Claim OwnershipFood for Thought with Nancy Leson
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Listen to the Seattle Times restaurant critic's commentaries on KPLU [88.5 FM] every Wednesday on Morning Edition at 5:35 and 7:35 a.m, and again on Weekend Edition Saturday, at 8:35 a.m.
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Seattle Times food writer Nancy Leson confesses -- she likes to watch. And she tells KPLU's Dick Stein all about it on today's Food for Thought.
On today's Food for Thought, Seattle Times food writer Nancy Leson tells KPLU's Dick Stein about her new favorite cookbook.
While our first visit to a new restaurant can be exciting, we reserve a special affection for the old familiar places we've been patronizing for years -- as Seattle Times food writer Nancy Leson tells KPLU's Dick Stein on today's Food for Thought.
She had no choice -- they double dog dared her! On today's Food for Thought Seattle Times food writer Nancy Leson tells Dick Stein about the culinary pleasures of Larvettes.
No longer will she be the mysteriously anonymous restaurant critic for the Seattle Times. Now Nancy Leson's got a brand new foodie bag -- as she tells KPLU's Dick Stein on today's Food for Thought.
KPLU's Dick Stein -- a lover of Asian-style noodles from way back -- has noticed that they're getting a lot of press lately -- as he mentions to Seattle Times restaurant critic Nancy Leson on today's Food for Thought
Not all good food has to whack you in the face with intense flavors -- as Seattle Times restaurant critic Nancy Leson and KPLU's Dick Stein discuss on today's Food for Thought.
Seattle Times restaurant critic Nancy Leson tells KPLU's Dick Stein about two Seattle area chefs with very different personalities.
When it comes to oysters, "All you can eat" is a phrase that Nancy Leson takes seriously, as the Seattle Times restaurant critic relates to Dick Stein on today's Food for Thought.
Planning a special occasion dinner out? Sometimes the best plan is no plan, as Seattle Times restaurant critic Nancy Leson tells KPLU's Dick Stein on today's Food for Thought.
Having it your way is no longer a luxury. These days it's practically an obligation, as Seattle Times restaurant critic Nancy Leson explains to KPLU's Dick Stein on today's Food for Thought.
It may surprise you to learn that restaurant diners are not always on their very best behavior. Seattle Times restaurant critic Nancy Leson recalls some memorable examples from her waitressing days for KPLU's Dick Stein on today's Food for Thought.
The price of bread is going up. On today's Food for Thought, Seattle Times restaurant critic Nancy Leson and KPLU's Dick Stein attempt to encourage those with a fear of baking.
No more the jumbled mass of crammed-in clippings overflowing their boundaries and creating a traffic hazard. Seattle Times restaurant critic Nancy Leson has organized her recipe collection -- as she tell KPLU's Dick Stein on today's Food for Thought.
Wondering what to get the cook on your gift list? Seattle Times restaurant critic Nancy Leson and KPLU's Dick Stein have some good ideas -- as we hear on today's Food for Thought.
With the holidays comes holiday eating -- the good stuff you get only at this time of year. Seattle Times restaurant critic Nancy Leson talks about that with KPLU's Dick Stein on today's Food for Thought.
Making your own ravioli isn't hard -- especially with a group of friends in the kitchen -- as Seattle Times restaurant critic Nancy Leson tells KPLU's Dick Stein on today's Food for Thought.
Seattle Times restaurant critic Nancy Leson is having (had) a really big Thanksgiving -- as she tells KPLU's Dick Stein on today's Food for thought.
Mushroom lover and Seattle Times restaurant critic Nancy Leson is now La Belle de Chanterelle -- as she explains to KPLU's Dick Stein on today's Food for Thought.
There's something fishy about today's Food for Thought with Seattle Times restaurant critic Nancy Leson and KPLU's Dick Stein.
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