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Food

The Leonard Lopate Show

Recipe: Kentucky Hot Toddy

Thursday, December 27, 2012

A refreshing, balanced toddy that won’t make you feel as if you’ve been hit over the head with booze.

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The Leonard Lopate Show

Shake It: Mixing Cocktails

Thursday, December 27, 2012

Allen Katz, from the New York Distilling Company, gives tips and shares recipes for mixing festive holiday cocktails for New Year’s Eve.

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The Leonard Lopate Show

Eric Asimov on How to Love Wine

Thursday, December 27, 2012

New York Times wine critic Eric Asimov discusses why, for many people, wine is an anxiety-inducing mystery. He sets out to dispel some of the mystery and makes wine more approachable in How to Love Wine: A Memoir and a Manifesto.

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The Leonard Lopate Show

Food and Drink

Thursday, December 27, 2012

On today's Show we're talking about food and drink. First, Allen Katz, from the New York Distilling Company, talks about cocktails. Then New York Times wine critic Eric Asimov talks about this memoir and manifesto, How to Love Wine. Plus, Amanda Hesser and Merrill Stubbs, of Food52.com, talk about their new cookbook.

WNYC News

Best New Restaurants of 2012 are in Brooklyn, Jersey City and Downtown Manhattan

Wednesday, December 26, 2012

Sandy left many downtown restaurants dark and empty for several weeks, but their reputations survived undamaged. That's according to Ryan Sutton, restaurant critic for Bloomberg news.

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The Leonard Lopate Show

A Complete Guide to Wine Grapes

Friday, December 21, 2012

Jancis Robinson talks about her new book Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavors. Using cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and incorrect) synonyms, the book examines grapes and wine as never before.

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The Leonard Lopate Show

What We Eat and What We Watch

Wednesday, December 19, 2012

On today’s show: We'll take a look at how well the Food and Drug Administration oversees food production and food safety with journalist Barry Estabrook and Peter Lehner, the executive director of the Natural Resources Defense Council. Then writer, producer and director Judd Apatow talks about his latest film, “This Is 40.” It stars Paul Rudd and Leslie Mann, Judd Apatow’s wife, and their two kids. Our word maven, Patricia T. O’Conner will take your calls on the complexities of the English language.

The Leonard Lopate Show

Holiday Cookie Recipe Swap Favorites

Tuesday, December 18, 2012

Carraway Kringles, Candy Cane Cookies, Browned Butter Cookies, Cranberry Pistachio Biscotti, and Poppy Seed Cookies

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The Leonard Lopate Show

Recipe: Melissa Clark's Chestnut Honey Shortbread

Tuesday, December 18, 2012

A sweet and crisp holiday cookie.

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The Leonard Lopate Show

Sweet Treats

Tuesday, December 18, 2012

On today’s show: James Beard Award-winning food writer Melissa Clark will speak with some of the winning contributors to our Holiday Cookie Recipe Swap! We’ll hear about the musical adaptation of Jean Shepherd’s “A Christmas Story” on Broadway. Robert Garnett talks about the love life of Charles Dickens, and looks at how it influenced his fiction. Plus, the revival of Clifford Odets’ classic “Golden Boy” has received rave reviews, and we’ll speak with director Bartlett Sher and two of its stars: Tony Shaloub and Seth Numrich.

The Leonard Lopate Show

Holiday Cookie Recipe Swap 2012

Tuesday, December 18, 2012

Melissa Clark on what to bake for your friends and family. Share your favorite holiday cookie recipe!

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The Leonard Lopate Show

Thomas Keller on Bouchon Bakery

Monday, December 17, 2012

Chef Thomas Keller talks about his latest cookbook, Bouchon Bakery, written with Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group. The book includes recipes for Keller's takes on Oreos and Hostess's Ho Hos and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.

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The Leonard Lopate Show

Healthy Cooking for Children

Monday, December 17, 2012

Diane Harris Brown, Director of Educational and Community Programming at the James Beard Foundation, Leslie Bushara Deputy Director for Education and Guest Services at the Children's Museum of Manhattan, and chef Jehangir Mehta talk about healthy cooking for kids during the holidays, and the Children's Museum’s Family Chef series.

