Joy Y. Wang appears in the following:
Friday, January 31, 2014
Are you a hot sauce aficionado or do you think it's just a tongue-burning torture device? Dan Pashman, the host of The Sporkful podcast, talks about balancing flavor with fire and how to use hot sauce to improve your Super Bowl snacks. Also, try an award-winning recipe for buffalo wings from the director of The Great Chicken Wing Hunt.
Friday, January 24, 2014
Legend is that geese saved ancient Rome from Gallic invaders. These days, goose is also a comparatively sustainable, responsible choice for meat eaters, too. Hank Shaw explained why and shared his recipe for Pan-Seared Goose Breast With Orange and Ouzo.
Friday, January 17, 2014
Pair it with sweet or savory, use it in tea or bake with it, ginger is a time-tested and hugely versatile ingredient. Bruce Cost, the founder of Bruce Cost Ginger Ale, talked about the history of the root. Try his recipe for hot and sour Napa cabbage with fresh chilies and ginger.
Friday, January 10, 2014
Squid is "hardy, it’s economical, it’s versatile, it’s sustainable. It’s what all good eaters... should be seeking out," said Edible East End editor Brian Halweil. Get all the details and recipes for calamari from Gramercy Tavern and Almond.
Friday, January 03, 2014
Here are a few suggestions on ingredients to keep in your pantry so that you can whip up a meal on a snow day or after a late night at the office. Edible Brooklyn editor Gabrielle Langholtz told us what you'll always find in her cabinets.
Friday, December 27, 2013
Christmas is over and the presents are put away, but for many of us, the holiday season isn’t quite finished yet. There’s still New Year’s and a spate of winter parties to attend. If you happen to be hosting a celebration, we’ve got a time-tested, easy mid-winter fix for your bar: Hot, mulled, alcoholic drinks.
Friday, December 20, 2013
With Christmas less than a week away, these beautiful tomes come in handy as last minute gifts. Here are our picks for some of our favorite cookbooks of the year. We even snagged a few recipes from them for your cooking pleasure.
Friday, December 06, 2013
Chef Ivan Orkin talks how, as a Jewish guy from Long Island, he became famous for making ramen and hints at when his Lower East Side restaurant will open. He also shares his recipe for toasted rye noodles.
Thursday, December 05, 2013
Bill Bratton, New York's original tough-on-crime cop, will once again take the helm of the NYPD. WNYC was there throughout Bratton's tenure, and today we dug into our archives to hear first hand from the once-and-future commissioner, on everything from working with Muslim communities after 9/11 to how having "a big ego" can be a helpful quality at times.
Tuesday, November 26, 2013
Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethical objections? Tell us about what you don’t eat or share how you've catered to the dietary restrictions of your friends and family.
Friday, November 22, 2013
Master pastry chef Jacques Torres offers some advice for bakers and talks about what's on his Thanksgiving menu. He describes how he makes upside down apple tart and shares his recipe for chocolate chip cookies.
Friday, November 15, 2013
Time is running out to make English Christmas cake — it needs to be regularly basted in booze for at least five weeks. Out magazine editor Aaron Hicklin explains the process and tradition of making the holiday dessert.
Friday, November 08, 2013
Cookbook author Marie Viljoen debunks common mushroom myths and talks about the allure of maitake mushrooms, also known as hen of the woods.
Friday, October 18, 2013
Award-winning television host and cookbook author Lidia Bastianich explained that once you master the technique of making risotto, nearly any ingredient can be added as a highlight — even lettuce. Listen to her explanation of the basics and try her recipe for lettuce risotto.
Friday, October 11, 2013
Liz Neumark, the CEO of the catering company Great Performances, talks about two unusual leafy greens that are currently in season. Try two recipes for tatsoi and mizuna from her new cookbook.
Friday, October 04, 2013
Garden writer Margaret Roach has a strong suggestion for what do with all your end-of-season tomatoes and other odds and ends: make tomato junk. Find out what that is and get the recipe.
Friday, September 27, 2013
Farmer Zach Pickens started growing purple tomatillos at Riverpark Farm. Riverpark chef Sisha Ortúzar and farmer Zach Pickens talk about the advantages of eating and growing the vibrant variety. Try Riverpark's recipe for Purple Tomatillos and Ground Cherries with Burrata.
Friday, September 20, 2013
"A good wine should dance across the tongue, never twerk against the uvula," according to Ruth Bourdain. Learn more about the satirical mash-up of Ruth Riechl and Anthony Bourdain, and hear from the man behind the tweets.
Friday, September 13, 2013
Hiroko Shimbo explains why you should eat the shiso that comes with sashimi and why shiso juice is hot pink. Try her recipe for shiso juice and make a little science magic in your kitchen.
Friday, September 06, 2013
Stevia looks like an average leafy green, but it actually patches an all-natural, very sweet punch. Farmer Ron Bingahi III explains how to use stevia and shares the Stokes Farm secret summer drink recipe.