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.
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.
A bright beet salad with grapefruit and oranges.
Crispy potato kugel made extra delicious with schmaltz.
Mushrooms, spinach, and pasta bathed in a beer-cheese sauce.
For this week’s Please Explain, New York Times Social Q’s columnist Philip Galanes gives advice on how to survive the holidays! He’ll answer listener questions on social conundrums such as awkward holiday office parties, hosting guests, gift-giving, and all kinds of difficult family dynamics. He's the New York Times Social Q’s columnist and author of Social Q's: How to Survive the Quirks, Quandaries and Quagmires of Today.
Do you have a question about how to survive the holidays? Ask it! Leave a comment, below!
Mollie Katzen makes a meal of Brussels sprouts cooked with potatoes, onion, garlic, and spinach and baked under a layer of grated cheese and coarse bread crumbs.
On the next Food Fridays we’re going to help you get ready for your Thanksgiving dinner – and we're also compiling a list of ways to help bring Thanksgiving dinner to less fortunate New Yorkers.
Do you know of ways to donate food, volunteer your time, or otherwise help this Thanksgiving? Share the details below!
We’ll post the results on Friday, November 22.
All living things need to eat, but only humans cook...and how we cook has evolved and grown more sophisticated since our earliest days. We have nonstick skillets, automatic espresso machines, digital meat thermometers, and high-speed blenders. But in our earliest days, we didn't even have pots to cook in. On this week’s Please Explain, Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat, tells us all about the history of our cooking tools—when and how they were invented and how they’ve changed the foods we make.
Josh Ruxin tells us about healing in a Rwandan village, raising a family near the old killing fields, and building a restaurant named Heaven. He and his wife opened Heaven, a gourmet restaurant overlooking Kigali that has brought the community together. His memoir A Thousand Hills to Heaven tells how, through health, jobs, and economic growth, foreign aid programs can be remodeled and work to end poverty worldwide.
Pumpkin peanut soup and Heaven’s signature cassava chimichurri filet mignon, from Josh Ruxin's restaurant in Rwanda.
Alice Waters offers a recipe for roasted Brussels sprouts.
Fresh fish with cabbage leaves and verbena sauce from one of the best chef's in the world.
A recipe for using seasonal root vegetables from Alice Waters.
Rene Redzepi, one of the most important and innovative chefs in the world, discusses his restaurant Noma and his new set of books, A Work in Progress. It’s a cookbook with 100 new recipes from Noma; a personal journal that reveals how Redzepi explores creativity, innovation, and the meaning of success; and a pocket book of candid, Instagram-style snapshots of the influential chef and his team.
Alice Waters talks about the important links between taste, cooking, gardening, and taking care of the land. She also discusses her new cookbook, The Art of Simple Food II, which includes new recipes for the many varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market.
Sweetbreads with wilted greens and mushrooms from one of the best chef's in the world.
John Durant, a proponent of the Paleo Diet, argues for an evolutionary approach to health. His new book The Paleo Manifesto: Ancient Wisdom for Lifelong Health looks at the health secrets of our ancient ancestors. He address what we eat and why we eat it, the purpose of exercise and functional movement, and how to lead a healthy, purposeful life.
Edward Behr talks about the foods that every food lover should know and gives advice on buying, using, preparing, and enjoying food. 50 Foods: The Essentials of Good Tasteexplains how to how to select top quality food as well as how to prepare, serve, and eat it. He also names the most complementary foods and flavors and the wines that go with them.