Streams

All Things Considered host Amy Eddings serves up her take on food, food politics and recipes that have caught her eye.

Recently in Amy's Food for Thought

What's Your Favorite Foodie Paradise? For Me, Cleveland's West Side Market

Tuesday, November 08, 2011

WNYC

Every place has its food institutions, its "bests" (best pizza, best tacos, best cheesecake, best chicken feet). What are your food institutions? Tell us where you like to shop, and why ... especially if it's in Cleveland. 

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Found in a Specialty Foods Store in Wayne County: Ribald Marzipan

Thursday, October 27, 2011

WNYC

At Roman's Famous Meats and Seafood, an Eastern and Northern European specialty store in Honesdale, Penn., I expected to find spaetzle, flatbreads, herring and stollen.  

I didn't expect to find a little man made of marzipan, excreting a silvery paper coin.

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A Butcher Butchered My Plan for Lamb

Thursday, October 13, 2011

WNYC

I wanted to make lamb this weekend, and I did. I made a leg of lamb, which would have turned out quite lovely if I hadn't overcooked it.

Overcooking would NOT have been a problem with my original lamb plan: a tagine, or Moroccan lamb stew, recipe courtesy of the now-defunct and much-missed Gourmet Magazine. But I had to change that plan after the butcher talked me out of the cut of meat I wanted.

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Tea and Pickle Break, 3:37 PM

Tuesday, October 11, 2011

WNYC

Wandering back to the break room to get a cup of tea, I stopped to take a cucumber pickle break, courtesy of WQXR host Jeff Spurgeon.

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Red Scare: Why I Tend to Overcook My Meat

Monday, October 10, 2011

WNYC

The latest musings on food from All Things Considered host Amy Eddings. In this post, ruining a leg of lamb by leaving it in the oven a little too long.

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Walnut Sauce: Fall's Answer to Pesto

Friday, October 07, 2011

WNYC

A visit to the Italian imported food emporium, Eataly, is disorienting only for the sheer, 5,000 square-foot size of the shopping hall. Otherwise, it's filled with a lot of familiar products. Cookies. Candies. Canned and fresh fish. Pasta. Soda. And cappuccino and gelato, which are now thoroughly familiar to American palates. And then my gaze fell upon a little jar of walnut sauce.

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Practice: Essential for Hummus and Tennis

Wednesday, October 05, 2011

WNYC

Worlds collided for me when I met Eldad Zvulen, the top pro at the new Vanderbilt Tennis Club in Grand Central Terminal. Yes, there's a tennis court at the renowned landmark train terminal. There's also a tennis teaching professional who knows his hummus.

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Kale: Just as Good Raw as Cooked

Monday, October 03, 2011

WNYC

I've been reluctant to eat kale raw.  The curly versions in the supermarket seem too tough and dominated by thick stems and veins to forego steaming or boiling. But then I tried New York Times food writer Melissa Clark's recipe for raw kale salad, using lacinato kale, and I'm hooked.  

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Farmers, Ranchers, Answer Your Questions about Agriculture

Thursday, September 29, 2011

WNYC

Did you see that full page ad in The New York Times last Wednesday? The one that asked, "Since when did agriculture become a dirty word?" 

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More Cooking from 'Cook This Now'

Saturday, September 24, 2011

WNYC

Fresh off my successful, but tiring, completion of Melissa Clark's "Stupendous Hummus" recipe, I tried two others in her new cookbook, Cook This Now.

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The Quest for the Perfect Homemade Hummus is Complete

Thursday, September 22, 2011

WNYC

Some people can boast of surviving the complex requirements of Julia Child's pate de canard en croute. I haven't de-boned a duck, but I have peeled three cups of chickpeas — by hand — for Melissa Clark's "Stupendous Hummus" recipe. And the results were, well, stupendous.

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The Quest for the Perfect Homemade Hummus

Wednesday, September 21, 2011

WNYC

I'm in the process of making hummus, and boy, are my thumbs tired. That's because I've been peeling each little chickpea by hand. All that twiddling hurts.

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Why We Fight: Cancer

Tuesday, September 20, 2011

WNYC

I can't say with any certainty that doing detoxes, avoiding processed, chemically-laden food, going vegetarian, or vegan, or raw, or organic, is going to keep me cancer-free. But I do know that these actions make me feel powerful and give me some sense of control. 

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Once Underground, Local Beekeepers Hold a Honey Festival

Friday, September 16, 2011

WNYC

In the 18 months since city health officials reversed a ban, New York City beekeeping has gone from an illegal activity to one so robust and celebrated that it's getting its own festival. The First Annual New York City Honey Festival will be held this Saturday at the Rockaway Boardwalk in Queens.

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The Truthiness of Foodiness

Tuesday, September 13, 2011

WNYC

The former host of the Internet radio show "Why We Cook" has launched a new show called "Let's Get Real." Its goal is to educate eaters about what's real and what's fake on their grocers' shelves and why they should be avoiding fake food.

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Irene Ruins Heirloom Tomato Season

Friday, September 02, 2011

WNYC

Yo, Brooklyn! Say goodbye to heirloom tomatoes. Wilkow Orchards, a staple at the Fort Greene and Grand Army Plaza weekend farmers' markets, lost all eight acres of them in Tropical Storm Irene. They harvested enough tomatoes before the storm to offer the tasty, pretty beauties THIS weekend, but it will be the last time to get them until next summer.

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New Haven's Pizza Temples: Worth the Wait?

Wednesday, August 24, 2011

WNYC

Tuesday's earthquake did not open up any yawning crevasse along the East Coast. But it cracked open the schedule at the New Haven Open. Play was suspended for two hours, pushing back the start of the evening matches and allowing us the chance to go get pizza at Sally's Apizza.

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The Raw and The Cooked

Thursday, August 18, 2011

WNYC

No, I'm not going to be talking about myth, and Claude Levi-Strauss' epic study on mythmaking, The Raw and the Cooked: Mythologiques, Volume 1.  No way. I'm interested in whether eating raw nuts is significantly better for me than eating roasted ones. Or is THIS a myth?

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Donuts with Less Guilt: Gluten-Free, Agave-Sweetened and Good

Friday, August 12, 2011

WNYC

My first sweet treat in three months fits my new eating habits and my taste buds.

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Avocado Avocation

Monday, August 08, 2011

WNYC

Avocation means "a subordinate occupation pursued in addition to one's vocation, especially for enjoyment," but when it comes to avocados, I like the archaic usage. Merriam-Webster puts it as "diversion, distraction." And that's what avocados mean for me this time of year.

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