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, 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.
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.
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.
Friday, February 24, 2012
Award-winning barista Katie Carguilo discusses the best ways to brew coffee and explains why coffee is seasonal.
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.
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.