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Food

Giant Renaissance Food People Descend Upon New York

Sunday, May 19, 2013

Giuseppe Arcimboldo was a 16th-century artist who liked to play with his food, transforming it into the building blocks of many of his fantastical portraits. Artist Philip Haas has taken those portraits out of museums, reinterpreting them as colossal statues that interact with the natural environment.

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America's Test Kitchen Radio

217: Downstairs at Downton Abbey

Friday, May 17, 2013

This time on America’s Test Kitchen, we interview Lesley Nichol, who plays Mrs. Patmore, to get an insider’s take on the food of Downton Abbey. We’ll be tasting whole wheat pasta, and we’ll travel back in time to discover the origins of Peaches and Cream Pie. Then we’ll head into the test kitchen to learn how to make the best grilled pork chops. And of course, we’ll be taking your calls to answer all of your cooking questions.

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America's Test Kitchen Radio

217: Downstairs at Downton Abbey

Friday, May 17, 2013

This time on America’s Test Kitchen, we interview Lesley Nichol, who plays Mrs. Patmore, to get an insider’s take on the food of Downton Abbey. We’ll be tasting whole wheat pasta, and we’ll travel back in time to discover the origins of Peaches and Cream Pie. Then we’ll head into the test kitchen to learn how to make the best grilled pork chops. And of course, we’ll be taking your calls to answer all of your cooking questions.

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'Picture Cook': Drawings Are The Key Ingredients In These Recipes

Friday, May 17, 2013

Designer Katie Shelly's upcoming cookbook offers 50 illustrated recipe "blueprints" for basic meals — from simple snacks to more hefty dishes like eggplant Parmesan. She hopes they'll inspire any level of cook to improvise in the kitchen.

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Insects May Be The Taste Of The Next Generation, Report Says

Friday, May 17, 2013

A report from the UN Food and Agriculture Organization says insects offer a huge potential for improving the world's food security. Peter Menzel, co-author of Man Eating Bugs, describes some insect-based cuisine and the western aversion to creepy-crawly snacks.

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Flaxseed: The Next Superfood For Cattle And Beef?

Friday, May 17, 2013

After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for people who later eat their meat: omega-3 enriched beef.

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The Leonard Lopate Show

The Art of Food Styling

Friday, May 17, 2013

Food stylist Roscoe Betsill shares the tricks of his trade and explains what food stylists do to make foods look fresh and delicious in photographs.

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The Leonard Lopate Show

Danny Meyer on Staff Meals at His Restaurants

Friday, May 17, 2013

Danny Meyer, of Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, talks about the food that the chefs make for one another—the staff “family meal.” It is simple, often improvised, but special enough to please the chefs’ discerning palates. In Family Table: Favorite Staff Meals from Our Restaurant to Your Home, the restaurants’ culinary director, Michael Romano, coauthor of the award-winning Union Square Cafe Cookbook, collects and refines his favorite in-house dishes for the home cook, while served Karen Stabiner shares stories about how this imaginative array of dishes came to be.

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The Leonard Lopate Show

Recipe: Danny Meyer’s Roasted Asparagus Gratin

Friday, May 17, 2013

The perfect late-spring side dish. 

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The Leonard Lopate Show

Recipe: Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

Friday, May 17, 2013

A vanilla Italian custard made with buttermilk for a slightly tangy flavor, and a sweet, tart rhubarb and strawberry compote. The compote can also be served with yogurt or ice cream.

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The Leonard Lopate Show

Recipe: Union Square Cafe Fried Chicken

Friday, May 17, 2013

Try this delicious fried chicken at home. What distinguishes it is the crunch from two ingredients—Japanese panko bread crumbs and graham cracker crumbs.

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The Leonard Lopate Show

Recipe: Seared Short Rib Wraps

Friday, May 17, 2013

Thinly sliced Korean barbecue piled into lettuce wraps and served with fresh and pickled vegetables. Make it at home!

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The Leonard Lopate Show

Food Styling; Danny Meyer on Staff Meals, Please Explain Pasta

Friday, May 17, 2013

Today is the final episode of our Food Fridays series! First, we’ll find out what food stylists do to make food look good on film. Then Danny Meyer tells us about the staff meal traditions in his great restaurants. And this week’s Please Explain is all about pasta!

Congress: Where Food Reforms Go To Die?

Thursday, May 16, 2013

As Congress gets to work on the farm bill, two common-sense, bipartisan reform measures seem to have gotten run over somewhere along the way. The first would set minimum standards for housing egg-laying chickens. The second sought to change how the U.S. provides food aid to people in foreign nations.

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No More Smuggling: Many Cured Italian Meats Coming To America

Thursday, May 16, 2013

Culatello. Capocollo. Sopressata. It will soon be legal to import a whole new world of Italian cured pork products, thanks to the USDA's decision to end a decades-long ban. Every Italian region and province, and even many towns have their own distinctive salumi.

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Underground Tunnels Feed Gaza's Hankering For KFC

Thursday, May 16, 2013

Gaza Strip residents rely heavily on smuggling tunnels to Egypt. Among many other goods, the passageways are reportedly bringing regular deliveries of fast food.

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How Trace Amounts Of Arsenic End Up In Grocery Store Meat

Thursday, May 16, 2013

A recently published study found slightly elevated amounts of inorganic arsenic in samples of chicken meat purchased at grocery stores. Arsenic-based drugs are no longer used in chickens — but they are still used in turkeys.

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Can Star Power Make New Orleans' Food Deserts Bloom?

Wednesday, May 15, 2013

Actor Wendell Pierce, who stars in David Simon's Treme, is trying to combat New Orleans' food deserts by building convenience and grocery stores in the city's neediest areas. But a host of stumbling blocks still make it hard to get fresh, healthful foods to people living in these areas.

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Go Fish (Somewhere Else): Warming Oceans Are Altering Catches

Wednesday, May 15, 2013

Fish are moving away from the equator and toward the poles to maintain their preferred water temperature. That means, for example, that fishermen are seeing swordfish normally found in the Mediterranean swimming near Denmark. But in the tropics, there are no fish to replace the ones that are leaving.

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Bringing Back Butterscotch

Wednesday, May 15, 2013

Butterscotch seemed to have fallen out of fashion, but food writer Rina Rapuano says she's seeing glimmers of a comeback. And we don't mean hard candies and instant pudding. The revival of this old-fashioned flavor inspires a crepe cake, a chocolate-crusted tart and more.

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