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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: Melissa Clark's Sticky Cranberry Gingerbread

Friday, November 22, 2013

Sweet gingerbread made with tart cranberries.

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Recipe: Melissa Clark's Roasted Acorn Squash, Honey, Smoked Paprika, and Sage Salt

Friday, November 22, 2013

Melissa Clark's recipe for roasted acorn squash—for Thanksgiving or any time this winter.

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The Book of Schmaltz

Friday, November 22, 2013

Michael Ruhlman sings the praises of schmaltz (or rendered chicken fat), a staple ingredient in traditional Jewish cuisine. But schmaltz is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient. The Book of Schmaltz: Love Song to a Forgotten Fat takes a fresh look at traditional dishes like kugel, kishke, and kreplach, and also ventures into contemporary recipes that take advantage of the versatility of this marvelous fat.

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Recipe: Mollie Katzen's Spinach-Mushroom Mac and Cheese

Friday, November 22, 2013

Mushrooms, spinach, and pasta bathed in a beer-cheese sauce.

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Thanksgiving 101

Friday, November 22, 2013

No need to freak out about Thanksgiving! Melissa Clark, dining columnist at the New York Times, is here to share tips and answer all of your panicked questions.

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Mollie Katzen's Vegetarian Recipes for a New Generation

Friday, November 22, 2013

The latest release from the vegetarian cookbook pioneer and illustrator.

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Recipe: Mollie Katzen's Citrusy Beets

Friday, November 22, 2013

A bright beet salad with grapefruit and oranges.

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Video: How to Poach an Egg

Friday, November 22, 2013

Leonard Lopate learns how to poach an egg.
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Recipe: Potato Kugel

Friday, November 22, 2013

Crispy potato kugel made extra delicious with schmaltz.

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Please Explain: How to Survive the Holidays

Friday, November 22, 2013

Philip Galanes gives advice on how to survive the holidays—awkward holiday office parties, hosting guests, gift-giving, and all kinds of difficult family dynamics.

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Recipe: Mollie Katzen's Brussels Sprout Gratin with Potatoes and Spinach

Friday, November 22, 2013

Mollie Katzen makes a meal of Brussels sprouts cooked with potatoes, onion, garlic, and spinach and baked under a layer of grated cheese and coarse bread crumbs.

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How to Help This Thanksgiving

Tuesday, November 19, 2013

On the next Food Fridays we’re going to help you get ready for your Thanksgiving dinner – and we're also compiling a list of ways to help bring Thanksgiving dinner to less fortunate New Yorkers.

Do you know of ways to donate food, volunteer your time, or otherwise help this Thanksgiving? Share the details below!

We’ll post the results on Friday, November 22. 

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Recipes: A Meal at Heaven

Friday, November 15, 2013

Pumpkin peanut soup and Heaven’s signature cassava chimichurri filet mignon, from Josh Ruxin's restaurant in Rwanda.

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Please Explain: Kitchen Tools

Friday, November 15, 2013

Bee Wilson, author of Consider the Fork, tells us all about the history of our cooking tools—when and how they were invented and how they’ve changed the foods we make.

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Recipe: Rene Redzepi's Glazed Sweetbreads and Wilted Bitter Greens

Friday, November 15, 2013

Sweetbreads with wilted greens and mushrooms from one of the best chef's in the world.

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Recipe: Alice Waters's Roasted Brussels Sprouts with Sesame Seeds and Ginger

Friday, November 15, 2013

Alice Waters offers a recipe for roasted Brussels sprouts.

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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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Rene Redzepi's A Work in Progress

Friday, November 15, 2013

Rene Redzepi, one of the most important and innovative chefs in the world, discusses his restaurant Noma and his new set of books, A Work in Progress. It’s a cookbook with 100 new recipes from Noma; a personal journal that reveals how Redzepi explores creativity, innovation, and the meaning of success; and a pocket book of candid, Instagram-style snapshots of the influential chef and his team.

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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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