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.
Delicate and delicious soup topped with Wild Chervil Cream.
Ten golden rules for cake baking from Martha Stewart.
Crumbly and sweet, this cake is the perfect partner for a good cup of coffee.
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.
Try Melissa Clark's twist on a classic dessert!
Try making squash the star ingredient of a salad!
Melissa Clark's simple recipe for a basic pie crust
Can you tweet an entire recipe in less than 140 characters?
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.
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.
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.
A classic recipe—and a bonus variation—for perfect roast chicken.
These are among the most favorite dishes the children make at the Sylvia Center.
Try making this variation on the classic pesto!
The basic process for canning and pickling.
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.
You can make these tangy, garlicky, slightly spicy dill pickles at home.
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.
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