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
Friday, November 22, 2013
Master pastry chef Jacques Torres offers some advice for bakers and talks about what's on his Thanksgiving menu. He describes how he makes upside down apple tart and shares his recipe for chocolate chip cookies.
Friday, November 15, 2013
Time is running out to make English Christmas cake — it needs to be regularly basted in booze for at least five weeks. Out magazine editor Aaron Hicklin explains the process and tradition of making the holiday dessert.
Friday, November 08, 2013
Cookbook author Marie Viljoen debunks common mushroom myths and talks about the allure of maitake mushrooms, also known as hen of the woods.
Friday, November 08, 2013
The author of 66 Square Feet, Marie Viljoen shares her recipe for wild mushroom pizza, which she has adapted to feature maitake, or hen of the woods, mushrooms.
Thursday, November 07, 2013
Author Marie Viljoen shares a tasting menu of maitake mushrooms, also known as hen of the woods, prepared three ways.
Friday, November 01, 2013
Veteran host Leonard Lopate spoke about Food Fridays and the new three-ingredient challenge. Also, find out what food-related issues cause the most controversy and what kitchen tool is his favorite.
Friday, October 25, 2013
Chow-chow may sound like baby talk, but Saving the Season author Kevin West explains that the catch-all relish has a long tradition in the South. Learn more and try his recipe.
Friday, October 18, 2013
Award-winning television host and cookbook author Lidia Bastianich explained that once you master the technique of making risotto, nearly any ingredient can be added as a highlight — even lettuce. Listen to her explanation of the basics and try her recipe for lettuce risotto.
Friday, October 11, 2013
Liz Neumark, the CEO of the catering company Great Performances, talks about two unusual leafy greens that are currently in season. Try two recipes for tatsoi and mizuna from her new cookbook.
Friday, October 04, 2013
Garden writer Margaret Roach has a strong suggestion for what do with all your end-of-season tomatoes and other odds and ends: make tomato junk. Find out what that is and get the recipe.
Friday, September 27, 2013
Farmer Zach Pickens started growing purple tomatillos at Riverpark Farm. Riverpark chef Sisha Ortúzar and farmer Zach Pickens talk about the advantages of eating and growing the vibrant variety. Try Riverpark's recipe for Purple Tomatillos and Ground Cherries with Burrata.
Friday, September 20, 2013
"A good wine should dance across the tongue, never twerk against the uvula," according to Ruth Bourdain. Learn more about the satirical mash-up of Ruth Riechl and Anthony Bourdain, and hear from the man behind the tweets.
Friday, September 13, 2013
Hiroko Shimbo explains why you should eat the shiso that comes with sashimi and why shiso juice is hot pink. Try her recipe for shiso juice and make a little science magic in your kitchen.
Friday, September 06, 2013
Stevia looks like an average leafy green, but it actually patches an all-natural, very sweet punch. Farmer Ron Bingahi III explains how to use stevia and shares the Stokes Farm secret summer drink recipe.
Friday, August 30, 2013
Ken Greene of the Hudson Valley Seed Library explains how panther edamame looks and tastes different than the average green soybean. Try his recipe for edamamus.
Friday, August 23, 2013
Moringa is a plant so nutrient-dense and hardy that it could help nourish people in developing nations. It can also be found at one Brooklyn farmers market, said GrowNYC's Christopher Wayne. Try farmer Hector Tejada's recipe for sauteed corn with moringa.
Friday, August 16, 2013
Slate editor L.V. Anderson shares her methods for efficiently cleaning and chopping parsley. Try her recipe for tabbouleh.
Friday, August 09, 2013
Sonya Samuel, the creator of Bacchanal Sauce, explains how Caribbean-style pepper sauces differ from popular American hot sauces. Try her recipe for Bacchanal Sauce Spiked Guacamole.
Thursday, August 01, 2013
It’s known as roquette, salad rocket, or, more scientifically, eruca sativa, but whatever you call it, arugula is a flavorful green beloved all over the world.
Friday, July 26, 2013
If you happen to pass by a pile of apricots at a farmers market in the New York area, take a little time to appreciate the combination of skill and luck that brought them to harvest. While California produces a bounty of the fuzzy little stone fruit, locally grown apricots are a comparative rarity and the season is short.