Shows
The Seattle Public Library - Author Readings and Library EventsSeattle Times' food writer Nancy Leson leads a discussion on how to run a successful restaurant with five local chefs and restaurateursSeattle Times' food writer Nancy Leson leads a discussion on how to run a successful restaurant with five local chefs and restaurateurs. How do you turn a passion for food into a profit? Listen in as our panel of five local restaurateur discuss their experiences. The panel includes: Tom Douglas of Etta's, Dahlia Lounge, Serious Pie and many other eateries; Ethan Stowell of How to Cook a Wolf, Tavolata, Anchovies and Olives, and Staple and Fancy; Maria Hines of Tilth and Golden Beetle; Donna Moodie of Marjorie; and Zak Melang of Matador.2023-09-151h 23The Seattle Public Library - Author Readings and Library EventsNancy Leson presents a discussion with four local Seattle chefs and restaurateursBeyond the buzz over hot new spots serving the latest "it" food, some of Seattle's best chefs are defying trends in favor of the simply delicious -- and keeping customers with their consistency, creativity and individuality.Nancy Leson will moderate a conversation with Lark's John Sundstrom, Hajime Sato of Mashiko, Holly Smith from Café Juanita and Rick Yoder of Wild Ginger. Learn how this talented group keeps it fresh without giving in to food fads.2023-09-151h 27
FOOD: A KNKX PodcastAfter eating East Coast bagels, a look at what the PNW has to offerIt’s been said, usually by people from there, that bagels are better on the East Coast than they are in the Northwest. But KNKX food commentator Nancy Leson – who grew up in Philadelphia – isn’t sure that’s still true.2022-01-2705 minFOOD: A KNKX Podcast'Irish' Spaghetti and the power of food and familyIn the latest installment of FOOD, KNKX's Ed Ronco shares an old family recipe with food commentator Nancy Leson. Meet "Irish Spaghetti."2021-09-2407 minFOOD: A KNKX PodcastFOOD: The place with all the peppersIn this month's episode, KNKX's Ed Ronco and food commentator Nancy Leson head to Yakima County to visit a farm that grows more than 200 varieties of peppers, sold at farmers markets across western Washington.2021-08-2608 minFOOD: A KNKX PodcastFOOD: J. Kenji López-Alt on Seattle, cooking and representationThe chef, columnist, cookbook author and social media sensation just moved to Seattle. Why? Nancy Leson asks that and other questions in this conversation about food, representation and more.2021-08-2509 min
Book Larder PodcastDeborah Madison, An Onion in My PocketThis episode we virtually host prolific cookbook author Deborah Madison to discuss her new memoir, An Onion in My Pocket. She talks with Nancy Leson about her incredible life as a chef and "recovering Buddhist", her stance on vegetarianism and how her parents helped shape her food worldview. Enjoy this talk and purchase your copy of An Onion in My Pocket here.
Book Larder YouTube Channel
Special Guests: Deborah Madison and Nancy Leson.2021-03-3136 min
Check It Out!Episode 57: For food critic Nancy Leson, deadlines got in the way of a good timeChapter 1: Meet the writer who’s not fond of writing Nancy Leson loves books, she loves libraries, she loves to talk and she loves food. That makes the Edmonds resident an ideal guest for Sno-Isle Libraries Check It Out! podcast. Libraries figured large in Leson’s childhood in Philadelphia. Her family had little disposable income, so off to the library they went to borrow books and glean information from encyclopedias. These days, Leson says, the Friends of the Edmonds Library book sale is her favorite book event every year. Bo...2020-04-281h 13Book Larder PodcastMolly Stevens, All About DinnerThis episode we welcome Molly Stevens into our kitchen to chat with Nancy Leson about her new cookbook, All About Dinner. Molly answers some Thanksgiving Rapid Fire Questions, then shares insights into her career's beginning and her everyday life . Enjoy this talk and purchase your copy of All About Dinner here.
Special Guests: Molly Stevens and Nancy Leson.2019-11-2734 min
Less Talk, More Monkey from Archie McPheeSticknic 2019! Bibo, colorful gas from hip and Nancy LesonIt's Sticknic time again. The Archie McPhee cooking contest that happens once a year. This year we had a Bibo theme! We're joined by Mark Pahlow and Nancy Leson.2019-07-2428 minBook Larder PodcastRuth Reichl, Save Me the PlumsOn our first episode, we welcome Ruth Reichl to celebrate her new memoir, Save Me the Plums. In conversation with Nancy Leson, she discusses her time at Gourmet magazine, Twitter presence, previous work and much more. Enjoy this talk and click here to purchase a copy of Save Me the Plums.
