Starting September 20, we’re dedicating 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.
Throughout our Food Fridays series, we’ve had experts and chefs share their tips and shortcuts. Now it’s your turn! Christopher Kimball from Cook’s Illustrated and host of America’s Test Kitchen joins us to offer his cooking tips and to hear what you’ve learned from your years in the kitchen.
Do you have a tip or shortcut or words of wisdom to share? Leave a comment!
The devotion to coffee verges on a religion for many people. Here's why.
The seven recipes Rozanne Gold selected as her favorites among all of our submissions.
A quick, flavorful summertime soup.
These tasty, savory, miniature pastries are a huge hit in Patricia Wells' cooking classes.
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.
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.
These cheese pancakes are wonderful for a midweek Passover dairy breakfast, lunch, or dinner. I like them topped with sour cream, but if you have a sweet tooth, try applesauce or orange marmalade or other preserves, or a sprinkling of sugar, or top them with sour cream and strawberries macerated with some sugar so they exude their juices and form a sauce.
We’re remembering the great and influential chef Charlie Trotter, who died on November 5, at the age of 54, by re-airing a conversation Leonard had with him in 2004. He spoke about Workin’: More Kitchen Sessions with Charlie Trotter, a PBS series and cookbook in which he demonstrated his innovative cooking techniques and took us through his entire creative process.
Laura Catena talks about the wines and culture of Argentina. Vino Argentino: An Insider's Guide to the Wines and Wine Country of Argentina is part wine primer, part cultural exploration, and part introduction to the Argentine way of life.
Marcella Hazan, the cooking teacher and cookbook writer who taught a generation of American cooks that there’s more to Italian cooking that spaghetti and meatballs, died in September at the age of 89. We’re re-airing and interview Leonard did in 2008 with Marcella and Victor Hazan, who were discussing their collaborating on a memoir, called Amarcord: Marcella Remembers.
A Passover cake transformed into an everyday cake, made with matzo cake meal instead of flour.
No need to freak out about Thanksgiving! Melissa Clark, dining columnist at the New York Times, is here to share tips for making lumpless gravy, flaky pie crusts, using turkey leftovers, creating a schedule for the day, and answering all of your panicked questions.
New York Times Dining columnist Melissa Clark gets us organized for Thanksgiving
Sweet gingerbread made with tart cranberries.
Melissa Clark's recipe for roasted acorn squash—for Thanksgiving or any time this winter.
Michael Ruhlman sings the praises of schmaltz (or rendered chicken fat), a staple ingredient in traditional Jewish cuisine. But schmaltz is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient. The Book of Schmaltz: Love Song to a Forgotten Fat takes a fresh look at traditional dishes like kugel, kishke, and kreplach, and also ventures into contemporary recipes that take advantage of the versatility of this marvelous fat.