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Features : Archive for Food

60-Second Stir Fry: Jeff and Adina Bialas

Friday, January 11, 2013

WNYC

Jeff and Adina Bialas of J&A Farm in Goshen, New York, get their turn under the spotlight for this 60-Second Stir-Fry.

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60-Second Stir Fry: Jacques Gautier

Tuesday, December 18, 2012

WNYC

Chef Jacques Gautier takes his second turn in the hot seat for this round of 60-Second Stir-Fry.

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60-Second Stir Fry: Whitney Wright of Gilt Taste

Friday, December 07, 2012

Former cook at Per Se and current Gilt Taste senior editor Whitney Wright takes a turn under the spotlight.

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60-Second Stir-Fry: Steve Ettlinger

Friday, November 30, 2012

Steve Ettlinger admits that he’s not a huge fan of junk food, but Amy Eddings put him to the test by pressing him on what junk food he would eat if he had to indulge. Instead of naming off a branded product, Ettlinger went with the more general answer of “glazed donut.” Maybe that’s more of a mid-afternoon treat for the author, though, because he said he prefers a savory start to the day.

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For Restaurants, Food Waste Is Seen As Low Priority

Tuesday, November 27, 2012

Food waste is a big problem — for public health, the environment and consumers. Chefs and restaurant owners seem like they'd be the least likely to waste food, and yet 15 percent of all the food that ends up in landfills comes from restaurants. Some restaurants are starting to take action.

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Giving Thanks Around the (Newsroom) Table

Thursday, November 22, 2012

WNYC

When you can't eat with the ones you love, love eating with the ones you're with. Or something like that, with apologies to Crosby, Stills and Nash. 

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The 4-Hour Chef: Lengthy Book Offers Short Cut to Kitchen Excellence

Wednesday, November 21, 2012

WNYC

Author, nutritional supplement entrepreneur, tech investor and speed learner Timothy Ferriss promises in his latest book, The 4-Hour Chef, to teach you the skills you'd gain in six months of culinary school in just 240 minutes.  

Those 4 hours are about the time it took me to get through the first 20 pages of this dense, wide-ranging tome. I've got 620 more to go.  

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Could Nate Silver Predict How Good Your Pumpkin Pie Will Be?

Monday, November 19, 2012

Scientists have come up with an algorithm to guess how many stars a recipe will receive online. By building "social networks" for ingredients, the algorithms also reveal how we mix and match spices, make dishes more healthful and customize flavor profiles.

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The Veggieducken: A Meatless Dish With Gravitas

Sunday, November 18, 2012

Dan Pashman shares his recipe for a Thanksgiving centerpiece that will delight (and/or horrify) vegetarians and omnivores alike. Inspired by the turducken (chicken inside duck inside turkey), the Veggieducken is yams inside leeks inside a banana squash — with stuffing between each layer.

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Mayo Clinic: My Attempt to Make My Own Mayonnaise

Saturday, November 10, 2012

WNYC

I'm spoiled.  I live about six blocks away from Empire Mayonnaise, the artisanal mayo shop that sells little pots of mayonnaise in flavors like lime pickle (my favorite), bacon and black truffle.  

But at $6 to $8 a pop for a 4 ounce jar, it's pricey. So, with a nudge from New York Times food writer Melissa Clark, I decided to make my own.

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For The Love Of Cheese, Diners Unite In Italy

Saturday, October 27, 2012

All Italians are being urged to eat a special cheese and rice dish tonight to promote the revitalization of Emilio-Romagna, Italy's famous food production region, after the deadly earthquakes back in May destroyed factories and warehouses.

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60-Second Stir Fry: Hiroko Shimbo

Friday, October 26, 2012

WNYC

Cookbook author Hiroko Shimbo takes a turn in the hot seat for Amy Edding's 60-Second Stir-Fry.

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Spa NYC: Fitness Proposals for Tourists

Wednesday, October 24, 2012

WNYC

Mayor Mike's war against obesity has employed a wide array of weapons, including posted calorie counts at fast food restaurant chains, an end to transfats in baked goods, 1,000 new permits for street carts selling veggies and, most recently, a ban on sugary drinks over 16 ounces. But here's another tool he might want to consider: banning eating around the city's landmarks and tourist hot spots.

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Docs Say Choose Organic Food To Reduce Kids' Exposure To Pesticides

Monday, October 22, 2012

It's important for kids to eat a variety of fruits and vegetables, America's pediatricians say, but there are fewer pesticides and a potentially lower risk of exposure to drug-resistant bacteria in organic produce, if you can afford it.

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60-Second Stir Fry: Lauren Baccus and Alan Sherouse

Friday, October 19, 2012

WNYC

Lauren Baccus and Alan Sherouse of Hell's Kitchen Farm Project get grilled on pigeons and roof-top farming for this 60-Second Stir-Fry.

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What's For Dinner? Fueling A Presidential Debate

Wednesday, October 17, 2012

Both candidates fueled up on potatoes and meat last night as they prepared for the debate at separate Marriotts near Hofstra University. But did what they choose to eat help their performance? We asked an expert to weigh in.

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Here's The Scoop On Cat Poop Coffee

Tuesday, October 16, 2012

Would you pay $25 for one ounce of coffee from beans that traveled an animal's intestinal system? Many people do, and like it, although I'm not so sure. In fact, a whole industry has cropped up around cat poop coffee, which experts say has degraded the taste of the real thing.

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Last Chance Fun: Corn Mazes

Monday, October 15, 2012

WNYC

I talk about fleeting opportunities for seasonal eating during my regular Friday segment, Last Chance Foods — last week I spoke with Kurt Alstede of Alstede Farms about the waning days of the sweet corn season.  

Also fleeting are your chances to get lost in a corn maze. For me, they are a wonder-inducing activity that marks the passing of summer into fall, like jumping into a pile of fallen leaves, carving a wicked grin into a pumpkin or Halloween trick-or-treating.

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60-Second Stir Fry: Dora Hinds and David Vigil

Thursday, October 11, 2012

WNYC

Dora Hinds of East New York Farms recommends stir-frying Malabar spinach in the braising liquid of a roast, 15 minutes before taking the meat out of the oven, so I knew she was not going to wilt under the pressures of my 60-Second Stir Fry.

Hinds grows Malabar spinach and other goodies in her big, sunny backyard. She brings extras to the "share table" at East New York Farms, where farm manager David Vigil has planted Malabar spinach, hot peppers and other veggie staples of the Caribbean.

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Liquid Nitrogen Cocktails: Smoking Hot Trend Or Unnecessary Risk?

Wednesday, October 10, 2012

The latest victim injured by a liquid nitrogen cocktail had to have parts of her stomach removed. Yet some in the bar business say the substance is safe when used properly. What do you think? Take our survey.

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