and vegetable month — Tracy chats with James Beard Award winning cookbook author and chef Cynthia Graubart who recently published two cookbooks using blueberries and strawberries. With both savory and sweet recipes (food and drink), Tracy and Cynthia talk about the simplicitiy of her recipes, the history of both fruits and how to enjoy these summer treats in a variety of ways. www.cynthiagraubart.com Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

This week, we'll take a look at some food-inspired ways to make this unusual holiday season a little brighter. Thanksgiving has come and gone, and for some, it was bittersweet without in-person gatherings with loved ones. Christmas, Hanukkah, Kwanzaa and New Year's Eve also might not have the usual bevy of family and friends. So, how can we keep things merry and bright as we finish out this challenging year? Cooking can be part of the answer. On this week's podcast, AJC dining editor Ligaya Figueras spoke with a few culinarians –  Cynthia Graubart, Chadwick Boyd and Ashley English – to see how they're making the best of the holidays.

Hosted by Linda Gassenheimer Featuring Nancie McDermot and Cynthia Graubart, how to cook Thanksgiving dinner for 2 or 4 Wine news with Jacqueline Coleman Restaurant news with Jen Karetnick Sharla Evans and CJ Trop, Table To Go Thanksgiving Dinner In Minutes at the end!  

Cynthia Graubart attained culinary celebrity status when she won a James Beard Award for the cookbook she co-wrote with famed Southern author Nathalie Dupree. It’s called Mastering the Art of Southern Cooking, and it is amazing. It took four years to write, and it weighs six and a half pounds. It’s got 750 recipes and another 650 variations on the standards. It is becoming itself a standard--a bible--for any Southern cook. Originally aired January 31, 2014. 

Hi everyone and welcome back to another episode of the Cookbook Love Podcast. Cynthia Graubart is a food writer, James Beard Award-winning cookbook author, speaker, former cooking show television producer, and most recently the author of her 8th cookbook, Sunday Suppers for Oxmoor House. Graubart is passionate about food - from researching its origins, writing recipes, teaching technique, to bringing families together at the table. What began as a small number of cookbooks to help me learn the basics, grew into a large research library of 4,000 volumes. While it is a general collection, I do have a sub-specialty in Southern cookbooks. I also have a collection of 500 community cookbooks, about 300 of which are from the state of Georgia and predate 1980. In this interview, we talk about community cookbooks, Junior League cookbook, Cynthia’s experience producing television, cooking, and writing cookbooks. Things We Mention In This Episode: Cynthia Graubart Sunday Suppers cookbook Mastering the Art of Southern Cooking Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron

