Streams

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

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.

Comments [9]

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.

Comments [7]

Recipe: Melissa Clark's Kumquat-Clementine Cordial

Friday, December 20, 2013

Rum mixed with clementine juice and kumquats!

Comment

Recipe: Melissa Clark's Gingerbread Frogs

Friday, December 20, 2013

Gingerbread frogs instead of men.

Comments [1]

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.

Comments [6]

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.

Comments [1]

Recipe: Deepak Chopra's Ratatouille Stew

Friday, December 13, 2013

A rich, healthy vegetable stew.

Comment

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.

Comments [10]

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.

Comment

Recipe: Tama Matsuoka Wong's Pine Needle Oil

Friday, December 13, 2013

An aromatic made from pine needles

Comment

Please Explain: Coffee

Friday, December 06, 2013

The devotion to coffee verges on a religion for many people. Here's why.

Comments [48]

3-Ingredient Challenge Winners

Friday, December 06, 2013

Rozanne Gold is back to pick the winners of our 3-Ingredient Challenge. She's a James Beard award-winning chef and author of 13 cookbooks, including her most recent, Radically Simple.

Comments [9]

The French Kitchen Cookbook

Friday, December 06, 2013

Patricia Wells discusses The French Kitchen Cookbook, a compilation and reflection on what she and her culinary students have learned about cooking with the freshest ingredients.

Comments [4]

Seven Winning Recipes from Our 3-Ingredient Challenge

Friday, December 06, 2013

The seven recipes Rozanne Gold selected as her favorites among all of our submissions.

Comments [4]

Recipe: Yveline’s Chilled Cucumber and Avocado Soup with Avocado Sorbet

Friday, December 06, 2013

A quick, flavorful summertime soup.

Comment

Recipe: Miniature Onion and Goat Cheese Tatins

Friday, December 06, 2013

These tasty, savory, miniature pastries are a huge hit in Patricia Wells' cooking classes.

Comment

M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste

Friday, December 06, 2013

Luke Barr talks about a culinary gathering in the winter of 1970, which bright together James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones in the South of France. They cooked and ate, talked and argued, and their conversations were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. He writes about it in Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste.

Comments [2]

Arthur Schwartz on Jewish Food

Friday, November 29, 2013

We’re re-airing a 2008 interview with Arthur Schwartz about Jewish food and cooking. He discussed his book Jewish Home Cooking: Yiddish Recipes Revisited, which takes a fresh look at the traditional cuisine and updates some old family recipes.

Comments [9]

Recipe: Arthur Schwartz's Potato Kugel

Friday, November 29, 2013

Besides serving potato kugel as a side dish for meat or poultry or fish, a larger portion of this egg-rich version makes a good lunch. If cut into small squares, it’s also a good finger food to go with wine or cocktails.

Comment