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: Rick Can Pickle That

Friday, March 23, 2012

Artisanal pickling is the source of serious articles on the economy and easy punchlines. Veteran pickle maker Rick Field of Rick's Picks talks about why the practice has taken off in recent years. Also, see what all the fuss is about by trying his Pickled Rhubarb recipe.

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Last Chance Foods: The Catch With Salt Cod

Friday, March 16, 2012

Salt cod is a preserved food favored by everyone from Vikings to modern day Italians. Chef Jim Burke of Caffe Storico explains the advantages of using salt cod versus fresh fillets. Also, try his recipe for Baccala Mantecato.

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Last Chance Foods: Bed-Stuy Bok Choy

Thursday, March 08, 2012

Reverend Devanie Jackson, of the Brooklyn Rescue Mission's Bed-Stuy Farm, explains how she's growing, harvesting, and feeding her community fresh bok choy right now. Also, try a recipe for Hot-and-Sour Cold Cabbage and Baby Bok Choy Salad.

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Last Chance Foods: The Nitrate Debate

Friday, March 02, 2012

Butcher Ben Turley of The Meat Hook explains why he uses nitrates in bacon making. Registered dietician Samantha Heller also weighs in on how concerned adults should be about nitrates in meat.


Last Chance Foods: Coffee Klatsch

Friday, February 24, 2012

Award-winning barista Katie Carguilo discusses the best ways to brew coffee and explains why coffee is seasonal.

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Last Chance Foods: Invasion of the Brussels Sprouts

Friday, February 17, 2012

Chef Sara Moulton talks about why Brussels sprouts used to get a bad rap and shares her easy recipe for Sautéed Shredded Brussels Sprouts with Pancetta.

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Last Chance Foods: Zesting Up Winter Cooking with Citrus

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.

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Last Chance Foods: Rooting for Rutabagas

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. 

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Last Chance Foods: Lucky Foods for the Year of the Dragon

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.

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Last Chance Foods: To Cleanse or Not to Cleanse?

Friday, January 20, 2012

Registered dietitian Samantha Heller and cleanse founder Dr. Alejandro Junger share their perspectives for and against cleanse programs.

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Last Chance Foods: Parsing Pantry Staples

Friday, January 13, 2012

Chef Amy Chaplin talks about pantry ingredients that add flavor to winter cooking. Try her recipe for coconut curry.


Last Chance Foods: A Clean Kitchen for the New Year

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.

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2011 Year in Review: The Year's Most Talked-About Last Chance Foods

Friday, December 30, 2011

Last Chance Foods covered a wide range of topics in 2011. Check out which ones got the most people talking.

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Last Chance Foods: WNYC Morning Edition Host Soterios Johnson's Favorite Christmas Cookie

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.

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Last Chance Foods: Hanukkah Doughnut Delights

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.

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Last Chance Foods: On the Hunt for Sustainable Venison

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.


Last Chance Foods: Praise for Mustard Greens

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.

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Last Chance Foods: Pie-Eyed for Thanksgiving

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.


Last Chance Foods: Thanksgiving is All About the Sides

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.

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Last Chance Foods: Pulling off a Veggie, Vegan or Gluten-Free Thanksgiving

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.

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