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"COOKING
TO BEAT THE CLOCK"
ON THE RADIO
My
new weekly "Cooking to Beat the Clock" radio segment on A
Chef’s Table on National Public Radio debuted on February 2.
For a list of stations carrying it, click here.
Recent
features include:
Coq au Vin
Shrimp
Scampi
Beans 'n
Greens, Italian Style
Quick
Pasta with Meat Sauce
Asian
Steak Salad
Quick Pork Stew with Golden Mashed Potatoes
Manhattan
Clam Chowder
Pasta Primavera and Spinach Salad
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Geared toward today's busy lifestyle,
Cooking to Beat the Clock offers mouth-watering recipes
that let you put a
casually elegant dinner on the table in 15 minutes - including the time it takes to chop
vegetables, peel potatoes and boil water! For sample recipes and Sam's tips on creating
fast meals, click here. To see what the
reviewers say about Beat the Clock, click here.
For info on autographed copies, click here. |
My (free) E-mail Newsletter
Click here
for more information and here to read back issues.
Ask Sam
How do you cook
a standing rib roast? What wine do I serve with ham and baked beans? Is it possible to make brussels
sprouts taste good? How do you temper
chocolate? Can you recommend any affordable
sparkling wines? Should spices be refrigerated? I’ll give answers to these
questions and any others you've been wondering about. So ask
already! |
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Don’t know your Cabernet from your Kabinett?
Intimidated by restaurant sommeliers? Take heart. My reader- friendly columns will help
you learn about wines from all over the world
without off-putting jargon. We’ll also visit the spirits world, and tap an occasional
keg of beer. Cheers! |
This produce guide tells
you how to buy, store, and cook fruits and vegetables from avocados to zucchini. A
new fruit or vegetable is added every month.
Great-tasting and healthful recipes. Plenty of nutritional
information too! |
| Tastes |
 |
There are ways of feeling like a million
without spending a million. A few ounces of caviar here,a pound of porcini mushrooms
there. In Tastes, I’ll tell you where to find some of the greatest gustatory treasures on the planet and how to enjoy them
to their fullest. |
Mediterranean Cooking
Matthew Kenney is one of the foremost interpreters of
Mediterranean cuisine in America. But what’s more important is that he puts his
exotic cooking, from Moroccan Spiced Crab Cakes to Crispy Sicilian Duck, within the reach
of home cooks.
Here are some highlights
from the book we did together. |
How to Buy My Books
My books are available in bookstores
nationwide and can be ordered from
Amazon.com, BarnesAndNoble.com
and other online bookstores.
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