Streams

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: 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.

Comment

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.

Comment

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.

Comment

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.

Comment

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.

Comment

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.

Comments [39]

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

Comment

Recipe: Melissa Clark's Sticky Cranberry Gingerbread

Friday, November 22, 2013

Sweet gingerbread made with tart cranberries.

Comment

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.

Comment

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.

Comments [8]

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]

Recipe: Mollie Katzen's Citrusy Beets

Friday, November 22, 2013

A bright beet salad with grapefruit and oranges.

Comment

Video: How to Poach an Egg

Friday, November 22, 2013

Tragically, Leonard Lopate cannot poach an egg. Lucky for him (and us) the Culinary Institute of America's Cynthia Keller is on hand to show us all how it's done.

Read More

Comments [2]

Please Explain: How to Survive the Holidays

Friday, November 22, 2013

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!

Comments [18]

Recipe: Mollie Katzen's Brussels Sprout Gratin with Potatoes and Spinach

Friday, November 22, 2013

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.

Comment

Recipe: Potato Kugel

Friday, November 22, 2013

Crispy potato kugel made extra delicious with schmaltz.

Comments [4]

Recipe: Mollie Katzen's Spinach-Mushroom Mac and Cheese

Friday, November 22, 2013

Mushrooms, spinach, and pasta bathed in a beer-cheese sauce.

Comment

How to Help This Thanksgiving

Tuesday, November 19, 2013

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. 

Read More

Comment

Please Explain: Kitchen Tools

Friday, November 15, 2013

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.

Comments [4]

Opening a Restaurant in Rwanda

Friday, November 15, 2013

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.

Comment