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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: 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: 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: 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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Michael Moss on How the Food Giants Hooked Us

Friday, March 08, 2013

The book Salt Sugar Fat: How the Food Giants Hooked Us reveals how companies create foods to addict us - from the food science labs to the marketing campaigns.

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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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Recipe: Sriracha

Friday, March 01, 2013

There’s a commercial for hot sauce on TV with the tagline, “I put that #%*& on everything.” That’s how I feel about Sriracha.

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Guest Picks: Adam Platt

Friday, March 01, 2013

New York Magazine food critic Adam Platt was on the Lopate Show for our Food Fridays series. We talked about food trends, and he also told us about some of the books, music, and, yes, food, that he's a fan of!

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Recipe: Wine Vinegar

Friday, March 01, 2013

Vinegar is just wine that’s been encouraged to go bad. Sure, there are plenty of variables, but do you really need anything more than a little wine and some patience? We found the answer is no.

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Recipe: Butternut Squash Soup

Friday, March 01, 2013

This is a classic of late summer and early fall, and it's great for freezing to eat all year long.

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Recipe: Happy Wild Salmon

Friday, March 01, 2013

This delicious dill-yogurt sauce will make fish-eaters out of anyone (even your kids).

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Recipe: Raw Brussels Sprouts Salad

Friday, March 01, 2013

You may think this vegetable is way too bitter to eat raw, but you'll be surprised by just how well this simple salad stands up next to your favorite subtle fish or chicken recipes.

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Recipe: Whole-Grain Mustard

Friday, March 01, 2013

Mustard has many faces. Sharp or sweet, subtle or super-spicy, there’s a mustard out there to complement any type of food.

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New York Magazine's Adam Platt on Food Trends

Friday, March 01, 2013

Adam Platt, New York magazine's food critic, tells Leonard Lopate about food trends that come and go, and current trends he wishes would pass more quickly.

More: Check out the first ever Food Fridays!

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Please Explain: Superfoods

Friday, March 01, 2013

This week’s Please Explain is all about so-called superfoods—natural, whole foods that are superior sources of anti-oxidants and essential nutrients. Dr. Drew Ramsey, assistant clinical professor of psychiatry at Columbia University, and co-author of The Happiness Diet and the forthcoming Fifty Shades of Kale, explains which foods are healthiest—from nuts to fish to olive oil to grass-fed beef—for our bodies and our brains.

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DIY Kitchen Projects

Friday, March 01, 2013

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

Tell us what you want to learn to make at home?

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Tom Colicchio on Hunger in America

Friday, March 01, 2013

The chef on a new movement to end huger.

Comments [21]