All Of It with Alison Stewart

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.

Despite receiving relatively little commercial success in their original 10-year run, The Velvet Underground have become one of the most influential and iconic bands in rock history, instantly recognizable from their Andy Warhol-produced banana album cover. A new documentary from director Todd Haynes takes a fresh look at the band and its legacy. Haynes joins to talk about "The Velvet Underground," in theaters now and available to stream on Apple TV+.

WNYC planning editor Kate Hinds joins us for her ongoing series, “Kate Has a Plan,” to discuss the stories the newsroom is following this week.

Shea Serrano, author, podcast host, and senior staff-writer for The Ringer, talks with us about all things hip-hop and his new book, Hip-Hop (and Other Things), the third installment in his best-selling series.

Marcellas Reynolds, author, producer, and entertainment reporter, joins us to discuss his new book, Supreme Actresses: Iconic Black Women Who Revolutionized Hollywood, which features photographs, biographies, and interviews of black actresses, from past stars like Dorothy Dandridge, who was the first actress of color to be nominated for an Oscar for Best Actress in 1954, to current stars like Viola Davis and Regina King.

Former Buzzfeed book editor turned publisher of her own book newsletter, “Reading Habits,” Arianna Rebolini, returns to the show to share some of the fall book releases she’s looking forward to and we’ll take calls from listeners on what books they’re reading now.

Actor and Club Cumming owner Alan Cumming joins us to discuss his new memoir, Baggage: Tales from a Fully Packed Life, which touches on Cumming’s divorce from his ex-wife, childhood abuse at the hands of his father, his career, and his current marriage to his husband.

EVENT: Tonight, Cumming will be speaking with Ari Shapiro from NPR’s All Things Considered at Powerhouse Arena at the Archway at 7 pm. The event is ticketed, and the ticket includes a signed book. Tickets can be found here.

In wake of Meghan Markle’s letter to Congress and homophobic remarks about Pete Buttigieg's paternity leave, we speak with New York Times correspondent Claire Cain Miller about the benefits of paid parental leave, which is currently being debated as part of Biden’s budget, as well as taking listener calls.

This episode is guest-hosted by Kerry Nolan.

A new memoir from Brooklyn-based food writer Hannah Howard follows her search for fellow women working in the male-dominated food industry at a pivotal moment in her life as a foodie, and as a mother. On today's show, she discusses the book, titled Plenty: A Memoir of Food and Family.

This episode is guest-hosted by Kerry Nolan.