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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

Chef Jeff Henderson

Friday, November 01, 2013

Chef Jeff Henderson tells how he went from drug dealer to TV celebrity chef to nationally acclaimed speaker. He has devoted himself to mentoring and motivating at-risk and vulnerable Americans. In If You Can See It, You Can Be It, he offers 12 inspiring and pragmatic “recipes” to make life-changing decisions and secure personal and professional success.

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Please Explain: The Slow Cooker

Friday, November 01, 2013

Julia Collin Davidson, of America's Test Kitchen, talks about the versatility of the slow cooker. It’s not just for beef stew anymore. On this week’s Please Explain she talks about how to roast, poach, and even make cakes and custards in the slow cooker. Julia Collin Davidson is one of the editors of America’s Test Kitchen’s Slow Cooker Revolution.

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Recipe: Braised Steaks with Horseradish Smashed Potatoes

Friday, November 01, 2013

Steak and smashed potatoes is a classic pairing that now you can make in the slow cooker.

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3-Ingredient Challenge

Friday, November 01, 2013

Cookbook writer Rozanne Gold kicks off our three-ingredient challenge and explains how to make delicious dishes with just a handful of ingredients!

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Recipe: Chicken Pomodoro

Friday, November 01, 2013

Classic chicken pomodoro features tender chicken braised in a rich tomato sauce in a slow cooker.

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Recipe: Rozanne Gold's Pineapple Flan

Friday, November 01, 2013

Here, just three ingredients coalesce into a luscious, and improbable, custard of tropical intensity.

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Recipe: Rozanne Gold's Sheet-pan Spinach

Friday, November 01, 2013

Make spinach with this "sauna" technique.

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Recipe: Rozanne Gold's Flap, Hanger, or Skirt Steaks with Sumac

Friday, November 01, 2013

Sumac is one of just three ingredients i this recipe. It's available at Middle Eastern markets.

 

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Recipe: Rozanne Gold's Chicken with Roasted Grapes & Grape Demi-Glace

Friday, November 01, 2013

Only three (or maybe four) ingredients are needed to make chicken with what looks like a demi-glace sauce.

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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: Poached Eggs Mornay

Friday, November 01, 2013

A simple poached egg dish.

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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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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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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: 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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Recipe: Celeriac and Tart Apple Salad

Friday, November 01, 2013

Make this crisp and refreshing salad at home.

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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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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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