Streams

 

 

Cookbook

The Leonard Lopate Show

Even Top Chefs Make Mistakes

Monday, January 26, 2015

We've all messed up in the kitchen. Three professional chefs share the lessons they learned from their spills, burns, and forgotten ingredients. 

Comments [14]

The Leonard Lopate Show

Guest Picks: Ina Garten

Thursday, January 22, 2015

Ina Garten was on the show January 7, 2015 to talk about dishes you can prep, assemble, or cook ahead of time. She's a fan of Serial and Taylor Swift. Find out what else she's a fan of!

Comment

The Leonard Lopate Show

Cooking For Your Family With America's Test Kitchen

Friday, September 26, 2014

Feeding your family doesn't have to be stressful or boring. Here's how to make it fun and delicious. 

Comments [8]

The Leonard Lopate Show

Inspiration for Weeknight Dinners

Tuesday, February 25, 2014

Two home cooks draw upon decades of trial and error in their own kitchens and alongside professional chefs to share their tried-and-true recipes for weeknight meals, and the secret to happiness at home.

Comments [8]

Last Chance Foods

Recipe: Sapporo Soup Curry

Friday, December 20, 2013

"Okay, so a hundred-plus years after Japan discovered loose, soupy British-style curry and thickened and adapted it for a rice-eating culture, guess what? Soup curry makes a comeback!"

Comment

Last Chance Foods

Recipe: Retro Curry

Friday, December 20, 2013

"Let’s dial it back to where it all began: old-school Japanese curry. Sweet-savory, fragrant, rich—and irresistible—this dish calls for the classic Japanese curry ingredients, that is, root vegetables, apple, and beef."

Comment

Last Chance Foods

Last Chance Foods: Our 2013 Cookbook Gift Guide

Friday, December 20, 2013

With Christmas less than a week away, these beautiful tomes come in handy as last minute gifts. Here are our picks for some of our favorite cookbooks of the year. We even snagged a few recipes from them for your cooking pleasure.

Comment

Last Chance Foods

Recipe: Grilled Avocados and Chiles

Friday, December 20, 2013

"[F]or the record, you haven’t lived until you’ve eaten a grilled avocado."

Comment

Last Chance Foods

Recipe: Spiced 'Pumpkin' Fritters with Chocolate Sauce and Candied Pepitas

Friday, December 20, 2013

"Think of these as pumpkin-pie doughnuts. Do I need to say more? Oh, with chocolate sauce and candied, spiced pepitas."

Comment

Last Chance Foods

Last Chance Foods: Talking Ramen with Ivan Orkin

Friday, December 06, 2013

Chef Ivan Orkin talks how, as a Jewish guy from Long Island, he became famous for making ramen and hints at when his Lower East Side restaurant will open. He also shares his recipe for toasted rye noodles.

Comments [1]

The Leonard Lopate Show

Ottolenghi: The Cookbook

Friday, October 25, 2013

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.

Comments [2]

Last Chance Foods

Last Chance Foods: Lidia's Common Sense Risotto

Friday, October 18, 2013

Award-winning television host and cookbook author Lidia Bastianich explained that once you master the technique of making risotto, nearly any ingredient can be added as a highlight — even lettuce. Listen to her explanation of the basics and try her recipe for lettuce risotto.

Comment

Top 5 @ 105

Top Five Cookbooks For Classical Music Fans

Thursday, August 15, 2013

Cookbooks have long appealed to classical music and opera buffs who know their way around the kitchen, or are just curious what renowned musicians cook when not touring. Here are five standouts.

Comments [3]

The Leonard Lopate Show

We Asked and You Shared: Your Favorite Cookbooks

Monday, April 08, 2013

We asked you to share your essential cookbooks - you know, the ones that have stains and notes all over them that contain your favorite, tried-and-true recipes.

Listeners shared over 50 titles with us! Click below to see them all, and maybe find a new favorite. Don't see your old stand-by on the list? Add it to the list in the comments below!

Read More

Comments [17]

The Brian Lehrer Show

Recipe: Potato and Asparagus Salad

Tuesday, March 26, 2013

From the essay, "Recipe." by Phyllis Grant, included in The Cassoulet Saved Our Marriage:

Potato and Asparagus Salad with Crème Fraîche and Poached Eggs

Serves 4 or so

  • Lots of kosher salt 
  • 12 Yukon gold or German butterball potatoes
  • 2 shallots, diced
  • 1 clove garlic, bashed, Microplaned, or finely diced
  • 1 tablespoon lemon juice
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 to 6 tablespoons olive oil
  • 2 cups chicken stock
  • 10 asparagus spears, trimmed and cut into 4 pieces each, or 40 asparagus tips (save the stalks for asparagus stock or soup)
  • 6 eggs
  • 2 teaspoons any kind of white vinegar
  • ¾ cup crème fraîche
  • 3 spring onion stems (or chives), thinly sliced

Fill a large pot three-quarters of the way up with cold water. Add several tablespoons salt. Peel the potatoes and slide them into the water right away. Place over high heat and bring to a boil. Once the water boils, turn down to a simmer. The potatoes are done when a paring knife slides in easily. If you’re not sure, just cut one open and taste. Drain the potatoes in a colander. If they’re falling apart a bit, remove them one at a time with a slotted spoon. Set aside to cool.

In a bowl, combine the shallots and garlic. Cover with the lemon juice and champagne vinegar and let sit for a few minutes. Whisk in the mustard, then slowly whisk in half the olive oil. Taste. This salad is best with a very tangy dressing. Add more olive oil if it’s too strong.

Bring the chicken stock to a boil in a medium saucepan. Turn down to a simmer and add the asparagus tips. Cook very briefly (1 to 2 minutes, depending on size). Taste one. Make sure there’s still some crunch left. Remove with a slotted spoon and place on a kitchen towel. Save the broth for soup or lunch or sick kids.

Fill a large wide pot of water for the eggs and bring to a boil. Once boiling, turn the heat so low that there are no bubbles on the surface of the water. Add the white vinegar and a pinch of salt. Stir. Crack 1 egg into a bowl. Slide the egg into the water. Repeat with remaining eggs. I like the yolks very runny, but I hate it when the white is still raw on top. The only way I know to test for doneness is to use a slotted spoon to pull an egg out of the water and touch the top to make sure it’s completely cooked. Slide an egg onto a clean kitchen towel or paper towel. Remove all the eggs the same way. It’s OK for them to sit for a few minutes. If you want, you can reheat the eggs in the hot water right before serving.

Slice the potatoes and spread them out in a single layer on a big plate or platter. Salt each slice. Spoon on the shallot dressing. Scatter the asparagus tips all over the potatoes. Carefully (or not) blop crème fraîche all over the potatoes and asparagus. Add more salad dressing. Place the eggs on top. Add a few sloshes of olive oil and sprinkle the spring onion slices all over. Serve (and eat) right away.

From The Cassoulet Saved Our Marriage, © 2013 by Caroline M. Grant & Lisa Catherine Harper. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.roostbooks.com

Read More

Comment

The Leonard Lopate Show

The Food52 Cookbook

Thursday, December 27, 2012

Food writers and editors Amanda Hesser and Merrill Stubbs talk about discovering and celebrating the best home cooks in the country. Each week for 52 weeks, they ran recipe contests on their website, Food52.com, and the 140 winning recipes make up their book The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks.

Comments [1]