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.
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.
Thinly sliced Korean barbecue piled into lettuce wraps and served with fresh and pickled vegetables. Make it at home!
Try this delicious fried chicken at home. What distinguishes it is the crunch from two ingredients—Japanese panko bread crumbs and graham cracker crumbs.
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!
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.
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.
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.
Try Mark Bittman's recipe for breakfast grains. You can you rice, quinoa, and the old standard—oats.
Mark Bittman's take on eggplant Parmesan that's delicious without the cheese.
Mark Bittman adds chickpeas to classic ratatouille to create a hearty main dish (vegan) meal.
Philip Galanes talks about dinner party etiquette—how do deal with diet restrictions, unexpected guests, hostess gifts, and steering conversation. He's the New York Times Social Q’s columnist and author of Social Q's: How to Survive the Quirks, Quandaries and Quagmires of Today.
Share your dinner party etiquette questions!
Eugenia Bone, author of Mycophilia: Revelations of the Weird World of Mushrooms, talks about the world of mushrooms and other fungi. She’ll cover how to forage for mushrooms, how to identify the good and the poisonous, how fungi grow, and how to eat them.
Margaret Roach offers her best tips for gardening, discouraging animal and insect pests, pickling and preserving, and more. In The Backyard Parables: Lessons on Gardening and Life, she looks at what she's learned through gardening.
Ted Conover talks about going undercover as a U.S.D.A. inspector at Cargill Meat Solutions in Schuyler, Nebraska. He learned the the meat inspection trade, sees what goes on inside slaughterhouses and, much to his surprise, runs into a representative from Eli Lilly who’s looking for the effects of antibiotics on the meat. He’s written about it in May’s Harper’s magazine, "The Way of All Flesh: Undercover in an Industrial Slaughterhouse."
Saru Jayaraman, cofounder and codirector of the Restaurant Opportunities Centers United and director of the Food Labor Research Center at the University of California, discusses the low wages, poor working conditions, discriminatory labor practices that many restaurant workers across the country endure. Her book Behind the Kitchen Door looks at the working conditions at restaurants and at the people who work there, many of them immigrants and minorities, who live on some of the lowest wages in the country.
Chris Kimball, founder, publisher and editor of Cook’s Illustrated and host of “America’s Test Kitchen,” was on the Leonard Lopate Show recently to share his list of essential kitchen equipment. Here’s his list – along with some helpful pointers about how to care for your pots and pans.
Legendary cookbook editor Judith Jones talks about some of the most important, influential, and entertaining cookbooks and books about food. Jones was an editor at Alfred A. Knopf for over fifty years, editing authors such as Julia Child, Lidia Bastianich, James Beard, Marion Cunningham, Marcella Hazan, Madhur Jaffrey, Joan Nathan, Jacques Pépin, and Claudia Roden.
Judith Jones's Food Book Picks:
Mastering the Art of French Cooking by Julia Child with Simone Beck and Louisette Bertholle
The Physiology of Taste by Brillat Savarin, translated by MFK Fisher
Theory and Practice of Good Cooking by James Beard
English Food by Jane Grigson
A Book of Middle Eastern Cooking by Claudia Roden
An Invitation to Indian Cooking by Madhur Jaffrey
The Key to Chinese Cooking by Irene Kuo
The Taste of Country Cooking by Edna Lewis
Eating by Jason Epstein
Steal the Menu by Ray Sokolov