Streams

 

Cooking

The Leonard Lopate Show

Recipe: Kurt Timmermeister's Tomato Upside-Down Cake

Wednesday, February 19, 2014

You don't need pineapple when you can use fresh, sweet, farm-grown tomatoes in a buttery upside-down cake.

Comment

The Leonard Lopate Show

Recipe: Melissa Clark's Bone in Rib Steak for Two

Friday, February 14, 2014

1 bone-in rib steak, 1 1/2 inches thick
1 garlic clove, halved
1 teaspoon dark brown sugar
Large pinch chili powder
Coarse kosher salt and freshly cracked black pepper

1. Heat a heavy ovenproof skillet (preferably cast iron) over high heat for 5 minutes. Meanwhile, preheat your broiler.

2. Pat steak dry with paper towels, then vigorously rub cut side of garlic all over steak, particularly the bone. Season generously all over with brown sugar, chile powder, salt and pepper.

3. Place steak in hot pan and carefully, using a potholder, transfer pan to broiler. Cook meat until done to taste, about 5 to 7 minutes for medium rare (you do not need to turn it). Transfer steak to a cutting board, and let it rest for 5 to 10 minutes before slicing and serving.

Comments [1]

The Leonard Lopate Show

Recipe: Melissa Clark's Crisp Roasted Potatoes for Two

Friday, February 14, 2014

Crisp Roasted Potatoes for Two

3/4 pound very small Yukon gold or other yellow-fleshed potatoes
Coarse kosher salt
2 tablespoons olive oil, lard, or duck fat
2 sprigs rosemary
3 cloves garlic, smashed
Cracked black pepper

1. Heat oven to 425 degrees. Place potatoes in a small pot and cover completely with generously salted water. Bring water to a boil and cook potatoes until fork tender, about 10 to 15 minutes. Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece.

2. Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with the duck fat.

3. Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes. Serve warm.

Comments [1]

The Leonard Lopate Show

Melissa Clark on Valentine's Day Specialties

Friday, February 14, 2014

Melissa Clark talks about aphrodisiacs like oysters, artichokes, figs and bananas, and what to make for Valentine’s Day. She'll also answer your questions about cooking and preparing a special Valentine's Day meal or any meal! She's a New York Times Dining Section columnist and cookbook writer, and her most recent cookbook is Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make.

 

Comments [17]

The Leonard Lopate Show

Cooking with Aphrodisiacs; Third Reich Scientists; "Saint Joan"; Please Explain: Genius

Friday, February 14, 2014

On today’s Valentine’s Day show with New York Times Dining columnist Melissa Clark talking about aphrodisiacs like figs, oysters and artichokes, and what to cook for your special someone. We’ll look at the secret American program to bring the Third Reich’s scientists into the US after the end of World War II. Director Eric Tucker talks about an unusual production of George Bernard Shaw’s play Saint Joan, starring Andrus Nichols as Joan of Arc.And this week’s Please Explain is all about genius and the various ways we measure intelligence.

The Leonard Lopate Show

Braising Standards With Melissa Clark

Friday, January 24, 2014

It's cold outside and more snow is on the way, which makes it the perfect time for braising! Slow-cooked short ribs, pork shoulder, brisket let you keep the oven on and the kitchen warm. Melissa Clark tells us about the fundamentals of braising and answers your questions about it! She's a New York Times Dining Section columnist and cookbook writer, and her most recent cookbook is Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make.

Comments [23]

The Leonard Lopate Show

Recipe: Melissa Clark's Braised Short Ribs with Vegetables and Red Wine

Friday, January 24, 2014

Delicious short ribs braised in red wine until tender.

Comments [2]

The Takeaway

Enter Our SoupOrBowl Recipe Contest!

Friday, January 24, 2014

It's the Super Bowl, public-radio style: We're hosting the world's first-ever Soup or Bowl recipe contest. Enter your best recipe for soup (or something that can be served in a bowl) and compete for bragging rights and a chance to celebrate your dish with our head judge, The Sporkful's Dan Pashman.

Comments [12]

The Leonard Lopate Show

Recipe: Robert Lustig's Greens and Barley Gratin

Friday, January 17, 2014

This is a great brunch or potluck dish. It keeps well and tastes good at room temperature.

Comment

The Leonard Lopate Show

Recipe: Robert Lustig's Quinoa and Black Bean Burrito Bowl

Friday, January 17, 2014

This is an easy, packable lunch that's good hot or cold.

Comment

The Leonard Lopate Show

Recipe: Robert Lustig's Quick Chicken Tikka Masala

Friday, January 17, 2014

Takeout food is convenient, but alas, often filled with fat, sugar and salt. This version of an Indian takeout staple is ethnic food without the guilt.

Comment

The Leonard Lopate Show

Recipe: Robert Lustig's Veggie Brown Rice Frittata

Friday, January 17, 2014

A frittata is an Italian egg dish—like a quiche without the crust, or an omelet without the hassle. This version adds a bit of cooked whole grain, which increases the fiber content and makes it a whole meal.

Comment

The Brian Lehrer Show

AMA: Ask Mo Anything

Wednesday, January 15, 2014

Mo Rocca, host of the Cooking Channel's "My Grandmother's Ravioli", panelist on "Wait Wait Don't Tell Me" (and lots more) discusses the new season of his show and takes listener calls.

Comments [3]

The Leonard Lopate Show

Share Your Cooking Tips

Friday, December 20, 2013

Throughout our Food Fridays series, we’ve had experts and chefs share their tips and shortcuts. Now it’s your turn! The Leonard Lopate Show wants to hear what you've learned from your years in the kitchen.

Comments [45]

The Leonard Lopate Show

Melissa Clark on Delicious, Quick, Homemade Gifts

Friday, December 20, 2013

Melissa Clark talks about delicious, homemade, last-minute Christmas gifts. She's New York Times Dining Section columnist and cookbook writer, and her most recent cookbook is Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make.

Comments [7]

The Leonard Lopate Show

Recipe: Melissa Clark's Kumquat-Clementine Cordial

Friday, December 20, 2013

Rum mixed with clementine juice and kumquats!

Comment

The Leonard Lopate Show

Recipe: Melissa Clark's Gingerbread Frogs

Friday, December 20, 2013

Gingerbread frogs instead of men.

Comments [1]

The Leonard Lopate Show

Chris Kimball's Cooking Tips; Melissa Clark's Homemade Gift Ideas; Marion Nestle on Food Politics

Friday, December 20, 2013

Today is our last Food Fridays show for a while! First, America’s Test Kitchen host Chris Kimball shares the tips and shortcuts he’s learned from his years in the kitchen. Then, New York Times Dining columnist Melissa Clark shares her ideas for last-minute, edible home-made gifts. And on this week’s Please Explain, NYU professor Marion Nestle joins us for a look at the politics of food— from the stalled Farm Bill to the FDA’s proposed ban on trans fats.

The Leonard Lopate Show

Recipe: Tama Matsuoka Wong's Pine Needle Oil

Friday, December 13, 2013

An aromatic made from pine needles

Comment

The Leonard Lopate Show

Recipe: Tama Matsuoka Wong's Wild Barberry Rice Pudding

Friday, December 13, 2013

This pudding makes a great winter holiday dessert with jewel-like red and cream colors. The fluffiness of the sweet rice pudding pairs nicely with the barberry’s full-bodied wild flavor.

Comment