Starting September 20, we’re dedicating 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.
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
We’re talking about vegetarianism and veganism on this week’s Food Friday Please Explain. Joining us: Amanda Cohen, Chef and owner of the restaurant Dirty Candy and author of Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant; food historian Andy Smith; and Rynn Berry, the historical advisor to the North American Vegetarian Society and the author of a number of books including The Vegan Guide to New York City. They’ll explain the basics of vegan and vegetarian diets and how you can cut meat and animal products from your diet without sacrificing nutrition or taste.
Christopher Kimball, founder, publisher and editor of Cook’s Illustrated and Cook’s Country magazines and host of America’s Test Kitchen, talks about kitchen equipment—from colanders to cookie sheets. He'll give advice on what you need, what you don’t, and how much quality and cost matter.
Gabrielle Hamilton, chef/owner of Prune; Marcus Samuelsson, chef/owner of Red Rooster; and Andrew Carmellini chef/owner of The Dutch and Locanda Verde, talk about what it takes to open a restaurant in New York and make it successful.
Gabrielle Hamilton, chef and owner of Prune, shared this bright salad recipe with us, so you can make it at home.
Gabrielle Hamilton, of Prune, shared this recipe for poached eggs and ham under a pasta blanket. Try making it at home.
From American Flavor, by Andrew Carmellini
Andrew Carmellini says this is a perfect cold-winter-day recipe. The soup is rich and savory and a little bit spicy, and the coolness of the cilantro yogurt and the crunch of the dhana dal balance out the intense flavors. It's inspired by Indian pumpkin curry, a dish you can find in neighborhoods like Jackson Heights, Queens.
Emily Nussbaum, television critic for The New Yorker, talks about the variety of cooking shows on television—from Julia Child’s stand and stir style to the intense competitions on "Hell’s Kitchen" and "Top Chef." Her article "To Stir, With Love" appeared in the April 8, 2013, issue of The New Yorker.
What's your favorite cooking show, past or present?
Porter House New York's Chef Michael Lomonaco invites Leonard Lopate to his kitchen for some pro tips in cooking the perfect steak.