Nordic Fare

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July 22nd, 2016

Magnus Nilsson wrote what may be the definitive book on Nordic cooking, and he tells guest host Melissa Clark that there's more to it than pickled herring. Melissa also talks with the Washington Post's Bonnie Benwick about translating chef's recipes to your kitchen, then checks in with John Wurdeman about preserving an 8,000-year-old Georgian wine tradition. Plus, Sally Swift gets the lowdown on tahini from Adeena Sussman.

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