SHAPIRO: So before we have to wrap up, what's your favorite of her recipes that you keep finding yourself coming back to? This was the first time we hit goat cheese. ROSETTO KASPER: I mean, this was the beginning of people looking at pesto, believe it or not. I read that an editor told her you can't possibly have 25 gloves of garlic in a ratatouille recipe and she said, oh, yes I can. Prunes and more cloves of garlic than anybody had ever put in any dish. SHAPIRO: That's like prunes and capers and olives.

The chicken marbella recipe that combined all these fabulous things (unintelligible). But if you went back to the '70s, that was not happening.

Now, you know, today we say, you know, we can see that on almost every menu.

I mean, I've been thumbing through my 'Silver Palate,' you know - for what I can see of the printing through grease spots and whatever - duck and pear salad with mango chutney dressing. SHAPIRO: Greek, Moroccan, all kinds of other ethnicities came in. But here was a couple who was cooking a kind of food that was a melding of what was rumbling at that time. By that time, everybody was into French food. And Sheila had the courage of her imagination. She and her partner Julee Rosso opened a little store in the Upper West Side of New York called The Silver Palate. ROSETTO KASPER: Well, Sheila Lukins picked up that banner in the '70s. Sheila represented - her taste represented how America was beginning to look at food at that time. ROSETTO KASPER: You know, I think it was 'The Joy of Cooking' of a new generation of cooks. It went on to sell two and a half million copies. Serve at room temperature.SHAPIRO: So 'The Silver Palate' cookbook came out in the late 1970s. Let stand for 2 hours to allow flavors to develop. Add remaining ingredients to rice and toss gently.Place a thin towel inside a colander and turn rice into colander and drain.)after 30 minutes check for doneness as rice should not be oo soft). Adjust heat to gentle simmer and cook uncovered for 45 minutes. Place rice in medium-size heavy saucepan.Rinse rice in a strainer under cold water.4 scallions (green onions), thinly sliced.Add a green salad, crusty bread, and a bottle of your favorite red wine. I have made this recipe many times over the last few years and never tire of it.

The silver palate cookbook