Sultry meets sassy as Nigella Lawson drops by the Rachael Ray Show. In addition to chatting it up with the $40-a-day-meals-in-30-minutes host, Lawson, the author of Nigella Express: 130 Recipes for Good Food, Fast, shares some Thanksgiving recipes (butternut squash with pecans and blue cheese, and blackberry crisp) with, of course, a British twist.

You can catch the segment here, as well as an online exclusive backstage clip of Lawson talking about her book and a flambe incident.

If you missed last Saturday’s Good Food program on KCRW, then you missed a bunch of new interviews with cookbook authors. But being that it’s public radio, you can listen to the archive here.

First up is Fergus Henderson. The chef at London’s St. John restaurant is famous for creating fantastic, luxurious dishes using every part of an animal, like pigs’ feet and beef bone marrow, which, for many Americans, are parts you throw out. But savvy diners know that these are some of the best delicacies available, and Henderson offers such recipes in his new book, Beyond Nose to Tail. The chef talks to Evan Kleiman about his first commercial product, Unctuous Potential, a jelly made of pigs’ feet.

Playwright Eduardo Machado, one of the early Cuban exiles, recalls the dishes he knew in Tastes Like Cuba. Machado uses Cuban cuisine as a connection to his native country and family. One of Machado’s favorite food is coffee. “It’s the thing that made us feel the most Cuban when I was growing up,” says Machado. “I started drinking coffee when I was four years old, and I’d have coffee with raw milk brought in from my grandmother’s farm every morning, and they would boil it and put salt on it.”

In America’s Best Lost Recipes, Chris Kimball, founder/editor of Cook’s Illustrated and the host of America’s Test Kitchen on PBS, features 300 classic American recipes that were reader submitted (over 2,800 of them). And Patty Pinner talks pies in her book, Sweety Pies.

You can find all these interviews here.

Handsome, charming, and amusing Norwegian chef Andreas Viestad discussed his new book, Where Flavor Was Born, recently with Evan Kleiman on KCRW’s Good Food. Host of New Scandinavian Cooking on PBS and author of Kitchen of Light, Viestad combines Norwegian recipes with Provencal cooking. But in his new book, Viestad traces how the world came together through the spice trade and the Indian Ocean, and how many of the foods we eat got their flavor. Viestad regales us with an interesting story of a Frenchman who steals small trees and seeds of cloves and nutmeg to grow on Mauritius, at the risk of losing his life.

Listen to the interview here. You can find out more about Viestad here.

Russ Parsons knows flavor when he tastes it, and he knows that the best flavor usually isn’t found on the supermarket shelves, where produce is dyed, processed, preserved and sugared beyond recognition. A noted food-and-wine columnist for The Los Angeles Times, Parsons has put together a book entitled How to Pick a Peach: The Search for Flavor from Farm to Table.

Parsons appeared on Fresh Air from WHYY and discussed his eternal quest for flavor. He says strawberries are perhaps the fruit that has most suffered from the grower’s efforts to make them more easily transportable. “Strawberries in their original form are very fragile, and over time…[farmers] have been taking measures to make the berry more resilient, and it’s gotten to the point now where you have strawberries that, if you try to cut them with a fork, you would actually bend the fork.” He also tells you more about artichokes than you’d ever care to know.

Listen to the full interview, and read an excerpt on the aforementioned artichoke.

Yesterday, Good Morning America welcomed perhaps its most entertaining guest in recent memory: little Elmo! Indeed, the cookbook craze has finally wormed its way onto Sesame Street, and the result is this: C is for Cooking: Recipes from the Street, a batch of healthy, kid-friendly meals from the stars of the longest running kids show in creation. Elmo himself showed up, and with help from some GMA guy, made Elmo’s Baby Turkey Burgers.

It’s not too late to salvage your relationship with the kid! Watch the interview and check out the sample recipes, including one for something called Abby Cadabby’s Magic Golden Zucchini Coins, which I must admit I’m skeptical of.

Then again, I didn’t know Sesame Street was even still on the air…

Cat Cora, the most fearsome of all the Iron Chefs, has recently released her newest cookbook, Cooking From the Hip: Fast, Easy, Phenomenal Meals. The recipes contained therein are divided into four sections: fast, easy, fun and phenomenal. But, everything is designed with the amateur chef in mind. The Early Show has posted several recipes online, which you may view here.

Cora actually appeared on the show Monday to discuss said recipes as well as Chefs for Humanity, a non-profit group she founded that sends food and chefs to hurricane-devastated Mississippi and Louisiana. As soon as a clip of the interview is made available, we’ll post it.

It’s the 25th anniversary of Sheila Lukins’ Silver Palate Cookbook. Don’t know what that means? Neither did I until I listened to this great interview of Lukins by From Scratch host Jessica Harris. The two discuss the start of the little gourmet shop and its namesake cookbook that was part of the renaissance of NYC’s Columbus Avenue during the late 70s and early 80s.

The book’s accessible recipes and personal illustrations have been appreciated worldwide, with copies in English, French, Japanese, Dutch and German. Listen to the full interview here.

Actress, comedienne and all-around force-of-nature Amy Sedaris appeared on the Martha Stewart Show to make, of all things, a Lady Baltimore Cake. She also promoted,in a roundabout way her latest book, I Like You: Hospitality Under the Influence, her guide to entertaining, complete with a number of excellent recipes, solid advice and (for when the party really gets going) an appendix of arts and crafts ideas.

Check out the video here and see how Martha handles an oblique masturbation reference.