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Food's Future, Seasonal Eating, Swapping Recipes, Cheese Please

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Friday, March 15, 2013

Our Food Fridays series continues with Food & Wine editor-in-chief Dana Cowin, who talks about the Plate Project and the future of food, along with Chef Dan Barber and the French Culinary Institute’s Dave Arnold. Irish cookbook writer Clodagh McKenna  talks about seasonal eating. Food 52’s Amanda Hesser explains how you can make a recipe your own. And our latest Please Explain is about cheeses and how they’re made!

Dan Barber, Dave Arnold, Dana Cowin on The Plate Project

Food & Wine editor-in-chief Dana Cowin discusses the future of food with Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and Dave Arnold, a partner at Booker & Dax.

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Seasons Eating with Clodagh McKenna

Clodagh McKenna gives advice about what to eat and when to eat it, and shares tips for preserving the harvest. Her book Clodagh’s Kitchen Diaries includes dinner party menus, monthly soups, salads, sandwiches and vegetable specials from her restaurant; and cakes for special occasions like Mother’s Day, Easter, and Christmas.

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Amanda Hesser on Adapting Recipes

Food writer and editor Amanda Hesser talks about home cooking and adapting recipes. Each week for 52 weeks she and Merrill Stubbs ran recipe contests on their website, Food52.com, and the 140 winning recipes are featured in The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks.

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Please Explain: Cheese and Making Cheese

Sascha Anderson, Director of Education at Murray’s Cheese, and Gianaclis Caldwell, cheesemaker at Pholia Farm and author of Mastering Artisan Cheesemaking, talk about the wide variety of cheeses, how to select cheeses, and how to make cheese.

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Brown Butter Tomatoes

Amanda Hesser writes on Food52.com, "How can you resist something called Brown Butter Tomatoes?" This recipe is simple, delicious, and Hesser points out that just reading the words "Brown Butter Tomatoes" brings you "summertime bliss."

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Recipe: Yogurt with Toasted Quinoa, Dates, and Almonds

Amanda Hesser writes on Food52.com that this recipe is based on a dish she and friends had at the Seattle restaurant Sitka & Spruce. Try it yourself!

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Recipe: Raspberry Swamp Pie

Amanda Hesser writes on Food52.com, "I I like cream in my pie, not on my pie." She started with Tamasin Day-Lewis’s Sugar-Topped Raspberry Plate Tart recipe and adapted it to create this custardy raspberry pie. Try it yourself!

 

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Your Spin on Amanda Hesser's Take on Mark Bittman's Chickpea Recipe

When Food 52.com's Amanda Hesser joined us for Food Fridays, we talked about how to make a recipe your own. Now it's your turn!

 

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Fresh Ricotta and Roasted Grapes, from Gianaclis Caldwell

Recipe: Fresh Ricotta Balls with Roasted Grapes

If you want to try to make your own fresh ricotta at home, try this recipe from Gianaclis Caldwell, cheese maker and author of Mastering Artisan Cheesemaking.

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Guinness and Beef Stew

Recipe: Guinness and Beef Stew

Clodagh McKenna recommends: The longer and the lower temperature that you cook this stew, the better the flavor. She recommends that you make it the day before you plan to eat it because the flavors concentrate much more.

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Cheddar Cheese Soup Scones, from Clodagh's Kitchen Diaries

Recipe: Cheddar Cheese Soup Scones

You can pair these cheese scones with Beef and Guiness Stew. Clodagh McKenna says: I love matching up little scones with soups; try using different flavors to match the soup that you are serving.

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