Tweet Our bad - SORRY We sincerely apologize to our guests and to all of our fans for the mishap of the show not going on as planned. It's the first time this has happened, and we assure you it is not something we hope to ever have to happen again. Derek was sick, the Wildfire Radio studios had a water main burst flooding out 2 of the 3 studios and the main studio was broadcasting Dei Lynam's great show "Dei Tales" about all things basketball NBA/NCAA which created us to have to cancel the show due to timing and technical difficulties. Well we are humbled that all of the guests are able to reschedule and lets try to do this shindig again this Sunday, January 28th at our normal show time LIVE at 635pm. So, Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com will be LIVE Sunday, January 28th at 635pm on WildfireRadio.com - Hey the good news out of yesterday is that the Philadelphia Eagles are going to the NFL Minnesota Super Bowl 2018!!!!! #FlyEaglesFly Derek will away this week as he will be at WWE Royal Rumble, but in his place will be Chef Christina Martin CookingtoNourish to keep everyone in line and it's going to be a great show. We are thrilled to welcome Moshulu Executive Chef Anthony Bonett who is a U.S. Navy veteran that served aboard the aircraft carrier USS Forrestal. A second generation lifelong Philadelphian, Chef Anthony Bonett took an exciting road to his present position as Executive Chef of the Moshulu Restaurant and Bar. Throughout his culinary career Chef Bonett has developed a signature style that emphasizes fresh, seasonal ingredients to create fantastic dishes from the traditional to the more exotic. Throughout his twenty-year career in Philadelphia and the surrounding suburbs; Chef Bonett has worked and headed the kitchens of some of Philadelphia's most iconic restaurants. Chef Bonett has also been invited to cook at the prestigious James Beard Foundation House in New York on two separate occasions. The “legendary” Moshulu is indeed the world's oldest and largest square rigged sailing vessel still afloat. It was restored and became a museum-restaurant. It is in fact the one and only restaurant venue on a Tall Ship today in the World. Moshulu has also appeared in movies. The Moshulu was seen in the movie Rocky and in The Godfather Part II as well as in the end scene of the movie Blow Out. Also a U.S. Navy veteran we are happy to welcome Cade Courtley a retired American television host, actor, and a former US NAVY SEALs. He started his show business career with a call from Producer Mark Burnett who is now President of MGM Studios Television and Digital Group to appear on a new TV series Combat Missions (2002). Then he was the host of Spike tv's and Discovery Channel's show Surviving disaster and The Sportsman Channel's America Unplugged. He was also the author of a book, entitled “SEAL Survival Guide: A Navy SEAL's Secrets to Surviving Any Disaster” (Gallery Books) and appeared on Shark Tank As a former Navy SEAL he and his teammates operated in some of the most hazardous places on the planet. And no matter how dangerous or miserable the situation was; like those who served before them, they always had that warm cup of coffee. That became their sanctuary. It's this simple act of enjoying a great cup of coffee that “his team” wants to share with you. Regardless of the challenges that lay ahead – you'll know you started your day the right way with his latest endeavor Victory Coffees. Victory Coffees delivers 5-Star award winning coffee (whole bean, ground, or single cup pods) to your home or business every month. They pride themselves on being a veteran owned and operated squadron that stands behind their quality and customer service. Trust them when they say a good cup of coffee was often the best part of their day. Let them share that with you. So have a 5-Star Coffee delivered, and yes – it tastes AMAZING! No stranger to television, we are excited to talk to a culinary kid wizard Chef Elliott Wakefield who is appearing on the January 29th episode of Stove Tots a kids cooking competition on FYI Television Network with his mother. Hailing from McConnellsburg, Pennsylvania; Chef Elliott has been cooking since he was 3 years old. He also has appeared on Food Network show Chopped Junior episode "The Curd is the Word" with judges Billy Gardell, Chef Marcela Valladolid, and Geoffrey Zakarian. Chef Elliott was sous chef to Chef Justin Rexroad at Culinary Fight Club's Boston event and then went on to win Amazing Culinary Fight Club Pantry Race - Kids Edition in Chicago this past September 2017. Before outgrowing his peanut allergy, Elliott's food exploration was limited. To fill the void, his mother, Robin Hann Wakefield who also appears on Stove Tots with Chef Elliott and runs Facebook page The Food Hag, pulled him into the kitchen to educate him on the complex and wonderful ways he could enjoy the world at the same time being aware of his limitations regarding the allergy. At 8 years old Elliott out grew the allergy and has been making up for lost time. Elliott loves Asian fusion! His favorite hobby is traveling the country looking for uniquely tweaked dishes that push all boundaries of the culinary rules. Elliott transforms his travel experiences into his kitchen to create unique spins on dishes of his own and shares on all of this on his Facebook page Elliott Eats. Then joining us will be Cynthia Stevens Graubart a James Beard Award-winning cookbook author and contributor to Southern Living magazine. She travels the South, inspiring cooks through her appearances on radio, television and her popular cooking classes. Cynthia is passionate about food—from researching its origins, writing recipes, and teaching technique to bringing families together at the table. Her latest cookbook, organized in five distinct chapters “SUNDAY SUPPERS” (Time Inc. Books) is designed to help you create delicious meals without too much muss and fuss. This new full-color cookbook will revitalize the iconic Southern Sunday meal, inspired by suppers of the past and present. Whether the plan is a small family gathering, a feast for a crowd, or a summer afternoon cookout, readers will find 52 inspired menus with classic Southern flair for a year of Sunday suppers. Cynthia Graubart lives in Atlanta, GA, with her husband. Find her on Instagram and Twitter (@cynthiagraubart). Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. http://wildfireradio.com/small-bites/ The post Small Bites – Episode 74 appeared first on Wildfire Radio.

