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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: Sour Dill Pickles and Bread and Butter Pickles

Friday, September 20, 2013

Try making pickles at home with these recipes for sour dill pickles and bread and butter pickles.

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Martha Stewart: It's a Good Thing

Friday, September 20, 2013

Martha Stewart gives advice on how to live the good life—from the best ways eat healthy to tips for organize your home to protecting your mental health as you age. Living the Good Long Life: A Practical Guide to Caring for Yourself and Others is a handbook for living your healthiest life after 40—with expertise from doctors and specialists on eating, exercise, wellness, and caring for others.

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Join the Pickling Project!

Friday, September 20, 2013

As the weather starts to get cooler, canning and pickling season begins. Jack Bishop, editorial director of America’s Test Kitchen, walks us through the basics of pickling and how to get creative with pickles.

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Please Explain: Calories

Friday, September 20, 2013

Food is measured in calories. People sometimes count calories and cut calories, and this week’s Please Explain is all about what calories are, how they’re measured, how we burn them, and if they differ from food to food. Joining us are: Dr. Kelly D. Brownell, Dean of the Sanford School of Public Policy and Professor of Public Policy at Duke University. And Russell Rising, Research Associate in the Metabolic Laboratory at the Obesity Research Center at St. Luke's-Roosevelt Hospital.

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Frites and Fries: an Amuse-Bouche for Food Fridays

Monday, September 16, 2013

This week we're kicking off Food Fridays series, and to whet your appetite, we're sharing a conversation from last spring. In May, hundreds of WNYC listeners joined Leonard Lopate in the Great Hall of Cooper Union for a conversation with three great French chefs. Jacques Pepin, Daniel Boulud and Eric Ripert talked about falling in love with cooking in France and then finding their way to fame and fortune in America’s kitchens.

Hear Daniel Boulud describe his love of baby eels (a delicacy that’s gotten very expensive). Eric Ripert shares that his nickname when he was an apprentice was “Blue Shoulders.” And don’t miss Jacques Pepin’s fantastic Julia Child impression!

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What Do You Want to Hear This Fall on Food Fridays?

Friday, August 30, 2013

This month we’re bringing back our Food Fridays series! This fall, we’ll be talking about food and cooking with some of the city’s leading chefs, farmers and experts from across the country. (And we’ll have plenty of recipes to share, too.) And we want to know what you’d like to hear. Tell us what you liked about Food Fridays this past spring, and what you’d like us to discuss this fall. Share your thoughts below!

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Please Explain: Pasta

Friday, May 17, 2013

Pasta is a staple of Italian food, but noodles are also an important part of Asian cuisine. Pasta is versatile, comes in hundreds of shapes and sizes, and on this week’s Please Explain we’ll find out how it’s made and ways to cook with it. Joining us: Ron Palladino, pasta expert and Fresh Pasta counter general manager at Eataly, and Jack Bishop, editorial director of America’s Test Kitchen and author of several cookbooks, including The Complete Italian Vegetarian Cookbook, Pasta e Verdura, and the editor of Pasta Revolution.  

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The Art of Food Styling

Friday, May 17, 2013

Food stylist Roscoe Betsill shares the tricks of his trade and explains what food stylists do to make foods look fresh and delicious in photographs.

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Danny Meyer on Staff Meals at His Restaurants

Friday, May 17, 2013

Danny Meyer, of Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, talks about the food that the chefs make for one another—the staff “family meal.” It is simple, often improvised, but special enough to please the chefs’ discerning palates. In Family Table: Favorite Staff Meals from Our Restaurant to Your Home, the restaurants’ culinary director, Michael Romano, coauthor of the award-winning Union Square Cafe Cookbook, collects and refines his favorite in-house dishes for the home cook, while served Karen Stabiner shares stories about how this imaginative array of dishes came to be.

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Recipe: Seared Short Rib Wraps

Friday, May 17, 2013

Thinly sliced Korean barbecue piled into lettuce wraps and served with fresh and pickled vegetables. Make it at home!

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Recipe: Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

Friday, May 17, 2013

A vanilla-flavored Italian custard made with buttermilk for a slightly tangy flavor, and a sweet, tart rhubarb and strawberry compote. The compote can also be served with yogurt or ice cream.

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Recipe: Union Square Cafe Fried Chicken

Friday, May 17, 2013

Try this delicious fried chicken at home. What distinguishes it is the crunch from two ingredients—Japanese panko bread crumbs and graham cracker crumbs.

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Food Styling; Danny Meyer on Staff Meals, Please Explain Pasta

Friday, May 17, 2013

Today is the final episode of our Food Fridays series! First, we’ll find out what food stylists do to make food look good on film. Then Danny Meyer tells us about the staff meal traditions in his great restaurants. And this week’s Please Explain is all about pasta!

Eat the City

Friday, May 10, 2013

Robin Shulman, author of Eat the City, talks about the fishers, foragers, butchers, farmers, poultry minders, sugar refiners, beekeepers, winemakers, and brewers—past and present—who’ve made New York City into such a great place for food.

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Please Explain: Olive Oil

Friday, May 10, 2013

Lou DiPalo, third-generation expert olive oil importer and the co-owner of Di Palo Fine Foods in New York City, and Nancy Harmon Jenkins, a writer and food historian who’s the author of The New Mediterranean Diet Cookbook, tell us all about olive oil--from its history to to how it's made to its many varieties.

 

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Mark Bittman on Dinner Parties and Changing Your Diet

Friday, May 03, 2013

Mark Bittman talks about what to cook for the perfect dinner party. He’ll also talk about altering his diet to lose weight and be healthier. He shares his plan in his new book, VB6: Eat Vegan Before 6:00 to Lost Weight and Restore Your Health…for Good, and provides all the necessary tools for making the switch to a “flexitarian” diet.

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Recipe: Mark Bittman's Breakfast Pilaf, Sweet or Savory

Friday, May 03, 2013

Try Mark Bittman's recipe for breakfast grains. You can you rice, quinoa, and the old standard—oats.

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Recipe: Mark Bittman's Eggplant Un-parmesan

Friday, May 03, 2013

Mark Bittman's take on eggplant Parmesan that's delicious without the cheese.

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Recipe: Mark Bittman's Chickpea Ratatouille

Friday, May 03, 2013

Mark Bittman adds chickpeas to classic ratatouille to create a hearty main dish (vegan) meal.

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Please Explain: The Science of Cooking

Friday, May 03, 2013

For Please Explain, Curious Cook Harold McGee talks about the science of cooking—from how heat changes meat to the differences between baking powder and baking soda. He’s the author of a number of books, including Keys to Good Cooking, and On Food and Cooking.

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