Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market, and tells you how to keep it fresh through the winter. Each week, WNYC host Amy Eddings chats with farmers, chefs, and food writers to get the story behind the food.

Recently in Last Chance Foods

Last Chance Foods: The Secret, Highly Processed Life of Orange Juice

Friday, March 07, 2014

By the time not-from-concentrate orange juice reaches grocery store shelves, it's had the oxygen stripped from it and "flavor packs" added back in. Even the amount of vitamin C listed on the container isn't quite accurate.

Comments [7]

Last Chance Foods: The Truth About High Fructose Corn Syrup

Friday, February 28, 2014

Is it really worse than table sugar? You'd be surprised, says author Michael Moss, who answers that question and discusses the ongoing battle between the sugar and corn industries.

Comments [3]

Last Chance Foods: It's Millet Time

Friday, February 21, 2014

You may know millet as those yellow grains in bird food, but it's delicious people food, too. Food writer Mark Scarbrough talked about the gluten-free grain and shared a recipe for Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino.


Last Chance Foods: Why You Shouldn’t Eat Raw Chocolate

Friday, February 14, 2014

Last Chance Foods visited Cacao Prieto in Red Hook, Brooklyn, to find out about the strange science behind chocolate, how it's fermented, and why it's not a bean. 

Comments [6]

Last Chance Foods: How to Pick the Best Italian Olive Oil

Friday, February 07, 2014

Restaurateur Lidia Bastianich explains what you need to know about Italian olive oil. Also, try her recipe for olive oil and rosemary spaghettini.

Comments [8]

Hot Sauce: Feel-Good Flavor or Just a Punch in the Face?

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.

Comments [8]

Last Chance Foods: Taking a Gander at Eating Goose

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.

Comments [3]

Recipe: Pan-Roasted Goose Breasts with Orange and Ouzo

Friday, January 24, 2014

Difficulty: **
Serves 4 to 6
Prep Time: 45 minutes
Cook Time: 20 minutes

Author note:

This is another combination of duck and citrus, only with a Greek twist: ouzo, an anise-flavored liqueur. Ouzo is available at most liquor stores, and you can substitute any similar liquor, such as Pernod, pastis, raki, tsipouro, sambuca, anisette, and so on. If you don’t drink alcohol, double the amount of chopped fennel and add some fennel seeds or aniseeds.

Comments [1]

Last Chance Foods: Appreciating a Culinary Ninja

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.


Recipe: Carrot and Calamari Salad

Friday, January 10, 2014

Paul Cézanne once said, “The day is coming when a single carrot, freshly observed, will set off a revolution.” It was in that spirit that I created this dish after I’d worked at Gramercy for only three months. What’s beautiful about the salad is while it’s relatively easy to make, it has complex textures and flavors.

I like to let the vegetable be the star and the calamari the supporting actor. It’s amazing that it has taken us so long to begin to shift the focus of a dish from the protein to the vegetable. We are so used to giving meat, fish, or poultry the spotlight because we usually think about food from a European point of view. Other cultures, mainly Asian, consider vegetables first.

In the restaurant we use a combination of citrus flavors, including lemon oil, lemon vinaigrette, and cured Meyer lemons, because we always have them on hand. I love the lemon vinaigrette, but feel free to season with a good squeeze or two of lemon juice and your favorite olive oil instead.


Recipe: Squid a la Plancha with Romesco and Sea Beans

Friday, January 10, 2014

For the saffron aioli:

  • 2 large egg yolks
  • 1 garlic clove, minced
  • Pinch of saffron threads
  • Salt
  • 1 cup plus 3 tablespoons mild olive oil
  • A squeeze of fresh lemon juice

To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic ...


Why Squid Is the Kale of the Sea

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. 

Comments [5]

Last Chance Foods: A Pantry Stocked For Snow Days and Late Nights

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.

Comments [4]

60-Second Stir Fry: Rosie Schaap, New York Times Magazine Columnist

Friday, December 27, 2013


Adding alcohol to the searing hot pan of the Stir Fry was bound to cause trouble. I should have had a fire extinguisher on hand for my lightning round with New York Times Magazine "Drinks" columnist Rosie Schaap.


Last Chance Foods: Winter's Best Beverages

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.


Recipe: Sapporo Soup Curry

Friday, December 20, 2013

"Okay, so a hundred-plus years after Japan discovered loose, soupy British-style curry and thickened and adapted it for a rice-eating culture, guess what? Soup curry makes a comeback!"


Recipe: Retro Curry

Friday, December 20, 2013

"Let’s dial it back to where it all began: old-school Japanese curry. Sweet-savory, fragrant, rich—and irresistible—this dish calls for the classic Japanese curry ingredients, that is, root vegetables, apple, and beef."


Last Chance Foods: Our 2013 Cookbook Gift Guide

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.


Recipe: Grilled Avocados and Chiles

Friday, December 20, 2013

"[F]or the record, you haven’t lived until you’ve eaten a grilled avocado."


Recipe: Hickory Rib-Eye Steaks with Bacon-Molasses Butter

Friday, December 20, 2013

"If you can resist eating the molasses-coated bacon long enough to mix it into the butter, you’ll discover that these few simple ingredients create something delicious."