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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: Rene Redzepi's Sweet Water Pike Grilled with Summer Cabbage

Friday, November 15, 2013

Fresh fish with cabbage leaves and verbena sauce from one of the best chef's in the world.

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Recipe: Alice Waters's Rutabaga and Parsnip Gratin

Friday, November 15, 2013

A recipe for using seasonal root vegetables from Alice Waters.

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Alice Waters on the Art of Simple Food

Friday, November 15, 2013

Alice Waters talks about the important links between taste, cooking, gardening, and taking care of the land. She also discusses her new cookbook, The Art of Simple Food II, which includes new recipes for the many varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market.

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Opening a Restaurant in Rwanda

Friday, November 15, 2013

Heaven, a gourmet restaurant overlooking Kigali, has brought the community together.

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The Paleo Diet

Friday, November 08, 2013

John Durant, a proponent of the Paleo Diet, argues for an evolutionary approach to health. His new book The Paleo Manifesto: Ancient Wisdom for Lifelong Health looks at the health secrets of our ancient ancestors. He address what we eat and why we eat it, the purpose of exercise and functional movement, and how to lead a healthy, purposeful life.

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Life-Changing Meals

Friday, November 08, 2013

James Oseland, Alan Richman, and Louisa Ermelino talk about their life-changing food experiences. They’re contributors to A Fork in the Road, a collection of  original stories from food-obsessed writers and chefs.

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The Essentials of Good Taste

Friday, November 08, 2013

Edward Behr talks about the foods that every food lover should know and gives advice on buying, using, preparing, and enjoying food. 50 Foods: The Essentials of Good Tasteexplains how to how to select top quality food as well as how to prepare, serve, and eat it. He also names the most complementary foods and flavors and the wines that go with them.

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Please Explain: Beer

Friday, November 08, 2013

Garrett Oliver, the brewmaster of The Brooklyn Brewery, editor-in-chief of The Oxford Companion to Beer and author of The Brewmaster’s Table, talks about beer—where it comes from, how it's made, and the wide varieties of brews.

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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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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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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: 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: 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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