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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: Rozanne Gold's Mahogany Short Ribs

Friday, November 01, 2013

Just three ingredients make delicious short ribs.

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Mastering Cooking Basics

Friday, November 01, 2013

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.

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Recipe: Jeff Henderson's Friendly Womack’s Fried Chicken

Friday, November 01, 2013

Perfect fried chicken to go with buttermilk waffles and maple syrup.

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Recipe: Jeff Henderson's Chocolate S’more Bread Pudding

Friday, November 01, 2013

This recipe is based on Chef Jeff Henderson's granddaddy’s bread pudding.

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Recipe: Beef Ragu with Warm Spices

Friday, November 01, 2013

A slow-cooker version of a traditional long-simmered Italian meat sauce.

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Recipe: Celeriac and Tart Apple Salad

Friday, November 01, 2013

Make this crisp and refreshing salad at home.

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Recipe: Poached Eggs Mornay

Friday, November 01, 2013

A simple poached egg dish.

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Recipe: Jeff Henderson's Mashed Butternut Squash

Friday, November 01, 2013

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."

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Recipe: Garlicky Shrimp

Friday, November 01, 2013

The slow, gentle heat of the slow cooker isgreat for producing tender shrimp without the fear of overcooking.

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How to: Poach Eggs

Friday, November 01, 2013

A clear how-to on one of the cooking basics: poaching an egg.

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We Asked. You Answered: The Best and Worst Candy to Get on Halloween

Thursday, October 31, 2013

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...

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Recipe: Sweet Potato Galettes

Friday, October 25, 2013

makes 4

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

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Our Pickle Pic Winner

Friday, October 25, 2013

We've been pickling as part of our Food Fridays series. And we've asked you to post pictures of your pickles on Instagram. Now Leonard's picked his favorite pickle pic! 

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Ottolenghi: The Cookbook

Friday, October 25, 2013

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.

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Please Explain: Candy

Friday, October 25, 2013

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.

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Clean Plates

Friday, October 25, 2013

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.

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We're Picking a Pickle Pic!

Wednesday, October 23, 2013

We launched our Pickling Project back in September, as part of our Food Fridays series. This Friday, Leonard will pick his favorite pickle pic on the show. And here are some of the great photos we've gotten on Instagram...

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Martha Stewart Takes the Cake

Friday, October 18, 2013

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.

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Recipe: Martha Stewart's Tender Lemon Cake

Friday, October 18, 2013

A beautiful, three-tiered cake made with lemon curd, iced with buttercream frosting, topped with candied citrus peel.

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Martha Stewart's Golden Rules for Cakes

Friday, October 18, 2013

Ten golden rules for cake baking from Martha Stewart.

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