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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

Recipe: Endive, Orange & Roquefort Salad

Friday, March 22, 2013

Make this colorful, flavorful salad from Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust.

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Recipe: Provençal Cherry Tomato Gratin

Friday, March 22, 2013

Make Ina Garten's Provençal cherry tomato gratin, from Barefoot Contessa: Foolproof Recipes You Can Trust.  

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Please Explain: Natural and Artificial Flavors

Friday, March 22, 2013

If you look at many packaged food, you’re likely to find the words “natural flavors” and “artificial flavors” on the ingredients list. These terms seem ambiguous, but they explain why much of the foods Americans eat tastes the way it does. For today’s Please Explain, explain Dr. Gary Reineccius, professor and head of the Flavor Research and Education Center in the Department of Food Science and Nutrition at the University of Minnesota, and Barb Stuckey, professional food developer and author of Taste: Surprising Stories and Science about Why Food Tastes Good, explain what natural and artificial flavors are, how they’re made, and why they’re used in everything from cough syrup to candy to French fries to frozen yogurt.

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Amanda Hesser on Adapting Recipes

Friday, March 15, 2013

Food writer and editor Amanda Hesser talks about home cooking and adapting recipes. Each week for 52 weeks she and Merrill Stubbs ran recipe contests on their website, Food52.com, and the 140 winning recipes are featured in The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks.

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Brown Butter Tomatoes

Friday, March 15, 2013

Amanda Hesser writes on Food52.com, "How can you resist something called Brown Butter Tomatoes?" 

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Recipe: Yogurt with Toasted Quinoa, Dates, and Almonds

Friday, March 15, 2013

Amanda Hesser writes on Food52.com that this recipe is based on a dish she and friends had at the Seattle restaurant Sitka & Spruce. Try it yourself!

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Recipe: Raspberry Swamp Pie

Friday, March 15, 2013

Amanda Hesser writes on Food52.com, "I I like cream in my pie, not on my pie." She started with Tamasin Day-Lewis’s Sugar-Topped Raspberry Plate Tart recipe and adapted it.   

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Your Spin on Amanda Hesser's Take on Mark Bittman's Chickpea Recipe

Friday, March 15, 2013

When Food 52.com's Amanda Hesser joined us for Food Fridays, we talked about how to make a recipe your own. Now it's your turn!
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Recipe: Fresh Ricotta Balls with Roasted Grapes

Friday, March 15, 2013

If you want to try to make your own fresh ricotta at home, try this recipe from Gianaclis Caldwell, cheese maker and author of Mastering Artisan Cheesemaking.

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Seasons Eating with Clodagh McKenna

Friday, March 15, 2013

Clodagh McKenna gives advice about what to eat and when to eat it, and shares tips for preserving the harvest. Her book Clodagh’s Kitchen Diaries includes dinner party menus, monthly soups, salads, sandwiches and vegetable specials from her restaurant; and cakes for special occasions like Mother’s Day, Easter, and Christmas.

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Recipe: Guinness and Beef Stew

Friday, March 15, 2013

Clodagh McKenna recommends: The longer and the lower temperature that you cook this stew, the better the flavor. Make it the day before because the flavors concentrate much more.

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Dan Barber, Dave Arnold, Dana Cowin on The Plate Project

Friday, March 15, 2013

Food & Wine editor-in-chief Dana Cowin discusses the future of food with Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and Dave Arnold, a partner at Booker & Dax.

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Please Explain: Cheese and Making Cheese

Friday, March 15, 2013

Sascha Anderson, Director of Education at Murray’s Cheese, and Gianaclis Caldwell, cheesemaker at Pholia Farm and author of Mastering Artisan Cheesemaking, talk about the wide variety of cheeses, how to select cheeses, and how to make cheese.

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Eddie Huang: Fresh Off the Boat

Friday, March 08, 2013

Eddie Huang, chef and co-owner of the East Village Taiwanese street food restaurant Baohaus, talks about pork buns and and the politics of food. He's the author of Fresh Off the Boat.

Leonard Lopate Show: Food Fridays!

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House that Herring Built: The Story of Russ & Daughters

Friday, March 08, 2013

The former owner/proprietor of the appetizing store Russ & Daughters, Mark Russ Federman, tells the story of an immigrant family’s journey from a pushcart in 1907 to a Lower East Side institution.

Leonard Lopate Show: Food Fridays!

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Recipe: Cheese Blintzes

Friday, March 08, 2013

Make these family favorites from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman.

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Recipe: Mushroom Barley Soup

Friday, March 08, 2013

Warm up with soup. Recipe from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman.

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Recipe: Potato Latkes

Friday, March 08, 2013

Try this classic potato pancakes recipe from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman

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Recipe: Bagel Pudding with Prunes and Raisins

Friday, March 08, 2013

A twist on traditional bread pudding, from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman.

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Please Explain: The Science of Baking

Friday, March 08, 2013

Shirley Corriher, author of BakeWise: The Hows and Whys of Successful Baking, and Chef Scott McMillan, a pastry art Instructor at the Institute of Culinary Education in New York City, explain the particulars of baking—from different flours to measuring by weight to the differences between baking powder and baking soda.

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