Food for Thought: Salisbury Steak goes here. We make our own TV dinners
This story originally aired Jan. 30, 2019. I recently made Daniel Gritzer's Swanson's Hungry Man style Salisbury steak recipe from his Serious Eats bl...
Food For Thought
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Stories related to food in Seattle, including Dick Stein and Nancy Leson's weekly commentary Food for Thought. Food For Thought is produced by KNKX Public Radio.
Siblings' food memories don't always match
This story originally aired June 27, 2018. Food memories are no more reliable than any others. I learned that this week after an email exchange with m...
Food for Thought: Baking the 'impossible' pie
This story originally aired Dec. 11, 2019. When someone asks me "Do you like a challenge, Dick?" I start looking around for the exits. So what was I t...
Chicken Deboning for Beginners
This story originally aired Oct 24, 2018. Even if I'm going to cook boneless chicken thighs, I always buy the bone-ins and bone 'em out myself. They'r...
Food for thought: This post contains cookies
The New York Times claimed it was the “Perfect” chocolate chip cookie. “We'll just see about that," I thought. So Nancy Leson and I deployed our sheet...
Enjoy Lentils From Soup to Shanks
This story originally aired Nov. 29, 2017. I like lentils and I love the spicy red lentil soup recipe Nancy Leson recently sent me. Adapted from Lynne...
Food for Thought: Northwest Bread Bakers rise to help local food banks
Seattle Times columnist Nicole Brodeur recently published a story about a growing number of bread bakers contributing homemade loaves to area food ban...
Food for Thought: The long wait for new appliances
After 18 years in Nancy's basement, her backup fridge, a move-in gift from a neighbor, finally found its final defrost. That left Leson with only ( ga...
Food for Thought: The case for toaster ovens
“Stein,” Nancy Leson said. “You need a toaster oven.” I continue to maintain that I don't need no stinkin' toaster oven, but I must admit she makes a ...
Food for Thought: Why have I ignored French cooking?
Even I had to laugh. After all my years in the kitchen I'd never had much interest in a cuisine on the very short list of world's greatest. Then a You...