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Cooking

The Leonard Lopate Show

Recipe: Mollie Katzen's Spinach-Mushroom Mac and Cheese

Friday, November 22, 2013

Mushrooms, spinach, and pasta bathed in a beer-cheese sauce.

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The Leonard Lopate Show

Recipe: Mollie Katzen's Brussels Sprout Gratin with Potatoes and Spinach

Friday, November 22, 2013

Mollie Katzen makes a meal of Brussels sprouts cooked with potatoes, onion, garlic, and spinach and baked under a layer of grated cheese and coarse bread crumbs.

Comments [1]

The Leonard Lopate Show

Thanksgiving 101 with Melissa Clark; Vegetarian Mollie Katzen; Schmaltz; Surviving the Holidays

Friday, November 22, 2013

This Food Fridays is dedicated to Thanksgiving! First, Melissa Clark explains the ins and outs of preparing Thanksgiving dinner.  Mollie Katzen talks about her newest vegetarian cookbook and shares tips for a meatless holiday. Then, as Hannukah approaches, Michael Ruhlman praises schmaltz—rendered chicken fat that's an important ingredient in Jewish cooking. And etiquette expert Philip Galanes answers questions and gives advice for surviving the holidays.

The Leonard Lopate Show

Mollie Katzen's Vegetarian Recipes for a New Generation

Friday, November 22, 2013

The latest release from the vegetarian cookbook pioneer and illustrator.

Comments [6]

The Leonard Lopate Show

Thanksgiving 101

Friday, November 22, 2013

No need to freak out about Thanksgiving! Melissa Clark, dining columnist at the New York Times, is here to share tips and answer all of your panicked questions.

Comments [39]

The Leonard Lopate Show

Recipe: Mollie Katzen's Citrusy Beets

Friday, November 22, 2013

A bright beet salad with grapefruit and oranges.

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The Leonard Lopate Show

Please Explain: Kitchen Tools

Friday, November 15, 2013

All living things need to eat, but only humans cook...and how we cook has evolved and grown more sophisticated since our earliest days. We have nonstick skillets, automatic espresso machines, digital meat thermometers, and high-speed blenders. But in our earliest days, we didn't even have pots to cook in. On this week’s Please Explain, Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat, tells us all about the history of our cooking tools—when and how they were invented and how they’ve changed the foods we make.

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The Leonard Lopate Show

Recipe: Rene Redzepi's Sweet Water Pike Grilled with Summer Cabbage

Friday, November 15, 2013

Fresh fish with cabbage leaves and verbena sauce from one of the best chef's in the world.

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The Leonard Lopate Show

Recipe: Rene Redzepi's Glazed Sweetbreads and Wilted Bitter Greens

Friday, November 15, 2013

Sweetbreads with wilted greens and mushrooms from one of the best chef's in the world.

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The Leonard Lopate Show

Alice Waters on the Art of Simple Food

Friday, November 15, 2013

Alice Waters talks about the important links between taste, cooking, gardening, and taking care of the land. She also discusses her new cookbook, The Art of Simple Food II, which includes new recipes for the many varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market.

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The Leonard Lopate Show

Alice Waters; Chef Rene Redzepi; Restaurant in Rwanda; Please Explain

Friday, November 15, 2013

Alice Waters talks about her latest cookbook, The Art of Simple Food II, and about the links between taste, cooking, gardening, and taking care of the land. Noma’s Rene Redzepi, who has been called one of the most innovative chefs in the world, reveals where he gets inspiration for new recipes. Josh Ruxin explains why he and his wife decided to leave Brooklyn and open a restaurant in Rwanda. And this week’s Please Explain looks at the evolution of the utensils we cook will and eat with every day—pots and pans, and forks, knives, and spoons.

The Leonard Lopate Show

Rene Redzepi's A Work in Progress

Friday, November 15, 2013

Rene Redzepi, one of the most important and innovative chefs in the world, discusses his restaurant Noma and his new set of books, A Work in Progress. It’s a cookbook with 100 new recipes from Noma; a personal journal that reveals how Redzepi explores creativity, innovation, and the meaning of success; and a pocket book of candid, Instagram-style snapshots of the influential chef and his team.

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The Leonard Lopate Show

Opening a Restaurant in Rwanda

Friday, November 15, 2013

Heaven, a gourmet restaurant overlooking Kigali, has brought the community together.

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The Leonard Lopate Show

The Essentials of Good Taste

Friday, November 08, 2013

Edward Behr talks about the foods that every food lover should know and gives advice on buying, using, preparing, and enjoying food. 50 Foods: The Essentials of Good Tasteexplains how to how to select top quality food as well as how to prepare, serve, and eat it. He also names the most complementary foods and flavors and the wines that go with them.

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The Leonard Lopate Show

Life-Changing Meals

Friday, November 08, 2013

James Oseland, Alan Richman, and Louisa Ermelino talk about their life-changing food experiences. They’re contributors to A Fork in the Road, a collection of  original stories from food-obsessed writers and chefs.

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The Leonard Lopate Show

Life-Changing Foods; the Paleo Diet; the 50 Best Foods; Please Explain

Friday, November 08, 2013

James Oseland, Alan Richman, and Louisa Ermelino describe the food experiences that changed their lives. John Durant talks about his Paleo Diet. Edward Behr explains how to find “the best” version of 50 foods. And this week’s Please Explain is all about beer, how it’s made, and what separates a kölsch from a stout.

The Leonard Lopate Show

Please Explain: The Slow Cooker

Friday, November 01, 2013

Julia Collin Davidson, of America's Test Kitchen, talks about the versatility of the slow cooker. It’s not just for beef stew anymore. On this week’s Please Explain she talks about how to roast, poach, and even make cakes and custards in the slow cooker. Julia Collin Davidson is one of the editors of America’s Test Kitchen’s Slow Cooker Revolution.

Comments [10]

The Leonard Lopate Show

Recipe: Braised Steaks with Horseradish Smashed Potatoes

Friday, November 01, 2013

Steak and smashed potatoes is a classic pairing that now you can make in the slow cooker.

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The Leonard Lopate Show

Recipe: Chicken Pomodoro

Friday, November 01, 2013

Classic chicken pomodoro features tender chicken braised in a rich tomato sauce in a slow cooker.

Comments [1]

The Leonard Lopate Show

Recipe: Rozanne Gold's Pineapple Flan

Friday, November 01, 2013

Here, just three ingredients coalesce into a luscious, and improbable, custard of tropical intensity.

Comments [3]