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.
Cave master Brian Ralph of Murray's Cheese Shop and Harvard microbiologist Benjamin Wolfe talk about the molds and mites flavoring the cheese in the caves. Find out what's growing on your cheese.
Farmer Annemarie Gero of the Queens County Farm Museum talks about chicken personalities and how to check if an egg has gone bad. Try her grandmother's recipe for a Hungarian casserole of boiled eggs, potatoes, and sour cream.
This year's syrup season ran slightly longer than usual, due to a cold March. Here's how to make hay while the sun shines, so to speak.
Stewart Borowsky has been selling wheatgrass at the Union Square farmers market since 1994. He talks about growing it and why you should not throw it in your blender.
Farmer and cookbook author Barbara Damrosch explains how to get a head start on planting and harvesting potatoes. Try her recipe for Peruvian Potatoes.
Chef Eberhard Müller of Satur Farms talks about growing frisée and farming on both Long Island and in Florida. Try his recipe for frisée salad with apples and blue cheese, walnut-cider vinaigrette.
Chef John Fraser says that although cardoons look like “celery with armor,” beneath that bristly exterior, there hides a delicious spring vegetable. Just be sure to snap on a pair of gloves before you start preparing them.
Kubbeh, a traditional Jewish-Iraqi comfort food of semolina dumplings simmered in soup, may be in danger of disappearing because it's so labor-intensive to make. To help make sure that doesn't happen, culinary curator Naama Shefi created The Kubbeh Project, a three-week pop-up restaurant that opens today.
The Lee Brothers talk about the resurgence of stone-ground grits and explain why instant grits are so bland. Try a recipe from their new cookbook for shrimp and grits.
Chef Peter Berley says that making ricotta at home is both fast and simple. Try his four-ingredient recipe.
Food writers Melissa Clark and Deb Perelman talk about peeling chickpeas in pursuit of making the best homemade hummus. Try their recipes and tell us which one you like the best.
Check out a few recipes from past Last Chance Foods that will help keep you warm, entertained and well fed during snowstorm Nemo.
Food writer Cathy Erway talks about the versatile uses of daikon radishes, which are still available at farmers markets. Try her recipe for Daikon Radish Greens Pasta with Seared Daikon Radishes.
Carolyn Sherman built a small business based on her father's recipe for horseradish. She talks about working with fresh horseradish root and cooking with the finished product. Try her recipe for Sauteed Whitefish With Citrus or Ginger ISH.
The Sporkful host Dan Pashman talks about the origins of granola and offers his advice on making your own. Try Slate editor L.V. Anderson's recipe for maple granola.
Farmers Jeff and Adina Bialas talk about growing and using the increasingly popular root vegetable salsify. Try their recipe for simple salsify with pasta and lemon parsley sauce.
Chef Jacques Gautier explains his motivations for raising rabbits on his rooftop garden and using them for food. He also shares his recipe for rabbit tacos.
Four bartenders from Brooklyn, Manhattan and Queens recommend seasonal cocktails for ringing in the new year. Try recipes for homemade eggnog and the New Brunswick.
Einat Admony, the chef of Balaboosta and Taïm, talks about the best way to make latkes and shares her recipe for Potato, Yam & Carrot Latke with Honey, Preserved Lemons & Yogurt Sauce.
Whitney Wright of Gilt Taste talks about the different textures and multiples uses for fennel. Try her recipe for Easy Fennel Gratin.