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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: 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.

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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.

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

Friday, November 22, 2013

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

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Recipe: Potato Kugel

Friday, November 22, 2013

Crispy potato kugel made extra delicious with schmaltz.

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Please Explain: How to Survive the Holidays

Friday, November 22, 2013

Philip Galanes gives advice on how to survive the holidays—awkward holiday office parties, hosting guests, gift-giving, and all kinds of difficult family dynamics.

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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.

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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 and answer all of your panicked questions.

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Recipe: Mollie Katzen's Citrusy Beets

Friday, November 22, 2013

A bright beet salad with grapefruit and oranges.

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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. 

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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.

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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.

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Recipes: A Meal at Heaven

Friday, November 15, 2013

Pumpkin peanut soup and Heaven’s signature cassava chimichurri filet mignon, from Josh Ruxin's restaurant in Rwanda.

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Recipe: Rene Redzepi's Sweet Water Pike Grilled with Summer Cabbage

Friday, November 15, 2013

Fresh fish with cabbage leaves and verbena sauce from one of the best chef's in the world.

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Recipe: Alice Waters's Rutabaga and Parsnip Gratin

Friday, November 15, 2013

A recipe for using seasonal root vegetables from Alice Waters.

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Recipe: Alice Waters's Roasted Brussels Sprouts with Sesame Seeds and Ginger

Friday, November 15, 2013

Alice Waters offers a recipe for roasted Brussels sprouts.

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Rene Redzepi's A Work in Progress

Friday, November 15, 2013

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.

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Alice Waters on the Art of Simple Food

Friday, November 15, 2013

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.

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