Streams

Amy Eddings' Food for Thought: Pepper

Friday, February 25, 2011

In my zeal to try different types of pepper, I bought two big bottles of whole pink and white peppercorns -- the pricey Morton & Bassett kind. I wanted to try red peppercorns, but I figured pink was the same thing. It's not.

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Pick a Pepper

Friday, February 25, 2011

Chef Julian Medina advises on the uses of different types of peppercorns. Also, he shares his recipe for Hamachi Ceviche with Avocado Fries.

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Amy Eddings' Food for Thought: Sun Chokes & Salt

Friday, February 18, 2011

We're talking about sun chokes this week, but my head and taste buds are still with salt, our topic in last week's Last Chance Foods.  Many have commented on artisanal salt seller Mark Bitterman's contention that the link between salt and hypertension are not as clear-cut as public health officials would like to have you believe.

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Sunchokes, a Sunny Reminder in Winter

Friday, February 18, 2011

Even though temperatures on Friday nearly reached 60 degrees, sustained warmth is still many weeks away. Sunchokes are a welcome addition to standard winter root vegetables like potatoes and carrots that dominate the farmers' markets. Get chef Erica Wides' recipe for "Sunchoke Veloute" here.

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Pass the Salt

Wednesday, February 09, 2011

The Meadow in the West Village offers more than 100 types of gourmet salt. Owner Mark Bitterman takes on the sodium critics and gives a brief explanation of a few basic finishing salts. Also, get his recipe for Bali Rama Oatmeal Chocolate Chip Cookies.

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Amy Eddings' Food for Thought: Salt

Wednesday, February 09, 2011

There have been several big "ah ha!" moments in my evolution as an eater. And now, through Mark Bitterman, I've discovered salt.

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Amy Eddings' Food for Thought: Meatballs

Friday, February 04, 2011

There are two sides to my eating style: There's the unconscious mode, where I can nibble through half a box of raisins while reading a recipe, and not even know it, and there's my hyper-aware mode, usually employed at very pricey or highly respected restaurants where I want to savor every mouthful and tease out every nuance of flavor.

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Chestnuts Roasting

Friday, February 04, 2011

Chef Amy Chaplin explains the safe and effective way to cut into and roast chestnuts.

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One Fish, Two Fish, Small Fish, Bluefish

Friday, January 28, 2011

Fourth-generation fish purveyor Louis Rozzo explains why more chefs are using small oily fish like sardines and mackerel. Also, try Marea chef Jared Gadbaw's recipe for Warm Mackerel Tartletta with Salsa Cruda and Aged Balsamic.

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Amy Eddings' Food for Thought: A Visit With Fishmonger Louis Rozzo

Friday, January 28, 2011

It was a very busy news day on the afternoon that Louis Rozzo came in to talk about mackerel and sardines for Last Chance Foods. The feds had unsealed indictments against 127 alleged mobsters and arrested 110 of them in early-morning raids.

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Amy Eddings' Food for Thought: Canned Tomatoes

Monday, January 24, 2011

I like to think of myself as an adventurous eater, but when our latest Last Chance Foods guest, Carolyn Cope, suggested adding shredded carrots to homemade tomato sauce, I balked. Carrots? No way! Even the red onion, basil leaves and parmigiano-reggiano cheese rind she uses is far more than called for in my go-to sauce recipe.

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The Secret to Sunday Sauce

Thursday, January 20, 2011

Food writer Carolyn Cope discusses canned tomatoes, the concern over B.P.A. in can liners, and what kinds of tomatoes make the best Sunday sauce. Also, try her recipe for "New Old School Tomato Sauce."

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Last Chance Foods: Meet the Restaurateur Who Eats Lentils Every Day

Friday, January 14, 2011

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.

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Cold-Weather Comfort

Friday, January 14, 2011

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.

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Long Shelf-Life Forever Foods

Friday, January 07, 2011

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.

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Last Chance Foods: What's That Smell?

Friday, December 31, 2010

Ava Chin explains why odoriforous ginkgo trees line city streets and how ginkgo nuts make for delicious seasonal eating.

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Goodness on the Half Shell, Oyster Power

Friday, December 17, 2010

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.

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Serving for the Season: Annie Novak's Kale and Stained Glass Potato Chips

Tuesday, December 14, 2010

For the second of five holiday-oriented recipes from 2010 Last Chance Foods guests, farmer Annie Novak shares some kid-friendly recipes.

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The Northeast Breadbasket

Friday, December 10, 2010

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.

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Last Chance Foods: Sweet and Savory Thanksgiving Pie

Wednesday, November 24, 2010

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."

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