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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: The Chopra Center’s Unbelievable Double Chocolate Cake

Friday, December 13, 2013

Applesauce and tofu give this chocolate cake a rich, moist texture without the many grams of saturated fat contained in traditional recipes.

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Please Explain: Butchery

Friday, December 13, 2013

Sam Garwin and Ryan Fibiger from Saugatuck Craft Butchery in Westport, Connecticut, talk about the importance of local, humanely raised meats. They explain the various cuts of meat, how they’re best prepared, whole-animal butchery, knife skills, and how the sausage is made.

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Recipe: Deepak Chopra's Ratatouille Stew

Friday, December 13, 2013

A rich, healthy vegetable stew.

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Recipe: Tama Matsuoka Wong's Wild Barberry Rice Pudding

Friday, December 13, 2013

This pudding makes a great winter holiday dessert with jewel-like red and cream colors. The fluffiness of the sweet rice pudding pairs nicely with the barberry’s full-bodied wild flavor.

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Recipe: Tama Matsuoka Wong's Pine Needle Oil

Friday, December 13, 2013

An aromatic made from pine needles

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

Friday, December 06, 2013

A quick, flavorful summertime soup.

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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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Arthur Schwartz on Jewish Food

Friday, November 29, 2013

We’re re-airing a 2008 interview with Arthur Schwartz about Jewish food and cooking.

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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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Recipe: Arthur Schwartz's Potato Kugel

Friday, November 29, 2013

Besides serving potato kugel as a side dish for meat or poultry or fish, 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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Recipe: Arthur Schwartz's Cottage-Cheese Chremslach

Friday, November 29, 2013

These cheese pancakes are wonderful for a Passover dairy meal. Try them with sour cream and strawberries macerated with some sugar so they exude their juices and form a sauce.

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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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