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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: Scaffata

Friday, March 29, 2013

A casserole made with peas, fava beans, romaine, and mint.

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Recipe: Chocolate Bread Parfait / Pane di Cioccolato al Cucchiaio

Friday, March 29, 2013

Try this dessert, made with Chocolate, bread, espresso, and cream.

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Recipe: Garlic Mustard Eggplant Dip

Friday, March 29, 2013

The garlic mustard leaves add a green and garlicky punch to a smooth eggplant spread. Slather it on crackers, pita bread, or crisp vegetables.

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Recipe: Garlic Mustard Oil with Red Pepper Flakes

Friday, March 29, 2013

Try this flavorful sauce for basting lamb and other meats, made with foraged garlic mustard greens.

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Jack Bishop on Essential Ingredients

Friday, March 29, 2013

Jack Bishop, editorial director of America's Test Kitchen, discusses the essential ingredients that home cooks should have in their kitchens. He’ll talk about simple dishes to make with limited ingredients.

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Ina Garten on Entertaining at Home

Friday, March 22, 2013

Ina Garten, the Barefoot Contessa, talks to Leonard Lopate about entertaining at home, and foolproof ways of making simple, delicious meals. She is also crowned the First Lady of Food Friday, in recognition for her most popular WNYC recipe of all time, Balsamic Roasted Brussel Sprouts.

+ Bacon Brothers Perform Live
+ Food Fridays: DIY Kitchen Projects, Please Explain 'Sweeteners'

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DIY Kitchen Projects, Part 2

Friday, March 22, 2013

Julia Collin Davison, of America's Test Kitchen, shares recipes for making things at home that we usually buy—like pickles, red wine vinegar, corn chips, peanut butter, and more. She’s one of the editors of The America’s Test Kitchen DIY Cookbook, which includes favorite do-it-yourself kitchen projects.

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Recipe: Wine Jelly

Friday, March 22, 2013

Serve alongside meets and cheeses. 

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Recipe: Greek-Style Yogurt

Friday, March 22, 2013

You can make Greek-style yogurt at home!

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Recipe: Jalapeño Cheddar Crackers

Friday, March 22, 2013

Simple, foolproof jalapeño cheddar crackers, from Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust.  

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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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