Streams

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: 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.

Comment

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.

Comments [5]

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.

Comments [1]

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.

Comments [1]

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.

Comments [2]

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.

Comment

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.

Comments [2]

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.

Comment

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.

Comments [2]

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.

Comments [2]

Last Chance Foods: Thanksgiving Turkey Talk

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.

Comments [1]

Last Chance Foods: Eat Your Greens

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.

Comment

Last Chance Foods: Fall's Niagara Grapes

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.

Comments [1]

Last Chance Foods: The Weird World of Mushrooms

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.

Comments [3]

Last Chance Foods: A Rainbow of Sweet Potatoes

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.

Comment

Last Chance Foods: The Unexpected History of Eels

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.

Comments [2]

Last Chance Foods: The Maligned Bluefish

Friday, September 30, 2011

Bluefish may be fun to catch, but they get a bad rap at the dinner table. Author Hank Shaw shares tips on how to best prepare the fish so that it's not so ... well, fishy. Also, try his recipe for Smoked Bluefish.

Comments [5]

Last Chance Foods: Concerns About Corn

Friday, September 23, 2011

Journalist and author Betty Fussell talks about America's complicated relationship with corn — both as a commodity and as a favorite food. Try her recipe for Creamed Corn with Chili Butter here.

Comment

Last Chance Foods: The Growing Popularity of Papalo

Friday, September 16, 2011

Papalo, an aromatic herb related to cilantro, is making its way north thanks in part to immigrant farmers originally from Central and South America. It is a crucial ingredient in cemitas, Mexican sandwiches, and it was the original herb used in guacamole.

Comments [4]

Last Chance Foods: Mmm ... Donut Peaches

Friday, September 09, 2011

Red Jacket Orchard farmer Mike Biltonen talks about donut peaches and blogger Cathy Erway shares her recipe for Donut Peach Donuts.

Comment