Clean Plates; Ottolenghi; Candy

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Friday, October 25, 2013

It’s Food Fridays! We’ll find out about how to eat sustainable, delicious, healthy food—at home and at restaurants. Then Yotam Ottolenghi and Sami Tamimi, the partners behind London’s famous Ottolenghi restaurants, discuss Mediterranean food and Ottolenghi: The Cookbook. And this week’s Please Explain is all about candy!

Clean Plates

Jared Koch tackles how to eat organic and well. The Clean Plates Cookbook: Sustainable, Delicious, and Healthier Eating for Every Body offers sensible, sustainable, and healthful home cooking ideas and shows readers how to shop for the best ingredients no matter what their diet (omnivores, vegetarians, and vegans) and how to prepare food that’s simple and delicious. And his Clean Plates Manhattan 2013 guide includes over 100 reviews of restaurants serving organic, local, sustainably raised plant and/or animal foods.

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Ottolenghi: The Cookbook

Yotam Ottolenghi and Sami Tamimi discuss Ottolenghi: The Cookbook, available for the first time in an American edition and featuring 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations.

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Please Explain: Candy

Just in time for Halloween, this week’s Please Explain is all about candy! Samira Kawash tells the story of how candy evolved from a luxury good to a cheap, everyday snack. In Candy: A Century of Panic and Pleasure she explores the history and cultural history of candy and examines how candy became the most loved and loathed of processed foods.

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Recipe: Sweet Potato Galettes

makes 4

3 sweet potatoes,  about 12 oz / 350 g each

9 oz / 250 g puff pastry or ½ recipe Rough puff pastry

1 free-range egg, lightly beaten

6 1/2 tbsp / 100 ml sour cream

3 1/2 tbsp / 100 g aged goat cheese

2 tbsp pumpkin seeds

1 medium-hot chile, finely chopped

1 tbsp olive oil

1 clove garlic, crushed

2 tsp chopped flat-leaf parsley

coarse sea salt and freshly ground black pepper


Our Pickle Pic Winner

We've been pickling as part of our Food Fridays series. And we've asked you to post pictures of your pickles on Instagram. Now Leonard's picked his favorite pickle pic! 



Recipe: Roast Chicken with Saffron, Hazelnuts, and Honey

serves 4


1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh

2 onions, coarsely chopped

4 tbsp olive oil

1 tsp ground ginger

1 tsp ground cinnamon

a generous pinch of saffron threads

juice of 1 lemon

4 tbsp cold water

2 tsp coarse sea salt

1 tsp freshly ground black pepper

scant 3/4 cup / 100 g unskinned hazelnuts

3 1/2 tbsp / 70 g honey

2 tbsp rose water

2 green onions, coarsely chopped


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