Streams

 

Cooking

The Leonard Lopate Show

Growing, Cooking, Eating, Learning

Wednesday, May 21, 2014

Chef Dan Barber talks about why America needs a radical overhaul in how we eat and farm, and he shares his vision for an integrated system of vegetable, grain, and livestock production that maximizes sustainability, nutrition, and flavor. We’ll find out about cooking classes held in the homes of immigrant cooks from around the world. And we’ll learn how knowing the basics of botany can help us be better gardeners.

The Leonard Lopate Show

An Insider's Guide to Pairing Wine with Food

Wednesday, May 14, 2014

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

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The Leonard Lopate Show

Recipe: Chimichurri Hanger Steak

Wednesday, May 14, 2014

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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The Leonard Lopate Show

Recipe: Hearty Split Pea Soup

Wednesday, May 14, 2014

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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The Leonard Lopate Show

Recipe: Fettuccine with Mushroom Ragù

Wednesday, May 14, 2014

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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The Brian Lehrer Show

Michael Pollan Cooks

Tuesday, May 13, 2014

The food activist and author discusses how cooking changes both food and our relationship to the food industry.

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Selected Shorts

Meehan and Schaap Talk Drinking Games

Friday, May 09, 2014

This talk between Peter Meehan and Rosie Schaap is part of the SELECTED SHORTS program “Out of the Kitchen with Lucky Peach hosted by Hope Davis.

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Last Chance Foods

Last Chance Foods: An Easy, Egg-centric Meal

Friday, May 09, 2014

Do you have some ailing asparagus or sad chard in your fridge? New York Times columnist Martha Rose Shulman suggests combining those vegetable with eggs to make a hearty frittata. Check out her basic recipe and variation for Frittata with Asparagus, Fresh Peas, Tarragon, and Chives.

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Selected Shorts

Extreme Marmalade

Friday, May 09, 2014

This reading by Gaby Hoffman of Kevin West’s essay “Seville Orange Marmalade” is part of the SELECTED SHORTS program “Out of the Kitchen with Lucky Peach hosted by Hope Davis.

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Selected Shorts

Selected Shorts: Out of the Kitchen with Lucky Peach

Friday, May 09, 2014

A feast from the food mag Lucky Peach: Chinese drinking games, killer marmalade, a murderous mushroom, and Marc Maron's cookware.

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Selected Shorts

A "Noir" Mushroom Tale

Friday, May 09, 2014

This reading by Sarah Steele of Nelly Reifler’s story “Supreme Cloud Ear” is part of the SELECTED SHORTS program “Out of the Kitchen with Lucky Peach hosted by Hope Davis.

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Selected Shorts

Weird Meal, Great Memories

Friday, May 09, 2014

This reading by Peter Meehan of his essay  “Crab Rangoon,” is part of the SELECTED SHORTS program “Out of the Kitchen with Lucky Peach hosted by Hope Davis.

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Selected Shorts

Gaming at Winnie’s

Friday, May 09, 2014

This reading by Gaby Hoffman of Rosie Schaap’s “Gaming at Winnie’s” is part of the SELECTED SHORTS program “Out of the Kitchen with Lucky Peach hosted by Hope Davis.

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Selected Shorts

Marc Maron's Pots and Pans

Friday, May 09, 2014

This reading by David Cross of Marc Maron’s “Pan-American” is part of the SELECTED SHORTS program “Out of the Kitchen with Lucky Peach hosted by Hope Davis

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Selected Shorts

Cooking at the Bottom of the World

Friday, May 09, 2014

This reading by David Cross of Jase Grimm’s memoir “The South Pole Cook” is part of the SELECTED SHORTS program “Out of the Kitchen with Lucky Peach hosted by Hope Davis. 

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The Leonard Lopate Show

Recipe: Quick-Braised Pork Chops with Spring Greens and Anchovies

Wednesday, April 30, 2014

Makes 2 servings

 

2 center-cut bone-in pork chops, about 1 1/2 inches thick

Kosher salt, for seasoning

Freshly ground black pepper, for seasoning

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 tablespoons finely chopped shallot

3 anchovy fillets, finely chopped

1/4 cup chicken stock

1 large bunch of arugula, Swiss chard, or watercress, stems trimmed, about 5 ounces

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The Leonard Lopate Show

Recipe: Melissa Clark's Pan-Fried Asparagus with Scallions, Lemon, and Fried Eggs

Wednesday, April 30, 2014

Makes 2 to 4 servings

If you can find ramps, use those in place of the scallions.

1/4 cup (1/2 stick) unsalted butter

1 bunch scallions (about 4 ounces), whites and greens separated and thinly sliced

3 thin lemon slices, each round cut into eight wedges

3/4 teaspoon kosher salt, plus additional, for seasoning

1/4 teaspoon freshly ground black pepper, plus additional, for seasoning

1 bunch asparagus (about 1/2 pound), trimmed and cut into 2-inch pieces

4 large eggs

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The Leonard Lopate Show

Quick and Simple Weeknight Dinner Ideas

Wednesday, April 30, 2014

Sometimes it can be hard to summon the energy to cook dinner after a long day at work. New York Times columnist Melissa Clark tells us to put down the takeout menu and offers some quick and easy weeknight dinner ideas.

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The Leonard Lopate Show

The Sporting Life: Pete Rose, Sports Mascots, and the 86 Mets Mookie Wilson

Wednesday, April 30, 2014

On today’s show: New York Times Dining Section columnist Melissa Clark shares her ideas for making a dinner from scratch after you get home from a long day at work! It’s been 25 years since Pete Rose was banned from baseball, and Sports Illustrated's Kostya Kennedy asks whether the man with the most base hits in the game’s history belongs in the Hall of Fame. AJ Mass, who’s a former Mr. Met, takes us into the sweaty world of sports mascots. And the legendary Mookie Wilson looks back at the 1986 World Series and what it was like being part of the Amazin’ Mets.

Selected Shorts

Pies Rule!

Friday, April 11, 2014

Emily and Melissa Elsen are the owners of the Brooklyn-based pie shop and café Four & Twenty Blackbirds.  They gave the SELECTED SHORTS team a tour, and talked about how cooking came down in their family, and about using seasonal ingredients and facing fear of crusts! 

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