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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

An Everything Guide to Farming and Eating Mussels, Clams, and more

Friday, June 26, 2015

Mussels, clams, oysters, and scallops are all bivalves with much more to them than just being delicious. We explore their ecosystems, how to farm them, and how to prepare them. 

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Melissa Clark Returns to Cook Along With Us

Friday, June 26, 2015

Food Columnist, Melissa Clark returns to talk with us about the perfect summer treat to make at home: ice cream and sorbets. 

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The Road to Recovery in the Kitchen

Friday, June 26, 2015

At 28, Jessica Fechtor was focused on school and her new marriage. An aneurysm abruptly left her without smell and partial sight, and she turned to the kitchen to find her way home. 

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How Five Lawyers In The Bronx Hacked Lunch For A Year

Thursday, June 25, 2015

The Lunch Bunch started a year ago, and they are going strong.
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Melissa Clark’s Chocolate Coconut Rum Sorbet

Thursday, June 25, 2015

The New York Times' "A Good Appetite" food columnist, Melissa Clark shares her chocolate coconut rum sorbet recipe with us. 
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There Is Never A Bad Time For Tacos

Friday, June 19, 2015

New York Times food editor Sam Sifton returns us for the next installment of our “Cooking along with the Times” series, and we are talking tacos!

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Modern Farming in New York

Friday, June 19, 2015

A look at the difficulties and joys of getting into farming in our area, and how produce gets from the farm to our NYC green markets! 

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Homemade Lunch for A Year

Thursday, June 18, 2015

A group of Staff Attorneys at The Bronx Defenders have a very particular way of ensuring that they get a homemade lunch every day.
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Lunch on the Road

Tuesday, June 16, 2015

A listener, Dennis, often has lunch in the car, but he is trying to find an alternative to sodium laden sandwiches. 
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A New York Times Food Editor's Lunch Laments

Monday, June 15, 2015

New York Times food editor Sam Sifton spends all day thinking about food. But his post lunch hours are often filled with regret and self-loathing.
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A Top Chef Judge's Wide World of Produce

Friday, June 12, 2015

James Beard Award winner Hugh Acheson talks about his new seasonal cookbook, The Broad Fork.

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The Fats and Oils That Give You the Perfect Meal

Friday, June 12, 2015

For today's Please Explain, we’ll talk cooking with fats and oils. Picking the right cooking oil is crucial when cooking, from pie crusts, to roasting, to sauteing, to cooking a steak.

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Barbecuing Along with The New York Times

Friday, June 12, 2015

We're cooking along with The New York Times! Sam Sifton will join us to talk about last week's challenge, compound butter, and this week's project: barbecue.

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The Hidden Lives of Pigs

Friday, June 12, 2015

Pigs are social, self-aware, and smart. They can even learn to operate a modified computer. Barry Estabrook investigates their hidden lives, and the state of pork in this country.

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Hugh Acheson's Cantaloupe and Mint Soup with Crab and Curry Oil

Friday, June 12, 2015

The mint and cantaloupe make a perfect base for a summer soup.

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Hugh Acheson's Raspberry Cobbler with Drop Biscuit Topping

Friday, June 12, 2015

A truly scrumptious cobbler, wonderfully soupy with drop biscuits nestled into it, soaking up all of the fruit goodness from a mix of juicy berries. 

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Hugh Acheson's Tomato Salad with Crisped Farro, Purslane, Arugula, and Roasted Tomato-Miso Vinaigrette

Friday, June 12, 2015

Great tomatoes sprinkled with kosher salt are enough to make me giddy, but this recipes adds an awesome vinaigrette, some wonderfully fresh greens and the crisp texture of fried farro. 

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Pigs, Barbecue, and The Best Oils for Your Recipes

Friday, June 12, 2015

Barry Estabrook on the commercial pork industry. Cooking with The New York Times. Hugh Acheson's new seasonal cookbook. Please Explain is all about cooking with fats and oils. 

From Fast Food to Foie Gras: The Rise of the Burger

Friday, June 05, 2015

The hamburger used to be the symbol of fast food, and all the ills associated with it. But as the movement for fresh, organic, locally sourced food rose, so did the lowly hamburger.

Comments [9]

The Startling Evolution of Tequila

Friday, June 05, 2015

Chantal Martineau talks about the drink’s maturation in America from frat-house firewater to luxury good. 

Comments [5]