Chicken is a mealtime staple. Find out how to get more out of your chicken.Chicken is the most consumed animal protein in the world. It’s the thing that we make for dinner. Chicken readily takes on flavors from spices and herbs. If you cook it properly it is tender, tasty and delicious. The chicken we eat today descended from domesticated birds from southeast Asia about 10,000 years ago. Chickens traveled with explorers to other continents. Look to local and regional farmers for your poultry. The process is typically more humane and is always more nutritious. What Do the Labels Mean? “Free range” appears on labels but only requires chickens have an opening to access the outdoors. The opening may not be large enough for the chicken to exit the coop. It may not be as pastoral as you think. “Farm raised” is misleading. All chickens are raised on farms. “Air chilled” is a process that cools the meat quickly, sending it through cool chambers on conveyers. The meats are typically chilled in cold vats of water. The water-chilling process allows for easy transmittal of salmonella. Air chilling has significantly decreased incidence of salmonella. Sunday Dinner Roast Chicken Recipe Brine the chicken in a salt water solution to tenderize the bird. You can also brine in buttermilk with salt. Rinse and pat it dry. Slip your fingers between the meat and breast skin. Trap a little bit of butter under the skin. It will help tenderize the breast meat and crisp the skin from beneath. Start roasting the chicken on its side in a roasting pan. You may need to prop it up with foil. Cook it for 15 minutes. Rotate to the other side and cook for another 15 minutes. Lazy Chicken Stock Save your chicken bones from your cooked chickens. Chicken necks make a great stock. You can also get some chicken wings. You can also use giblets but the stock won’t be as clear. Get a large pot of water. Add some onion, carrots, celery, fresh thyme, whole parsley, garlic cloves and peppercorns. Bring the water to a boil and turn it down to a simmer. Let it simmer for 2-3 hours. Strain out solids. You can save in one- to two-cup containers in your freezer. It lasts about three days in the refrigerator. Use stock anywhere you want a little more flavor. A darker chicken stock has a more intense flavor. Roasting the bones and vegetables before boiling the stock creates a darker broth. Listen in as Cynthia Graubart shares how you can get the most out of your chicken.

Chicken is a mealtime staple. Find out how to get more out of your chicken.Chicken is the most consumed animal protein in the world. It's the thing that we make for dinner. Chicken readily takes on flavors from spices and herbs. If you cook it properly it is tender, tasty and delicious. The chicken we eat today descended from domesticated birds from southeast Asia about 10,000 years ago. Chickens traveled with explorers to other continents. Look to local and regional farmers for your poultry. The process is typically more humane and is always more nutritious. What Do the Labels Mean? “Free range” appears on labels but only requires chickens have an opening to access the outdoors. The opening may not be large enough for the chicken to exit the coop. It may not be as pastoral as you think. “Farm raised” is misleading. All chickens are raised on farms. “Air chilled” is a process that cools the meat quickly, sending it through cool chambers on conveyers. The meats are typically chilled in cold vats of water. The water-chilling process allows for easy transmittal of salmonella. Air chilling has significantly decreased incidence of salmonella. Sunday Dinner Roast Chicken Recipe Brine the chicken in a salt water solution to tenderize the bird. You can also brine in buttermilk with salt. Rinse and pat it dry. Slip your fingers between the meat and breast skin. Trap a little bit of butter under the skin. It will help tenderize the breast meat and crisp the skin from beneath. Start roasting the chicken on its side in a roasting pan. You may need to prop it up with foil. Cook it for 15 minutes. Rotate to the other side and cook for another 15 minutes. Lazy Chicken Stock Save your chicken bones from your cooked chickens. Chicken necks make a great stock. You can also get some chicken wings. You can also use giblets but the stock won't be as clear. Get a large pot of water. Add some onion, carrots, celery, fresh thyme, whole parsley, garlic cloves and peppercorns. Bring the water to a boil and turn it down to a simmer. Let it simmer for 2-3 hours. Strain out solids. You can save in one- to two-cup containers in your freezer. It lasts about three days in the refrigerator. Use stock anywhere you want a little more flavor. A darker chicken stock has a more intense flavor. Roasting the bones and vegetables before boiling the stock creates a darker broth. Listen in as Cynthia Graubart shares how you can get the most out of your chicken.

