All Things Considered host Amy Eddings serves up her take on food, food politics and recipes that have caught her eye.
'Have we gone too far?' That was the theme of a panel discussion Tuesday night at the Housing Works Bookstore and Cafe in NoLiTa, timed to coincide with the launch of Tracie McMillan's well-received book, "The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table."
Learn to love Brussels sprouts by trying out Amy Eddings's recipe for Shredded Brussels Sprouts with Bacon, Raisins and Pecans.
More is better -- that's my mantra, especially when it comes to chocolate. But it doesn't hold true for citrus.
Nothing Says "I Love You" Like a Chocolate Madagascar Hissing Cockroach.
The weather has been warm enough to fool the irises and daffodils, which have sent up three inches of growth in the gardens on my block. But the calendar still says February, and my kitchen still says winter, with all the celery root and butternut squash stacked up on the counter.
Which is why I decided to give rutabagas a try.
The world got a little flatter Monday night at Sueños Restaurant. That's where four chefs served up Mexican fare made from vegetables and herbs sourced from local farms run by Mexican and Latin American immigrants.
Looking for the next food trend? Audrey Dettmar, baker at Annex in Fort Greene, gave me these suggestions.
I haven't seen the movie, "Food, Inc.," so I didn't know what sustainable farmer Joel Salatin looked like until I saw him take the stage Monday night at the 92nd Street Y.
It was with a sense of excitement and eagerness that I opened an e-mailed document with the recipe for WNYC Morning Edition Host Soterios Johnson's mom's melomakarona. The cookies are famous among the Morning Edition crew.
Turns out the recipe can feed them, and most of our listening audience.
Noha Waidsnaider is not a household name, but her company, Peeled Snacks, is well on its way toward becoming one. In just five years, her dried fruit company went from an idea to one of the featured products at your local Starbucks.
Now she's trying to help other small food producers in the New York City area boost their companies to similar levels of success.
She's the host of the NY Foodies Company groups on LinkedIn.
The hungry hordes ate all the entries.
My fellow Americans, I kept my campaign promise: I baked Pumpkin Cake with Orange Cream Cheese Frosting using a recipe the White House press office recently stuffed into our Inboxes. Should I become your White House pastry chef, I will bring you less frosting on your country's annual Christmas bundt cake!
Did you know that the White House selects a "theme" every Christmas for its holiday decor?
I didn't either, until I got a hold of the press release announcing it. This year it's "Shine, Give, Share." I'm guessing that the recipe for Pumpkin Cake with Orange Cream Cheese Frosting included in a press release the White House sent out Wednesday (and found below) was part of the "sharing" initiative.
There always seems to be a new vendor or two at Brooklyn's DeKalb Avenue Market, and yesterday, I discovered Mayhem & Stout, and their slow-cooked beef, pork and chicken sandwiches.
It pains me to say this, but WNYC business editor Charlie Herman took the prize for best pie in this year's pie throwdown.
For another year, the crown of pastry greatness has eluded me. What will it take, judges? WHAT WILL IT TAKE?
The annual WNYC staff Pie Throwdown is today and I've got my pie cutter -- and elbows -- sharpened. Yes, I'll say it: "I WANT TO WIN."
The creator of the vegan, gluten-free energy Bum Bar seeks a bigger foothold in a crowded field.
I'm still on the hunt for the perfect burger. Got any recommendations?