recipe

Talk of Iowa
12:22 pm
Thu May 8, 2014

"Pie is Not About Perfection"

A strawberry pie baked by Beth Howard
Katherine Perkins IPR

Pie.  Everyone loves to eat it, but when it comes to making it a lot of us would rather leave that to the professionals.

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Talk of Iowa
2:52 pm
Fri February 14, 2014

Mast Brothers' Red Wine Bonbons

The Masts recommend a full-bodied red wine and a Criollo-heavy chocolate with notes of dark fruit for their red wine bonbon recipe.
Credit Tuukka Koski / Little, Brown and Company

THE MAST BROTHERS' RED WINE BONBONS

A full-bodied red wine works best here, as it won't be overpowered by the dark chocolate.  Try a Criollo-heavy chocolate with notes of dark fruit, like Madagascar.

 GANACHE

  • Heavy cream, 1/2 cup
  • Dark chocolate, 6 ounces, chopped
  • Red wine, 2 ounces (just over 1/3 cup)
  • Unsalted butter, 1 tabled spoon

COATING

  • Dark chocolate, 8 ounces, melted and tempered

Make the Ganache

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Talk of Iowa
2:28 pm
Fri February 14, 2014

The Sweetest Part of Valentine's Day

Michael and Rick Mast hired a sailboat to ship 20 metric tons of cocoa beans from the Dominican Republic to Brooklyn, NY.
Tuukka Koski Little, Brown and Company

Every year for Valentine's Day Americans spend over $1 billion on chocolate. Host Charity Nebbe speaks with some of Iowa's finest chocolatiers from Chocolaterie Stam, Chocolate Storybook, and Our Lady of the Mississippi Abbey.

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Talk of Iowa
9:52 am
Fri December 28, 2012

Evelyn Birkby: Always Put In A Recipe

Evelyn and Charity at the Iowa City Book Festival

In 1949 Evelyn Birkby began writing a weekly column for the Shenandoah Evening Sentinel.  Her editor told her to include a recipe every week in her columns -- and she did -- even though she couldn’t cook. Listen back to Charity Nebbe's conversation with Evelyn Birkby about her life and her book, “Always Put in a Recipe.”

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