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.
Last Chance Foods would probably be changed to Last Chance Foodways if Rachel Wharton were in charge.
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.
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.
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.
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.
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."
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.
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.
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.
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.
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.
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.
Alex and Stephanie Villani of Blue Moon fish talk about what fish are currently running and what makes for the best smoked fish.
I can't let the Jewish holiday of Purim go by this weekend without writing about hamantaschen. Naomi Lewin wouldn't let me.
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.
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.
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.
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.
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.