Last Chance Foods: Amaranth's Ancient History

Friday, July 27, 2012

Amaranth, a plant long cultivated for its seeds and leaves, is thriving at the Brooklyn Botanic Garden. Chef Ariel Nadelberg talks about cooking with the greens and herb gardener Caleb Leech explains why the plant is a survivor. Try Nadelberg's recipe for Amaranth Two Ways with Miso, Sautéed King Oyster Mushrooms, and Summer Squash.

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Last Chance Foods: Getting to Know Borage

Friday, July 20, 2012

Borage may not be very well known, but chef Evan Hanczor says the herb is delicious and may even protect your tomato plants from pests. Try his recipe for Tomato, Cucumber, and Borage Bread Salad.

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Last Chance Foods: Secrets For Perfect Stuffed Grape Leaves

Friday, July 13, 2012

Chef Diane Kochilas shares her tips on making tender, sweet and savory stuffed grape leaves. Check out her dolmades recipe. 

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Last Chance Foods: Fuss-Free Favas

Friday, June 29, 2012

Author and former Chez Panisse chef Tamar Adler shares her shortcut for fava bean prep. Also, try her recipe for Fava Bean Toast. 

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Last Chance Foods: That's One Rad Radicchio

Thursday, June 21, 2012

The farmers of Brooklyn Grange talk about planting, growing and eating castelfranco, a bitter radicchio that is almost out of season. Try Brooklyn Grange's recipe for Orechiette with Castelfranco and Guanciale.

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Last Chance Foods: A Brooklyn Take on Soda

Friday, June 15, 2012

Brooklyn Soda Works puts a foodie spin on a much-maligned beverage by creating artisanal, seasonal soda from fresh fruit juice. Try out the company's recipe for an Apple & Ginger Dark 'n' Stormy.


Last Chance Foods: Burdock Stalking

Friday, June 08, 2012

Forager Leda Meredith recommends burdock flower stalks as a delicious and easy-to-identify wild edible. Try her simple burdock stalk recipe.

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Last Chance Foods: Growing Fish in a Barrel

Friday, June 01, 2012

Fish farmer Christopher Toole talks about raising fish in plastic bins in the Bronx and how it could be the future of urban farming. Try his recipe for Pan Sautéed Tilapia with Invasive Weeds Pesto and Oyster Mushrooms.

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Last Chance Foods: Springing Leeks

Friday, May 25, 2012

Farmer Keha McIlwaine of Queens County Farm Museum talks about growing spring leeks, and chef Cornelius Gallagher offers some advice on preparing the hardy vegetable. Try Gallagher's recipe for pan-roasted shrimp with glazed leeks, young coconut and yellow curry.


Last Chance Foods: A Fish Market Returns

Friday, May 18, 2012

This Sunday, New Amsterdam Market brings fresh seafood back to South Street with the Gathering of Fisheries Event. Commercial fisherman Vinnie Calabro talks about what's in season and the future of Jamaica Bay. 


Last Chance Foods: Taking the Sting Out of Nettles

Thursday, May 10, 2012

Forager and author Tama Matsuoka Wong explains how to safely eat stinging nettles and how they may help with seasonal allergies. Try a recipe for Nettle and Asparagus Pizza from the book she wrote with Daniel chef de cuisine Eddy Leroux.

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Last Chance Foods: The Tart Taste of Knotweed Revenge

Friday, May 04, 2012

Knotweed is an invasive pest hated by many, and the most effective way of getting rid of it may also be the most delicious. Urban forager Marie Viljoen talks about finding, cooking and eating knotweed. Plus, try her recipe for Knotweed Soup.

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Last Chance Foods: Grazing on Fiddlehead Ferns

Friday, April 27, 2012

Registered dietitian Tamara Duker Freuman talks about the health benefits of fiddlehead ferns. Try her recipe for a Sauté of Fiddleheads, Snap Peas, Ramps & Shiitakes.

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Last Chance Foods: A Peppy Bite of Watercress

Friday, April 20, 2012

Farmer Perry Hack of Two Guys From Woodbridge talks about growing and using watercress. Try ABC Kitchen's recipe for Crispy Soft Shell Crab with Sweet and Spicy Sauce, which is garnished with red watercress.

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Last Chance Foods: Going Green Garlic

Friday, April 13, 2012

Chef Jacques Gautier of the restaurant Palo Santo talks about growing and using green garlic, a young, aromatic incarnation of regular garlic. Try his recipe for chimichuri sauce. 


Last Chance Foods: The MSG-Umami Connection

Friday, March 30, 2012

Food writer Peter Meehan discusses monosodium glutamate's relation to umami and explains the origins of the term "Chinese Restaurant Syndrome." Also, try a recipe for David Chang's natural glutamate–laden Bacon Dashi with Potatoes and Clams.

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Last Chance Foods: Rick Can Pickle That

Friday, March 23, 2012

Artisanal pickling is the source of serious articles on the economy and easy punchlines. Veteran pickle maker Rick Field of Rick's Picks talks about why the practice has taken off in recent years. Also, see what all the fuss is about by trying his Pickled Rhubarb recipe.

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Last Chance Foods: The Catch With Salt Cod

Friday, March 16, 2012

Salt cod is a preserved food favored by everyone from Vikings to modern day Italians. Chef Jim Burke of Caffe Storico explains the advantages of using salt cod versus fresh fillets. Also, try his recipe for Baccala Mantecato.

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Last Chance Foods: Bed-Stuy Bok Choy

Thursday, March 08, 2012

Reverend Devanie Jackson, of the Brooklyn Rescue Mission's Bed-Stuy Farm, explains how she's growing, harvesting, and feeding her community fresh bok choy right now. Also, try a recipe for Hot-and-Sour Cold Cabbage and Baby Bok Choy Salad.

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Last Chance Foods: The Nitrate Debate

Friday, March 02, 2012

Butcher Ben Turley of The Meat Hook explains why he uses nitrates in bacon making. Registered dietician Samantha Heller also weighs in on how concerned adults should be about nitrates in meat.