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.
Sumac is one of just three ingredients i this recipe. It's available at Middle Eastern markets.
Only three (or maybe four) ingredients are needed to make chicken with what looks like a demi-glace sauce.
Just three ingredients make delicious short ribs.
Cynthia Keller of the Culinary Institute of America tells us how to master the basics of cooking at home—from equipment to ingredients to technique. Cooking at Home with the Culinary Institute of America covers basic knife skills and essential cooking methods like braising and grilling. features hundreds of recipes, ranging from the very basic to the more complex, and covers almost every kind dish, including soups, starters, salads, meat, poultry, fish, grains, breads, and desserts.
Make this crisp and refreshing salad at home.
This recipe is based on Chef Jeff Henderson's granddaddy’s bread pudding.
The slow, gentle heat of the slow cooker isgreat for producing tender shrimp without the fear of overcooking.
A slow-cooker version of a traditional long-simmered Italian meat sauce.
A clear how-to on one of the cooking basics: poaching an egg.
Chef Jeff Henderson says, "Butternut squash is versatile. I love to roast them in a sweet way, mash them up, and serve them with steak or risotto. This dish is best in the winter, but you can make it any time of the year."
A simple poached egg dish.
Perfect fried chicken to go with buttermilk waffles and maple syrup.
As part of our Please Explain: Candy segment, we asked listeners on Facebook what the best candy to get on Halloween is and what the worst is. And you told us. Without further ado, the tricks and the treats...
3 sweet potatoes, about 12 oz / 350 g each
9 oz / 250 g puff pastry or ½ recipe Rough puff pastry
1 free-range egg, lightly beaten
6 1/2 tbsp / 100 ml sour cream
3 1/2 tbsp / 100 g aged goat cheese
2 tbsp pumpkin seeds
1 medium-hot chile, finely chopped
1 tbsp olive oil
1 clove garlic, crushed
2 tsp chopped flat-leaf parsley
coarse sea salt and freshly ground black pepper
Yotam Ottolenghi and Sami Tamimi discuss Ottolenghi: The Cookbook, available for the first time in an American edition and featuring 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations.
Jared Koch tackles how to eat organic and well. The Clean Plates Cookbook: Sustainable, Delicious, and Healthier Eating for Every Body offers sensible, sustainable, and healthful home cooking ideas and shows readers how to shop for the best ingredients no matter what their diet (omnivores, vegetarians, and vegans) and how to prepare food that’s simple and delicious. And his Clean Plates Manhattan 2013 guide includes over 100 reviews of restaurants serving organic, local, sustainably raised plant and/or animal foods.
Just in time for Halloween, this week’s Please Explain is all about candy! Samira Kawash tells the story of how candy evolved from a luxury good to a cheap, everyday snack. In Candy: A Century of Panic and Pleasure she explores the history and cultural history of candy and examines how candy became the most loved and loathed of processed foods.
Martha Stewart talks about her first cookbook of cakes and why she's only just starting to love her Bundt pans. She gives us her golden rules for baking cakes and shares two recipes - New York style crumb cake and "tender lemon" cake.