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, July 22, 2011
In the years since farmer Greg Quinn helped overturn the law banning black currant cultivation in New York, the fruit has grown in popularity. Learn more about the health benefits of black currants and get Quinn's recipe for jam here.
Friday, July 08, 2011
Some have said that the durian, a tropical spiky fruit in season through July, smells like a gym full of old socks or an unearthed cadaver. But others have sung its praises for its delicious, custard-y, flavorful flesh. All Things Considered Host Amy Eddings spoke with Francis Lam, the features editor for the web site Gilt Taste, about the reasons to love and hate the durian.
Friday, July 01, 2011
There’s good news and bad news coming from Alaska and it doesn’t have anything to do with politics. The good news is wild salmon are currently at their plumpest and tastiest. The bad news? The headwaters of the largest salmon run in North America are under threat of possible industrialization.
Friday, June 24, 2011
Artichokes in season now. New York Times writer Melissa Clark shares her tips on how to prepare artichokes and emerge unscathed.
Friday, June 17, 2011
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.
Friday, June 10, 2011
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.
Friday, June 03, 2011
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.
Friday, May 27, 2011
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.
Friday, May 20, 2011
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.
Wednesday, May 04, 2011
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.
Friday, April 29, 2011
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.
Thursday, April 21, 2011
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.
Friday, April 15, 2011
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."
Friday, April 08, 2011
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.
Friday, April 01, 2011
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.
Friday, March 25, 2011
Alex and Stephanie Villani of Blue Moon fish talk about what fish are currently running and what makes for the best smoked fish.
Friday, March 18, 2011
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.
Friday, March 11, 2011
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.
Friday, March 04, 2011
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.
Friday, February 25, 2011
Chef Julian Medina advises on the uses of different types of peppercorns. Also, he shares his recipe for Hamachi Ceviche with Avocado Fries.