Dick Stein

Midday Jazz Host

Dick Stein has been with KNKX since January, 1992. His duties include hosting the morning jazz show and co-hosting and producing the Food for Thought feature with the Seattle Times’ Nancy Leson. He was writer and director of the three Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen. Previous occupations include the USAF, radio call-in show host, country, classical and top-40 DJ, chimney sweep, window washer and advertising copywriter.

His most memorable KNKX moment: Peeling Alien life form from Erin Hennessey’s face after it leapt at her from the biohazard refrigerator he picked up cheap for the station at an FDA garage sale. Dick is married to nationally noted metalsmith, jewelry designer and cowgirl “Calamity” Cheryl DeGroot.

Ways to Connect

Courtesy of Nancy Leson

After a recent trip back east, Nancy Leson is reassured that sometimes you really can go home again.

The husband known as Mac

To: Nancy Leson

From: Stein

Hey Nance!  How about this for the blog pic?  You in a ratty bathrobe and face cream in a darkened kitchen, standing in the light from the open 'fridge with a wad of salami in your hand.

What woman would agree to be photographed like that?   Nancy Leson; that's who.  What a trouper!  That photo is in reference to the love of late night cold-cuts she expresses in this week's FfT.  "I will just take a piece of smoked ham or salami and eat it just straight."

It all started when I asked her if she found it less fun to cook when she was the only one eating.


Restaurants are definitely louder these days. That's not usually a problem in the joints I frequent where the loudest noises are the screams of the wounded.  But it's been different for Nancy Leson.

The L&T Cheryl DeGroot

People have loved and eaten rice for the past 5,000 years; but these days, many don’t love the idea of cooking it.  Up until recently I thought I knew how.  How wrong I was.

“Forget everything you thought you knew,” I told Nancy Leson.  “I have discovered a method that makes the most perfect rice.”

“Okay, Stein,” she said.  “Share the wealth.”

Archie McPhee

I started this week's episode with a whine/rant about judging cooking competitions.  But all Nancy Leson had to do was say "Archie McPhee" and "cooking contest" in the same sentence and I was sold.

(the lovely and talented) Cheryl DeGroot

One thing the summer's unconscionably hot weather seems to have been good for is my pepper crop.  I've got eight pots going, with poblanos, beaver dam (I just liked the name) fireballs, pepperoncini, cayanetta, and cubanelle and Italian sweet for pepper and scrambled egg or sausage subs.

I'm also growing two shisito plants, similar to the popular Spanish tapas pepper, the Padrón.  I've seen both at farmer's markets lately and they share a characteristic that makes eating them a suspenseful experience.

Nancy Leson

When the mercury rockets past 85 degrees, even I forgo pot roast — which is why I turned to Nancy Leson for some of her favorite hot-weather recipes. Vietnamese salad rolls are one of Nancy's hot weather go-tos. 

"For me, it's a whole dinner in itself and so easy to make," she said. "I buy a soft lettuce like a bibb, fresh herbs – cilantro, basil, mint.  I slice up cucumbers lengthwise and make little bowls full of chopped jalapeno, peanuts"

KPLU jazz host Dick Stein is someone who could get lost on a treadmill. His wife, the lovely and talented Cheryl DeGroot, on the other hand, can pretty much find her way out of anything.

Stein credits her with being a human GPS — always following her directions. Which is why after 30 years of being together, Stein is always amazed at the fear and terror DeGroot expresses when nearing one peaceful little city: Normandy Park, Washington.

Nancy Leson

Julia Child introduced Americans to quiche Lorraine in her groundbreaking public TV show "The French Chef" in 1963.   Shortly after that, Bruce Feirstein mocked masculine stereotypes and created an enduring catch phrase with his book "Real Men Don't Eat Quiche."

Nancy Leson

When Nancy Leson told me about the time her young son Nate opened a little stand in front of their house selling vegetables from their backyard, I asked, "So as the tenant sharecropper on your land, did he hand over half the money he made?"  He did not.

Dick Stein

Wrong-way handles, and high-altitude deep fat drops are just a few of the kitchen safety topics Nancy "Band-aids are a girl's best friend" Leson and I took up on this week's Food for Thought.  All that and more -- plus a genius method for threading meat onto kebab skewers.

Nancy Leson

The first recipe I tried from "Churrasco: Grilling the Brazilian Way" by chef Evandro Caregnato had nothing to do with grilling.  It was Moqueca De Peixe com Coco  (moh-KE-kah de pay-SHEE com Ko-ko); a seafood stew with coconut milk, peppers and onions.   How good was it?

Nancy leson

Since last week's Food for Thought was all about salt it seemed only right this week to ask Nancy Leson  “Where is the love for plain old black pepper?”  With all the exotic heat available today, black pepper doesn’t get the respect it should.  As Nancy points out, “Black pepper is the world’s most traded spice. Who among us doesn’t have black pepper in the house?”

True dat.  And we’re fortunate that it's so affordable today because once the stuff was rare and expensive enough to be called “black gold.”

Nancy Leson

Nancy Leson loves the taste of Maldon sea salt.  I claim that what she loves is the texture.  She says "Some salts taste saltier than others."  I maintain that all salt tastes about the same, "It's all sodium chloride," differing only in mouth feel. 

N. Leson

"I do like to have a nice summer quaff," says Nancy Leson.  My Food for Thought pard goes on to explain that "At our house, what we drink in the summertime is really different than what we drink in the winter."  

What's that?  Read on, dear reader, if you would know.


Okay, maybe not "profit," exactly; but not all that "hard," either.  Plus, you could save a few bucks.

