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Lopate Show Food Fridays Square

Every few months we dedicate our Friday shows to all things food. We'll look at food through a variety of lenses—culinary, social, cultural, political, and talk to chefs, restaurant critics, food writers. We'll also have recipes, cooking tips, how-to demonstrations.

Recently in Food Fridays

How Healthy is a Raw Food Diet?

Friday, September 12, 2014

It's a popular trend in the United States, but there's evidence that the health benefits of many foods can only be unlocked when they're cooked.

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The Pleasures and Perils of the Farming Life

Friday, September 12, 2014

Three local organic farmers talk about the business and rewards of farming and why they became farmers.

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Eating Around the World on Your Metrocard: Georgia

Friday, September 12, 2014

We kick off a new series showcasing the wide variety of international cuisines found in New York City with a look at the food of the former Soviet Republic of Georgia.

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A Century of Selling Essential Italian Foods in Little Italy

Friday, September 12, 2014

Lou Di Palo, great-grandson of the founder of Di Palo's, shares the history of the landmark store and a lifetime of wisdom about Italian food.

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Where to Find the Best Pizza, Bagels, Burgers, and Ramen in NYC

Friday, September 05, 2014

If budget-friendly carbohydrates are your thing, listen up. New York magazine restaurant critic Adam Platt and Grub Street editor Alan Sytsma came with hot tips.

Comments [36]

Rice in Culture and Cuisine Around the World

Friday, September 05, 2014

This week's Please Explain is all about rice—from arborio to wehai—how it's grown, prepared, and it's place in culture and cuisine around the globe.

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Lessons from a Foraging Pro on How to Find Edible Plants in the Wild

Friday, September 05, 2014

Tama Matsuoka Wong, forager for Daniel Boulud and Mads Refslund, explains how to find wild plant ingredients in season now, like sumac and mushrooms!

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Recipe: Tama Matsuoka Wong's Fried Chicken with Za’atar

Friday, September 05, 2014

These chicken nuggets are crisp and dry, as opposed to greasy, with a subtle blend of flavors. If you want more heat, add Korean or spicy pepper powder.

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Transforming School Lunch and Changing Lives

Friday, September 05, 2014

Tony Geraci radically changed the school lunch systems in Baltimore and Memphis, using fresh, local foods and getting kids on the farm and in the kitchen.

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Share Your Cooking Tips

Friday, December 20, 2013

Throughout our Food Fridays series, we’ve had experts and chefs share their tips and shortcuts. Now it’s your turn! The Leonard Lopate Show wants to hear what you've learned from your years in the kitchen.

Comments [45]

Please Explain: The Politics of Food

Friday, December 20, 2013

On this week’s Please Explain, Marion Nestle, author of Eat, Drink Vote: An Illustrated Guide to Food PoliticsFood Politics: How the Food Industry Influences Nutrition and HealthWhat to Eat, among other books, talks about the politics of food.

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Melissa Clark on Delicious, Quick, Homemade Gifts

Friday, December 20, 2013

Melissa Clark talks about delicious, homemade, last-minute Christmas gifts. She's New York Times Dining Section columnist and cookbook writer, and her most recent cookbook is Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make.

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Recipe: Melissa Clark's Kumquat-Clementine Cordial

Friday, December 20, 2013

Rum mixed with clementine juice and kumquats!

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Recipe: Melissa Clark's Gingerbread Frogs

Friday, December 20, 2013

Gingerbread frogs instead of men.

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Winter Foraging

Friday, December 13, 2013

Tama Matsuoka Wong, author of Foraged Flavor and forager for the restaurant Daniel, explains how to forage for wild plant ingredients, even in the winter, using juniper, pine, hickory bark, barberry, and wild onion.

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Recipe: The Chopra Center’s Unbelievable Double Chocolate Cake

Friday, December 13, 2013

Applesauce and tofu give this chocolate cake a rich, moist texture without the many grams of saturated fat contained in traditional recipes. It is an excellent dessert for celebrations with loved ones.

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Recipe: Deepak Chopra's Ratatouille Stew

Friday, December 13, 2013

A rich, healthy vegetable stew.

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Recipe: Tama Matsuoka Wong's Pine Needle Oil

Friday, December 13, 2013

An aromatic made from pine needles

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Please Explain: Butchery

Friday, December 13, 2013

Sam Garwin and Ryan Fibiger from Saugatuck Craft Butchery in Westport, Connecticut, talk about the importance of local, humanely raised meats. They explain the various cuts of meat, how they’re best prepared, whole-animal butchery, knife skills, and how the sausage is made.

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Recipe: Tama Matsuoka Wong's Wild Barberry Rice Pudding

Friday, December 13, 2013

This pudding makes a great winter holiday dessert with its jewel-like red and cream colors. The light fluffiness of the sweet rice pudding pairs nicely with the barberry’s full-bodied wild flavor with hints of cranberry. You can prepare this ahead of time, keeping it in the refrigerator and taking it out an hour before serving.

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