'How To Get Rid of A President,' Marie Colvin, Cooking for One

David Priess joins us to discuss his new book, How To Get Rid of A President: History's Guide to Removing Unpopular, Unable, or Unfit Chief Executives, a darkly humorous historical look into how presidents have been removed or disempowered throughout history. Priess is also a former CIA intelligence officer who reported to Robert Mueller. On November 14, Priess will be in conversation with Chris Whipple at Barnes & Noble Upper West Side and on November 15, he will be at POWERHOUSE @ the Archway. 

Journalist Lindsey Hilsum joins us (at 17:40) to discuss her new book In Extremis: The Life and Death of the War Correspondent Marie Colvin. On November 27, Hilsum will be in conversation with Dean Steve Coll at the Columbia Journalism School.

Chef Anita Lo joins us (at 35:10) to discuss her new cookbook, Solo: A Modern Cookbook for a Party of One. The life of a chef can be a lonely one, with odd hours and late-night meals, but Lo believes that cooking and dining for one can, and should, be blissful and empowering. In Solo, she gives us a guide to self-love through the best means possible—delicious food—in 101 recipes for home cooks. Recipe below:

Duck with White Beans and Kale

Ingredients 1 duck leg, skin on, trimmed of excess fat and skin1 duck wingSalt and black pepper1 tablespoon olive oilAbout 1/3 cup of chopped onion1 clove garlic, thinly sliced½ cup of white wine1 bay leaf1 sprig thyme1 cup chicken stock (or duck stock)One 15- ounce can white beans, drained and rinsed well1 handful of kale, washed and sliced (about 1 ounce)

Heat a medium pot on high. Season the duck pieces with salt and pepper on both sides. Add the olive oil to the pot and swirl, then add the duck, thick- skin side down. Turn heat to medium high and brown, then turn and brown the other side. Turn heat to medium and add the onions. Stir and cook until the onions are translucent, then add the garlic and stir.. Add the wine, bay leaf, and thyme and cook until the wine is reduced by 2/3, then add the chicken stock and cover. Bring to a boil, cover, and leave to simmer over medium- low heat. Check to make sure there is still liquid in the pot (if it has dried up, add a bit more) at occasional intervals for about 40– 45 minutes, or until the duck meat is soft. Add the beans and the kale and cook another 5 minutes. Season to taste with salt and pepper, and enjoy.