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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

Please Explain: Coffee

Friday, December 06, 2013

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

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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.

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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.

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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.

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

Friday, December 06, 2013

A quick, flavorful summertime soup.

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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.

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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.

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Recipe: Arthur Schwartz's Cottage-Cheese Chremslach

Friday, November 29, 2013

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.

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Vino Argentino

Friday, November 29, 2013

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.

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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.

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Remembering Marcella Hazan

Friday, November 29, 2013

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.

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Remembering Charlie Trotter

Friday, November 29, 2013

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.

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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.

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Recipe: Arthur Schwartz's Passover Pareve Apple Cake

Friday, November 29, 2013

A Passover cake transformed into an everyday cake, made with matzo cake meal instead of flour.

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Thanksgiving 101

Friday, November 22, 2013

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.

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Thanksgiving Timeline and Tips from NY Times Dining Section Columnist Melissa Clark

Friday, November 22, 2013

New York Times Dining columnist Melissa Clark gets us organized for Thanksgiving

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Recipe: Melissa Clark's Sticky Cranberry Gingerbread

Friday, November 22, 2013

Sweet gingerbread made with tart cranberries.

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Recipe: Melissa Clark's Roasted Acorn Squash, Honey, Smoked Paprika, and Sage Salt

Friday, November 22, 2013

Melissa Clark's recipe for roasted acorn squash—for Thanksgiving or any time this winter.

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The Book of Schmaltz

Friday, November 22, 2013

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.

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Mollie Katzen's Vegetarian Recipes for a New Generation

Friday, November 22, 2013

Vegetarian cookbook pioneer and illustrator Mollie Katzen talks about her new cookbook, The Heart of the Plate: Vegetarian Recipes for a New Generation. With The Moosewood Cookbook, Katzen brought vegetarian cuisine into the mainstream. In this new book, she  reinvents the vegetarian repertoire, introducing her “absolutely most loved” dishes.

Comments [6]