All Of It with Alison Stewart

[REBROADCAST FROM August 31, 2021] Screen Violence is the latest album from the Scottish synth-pop band CHVRCHES, who formed 10 years ago. The group recorded and produced most of the record using screens, via video calls and sending audio files. Lead singer Lauren Mayberry joins us for a "Listening Party."

Brooklyn is full of locations that are said to be haunted... luckily there is a tour that will help you explore these locations from the safety of a trolley. Allison Chase and Matt Zaller, co-founders of Madame Morbid's Trolley Tours, discuss the spooky locations around Brooklyn, from hidden graveyards to the Brooklyn Bridge.

Academy Award winning composer Hans Zimmer joins us to discuss his score for the film “Dune,” which includes some of Zimmer’s most ambitious work to date and is an essential feature of the film.

The Denis Villeneuve adaptation of the science fiction novel Dune has been raking in big numbers at the box office, despite a simultaneous HBO Max release. But how does it measure up? Critics remain divided. Joining us to share his thoughts is IndieWire’s chief film critic, David Ehrlich, who called “Dune” a “massive disappointment” in his review. 

The latest film adaptation of Frank Herbert’s novel Dune is set to be a box office smash. But why has Dune, a sci-fi novel published in 1965, remained so famous and popular? And if you finished reading the novel and have a Dune shaped hole in your heart… what should you pick up next? Petra Mayer, an editor at NPR Books who focuses on genre fiction, joins us to discuss the lasting legacy of Dune and recommend some sci-fi novels that fans of Dune might enjoy.

Mayer's recommendations include:

WNYC culture editor Jay Vanasco drops by for another installment of our ongoing series, "The Get Out," to help us look forward to all the Halloween action around New York City this weekend. Plus, we take your calls.

WNYC’s George Joseph is an investigative reporter and member of the Race & Justice Unit, focusing on law enforcement corruption, misconduct, and surveillance technology. He updates us on the conditions on Rikers Island in light of complaints about mistreatment, overcrowding and lack of COVID protocol.

A new documentary, "Attica," recounts the 1971 uprising at the Attica Correctional Facility fifty years later, investigating the enduring racism of the American prison system, as well as the urgent need for prison reform. Emmy Award-winning director Stanley Nelson, and co-director Traci A. Curry, discuss the film, which is opening tomorrow in New York at the Village East theater. It will also premiere on Showtime on November 6.

"The Sopranos" creator David Chase discusses his new film "The Many Saints of Newark", the prequel to his acclaimed "Sopranos" series, and what’s next.

"The Many Saints of Newark" is now in theaters and streaming on HBO Max. 

Cook, writer, and artist Julia Sherman returns with a follow-up to her popular Salad for President cookbook, this time tackling home gatherings, from dinner parties to breakfast for two, all with an artist's touch. Arty Parties: An Entertaining Cookbook combines recipes and hosting tips, along with insight into the gatherings of internationally acclaimed artists, making for an informative and thoroughly entertaining read. We also take calls from listeners to hear how they've gotten back into the swing of hosting gatherings, and maybe even learn what their go-to party dish is.

There’s nothing more satisfying than a recipe that uses a piece of produce in its entirety. A purée of boiled whole citrus is the base of this moist, flourless cake just lightly sweet and the perfect match for tea or a daytime snack. It is inspired by an ancient Sicilian recipe, a version of which I first encountered via cookbook author Claudia Roden.

Make this recipe even easier (and less caloric) and skip the fruit topping. Cut a piece of parchment to line the bottom of your cake pan. Grease the pan, lay the parchment down into the base, and grease the parchment before adding the batter. Bake as instructed below. Serve the cake with powdered sugar and orange zest on top.

2 medium Valencia oranges1 large Meyer lemon2 teaspoons orange blossom water1 teaspoon vanilla extract5 large organic eggs¾ cup (150 g) granulated sugarNonstick cooking spray2⅓ cups (268 g) finely ground almond meal1 teaspoon baking powder¼ teaspoon kosher salt

For the caramelized citrus upside-down topping:

¾ cup (165 g) firmly packed light brownsugar3 tablespoons unsalted butter, melted2 small pink or Meyer lemons, halvedlengthwise and sliced into half-moonsas thinly as possible

1. Scrub 2 Valencia oranges and 1 Meyer lemon and remove the stem ends of each. Boil in a medium pot of water for 30 to 45 minutes until easy to pierce with a fork. Add more water as the levels get low (the citrus will be bobbing in the water, not completely submerged). Preheat the oven to 400°F (204°C). Grease an 8-inch (20 cm) round cake pan.

2. Transfer the whole citrus to a blender with the vanilla and the orange blossom water. Purée until smooth (you should end up with about 1½ cups/375 g fruit purée). Allow to cool slightly, then add the eggs and granulated sugar and quickly blend on low speed until just combined.

3. In a separate bowl, combine the almond meal, bakingpowder, and salt. Whisk to incorporate. Slowly add the wet ingredients to the dry ingredients one-quarter at a time, folding to incorporate. Continue folding until the batter is smooth.

Make the topping:

4. In a small bowl, mix together the brown sugar and the melted butter until fully incorporated into a paste. Scatter the mixture into the bottom of the prepared cake pan and press together using your fingers or a rubber spatula to form an even layer. Lay the sliced citrus in an overlapping fish-scale pattern on top of the sugar.

5. Pour the fruit batter over the top of the sugar and sliced citrus and settle it by tapping the side of the pan several times to eliminate air pockets.

6. Bake for 10 minutes on the center rack. Drop the temperature to 375°F (190°C) and continue to bake for an additional 45 minutes. The cake should be dark brown in color. While still warm, run a knife along the perimeter of the pan and place a serving plate on top of the cake. Invert the pan so the cake falls to the plate. Remove the pan. Allow the cake to cool for another 15 minutes before serving. If you have a baker’s torch, you can use that to give the fruit topping some extra color in the center.

Reprinted from 'Arty Parties: An Entertaining Cookbook' by Julia Sherman. Photos by Julia Sherman. Published by Abrams.