Sunday Morning - CBSNews.com
Sunday Morning - CBSNews.com
11/24: Sunday Morning
Jane Pauley hosts our annual Food Issue. In our cover story, Lee Cowan looks at a new study aimed at personalizing the government’s nutritional recommendations. Also: Rita Braver checks out the work of a “junk food painter”; Tracy Smith talks with Mick Fleetwood about his Maui restaurant, Fleetwood’s on Front Street, which was destroyed in last year’s wildfires; Holly Williams talks with chefs posting cooking videos from war-torn Gaza; David Pogue looks at NASA’s menu in space; Seth Doane samples some classic cacio e pepe in Rome; Martha Teichner finds an ancient Kurdish bread being baked in Tennessee; Nancy Giles checks out home-made dog food; Kelefa Sanneh explores the history of the martini; and Luke Burbank profiles the blogger behind “Sandwiches of History,” delves into Seattle’s teriyaki cuisine, and investigates the allure of the Baked Alaska.
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What makes a martini a martini?
There are very few American inventions more American than the martini – a classic cocktail of gin and vermouth, garnished with lemon. But today, a martini's ingredients may be up for debate.
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Rediscovering the Baked Alaska
Few desserts are so shrouded in mystery as the enigmatic Baked Alaska. While it's thought people were eating baked ice cream dishes in the 19th century, the recipe for the dish that would become known as Baked Alaska was first published in 1894. Correspondent Luke Burbank looks at why this classic, paradoxical dessert that melds heat with frozen sweets continues to captivate.
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An Italian masterpiece: Cacio e pepe
A centuries-old pasta dish made with pecorino romano cheese and cracked pepper is a tradition in Italy, but getting it right is tricky even for the most experienced of chefs. Correspondent Seth Doane talks with Gabriele Giura, head chef at the famed Roman restaurant Roscioli, about preparing this simple but wondrous dish.
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Serving up home-cooked dog food
Commercially-produced pet food is a $50 billion a year industry. But some advocate for healthier meals for your beloved pets. Correspondent Nancy Giles visits Just Food for Dogs, in Hollywood, Calif, which sells delicious canine fare that is also USDA-approved for human consumption; and with pet nutritionist Christine Filardi, author of "Home Cooking For Your Dog." Bone Appétit!
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Mick Fleetwood plays to the future in Maui
Last year's horrific wildfires turned Lahaina into a disaster zone, and destroyed the Fleetwood Mac founder's club, Fleetwood's on Front Street. Today, Mick Fleetwood is determined to rebuild, saying, "There has to be music."
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In praise of Seattle-style teriyaki
Seattle has more teriyaki shops per capita than any other metropolis in America. Correspondent Luke Burbank talks with the man whose 1976 restaurant, Toshi's Teriyaki Grill, began it all.
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Dishing up space food
At the Johnson Space Food Systems Laboratory in Houston, NASA scientists develop dishes – freeze-dried, heat-stabilized, or irradiated – to serve on the International Space Station. Correspondent David Pogue checks out what's on the menu in Earth orbit.
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Gazan chefs cook up hope and humanity for online audience
Ten-year-old Chef Renad (who's gained a following on Instagram) and Hamada Shaqoura (who relies on humanitarian aid and crude cooking arrangements) educate while preparing meals in war-torn Gaza.
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"All hands on deck" for Idaho's annual potato harvest
In Idaho, harvest season means some high schools offer students a two-week "spud break," when they help farmers get their potatoes out of the ground and into the cellar. And in some cases, their teachers join in. Correspondent Conor Knighton reports.
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Baking an ancient bread in Tennessee
In Nashville, not far from the center of the country music world, you'll find a bakery that produces bread nearly identical to what Kurds have been enjoying for more than 4,000 years. Correspondent Martha Teichner visits Newroz Market, where their bread, which originated in Mesopotamia and is traditionally hand-made by women, is a vital culinary necessity for the Kurdish diaspora.
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Good enough to eat: Noah Verrier's paintings of comfort food
Artist Noah Verrier is getting millions of likes on social media for his paintings of comfort foods, like peanut butter and jelly sandwiches, burgers, fries, and jelly donuts – and they're selling like hotcakes on eBay. Correspondent Rita Braver talks with Verrier about how the former Florida State University art instructor came to become known as a "junk food painter."
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A study to devise nutritional guidance just for you
When it comes to eating healthy, all of us respond to foods differently. The National Institutes of Health's new nutrition study hopes to finally provide Americans a personalized answer to the question: "What should I eat?"
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Recipe: Pecan Pie Bars
From Food & Wine: Pecan pie bars have all the virtues of pecan pie without the fuss of rolling out a crust - and they're great for feeding a crowd.
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Recipe: Brown Bag Apple Pie
From Food & Wine Magazine: Bake your apple pie in a brown bag for a perfectly cooked filling in a golden pie crust with this incredibly easy and simple recipe.
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Recipe: Mushroom and Cabbage Wellington
From Food & Wine Magazine: Super savory mushrooms and buttery cabbage get a puff pastry blanket in this vegetarian take on Beef Wellington.
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Recipe: Spiced Cider-Glazed Ham
From Food & Wine: Carla Hall's holiday-worthy ham glistens with a bourbon and brown sugar glaze as it fills the kitchen with a comforting aroma.
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Recipe: Mushroom Toasts with Délice de Bourgogne
Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer, from Food & Wine Magazine.
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Recipe: Thanksgiving Leftovers Turkey Tetrazzini
From Food & Wine: Make this baked pasta dish when you want to use up some of your Thanksgiving leftovers, or any time you want a comforting, cozy meal.
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Recipe: Sesame-Ginger Spatchcocked Turkey
From Food & Wine: Dried ginger and toasted sesame oil give this roast turkey a rich umami flavor.
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Recipe: Shaved Beet and Carrot Salad With Citrus-Scallion Dressing
From Food & Wine: This gorgeous, colorful salad takes late-winter produce and dresses them up for spring.
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Recipe: Creamy No-Fail Make-Ahead Mashed Potatoes
From Food & Wine: Find out how to make the best-ever mashed potatoes days before Thanksgiving.
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Recipe: Roasted Green Beans with Ginger, Garlic and Chiles
From Food & Wine: This simple side dish pairs the flavors of earthy, long-cooked, charred green beans with the fresh, aromatic punches of fresh ginger, garlic, chiles, and fresh mint.
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Recipe: Fried Herb Yeast Rolls
From Food & Wine: These dinner rolls are packed with garlicky, herbaceous goodness.
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Recipe: Roscioli Cacio e Pepe
A favorite Italian pasta dish, from a Roman restaurant institution.
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Martini recipes from Temple Bar, New York City
Head bartender Samantha Casuga offers "Sunday Morning" viewers some classic cocktail recipes.
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Martini recipes from cocktail writer Robert Simonson
The author of "The Martini Cocktail: A Meditation on the World's Greatest Drink" offers "Sunday Morning" viewers two classic recipes.
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Recipe: A sophisticated club sandwich
Blogger Barry Enderwick, of Sandwiches of History, offers "Sunday Morning" viewers a 1958 recipe for a club sandwich that, he says, shouldn't work, but actually does, really well!
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Potato recipes from the Murdock family
Sixth-generation Idaho potato farmer Brian Murdock offers "Sunday Morning" viewers some simple recipes for spuds.
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