Special Guests: Nancy Leson and Ruth Reichl.Links:Nancy Leson classes at Book Larder19 Great Restaurants to Work For | Food & WineWhy I Disapprove of What I Do - The New York Times2019-05-2254 min
Preheated Baking PodcastEp 104: Irish Cream with a Side of DramaIt’s a dramatic week in Tipsy Treats Town: Andrea’s running out for whiskey at 8 a.m., Stefin’s blender is exploding in a shower of sparks, and Andrea’s dog gets a tipsy treat of his own after a kitchen mishap. It takes a special recipe to overcome all that craziness: Is A Cozy Kitchen’s Homemade Irish Cream worth it? And will next week’s Chilled Chocolate Whiskey Soufflé with Salted Butterscotch Sauce be less theatrical? Finally, the duo chat about the many ways to repurpose the fruit from your homemade liqueurs this month (hidden in a crumble, on...2018-12-1736 min
Less Talk, More Monkey from Archie McPheeNancy Leson joins us for Sticknic, Shredded Money and Monkey ModelsIn this episode, we're joined by fKNKX food commentator and former columnist and restaurant critic for the Seattle Times, Nancy Leson to discuss the Archie McPhee employee Sticknic contest. As usual, the conversation swerves between the topic at hand and others as diverse as monkey models, George Foreman, shredded money, and mexi-fries.
Find out more about Nancy Leson here!
2018-07-3043 min
Food for ThoughtFood for Thought: Revealed: The crispiest-skinned roast chicken everI think I've found the secret and it's just two words: Baking powder.2011-09-2700 minFood for ThoughtFood for Thought: Makin' bacon ? Italian styleBuy pork bellies! I've always wanted to bellow that phrase into a two-piece antique telephone while dressed up with top hat and money bag like the Monopoly millionaire.2011-09-2700 minFood for ThoughtFood for Thought: Here's how to make pfabulous Polish pickles... and you don't even have to be Polish to make 'em. It's cucumber season and by me the best place to get 'em is at the Duris Cucumber Farm about half way between Tacoma and Puyallup on the River Road. Besides beautifully fresh cukes sorted into a variety of sizes they have everything you need for home pickling ? jars, spices, fresh dill and garlic,2011-09-2700 minFood for ThoughtFood for Thought: How do you like them apple brandies?I sure did. The ciders, too. And the gin. And I'm not much of a drinker. I am getting better at it, though.2011-09-2700 minFood for ThoughtFood for Thought: Tofu — Bean dare, done datYeah, I'm daring you to try tofu. If you hate it it's probably because you've only had it as some horrible hippie concoction like Tofu Chili Surprise or whatever. There's only one way to eat tofu and that's Asian.2011-09-2700 minFood for ThoughtFood for Thought: No one's immune from 'kitchen gizmo madness'I'd define "kitchen gizmo" as one of those things that you buy on impulse, use a few times and then stash away in the closet ? or in Nancy Leson's case ? a basement freezer.2011-09-2700 minFood for ThoughtFood for Thought: Stein's sturgeon smackdown, and preparation for leviathan feastThat sturgeon shot out of the water like a Polaris missile late for its appointment with apocalypse.2011-09-2700 minFood for ThoughtFood for Thought: Tofu — Bean dare, done datYeah, I'm daring you to try tofu. If you hate it it's probably because you've only had it as some horrible hippie concoction like Tofu Chili Surprise or whatever. There's only one way to eat tofu and that's Asian.2011-08-2100 minFood for ThoughtFood for Thought: No one's immune from 'kitchen gizmo madness'I'd define "kitchen gizmo" as one of those things that you buy on impulse, use a few times and then stash away in the closet ? or in Nancy Leson's case ? a basement freezer.2011-08-2100 minFood for ThoughtFood for Thought: Stein's sturgeon smackdown, and preparation for leviathan feastThat sturgeon shot out of the water like a Polaris missile late for its appointment with apocalypse.2011-08-2100 min