Food writers Melissa Clark and Deb Perelman talk about peeling chickpeas in pursuit of making the best homemade hummus. Try their recipes and tell us which one you like the best.

Check out a few recipes from past Last Chance Foods that will help keep you warm, entertained and well fed during snowstorm Nemo.

When chef, author and hip hop head Eddie Huang joined us last week in The Greene Space, he regaled us with stories from his childhood growing up as a first-generation American in Orlando -- and told us how he fell in love with hip hop. "I didn't really relate to a lot of dominant culture," says Huang. "Hip hop was my thing. It was the one thing that I saw in the matrix that I could get down with." 

In addition to discussing his enduring love of hip hop -- from Fresh Prince to Jin to newcomers like Yung Jake -- Huang is joined by former Das Racist rapper Heems (aka Himanshu Suri) for a discussion about soft power, cultural authenticity and model minority stereotypes. And, of course, we hear the story of how the two met; as Eddie explains, "I met Heems at Bonnaroo. We were smoking weed looking at his Jeremy Scott panda shoes." 

Plus, Heems performs a live set, backed up by another former Das Racist member, Dapwell (aka Ashok Kondabolu). Watch a video of the entire show in The Greene Space below. 

Fried chicken, a green salad and chocolate mousse. That was the first big meal the then 24-year-old Rozanne Gold cooked for former Mayor Ed Koch as his personal chef in 1978. 

Food writer Cathy Erway talks about the versatile uses of daikon radishes, which are still available at farmers markets. Try her recipe for Daikon Radish Greens Pasta with Seared Daikon Radishes.

Chef Eddie Huang and rapper Heems, formerly of the hip hop group Das Racist join us for a conversation about food and hip hop.

Eddie Huang, chef and co-owner of the East Village Taiwanese street food restaurant Baohaus, talks about his pre-chef misadventures as an unlikely lawyer, street fashion renegade, and stand-up comic.

Eddie Huang, the chef and co-owner of Baohaus and one of the food world's more colorful characters, was on the Leonard Lopate Show recently. He talked about his memoir, Fresh Off the Boat, and he also told what he's been listening to...and his favorite comfort food. (We have to say, it sounds pretty good.)

Public health expert Derek Yach surprised nutrition advocates when he joined PepsiCo six years ago. He got the company to cut salt, sugar and fat from some popular products like chips and soda. But critics say he did more harm than good.

Carolyn Sherman answers questions about horseradish, starting her own business, and her favorite winter comfort food in this edition of 60-Second Stir-Fry.

Carolyn Sherman built a small business based on her father's recipe for horseradish. She talks about working with fresh horseradish root and cooking with the finished product. Try her recipe for Sauteed Whitefish With Citrus or Ginger ISH.

New York Times Dining columnist and cookbook writer Melissa Clark talks stocks: How to make them and how to use them to make soups and stews.

Yields 2–3 quarts

 

3 1/2–5 pounds chicken bones, parts, or leftover carcasses (or a combination, I like to use a leftover carcass along with some fresh wings or feet)

1 large yellow onion, halved lengthwise

2 carrots, halved

2 celery stalks, halved

1 head garlic, halved across the equator

...

Yield: 1 1/2 to 2 quarts

 

2 teaspoons olive oil

2 large yellow onions, roughly chopped

1 leek, trimmed, cleaned, and roughly chopped

8 ounces button, cremini or shitake mushrooms, cleaned and halved

2 tablespoons tomato paste

2 carrots, roughly chopped

2 celery stalks, roughly chopped

4 garlic cloves

...

Why, in this era of foodie hordes, Instagramming their way across the five boroughs, do some Chinese restaurants in New York City still have double menus?

The Sporkful host Dan Pashman talks about the origins of granola and offers his advice on making your own. Try Slate editor L.V. Anderson's recipe for maple granola. 

While underground dinners may seem like old hat to some, a handful of startups are betting the concept is just beginning to take off. But many supper clubs are still more expensive than the average restaurant meal, which may limit the market.