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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 Basic Piecrust

Friday, October 11, 2013

Melissa Clark's simple recipe for a basic pie crust

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The Twitter Recipe Challenge

Friday, October 11, 2013

Can you tweet an entire recipe in less than 140 characters?

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Please Explain: Food Poisoning

Friday, October 11, 2013

Since March, 278 people have gotten sick from Salmonella poisoning, and now some strains of the bacteria are proving resistant to antibiotics. On this week's Please Explain we discuss Salmonella and other food borne toxins with Dr. Urvashi Rangan, toxicologist and Executive Director of the Consumer Reports Food Safety and Sustainability Center and Dr. Stephen Morse, professor of Epidemiology at Columbia’s Mailman School of Public Health.

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Liz Neumark on Farm to Table Seasonal Recipes

Friday, October 04, 2013

Liz Neumark discusses founding Katchkie Farm and the Sylvia Center, where children learn firsthand where fresh food comes from—how to grow it, how to harvest it, and how to cook with it. Her new book Sylvia’s Table: Fresh, Seasonal Recipes from Our Farm to Your Table brings these lessons and recipes from the farm to home kitchens. It’s a cookbook for families, featuring recipes from friends like chefs like Michael Romano of Union Square Cafe and Jonathan Waxman of Barbuto; culinary experts including Food & Wine’s Dana Cowin; cookbook authors Giuliano Bugialli, Rozanne Gold, Deborah Madison, and Sara Moulton.

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Pickling Tips from a Pro

Friday, October 04, 2013

We’ve been pickling as part of Food Fridays! Marisa McClellan, the author of Food in Jars and the blog of the same name, shares her ideas about how to make some more unusual pickles, using everything from cauliflower to pattypan squash.

Join our Pickle Project! Post a photo of your pickling creation on Instagram, and tag it #LopatePickles.

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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: Sage and Arugula Pesto, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

Try making this variation on the classic pesto!

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Recipe: Marisa McClellan's Pickled Okra

Friday, October 04, 2013

Marisa McClellan says that pickling manages to eradicate the interior slime okra can have and leaves a crunchy, brine-filled pickle. It’s a dream eaten alongside a plate of spicy food.

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How To Process: Food in Jars

Friday, October 04, 2013

The basic process for canning and pickling.

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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: 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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Recipe: Baked Stuffed Zucchini Boats, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

These are among the most favorite dishes the children make at the Sylvia Center.

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Please Explain: The Farm Bill

Friday, October 04, 2013

Ron Nixon, New York Times reporter, talks about the Farm Bill—what it means for farmers, how it shapes food and nutrition policy in this country, and why it’s taken so long to pass and updated bill.

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Recipe: Roasted Chicken with Herbs, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

A classic recipe—and a bonus variation—for perfect roast chicken.

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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 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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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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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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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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