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Food and Wine, Fat and Weight

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Wednesday, May 14, 2014

Red wine. Red wine. (Copyright: lenetstan/Shutterstock)

We’re focusing on food and wine on today’s show. First, New York Times food and wine writers Eric Asimov and Florence Fabricant explain how to pair wine with food. Then Nina Teicholz talks about how fat got a bad rap, and why eating fat doesn’t make us fat.

An Insider's Guide to Pairing Wine with Food

New York Times wine and food writers Eric Asimov and Florence Fabricant offer their expertise on choosing the perfect combinations.

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Eating Fat Doesn't Make Us Fat

For decades, many people have believed that fat, especially saturated fat, makes us gain weight, but that turns out not to be true.

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Tributes: Malik Bendjelloul

The musician from Detroit known as Rodriguez had produced only 2 albums in the early 1970s before he vanished from the music scene. Many assumed he was dead. But meanwhile his music went on to inspire many in South Africa, where he became something of a superstar. On a trip to Cape Town in 2006 the Swedish filmmaker Malik Bendjelloul uncovered Rodriguez’ story, and eventually, he found Rodriguez – and the result was what would become the Oscar-winning documentary, "Searching for Sugarman." Malik Bendjelloul was recently found dead in Stockholm.  He was 36.  You can hear his 2012 conversation with Leonard and Rodriguez.

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Guest Picks: Eric Asimov

New York Times chief wine critic Eric Asimov was on the Leonard Lopate Show recently to talk about wine and food pairings, along with his collaborator Florence Fabricant. He also told us about his love old country music and cream biscuits. Find out what else he's a fan of!

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Guest Picks: Florence Fabricant

New York Times food writer Florence Fabricant was on the Leonard Lopate Show to talk about food and wine pairings with her collaborator Eric Asimov. She also told us what she's been reading recently and her somewhat unusual favorite comfort food. 

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Recipe: Chimichurri Hanger Steak

Terroir, or sense of place, helps to define character and flavor in food as well as wine. Malbecs from Mendoza pair perfectly with Argentinian steak on a grill. The meat echoes the density of the wine—a mix of sweetness, earthiness, and minerality.

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Recipe: Lobster Spaghetti with Fresh Tomatoes

Spaghetti with lobster is a dish that either red or white wine will complement, but rosé is recommended.

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Recipe: Hearty Split Pea Soup

This thick, rib-sticking soup is the perfect cold-weather complement for Châteauneuf-du-Pape or other wines from the southern Rhône.

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Recipe: Fettuccine with Mushroom Ragù

This rich pasta sauce, made with  cremini mushrooms, goes well with barberas, which tend to have an earthy profile, with dark, fruity chords, sometimes with notes of black truffle.

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