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."
Field & Stream Editor Anthony Licata explains how wild turkey tastes different from the usual store-bought variety. Get our "Grilled Backstrap With Deer Rub" recipe here, and check out WNYC's video of Licata talking about hunting—and eating—squirrel.
Quince. No, not quints, as in babies, but quince, as in fruit. Yes, it’s fruit—a pretty ancient one at that. There’s some speculation that what the serpent handed Eve was a quince, and not an apple at all. Learn more about this little-known fruit, including why foodies find it so fascinating.
Farmer Lee Jones used the concept of ice wine to create a particularly sweet, crunchy new type of spinach. Try out this recipe for tortellini with fennel, tomatoes and spinach.
Jack o' lanterns are everywhere this weekend, but the stranger pumpkins are the ones that really shine in the kitchen. Try chef Erica Wides' recipe for Vietnamese braised pumpkin.
Weird and wonderful, kohlrabi is now in season. Learn about what it is, how to cook it, and try a recipe for roasted kohlrabi with winter squash.
Corcord grapes, which are now in season, have a candy-like taste that comes with a tragic history. WNYC's Amy Eddings learns more, and gets a recipe for a Concord grape tart with hazelnut crust and crème fraiche.
Craig Haney, the livestock manager at Stone Barns Center for Food and Agriculture, talks about sustainably raised lamb. Also, check out chef Dan Barber's recipe for braised lamb necks.
Southern cookbook author Matt Lee talks about okra and dispels some of the myths around the slimy vegetable. Plus, check out the Lee Brothers' recipe for Cucumber, Tomato and Okra Salad.
Brooklyn’s DUMBO neighborhood is blowing up this weekend with art, music and writing. Here are WNYC's weekend picks.
Sotheby’s will host a special heirloom auction on Thursday evening -- edible heirlooms, that is. Its mission? To raise awareness of heirloom vegetables and money for two charitable organizations.
Just in time for the fall harvest season, chef Kelly Geary explains the basics of canning and offers a recipe for nectarine orange-blossom honey jam.
Pimientos de padrón only became available in the states about five years ago. Learn more about how the sometimes mild, sometimes firey peppers are prepared as a traditional tapas dish.
Tips on picking out perfectly ripe peaches — before summer is over. Also, try recipes for peachy quinoa and grilled peach and green tomato salad.
The mysterious and little-known ground cherry is an heirloom fruit that resembles a cross between a tiny tomato, tomatillo and a berry. Learn what they are and get a ground cherry compote recipe.
Cathy Guisewite announced this week that she’ll be ending her “Cathy” comic strip on October 3. The creator described her decision to kill off Cathy (the character) as an “excruciating” one. Is it the end of an era? Or a victory for women everywhere?
Pink-speckled cranberry beans are piling up at the local farmers' markets. We hear from Cathy Erway who writes the blogs Not Eating Out in New York and Lunch at Sixpoint and grows cranberry beans on the roof of the Sixpoint Brewery in Red Hook, Brooklyn. Find out how to grow and cook the fresh shell beans.
Paulette Satur and former Lutece chef Eberhard Müller of Satur Farms explain how to harvest the most flavorful basil. Try a recipe for grilled tomatillo salsa with purple basil.
Bitter melon may do everything from fight cancer cells to reduce sperm count. Try a recipe from Dr. Pamela Yee for pork-stuffed bitter melon with fermented black beans.
Learn more about foraging for purslane, an ultra-healthy succulent weed. Try chef Amy Chaplin's purslane salad with flax-chive dressing.