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Leftovers to Lunch, Rosie Perez, Gardening without Soil, Amazing Grains

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Friday, April 05, 2013

Today’s show is the latest installment in our Food Fridays series! New York Times food columnist Melissa Clark is here with her suggestions on how to turn last night’s dinner into today’s lunch. Rosie Perez talks about how food has shaped her life. We look into how hydroponic gardening works, and how you can grow a garden just about anywhere. Plus, this week’s Please Explain is all about grains!

Making Lunch More Delicious

Brown bag lunches can be pretty boring, but New York Times Dining Section columnist and cookbook writer Melissa Clark is here to help!

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Rosie Perez Dishes about Food

Rosie Perez talks about the role food has had in her life.

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How to Garden without Soil

Lee Mandell, the founder of Boswyck Farms, a hydroponic farm in Bushwick, Brooklyn, discusses hydroponic gardening and how grow lettuce, herbs, and other vegetables without soil.

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Please Explain: Grains

Grains have been a cornerstone of the human diet since the dawn of civilization. We'll find out about the wide variety of grains and the difference between whole, refined, and enriched grains.Abdullah A. Jaradat, USDA Department of Soil Management Research, and Maria Speck, author of Ancient Grains for Modern Meals, explain.

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Greek millet saganzki

Recipe: Greek Millet Saganaki with Shrimp and Ouzo

Make this grain-based dish, made with millet and shrimp.

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Your Shopping List for a Well-Stocked Kitchen

Jack Bishop, editorial director of America’s Test Kitchen, joined us recently to talk about what essential ingredients every cook should have on-hand in their kitchen at all times. Here’s his list – along with some helpful tips on how to store them so that they last longer:

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Recipe: Farro Salad With Roasted Sweet Potato, Feta and Walnuts

Here is a recipe for a hearty salad that you'd serve as a side dish for dinner but makes a great lunch the next day.

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Recipe: Sofrito and Boiled Eggplant with Ground Beef

Rosie Perez shares one of her favorite recipes. She says one trick she has for sofrito is to freeze it in an ice cube tray with a cover, so you can use a little at a time, whenever you need it.

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