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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: Daniel Boulud's White Asparagus Soup

Friday, October 18, 2013

Delicate and delicious soup topped with Wild Chervil Cream.

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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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Recipe: Martha Stewart's New York—Style Crumb Cake

Friday, October 18, 2013

Crumbly and sweet, this cake is the perfect partner for a good cup of coffee.

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Please Explain: Wine

Friday, October 18, 2013

Humans have been drinking wine for 8,000 years. On this week’s Please Explain Paul Lukacs tells us all about wine and its long, rich history. He’s the author of Inventing Wine: A New History of One of the World’s Most Ancient Pleasures.

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Recipe: Melissa Clark's Un-Pumpkin Pie (Caramelized Butternut Squash Pie with Brandy)

Friday, October 11, 2013

Try Melissa Clark's twist on a classic dessert!

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Recipe: Melissa Clark's Honey-Roasted Delicata Squash Salad with Arugula and Almonds

Friday, October 11, 2013

Try making squash the star ingredient of a salad!

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Recipe: Melissa Clark's Basic Piecrust

Friday, October 11, 2013

Melissa Clark's simple recipe for a basic pie crust

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The Twitter Recipe Challenge

Friday, October 11, 2013

Can you tweet an entire recipe in less than 140 characters?

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Please Explain: Food Poisoning

Friday, October 11, 2013

Since March, 278 people have gotten sick from Salmonella poisoning, and now some strains of the bacteria are proving resistant to antibiotics. On this week's Please Explain we discuss Salmonella and other food borne toxins with Dr. Urvashi Rangan, toxicologist and Executive Director of the Consumer Reports Food Safety and Sustainability Center and Dr. Stephen Morse, professor of Epidemiology at Columbia’s Mailman School of Public Health.

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Liz Neumark on Farm to Table Seasonal Recipes

Friday, October 04, 2013

Liz Neumark discusses founding Katchkie Farm and the Sylvia Center, where children learn firsthand where fresh food comes from—how to grow it, how to harvest it, and how to cook with it. Her new book Sylvia’s Table: Fresh, Seasonal Recipes from Our Farm to Your Table brings these lessons and recipes from the farm to home kitchens. It’s a cookbook for families, featuring recipes from friends like chefs like Michael Romano of Union Square Cafe and Jonathan Waxman of Barbuto; culinary experts including Food & Wine’s Dana Cowin; cookbook authors Giuliano Bugialli, Rozanne Gold, Deborah Madison, and Sara Moulton.

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Pickling Tips from a Pro

Friday, October 04, 2013

We’ve been pickling as part of Food Fridays! Marisa McClellan, the author of Food in Jars and the blog of the same name, shares her ideas about how to make some more unusual pickles, using everything from cauliflower to pattypan squash.

Join our Pickle Project! Post a photo of your pickling creation on Instagram, and tag it #LopatePickles.

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Recipe: Roasted Chicken with Herbs, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

A classic recipe—and a bonus variation—for perfect roast chicken.

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Recipe: Baked Stuffed Zucchini Boats, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

These are among the most favorite dishes the children make at the Sylvia Center.

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Recipe: Sage and Arugula Pesto, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

Try making this variation on the classic pesto!

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Please Explain: The Farm Bill

Friday, October 04, 2013

Ron Nixon, New York Times reporter, talks about the Farm Bill—what it means for farmers, how it shapes food and nutrition policy in this country, and why it’s taken so long to pass and updated bill.

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How To Process: Food in Jars

Friday, October 04, 2013

The basic process for canning and pickling.

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Recipe: Marisa McClellan's Pickled Okra

Friday, October 04, 2013

Marisa McClellan says that pickling manages to eradicate the interior slime okra can have and leaves a crunchy, brine-filled pickle. It’s a dream eaten alongside a plate of spicy food.

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Recipe: Marisa McClellan's Classic Dill Pickles

Friday, October 04, 2013

You can make these tangy, garlicky, slightly spicy dill pickles at home.

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Transforming a Community with Good Food

Friday, October 04, 2013

The Stop in Toronto that has revolutionized the way we combat hunger and poverty. Community worker Nick Saul became the executive director of The Stop in 1998, and he talks about transforming it from a cramped food bank to a thriving, internationally respected Community Food Centre with gardens, kitchens, a greenhouse, farmers' markets and a mission to revolutionize our food system. He’s the co-author of The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement.

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Recipe: Grilled Tamarind Turkey Burgers, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

Most children today have been exposed to a greater range of flavors than we were when we were very young, and their tastes are more developed, even for spicy foods. I cannot count the number of times I meet children who can rattle off their favorite sushi! So there’s no worry that the warm but not too spicy Southeast Asian seasonings in these turkey burgers won’t appeal to young palates.

Ground turkey, like boneless chicken breasts, is receptive to a wide range of flavorings, making it another option for good, tasty, quick, and affordable meals. This recipe can be halved, but the mixture freezes well, so, unless the turkey has already been frozen, you may want to make it all and freeze some of the burgers.  makes 8 patties

 

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