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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

Transforming a Community with Good Food

Friday, October 04, 2013

The Stop in Toronto that has revolutionized the way we combat hunger and poverty. Community worker Nick Saul became the executive director of The Stop in 1998, and he talks about transforming it from a cramped food bank to a thriving, internationally respected Community Food Centre with gardens, kitchens, a greenhouse, farmers' markets and a mission to revolutionize our food system. He’s the co-author of The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement.

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Recipe: Marisa McClellan's Classic Dill Pickles

Friday, October 04, 2013

You can make these tangy, garlicky, slightly spicy dill pickles at home.

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Recipe: Grilled Tamarind Turkey Burgers, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

An alternative to beef burgers that kids will gobble down. 

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All About Apples

Friday, September 27, 2013

It’s apple picking season, and if you’re searching for ways to use all the apples available this time of year, two experts are here to offer advice. Rozanne Gold, James Beard award-winning chef and author of 13 cookbooks, including her most recent, Radically Simple, and Elizabeth Ryan of Breezy Hill Orchards in the Hudson Valley, talk about the range of apple varieties and what to make with them.

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Recipe: Rozanne Gold's Parsnip-Apple Soup with "Bacon Candy"

Friday, September 27, 2013

This soup can be made up to three days in advance. For a vegetarian option, eliminate the bacon and garnish with slivered smoked almonds.

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Recipe: Rozanne Gold's Apples to the 3rd Power

Friday, September 27, 2013

This dish includes fresh apples, apple butter, and apple cider. Rozanne suggests that the best varieties of apples to use are Cameo or Winesap.

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Recipe: Rozanne Gold's Pork Chops & Apples, Madeira-Bay Butter Sauce

Friday, September 27, 2013

A credible beurre blanc elevates a humble stack of cooked apples and pork to a four-star dish. Try it at home.

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USDA Lifts Ban on Chickens Processed in Chinese Plants

Friday, September 27, 2013

Earlier this month the USDA lifted its ban on chicken meat that’s processed in Chinese plants. The Washington Post’s Kimberly Kindy talks about why the Dept. of Agriculture has cleared four Chinese poultry processors to export to the US, and why critics are worried about contamination in the meat, and whether you’ll be able to tell where the meat in your supermarket was processed.

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Please Explain: Pepper

Friday, September 27, 2013

Marjorie Shaffer, author of Pepper, and Andrew Smith, food historian, discuss pepper, the world’s most popular spice—from pepper’s role in bringing the Europeans, and later the Americans, to Asia to the many ways to use pepper to enhance your cooking!

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How (and Why) to Eat Invasive Species

Friday, September 27, 2013

Bun Lai, chef at Miya’s Sushi, in New Haven, Connecticut, talks about eating invasive species that are causing problems in ecosystems across the country, such as sea squirt, European green crabs, jellyfish, feral hogs, and Asian carp. He’ll talk about foraging for these invasive species and creating dishes in his restaurant. He wrote the article “How (and Why) to Eat Invasive Species” in the September issue of Scientific American.

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The Art of Soviet Cooking

Friday, September 20, 2013

Anya von Bremzen, a James Beard Award-winning writer, describes life in the USSR. Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where 18 families shared one kitchen. Mastering the Art of Soviet Cooking is about feasts, famines, and three generations of her family, and how, in the USSR, every edible morsel was packed with emotional and political meaning.

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Recipe: Salat Olivier - Russian Potato Salad with Pickles

Friday, September 20, 2013

Not your standard BBQ-in-the-park 'tater salad. 

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Recipe: Kotleti - Mom’s Russian “Hamburgers”

Friday, September 20, 2013

A versatile fried Russian favorite. Eat 'em hot. Eat 'em cold. Eat 'em with pickles. Eat 'em with garlic mayo. 

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Recipe: Pickled Watermelon Rind

Friday, September 20, 2013

Try this recipe for pickled watermelon rind! They're ready in just 10 days and make use of something we normally throw away.

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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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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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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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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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