Comfort food is much in demand in winter. Warm, not cold. Creamy, not crunchy. Thick, not thin. I can't eat my usual summer breakfast of yogurt and granola right now. I've got to have a daily bowl of hot, creamy oatmeal, with a big glob of butter and liberal chunks of brown sugar mixed in. Lentils are Vikas Khanna's ultimate comfort food.
Last Chance Foods continues exploring pantry staples with chef Vikas Khanna, who talks about lentils as the ultimate comfort food. Try his recipe for khichdi, or lentils with rice.
Last Chance Foods starts off the New Year with something completely different: "Forever Foods." Chow.com columnist James Norton ventures into the depths of supermarket shelves and freezers to weigh in on microwavable sushi, Hot Pockets and more.
Ava Chin explains why odoriforous ginkgo trees line city streets and how ginkgo nuts make for delicious seasonal eating.
Widow's Hole Oyster Company's Mike Osinski talks about why oyster size matters and why East Coast oysters taste brinier. Also, check out two recipes for cooking these infamous shellfish at home.
For the second of five holiday-oriented recipes from 2010 Last Chance Foods guests, farmer Annie Novak shares some kid-friendly recipes.
New York City farmers markets are hoping to reinvigorate grain growing in the Northeast by requiring bakers to incorporate locally-produced wheat flour in their baked goods. Try our recipe for Creamy Emmer Salad with Shaved Fennel, Beets and Radishes here.
Seasonal Pie Experts Nate Smith and Emily Elsen share their tips for making the perfect apple pie. Plus, try out the recipe they devised just for WNYC: "Thanksgiving Leftovers Pie."
Field & Stream Editor Anthony Licata explains how wild turkey tastes different from the usual store-bought variety. Get our "Grilled Backstrap With Deer Rub" recipe here, and check out WNYC's video of Licata talking about hunting—and eating—squirrel.
Quince. No, not quints, as in babies, but quince, as in fruit. Yes, it’s fruit—a pretty ancient one at that. There’s some speculation that what the serpent handed Eve was a quince, and not an apple at all. Learn more about this little-known fruit, including why foodies find it so fascinating.
Farmer Lee Jones used the concept of ice wine to create a particularly sweet, crunchy new type of spinach. Try out this recipe for tortellini with fennel, tomatoes and spinach.
Jack o' lanterns are everywhere this weekend, but the stranger pumpkins are the ones that really shine in the kitchen. Try chef Erica Wides' recipe for Vietnamese braised pumpkin.
Weird and wonderful, kohlrabi is now in season. Learn about what it is, how to cook it, and try a recipe for roasted kohlrabi with winter squash.
Corcord grapes, which are now in season, have a candy-like taste that comes with a tragic history. WNYC's Amy Eddings learns more, and gets a recipe for a Concord grape tart with hazelnut crust and crème fraiche.
Craig Haney, the livestock manager at Stone Barns Center for Food and Agriculture, talks about sustainably raised lamb. Also, check out chef Dan Barber's recipe for braised lamb necks.
Southern cookbook author Matt Lee talks about okra and dispels some of the myths around the slimy vegetable. Plus, check out the Lee Brothers' recipe for Cucumber, Tomato and Okra Salad.
Just in time for the fall harvest season, chef Kelly Geary explains the basics of canning and offers a recipe for nectarine orange-blossom honey jam.
Pimientos de padrón only became available in the states about five years ago. Learn more about how the sometimes mild, sometimes firey peppers are prepared as a traditional tapas dish.
Tips on picking out perfectly ripe peaches — before summer is over. Also, try recipes for peachy quinoa and grilled peach and green tomato salad.
The mysterious and little-known ground cherry is an heirloom fruit that resembles a cross between a tiny tomato, tomatillo and a berry. Learn what they are and get a ground cherry compote recipe.