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, February 10, 2012
Citrus is in season now, and it's a great way to brighten up heavy winter dishes, according to chef Rienne Martinez. Try her recipe for Cara Cara Orange and Fennel Salad.
Friday, February 03, 2012
Chef Jesse Schenker demystifies the homely rutabaga and shares a number uses for the versatile root vegetable. One example is his recipe for Baked and Broiled Rutabagas.
Friday, January 27, 2012
Cookbook author Grace Young discusses auspicious foods to eat for the Lunar New Year. Try her recipe for Stir-Fried Garlic Lettuce, a dish that symbolizes prosperity.
Friday, January 20, 2012
Registered dietitian Samantha Heller and cleanse founder Dr. Alejandro Junger share their perspectives for and against cleanse programs.
Friday, January 13, 2012
Chef Amy Chaplin talks about pantry ingredients that add flavor to winter cooking. Try her recipe for coconut curry.
Thursday, January 05, 2012
Food safety expert Marion Nestle talks about what to throw out and what to keep when cleaning out your kitchen for the New Year.
Friday, December 30, 2011
Last Chance Foods covered a wide range of topics in 2011. Check out which ones got the most people talking.
Thursday, December 22, 2011
Every year, Morning Edition host Soterios Johnson looks forward to his mother's melomakarona cookies. Marina Johnson shares her recipe and tips for making the honey syrup–soaked Greek cookies with All Things Considered host Amy Eddings.
Friday, December 16, 2011
Dan Pashman and Mark Garrison, the brains behind the Sporkful podcast, talk about the Hanukkah tradition of eating doughnuts and share creative doughnut concoctions. Try Pashman's recipes for two auspiciously named Hanukkah-themed sandwiches: The Maccabee Delight and The Hanukkah Miracle.
Friday, December 09, 2011
Peter and Nancy Zander talk about deer hunting as a means of eating healthy, sustainable meat. Try Nancy's recipe for Five Spice Venison Stew here.
Friday, December 02, 2011
Mustard greens are currently at their peak. Whether raw or braised, they serve as a lighter option for the holiday season. Try Melissa Clark's recipe for Raw Mustard Greens Salad with Gruyère and Anchovy Croutons here.
Wednesday, November 23, 2011
Matt Lewis and Renato Poliafito, the owners of Baked in Red Hook, Brooklyn, lend their advice for Thanksgiving pie making. Try their recipe for Bourbon Chocolate Pecan Pie here.
Tuesday, November 22, 2011
Food writer Deb Perelman talks about her favorite Thanksgiving sides and when to start making them in advance of the holiday. Try her recipe for Swiss Chard and Sweet Potato Gratin here.
Monday, November 21, 2011
Chef Peter Berley offers his advice on making a Thanksgiving meal that appeals to vegetarians, vegans, gluten-free eaters and meat-eaters alike. Try his recipe for Lasagna of Fall Vegetables, Sage Bechamel, and Gruyere here.
Friday, November 18, 2011
Farmer Craig Haney and magazine food editor Gabrielle Langholtz discuss raising and roasting turkeys. Get the low-down on what kind of bird to choose and how to keep it moist and delicious.
Friday, November 11, 2011
Chef Erica Wides explains why turnip greens should go on the stovetop, not the compost heap. Also, try her recipe for Sautéed Turnip Greens with Garlic and Anchovies here.
Friday, November 04, 2011
Small and translucent green, Niagara grapes are a prized fall crop. Food bloggers Diana Pappas and Jamie Paxton talk about the history and uses of the New York grape. Also, try Paxton's recipe for Braised Chicken Thighs with Niagara Grapes, Shallots and Thyme here.
Friday, October 28, 2011
Journalist Eugenia Bone explains why you shouldn't eat raw mushrooms and why most truffle oil is fake. Also, try her recipe for porchini salt and porchini butter.
Friday, October 21, 2011
Farmer Lee Jones of The Chef's Garden grows 21 different types of heirloom sweet potatoes and explains why they don't need to peeled. Also, try the Smitten Kitchen's recipe for Sweet Potatoes with Pecans, Goat Cheese and Celery.
Friday, October 07, 2011
Eels were a crucial food source for Native Americans and early colonists, according to author James Prosek. He discusses their mysterious life cycles and explains why eel is never served raw in this week's episode of Last Chance Foods.