Recently, KPLU Promo Queen Brenda Goldstein-Young, chatting with me on a non-food related topic, asserted, "I live in hope." 

"Hope!" I scoffed. "The only thing left in Pandora's box after she released all those evils into the world"   I added, "Who but the Greeks could've come up with that one?"   Brenda said, "Yeah, but they sure make great yogurt."  Now so can you.

Nancy Leson; Dick Stein

Nancy Leson was so excited!  "I just came back from Goodwill with the definitive Chinese Cookbook!"   I recognized the title immediately.  I've been using that one since it hit the shelves in the '70s.

Nancy Leson

Recently, DeGroot and I shared a root beer float made with Tacoma's Ice Cream Social vanilla at the Crown Bar, right down the street.  We reflected on how simple and perfect a concoction that is. It got me thinking that some of the very best food preparations are the simplest.

When I mentioned this to Nancy Leson, she was quick to weigh in with some of her favorite simple preparations.

Dick Stein & Nancy Leson

Kitchen queen Nancy Leson claims that size does matter.  She thinks my tried and true sheetpan, pictured above, is (sob)...  inadequate.  Sheetpan snobbery, I calls it.  She'd never even have known had it not been for...

Nancy Leson

It's kind of a grab bag on this week's Food for Thought. 

Among other things, Nancy Leson and I chat about leek scapes.  She loved the store-bought ones she grilled the other day.  I (cough, cough) grow my own, but intend to follow her example very soon.  We also discuss a time-saving tweak to that homemade pastrami recipe seen here a while back. 

And we do some general grousing about how all the used-to-be cheap cuts of meat are now pricier than a slushy in hell. 

Nancy Leson

There's nothing I like better than spending a whole day or two working a complicated recipe.  I'm a little nuts that way.  But just as games with the simplest rules often have the most depth, sometimes the simplest recipes yield the the most flavor.

Nancy Leson's candidate comes from cookbook author Marcella Hazan.  Nance says it's "reputedly the world's simplest, most delicious sauce.  I really could not get over the complexity of flavor out of just three ingredients."


Call me quotidian, but one my favorite sandwiches is just a plain old ham and cheese.  I used to prefer thinly sliced ham, but now I want it thick.  That's because my H&C is both hot and cold at the same time.

Nancy Leson

Though its population, at a mere three million or so is relatively small, the language of Wales uses up as much as 80 percent of the world's supply of consonants. The Welsh national symbol is the leek.  Fortunately they’ve left plenty of those for the rest of us.

On this week’s Food for Thought learn how to grow new leeks from old.

Blue Apron

According to Kim Severson's New York Times story, it's a booming business: meal kits, delivered to your door — everything you need to make, say, heirloom potato and kale hash — or blood orange roasted salmon. 

Blue Apron is one of more than 100 companies delivering DIY dinners to the doors of thousands of Americans – neither Nancy Leson nor I among them.

Not only do we not subscribe to Blue Apron or its culinary compatriots, we don't even like the idea.

Dick Stein / KPLU

Those in the know say that in another ten years tipping in restaurants will be a thing of the past.  Many eateries in the Seattle area have already abolished the practice. 

My Food for Thought co-conspirator, Nancy Leson, tells us that "Tom Douglas' restaurants, Renee Erikson's restaurants, El Gaucho, some of the Daniel's Broiler restaurants" have all gone no-tipping.  "Here in Seattle, Ivar's was one of the first restaurants to go no-tipping," she said.

Abolishing restaurant tipping may seem an extreme idea, but it's just biz as usual in at least 20 other countries.

The L&T Cheryl DeGroot

Nancy Leson brought me a bag of Nash's Organic triticale flour, "grown and milled on their farm," she told me "on the Olympic Peninsula."

Triticale was a word from the past, I told her.  As far as I knew, it was just 25th Century alien chow as in Star Trek's "The Trouble With Tribbles" episode.   Non-Trekkie Nancy drew a blank on that one.

As I told Nancy Leson in this week's Food for Thought outing, "It's all just too sweet and slimy." 

I've been unhappy with the supermarket selection of hot dog relish for some time now.  But I do like that neon green Chicago-style stuff.  I never see it for sale in actual stores around here so I was driven to the web. 

"$14.95 for a jar of relish? Are you [expletive deleted] KIDDING me?"  I enquired mildly.  I knew I could make the stuff myself for a lot less than that.  After all, how hard could it be?

Not hard at all, actually.


Editor's note: This segment originally aired April 8, 2015.

I never liked fruit.  Wouldn't even eat fruit baby food.  Nancy Leson always hated calves liver.  We both reviled asparagus.  That was because we'd only had the canned kind, never fresh.  Paraphrasing Mark Twain I told Nancy the difference between fresh and canned asparagus was the difference between lightning and the lightning bug.

David Owens Hastings

"Food for Thought" has been pretty carnivorous lately, so I suggested to Nancy Leson that we talk tubers in this week's installment.  Turns out that the queen of spuds had just acquired a recipe for a baked potato dense enough to produce its own event horizon.

She got it from designer and fine artist David Owens Hastings, a student at the Chicken Pot Pie cooking class she taught recently at PCC.  Here's the roast chicken and bacon twice baked potatoes dinner he designed.  And yes, there is a vegetarian version.

Nancy "Cumin-a my house" Leson

Just a few Food for Thoughts ago in our Restaurant Round-up, Nancy Leson mentioned the cumin-chili ribs at Seattle's Stateside Restaurant.  They sounded so good that for a brief, madcap moment, I actually considered making the schlep north from the City of Destiny. 

But then, in a flash of ribbitty serendipity, I didn't have to.