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.
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.
Steve Ettlinger, author of Twinkie, Deconstructed, talks about what goes into a Twinkie and how to make your own.
WNYC host Brian Lehrer, WQXR host Terrance McKnight, and On the Media co-host Brooke Gladstone talk about how they celebrate Thanksgiving and share some of their favorite holiday recipes.
Farmers from around the area are making repairs, cleaning up, and getting back to their markets. Last Chance Foods spoke with farmers in Long Island and New Jersey and got the latest news from New York City's farmers markets.
Lauren Baccus and Alan Sherouse of Hell's Kitchen Farm Project talk about growing chard on the roof of Metro Baptist Church. Try Baccus' recipe for black bean chili with butternut squash and swiss chard.
At East New York Farms in Brookyn, Malabar spinach is a popular leafy green that customers use in Caribbean cuisine. Learn more and check out recipes.
Farmer Kurt Alstede recommends eating fresh sweet corn raw and explained why a little dry weather can make for sweeter fruits and vegetables. Also, try Alstede Farms' recipe for Basil Tomato Cream Corn.
Gail Hepworth of Hepworth Farms, which supplies the Park Slope Food Co-Op, talks about growing more than 15 varieties of eggplants. Try two recipes for eggplant caponata.