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.
Artichokes in season now. New York Times writer Melissa Clark shares her tips on how to prepare artichokes and emerge unscathed.
Dr. Pamela Yee explains how sorrel, a leafy green perennial, benefits both your health and the environment. Try her recipe for Potato, Leek and Sorrel soup.
Calendula and anise hyssop are two flowering herbs that are useful in the kitchen and beyond. Queens County Farm Museum agricultural director Kennon Kay shares her instructions for making skin-soothing calendula salve.
Chef Michael Cressotti of The Mermaid Inn talks about the ins and outs of preparing live soft-shell crab. Try his recipe for Crispy Maryland Soft-Shell Crab here.
Pea shoots, the tender edible leaves and tendrils of pea plants, are in season now. Frank Meuschke talks about growing peas in his Fort Tildon, Queens, community garden. Try his recipe for Pasta, Wild Garlic, Woodsy Mushrooms, and Pea Greens here.
Atlanta native Drake Page started The D.P. Chutney Collective and talks about what distinguishes a Southern-style chutney from its South Asian counterpart. Try his recipe for Rhubarb and Apricot Chutney here.
Magazine editor Rachel Wharton explains the history and culinary uses of lovage, an herb related to celery. Also, try recipes for "Celery Soda" and "Prosecco and Wild Cherry" from Franny's restaurant in Brooklyn.
Before the season for morel mushrooms is over, get foraging with these tips on morel hunting from Field & Stream editor Colin Kearns. Also, try a recipe for "Morel Cream Sauce" here.
The recent harvest has brought in the last—and sweetest—parsnips of the season, according to Stone Barns Center for Food and Agriculture farmer Jack Algiere. Try chef Dan Barber's "Parsnip Soup" recipe here.
Niki Russ Federman and Josh Russ Tupper of Russ & Daughters talk about Passover foods and explain gefilte fish. Also, get Russ & Daughters' recipes for "Chopped Liver" and "Carmelized Onions."
Settle the debate about where to find the city's best bagels once and for all by baking your own. Try a recipe perfected by Adam Kuban of Serious Eats.
Everyone's going crazy for coconut oil. New York Times writer Melissa Clark explains why the saturated fat is making a comeback. Also, try her recipe for Double Coconut Granola.
Alex and Stephanie Villani of Blue Moon fish talk about what fish are currently running and what makes for the best smoked fish.
Curry is the comfort food of many nations—from South and Southeast Asia to Japan to the Caribbean. Last Chance Foods delves into the history of this beloved dish. Plus, try recipes for Thai Mussamun Beef Curry and Classic Chicken Curry.
In the kitchen, peanut flour and boiled peanuts are growing in popularity. Get a recipe for Hawaiian boiled peanuts, as well as boiled peanut soup, here.
Oatmeal would seem to be an unlikely topic of passionate debate, but these days, everyone has an opinion about the humble breakfast porridge. Let us know what you think about oatmeal here. Plus, try out two unconventional, savory preparations for oatmeal.
Chef Julian Medina advises on the uses of different types of peppercorns. Also, he shares his recipe for Hamachi Ceviche with Avocado Fries.
Even though temperatures on Friday nearly reached 60 degrees, sustained warmth is still many weeks away. Sunchokes are a welcome addition to standard winter root vegetables like potatoes and carrots that dominate the farmers' markets. Get chef Erica Wides' recipe for "Sunchoke Veloute" here.
The Meadow in the West Village offers more than 100 types of gourmet salt. Owner Mark Bitterman takes on the sodium critics and gives a brief explanation of a few basic finishing salts. Also, get his recipe for Bali Rama Oatmeal Chocolate Chip Cookies.
Chef Amy Chaplin explains the safe and effective way to cut into and roast chestnuts.