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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 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: Poached Eggs Mornay

Friday, November 01, 2013

A simple poached egg dish.

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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: 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: 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. 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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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: 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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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

What, you've never made galettes before?

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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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