Chicken is a mealtime staple. Find out how to get more out of your chicken.Chicken is the most consumed animal protein in the world. It’s the thing that we make for dinner. Chicken readily takes on flavors from spices and herbs. If you cook it properly it is tender, tasty and delicious. The chicken we eat today descended from domesticated birds from southeast Asia about 10,000 years ago. Chickens traveled with explorers to other continents. Look to local and regional farmers for your poultry. The process is typically more humane and is always more nutritious. What Do the Labels Mean? “Free range” appears on labels but only requires chickens have an opening to access the outdoors. The opening may not be large enough for the chicken to exit the coop. It may not be as pastoral as you think. “Farm raised” is misleading. All chickens are raised on farms. “Air chilled” is a process that cools the meat quickly, sending it through cool chambers on conveyers. The meats are typically chilled in cold vats of water. The water-chilling process allows for easy transmittal of salmonella. Air chilling has significantly decreased incidence of salmonella. Sunday Dinner Roast Chicken Recipe Brine the chicken in a salt water solution to tenderize the bird. You can also brine in buttermilk with salt. Rinse and pat it dry. Slip your fingers between the meat and breast skin. Trap a little bit of butter under the skin. It will help tenderize the breast meat and crisp the skin from beneath. Start roasting the chicken on its side in a roasting pan. You may need to prop it up with foil. Cook it for 15 minutes. Rotate to the other side and cook for another 15 minutes. Lazy Chicken Stock Save your chicken bones from your cooked chickens. Chicken necks make a great stock. You can also get some chicken wings. You can also use giblets but the stock won’t be as clear. Get a large pot of water. Add some onion, carrots, celery, fresh thyme, whole parsley, garlic cloves and peppercorns. Bring the water to a boil and turn it down to a simmer. Let it simmer for 2-3 hours. Strain out solids. You can save in one- to two-cup containers in your freezer. It lasts about three days in the refrigerator. Use stock anywhere you want a little more flavor. A darker chicken stock has a more intense flavor. Roasting the bones and vegetables before boiling the stock creates a darker broth. Listen in as Cynthia Graubart shares how you can get the most out of your chicken. Sponsor: Real Salt

Chicken is a mealtime staple. Find out how to get more out of your chicken.Chicken is the most consumed animal protein in the world. It's the thing that we make for dinner. Chicken readily takes on flavors from spices and herbs. If you cook it properly it is tender, tasty and delicious. The chicken we eat today descended from domesticated birds from southeast Asia about 10,000 years ago. Chickens traveled with explorers to other continents. Look to local and regional farmers for your poultry. The process is typically more humane and is always more nutritious. What Do the Labels Mean? “Free range” appears on labels but only requires chickens have an opening to access the outdoors. The opening may not be large enough for the chicken to exit the coop. It may not be as pastoral as you think. “Farm raised” is misleading. All chickens are raised on farms. “Air chilled” is a process that cools the meat quickly, sending it through cool chambers on conveyers. The meats are typically chilled in cold vats of water. The water-chilling process allows for easy transmittal of salmonella. Air chilling has significantly decreased incidence of salmonella. Sunday Dinner Roast Chicken Recipe Brine the chicken in a salt water solution to tenderize the bird. You can also brine in buttermilk with salt. Rinse and pat it dry. Slip your fingers between the meat and breast skin. Trap a little bit of butter under the skin. It will help tenderize the breast meat and crisp the skin from beneath. Start roasting the chicken on its side in a roasting pan. You may need to prop it up with foil. Cook it for 15 minutes. Rotate to the other side and cook for another 15 minutes. Lazy Chicken Stock Save your chicken bones from your cooked chickens. Chicken necks make a great stock. You can also get some chicken wings. You can also use giblets but the stock won't be as clear. Get a large pot of water. Add some onion, carrots, celery, fresh thyme, whole parsley, garlic cloves and peppercorns. Bring the water to a boil and turn it down to a simmer. Let it simmer for 2-3 hours. Strain out solids. You can save in one- to two-cup containers in your freezer. It lasts about three days in the refrigerator. Use stock anywhere you want a little more flavor. A darker chicken stock has a more intense flavor. Roasting the bones and vegetables before boiling the stock creates a darker broth. Listen in as Cynthia Graubart shares how you can get the most out of your chicken. Sponsor: Real Salt

Master the art of Southern cooking today on A Taste of the Past! This week, Linda Pelaccio is joined in the studio by Nathalie Dupree and Cynthia Graubart, co-authors of the book Mastering the Art of Southern Cooking. Both Nathalie and Cynthia have had storied careers in the food world. How has the landscape changed for women in the kitchen? Hear Nathalie and Cynthia talk about the defining ingredients and flavors of Southern food, and the importance of eating real food. How do the foods in different regions of the South fit together into a concise cuisine? Learn more about the cooking techniques, recipe testing, and creativity that went into Nathalie and Cynthia’s book! This program has been brought to you by White Oak Pastures. “That’s what I call ‘the new Southern cooking movement’ – when you take the fresh ingredients around you and use them in a classic way, or you use new vegetables in classic ways.” [9:40] — Nathalie Dupree on A Taste of the Past “If you eat real food in modest portions, you’re going to be so satisfied. It’s when we restrict ourselves, go on crazy diets- that’s when we get unsatisfied; you can’t really satisfy that hunger.” [15:00] — Cynthia Graubart on A Taste of the Past