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Food Styling; Danny Meyer on Staff Meals, Please Explain Pasta

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Friday, May 17, 2013

Today is the final episode of our Food Fridays series! First, we’ll find out what food stylists do to make food look good on film. Then Danny Meyer tells us about the staff meal traditions in his great restaurants. And this week’s Please Explain is all about pasta!

The Art of Food Styling

Food stylist Roscoe Betsill shares the tricks of his trade and explains what food stylists do to make foods look fresh and delicious in photographs.

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Danny Meyer on Staff Meals at His Restaurants

Danny Meyer, of Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, talks about the food that the chefs make for one another—the staff “family meal.” It is simple, often improvised, but special enough to please the chefs’ discerning palates. In Family Table: Favorite Staff Meals from Our Restaurant to Your Home, the restaurants’ culinary director, Michael Romano, coauthor of the award-winning Union Square Cafe Cookbook, collects and refines his favorite in-house dishes for the home cook, while served Karen Stabiner shares stories about how this imaginative array of dishes came to be.

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Please Explain: Pasta

Pasta is a staple of Italian food, but noodles are also an important part of Asian cuisine. Pasta is versatile, comes in hundreds of shapes and sizes, and on this week’s Please Explain we’ll find out how it’s made and ways to cook with it. Joining us: Ron Palladino, pasta expert and Fresh Pasta counter general manager at Eataly, and Jack Bishop, editorial director of America’s Test Kitchen and author of several cookbooks, including The Complete Italian Vegetarian Cookbook, Pasta e Verdura, and the editor of Pasta Revolution.  

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David Sedaris at WNYC May 2013

All the David Sedaris Interviews You Can Possibly Handle

David Sedaris has been a guest on the Leonard Lopate Show many, many times. Here’s all the Sedaris you can possibly handle (with a few bonus interviews with David’s sister, Amy.)

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Recipe: Danny Meyer’s Roasted Asparagus Gratin

4 to 6 servings

Asparagus usually makes its first appearance at the Union Square Greenmarket in late April, at which point Danny Meyer’s family embarks on an almost nightly celebration until the season ends about two months later. This simple asparagus gratin is a favorite in the Meyer household—it goes well with everything, especially grilled veal chops, salmon, chicken, or steak.

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Union Square Cafe Fried Chicken

Recipe: Union Square Cafe Fried Chicken

Try this delicious fried chicken at home. What distinguishes it is the crunch from two ingredients—Japanese panko bread crumbs and graham cracker crumbs.

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Seared Short Rib Wraps

Recipe: Seared Short Rib Wraps

Thinly sliced Korean barbecue piled into lettuce wraps and served with fresh and pickled vegetables. Make it at home!

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Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

Recipe: Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

A vanilla-flavored Italian custard made with buttermilk for a slightly tangy flavor, and a sweet, tart rhubarb and strawberry compote. The compote can also be served with yogurt or ice cream.

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