Streams

Last Chance Foods: Southern-Style Chutneys Make It Up North

Friday, May 20, 2011

Atlanta native Drake Page started The D.P. Chutney Collective and talks about what distinguishes a Southern-style chutney from its South Asian counterpart. Try his recipe for Rhubarb and Apricot Chutney here.

Comments [1]

Amy Eddings' Food for Thought: The Last Seltzer Bottler in NYC

Wednesday, May 04, 2011

Last Chance Foods would probably be changed to Last Chance Foodways if Rachel Wharton were in charge.

Comments [2]

Last Chance Foods: A Romance with Lovage

Wednesday, May 04, 2011

Magazine editor Rachel Wharton explains the history and culinary uses of lovage, an herb related to celery. Also, try recipes for "Celery Soda" and "Prosecco and Wild Cherry" from Franny's restaurant in Brooklyn.

Comment

The 'Merkel' of Morels

Friday, April 29, 2011

Before the season for morel mushrooms is over, get foraging with these tips on morel hunting from Field & Stream editor Colin Kearns. Also, try a recipe for "Morel Cream Sauce" here.

Comments [5]

Amy Eddings' Food for Thought: Can't Find Morels? Hunt Turkey Instead

Friday, April 29, 2011

Turkey hunting in the spring? I always associate turkeys — and hunting — with the fall (after all, the big bird's big day is Thanksgiving). But Field and Stream senior editor Colin Kearns, my guest this week on Last Chance Foods, said the best time to hunt wild turkey is in May during mating season.

Comment

Sweet Spring Parsnips

Thursday, April 21, 2011

The recent harvest has brought in the last—and sweetest—parsnips of the season, according to Stone Barns Center for Food and Agriculture farmer Jack Algiere. Try chef Dan Barber's "Parsnip Soup" recipe here.

Comments [1]

A Palatable Passover

Friday, April 15, 2011

Niki Russ Federman and Josh Russ Tupper of Russ & Daughters talk about Passover foods and explain gefilte fish. Also, get Russ & Daughters' recipes for "Chopped Liver" and "Carmelized Onions."

Comments [4]

Amy Eddings' Food for Thought: Drinking a Shrub and Other NY Moments

Friday, April 15, 2011

I was leaning against the collarbone-high counter at Russ and Daughters on the Lower East Side on a recent Saturday, waiting as Niki Russ Federman sliced a quarter pound of grav lox for me. She had paused in her work to lift a small plastic bottle of pink liquid from a silver bowl on the countertop.

Comments [4]

Amy Eddings' Food for Thought: New York, the Culinary Capital

Friday, April 08, 2011

Serious Eats blogger Adam Kuban revealed in this edition of Last Chance Foods that it was desperation that drove him to start baking his own bagels. He grew up in Kansas and told me, "You can't get a good bagel there to save your life," calling the heartland version of a bagel "rolls with holes." He said bagels in Kansas never quite matched what he had tasted when he had visited New York.

Comments [4]

Baking Bagels at Home

Friday, April 08, 2011

Settle the debate about where to find the city's best bagels once and for all by baking your own. Try a recipe perfected by Adam Kuban of Serious Eats.

Comments [1]

Amy Eddings' Food for Thought: Cuisine Columnist Melissa Clark

Friday, April 01, 2011

A great thing about Last Chance Foods is that it not only gives me an opportunity to indulge in and talk about one of life's great pleasures (eating), it allows me to meet people like Melissa Clark. I've admired her food writing in the New York Times for a while.

Comment

Coconut Oil Craze

Friday, April 01, 2011

Everyone's going crazy for coconut oil. New York Times writer Melissa Clark explains why the saturated fat is making a comeback. Also, try her recipe for Double Coconut Granola.

Comments [6]

Amy Eddings' Food for Thought: Smoked Salmon

Friday, March 25, 2011

Why is smoked salmon typically accompanied by capers? Such an odd little condiment. A caper is the pickled, immature bud of the caper bush, a plant native to the semi-arid climates of the Middle East and the Mediterranean region. Its mature fruit, caper berries, are typically packed in salt.

Comments [1]

Out of the Water and Into the Smoker

Friday, March 25, 2011

Alex and Stephanie Villani of Blue Moon fish talk about what fish are currently running and what makes for the best smoked fish.

Comment

Amy Eddings' Food for Thought: Hamantaschen

Friday, March 18, 2011

I can't let the Jewish holiday of Purim go by this weekend without writing about hamantaschen. Naomi Lewin wouldn't let me.

Comments [3]

Curry the Conquerer

Friday, March 18, 2011

Curry is the comfort food of many nations—from South and Southeast Asia to Japan to the Caribbean. Last Chance Foods delves into the history of this beloved dish. Plus, try recipes for Thai Mussamun Beef Curry and Classic Chicken Curry.

Comments [1]

The Peanut Gallery

Friday, March 11, 2011

In the kitchen, peanut flour and boiled peanuts are growing in popularity. Get a recipe for Hawaiian boiled peanuts, as well as boiled peanut soup, here.

Comments [2]

Amy Eddings' Food for Thought: Peanut Butter Cookies

Friday, March 11, 2011

Would peanut flour make a peanut butter cookie more peanuty? After speaking with Peanut Butter & Company founder Lee Zalben, I had to give it a try. The idea gave me the permission I needed to do two things: bake (I don't need much prompting, but always worry about capitulating too easily and frequently to my sweet tooth), and enlist my colleagues in helping to write my blog.

Comments [3]

Oatmeal Gets Its Moment in the Spotlight

Friday, March 04, 2011

Oatmeal would seem to be an unlikely topic of passionate debate, but these days, everyone has an opinion about the humble breakfast porridge. Let us know what you think about oatmeal here. Plus, try out two unconventional, savory preparations for oatmeal.

Comments [9]

Amy Eddings' Food for Thought: Oatmeal Cake

Friday, March 04, 2011

Some folks' idea of comfort food is meat loaf or macaroni and cheese.  Mine is oatmeal.  It's creamy and warm, but, more than that, it's a food my dad made for me and my siblings when we were little.

Comments [6]