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Cooking

Selected Shorts

Michael Chabon Meets Bisquick

Friday, April 11, 2014

This reading by David Furr of Michael Chabon’s essay “Art of Cake” is part of the SELECTED SHORTS program “Love, Cake, and Kites,” hosted by Parker Posey.

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Selected Shorts

Selected Shorts: Love, Cake, and Kites

Friday, April 11, 2014

Serving up a Bisquick recipe, a serial lover, some kites, and a tour of a pie shop.

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The Leonard Lopate Show

Recipe: Alfred Portale's Kennebec Potato Gnocchi with Peas, Fava Beans, Pearl Onions, Pea Shoots, Pecorino Cheese, and Mint

Friday, April 04, 2014

Light and airy gnocchi paired with the late spring harvest of peas and fava beans make this early summer pasta a favorite. To allow the delicate qualities of spring to shine, it is important to keep the gnocchi light by using very little flour and handling it delicately. Kennebec or any good baking potato, like the prevalent Idaho, are ideal to use for their starchiness.

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The Leonard Lopate Show

Recipe: Alfred Portale's Baby Beet Salad, Shaved Fennel, Orange, and French Feta Cheese with Orange Balsamic Dressing

Friday, April 04, 2014

Roasted beets are a longtime favorite of Chef Portale’s. Always aesthetically minded, the chef’s eye finds the color appealing, while the sweet, bright flavor of beets and the beautiful color complemented by seasonal elements allows this salad to appear in various forms at Gotham.

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The Leonard Lopate Show

Recipe: Carla Hall's Chile, Pea, and Coconut Chutney

Friday, April 04, 2014

Spicy, punchy, and powerful peas.

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The Leonard Lopate Show

Recipe: Carla Hall's Last Supper Buttered Tarragon Peas

Friday, April 04, 2014

Carla Hall's peas with butter and tarragon.

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The Leonard Lopate Show

Recipe: Carla Hall's Tangy Hot Cabbage Slaw

Friday, April 04, 2014

This super simple slaw is good on tacos, arepas enchiladas and empanadas.

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The Leonard Lopate Show

Creating a Restaurant that Lasts; Scenes from a Restaurant Kitchen; Carla Hall; Rieslings, Please Explain

Friday, April 04, 2014

Chefs Alfred Portale and Bill Telepan talk about celebrating Gotham Bar and Grill’s 30th anniversary and what gives a restaurant staying power in our very competitive city. Michael Gibney takes us inside a professional kitchen to show us the camaraderie and choreography that goes into making a wonderful plate of food. Carla Hall, host of “The Chew,” explains how food can help forge connections between people–and shares some of her favorite comfort foods. We'll discuss the resurgent popularity of Rieslings. And this week’s Please Explain is about insomnia and other sleep disturbances.

The Leonard Lopate Show

Carla Hall Spices Up Comfort Food

Friday, April 04, 2014

The host of “The Chew” on ABC and "Top Chef" contestant talks about how to shake up your favorite dishes and cooking peas for Jacques Pépin.

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The Leonard Lopate Show

Thirty Years of the Gotham Bar and Grill

Friday, April 04, 2014

Chefs Alfred Portale, of Gotham Bar and Grill, and Bill Telepan, of Telepan and the new Telepan Local, talk about the Gotham Bar and Grill’s 30th anniversary and to discuss what makes a restaurant last for decades in NYC. To celebrate the longevity and many achievements of Gotham Bar and Grill, the restaurant is offering, among other things, the GOTHAM30 Menu Series developed in collaboration with chefs Bill Telepan, Tom Colicchio, Thomas Keller, Jonathan Waxman and Daniel Boulud.

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The Leonard Lopate Show

Twenty-Four Hours in a Restaurant Kitchen

Friday, April 04, 2014

Chef Michael Gibney gives a fly-on-the-wall perspective on the food service industry, exposing the hidden world behind the kitchen doors. He describes the details of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion of all the people in a restaurant kitchen. In his book Sous Chef: 24 Hours on the Line, Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen.

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The Leonard Lopate Show

100 Ways to Eat an Egg

Monday, March 31, 2014

Michael Ruhlman explains why the lowly egg is the most versatile ingredient. Master cooking eggs, he says, and you can master cooking anything. Plus: poaching made easy. 

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The Leonard Lopate Show

Rehabbing Broccoli's Reputation

Tuesday, March 25, 2014

Step off haters. Dan Pashman, host of The Sporkful podcast, talks about why broccoli is exciting and versatile.

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The Leonard Lopate Show

Spring Cleaning in the Kitchen

Friday, March 14, 2014

Author Melissa Clark tells us what staples to pitch, how long to keep things like flour and rice, and gives us things to make with the ingredients we already have in our cabinets.

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The Leonard Lopate Show

Recipe: Melissa Clark's Spiced Nut Sandies

Friday, March 14, 2014

If you want to use up some of the nuts in your pantry, make these buttery, nutty cookies.

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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.

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The Leonard Lopate Show

Recipe: From Keepers: Our Favorite Meat Loaf

Tuesday, February 25, 2014

This meatloaf is super moist and flavorful, with a sweet glaze, and because it's wider and lower than a typical meatloaf, there’s more  browned crust and it cooks faster.

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The Leonard Lopate Show

Recipe: Kurt Timmermeister's Black Pepper Crackers

Wednesday, February 19, 2014

Try making your own peppery crackers at home!

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The Leonard Lopate Show

Recipe: Kurt Timmermeister's Butter Cookies

Wednesday, February 19, 2014

Farmer and chef Kurt Timmermeister uses butter made from the milk of his own Jersey cows in these butter cookies. 

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