Joy Y. Wang appears in the following:
Friday, April 29, 2011
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.
Thursday, April 21, 2011
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.
Friday, April 15, 2011
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."
Friday, April 08, 2011
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.
Friday, April 01, 2011
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.
Friday, March 25, 2011
Alex and Stephanie Villani of Blue Moon fish talk about what fish are currently running and what makes for the best smoked fish.
Friday, March 18, 2011
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.
Friday, March 11, 2011
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.
Friday, March 04, 2011
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.
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.
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.
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.
Monday, February 07, 2011
Bill Callahan, the musician many fans know as Smog, read from his novel, Letters to Emma Bowlcut, on a recent snowy night in Brooklyn.
Friday, February 04, 2011
Chef Amy Chaplin explains the safe and effective way to cut into and roast chestnuts.
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.
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."
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.
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.
Friday, December 31, 2010
Ava Chin explains why odoriforous ginkgo trees line city streets and how ginkgo nuts make for delicious seasonal eating.
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.