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Radiolab

Mr. Bliss

Monday, December 17, 2012

First: a perfect moment. On day 86 of a 3-month trek to and from the South Pole, adventurer Aleksander Gamme discovered something he'd stashed under the ice at the start of his trip. He wasn't expecting such a rush of happiness in that cold, hungry ...

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America's Test Kitchen Radio

139: New Rule: A Calorie is Not A Calorie

Friday, December 14, 2012

This time on America’s Test Kitchen, we investigate the truth about calories to find out why eating high-fat foods may not only be good for you, but might actually be a secret to weight loss. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll travel back in time to discover the origins of New Orleans Bourbon Bread Pudding. We’ll be tasting artisanal cheddar cheese, then we’ll head into the test kitchen to learn how to make foolproof holiday cookies. 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

139: New Rule: A Calorie is Not A Calorie

Friday, December 14, 2012

This time on America’s Test Kitchen, we investigate the truth about calories to find out why eating high-fat foods may not only be good for you, but might actually be a secret to weight loss. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll travel back in time to discover the origins of New Orleans Bourbon Bread Pudding. We’ll be tasting artisanal cheddar cheese, then we’ll head into the test kitchen to learn how to make foolproof holiday cookies. And of course, we’ll be taking your calls to answer all of your cooking questions.

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Last Chance Foods

Last Chance Foods: A Whole Latke Love

Friday, December 14, 2012

Einat Admony, the chef of Balaboosta and Taïm, talks about the best way to make latkes and shares her recipe for Potato, Yam & Carrot Latke with Honey, Preserved Lemons & Yogurt Sauce.

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The Leonard Lopate Show

Lidia’s Favorite Recipes

Friday, December 14, 2012

Lidia Bastianich talks about her latest cookbook, Lidia’s Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees. It’s a gathering of the recipes that have become her go-to meals for her very own family, and the book is a love letter to her fans. She shares recipes for the best, the most comforting, and the most delicious dishes in her repertoire.

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The Leonard Lopate Show

Mark Bittman on Food Matters

Thursday, December 13, 2012

Mark Bittman, author of How to Cook Everything and the New York Times' Minimalist, discusses his recent Times columns and blog on food. He also talks about how to make better food labels, improve farming and our food supply, and—of course—how to cook everything.

Comments [14]

The Leonard Lopate Show

Roasted Salmon with Butter

Thursday, December 13, 2012

This dish is perfect for entertaining—you can serve it hot or at room temperature.

TIME 20 minutes

MAKES 6 to 8 servings

4 tablespoons (1/2 stick) butter
Salt and freshly ground black pepper
1 salmon fillet (2 to 3 pounds), skin on if you like
2 tablespoons chopped fresh parsley leaves for garnish

1. Heat the oven to 475°F. When the oven is hot, put the butter on a rimmed baking sheet and sprinkle with salt and pepper. Put the pan in the oven for the butter to melt, about 1 minute. Watch it the whole time: As soon as the foaming stops, remove the pan.

2. Put the salmon in the seasoned butter, skin side down, and sprinkle the top with more salt and pepper. Return the pan to the oven.

3. Roast until the salmon is just cooked through, 8 to 12 minutes. To see whether the fish is done, stick a paring knife between the layers of flesh; the center should be bright pink and still a little translucent. Garnish with the parsley and serve.

TIPS

Salmon is one of the most popular types of fish in the United States, and deservedly so. It’s got beautiful, tender flesh (as long as you don’t overcook it) and amazing flavor. Wild salmon, which at this point comes pretty much exclusively from the Pacific Northwest (mostly Alaska), is the best choice for the environment and is leaner, darker, and better tasting than farm-raised salmon.

 

VARIATIONS

Herb-Roasted Salmon: Skip the parsley for garnish. In Step 1, use 2 tablespoons olive oil and 2 tablespoons butter. In Step 2, add 2 tablespoons minced shallot and ¼ cup chopped fresh parsley or basil leaves or 2 tablespoons chopped fresh tarragon, thyme, or dill leaves to the pan along with the salmon. Continue with the recipe.

 Salmon Roasted with Olives and Thyme: Skip the parsley for garnish. Before Step 1, pit and chop 1 cup kalamata olives. In Step 1, sprinkle the salmon with pepper, but skip the salt (olives have plenty). In Step 2, add the olives and 2 tablespoons chopped fresh thyme leaves to the pan along with the salmon.  Continue with the recipe.

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