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Food Fridays

The Leonard Lopate Show

Lidia Bastianich on Italian Easter Foods

Friday, March 29, 2013

Lidia Bastianich talks about the foods and traditions of an Italian Easter. She’ll also talk about teaching her kids how to cook and about her latest book, Nonna’s Birthday Surprise, a book for children. She's the author of a number of cookbooks—her most recent is Lidia's Favorite Recipes.

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The Leonard Lopate Show

Asparagus and Scallion Frittata / Frittata con asparagi e scalogna

Friday, March 29, 2013

This is a different sort of frittata, with softer, still-wet eggs.

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The Leonard Lopate Show

Recipe: Easter Bread / Pinze

Friday, March 29, 2013

Most Christian Mediterranean cultures have a form of festive egg breads for the Holy Week before Easter. It's a tradition that is still strong in the Veneto region of Italy. 

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The Leonard Lopate Show

Recipe: Seared Lamb Chops with Rosemary

Friday, March 29, 2013

Make this simple, traditional lamb dish, from Lidia Bastianich's kitchen.

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The Leonard Lopate Show

Recipe: Scaffata

Friday, March 29, 2013

A casserole made with peas, fava beans, romaine, and mint.

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The Leonard Lopate Show

Recipe: Cherry Mustard Sauce

Friday, March 29, 2013

That's right. Cherry mustard sauce. 

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The Leonard Lopate Show

Recipe: Garlic Mustard Oil with Red Pepper Flakes

Friday, March 29, 2013

Try this flavorful sauce for basting lamb and other meats, made with foraged garlic mustard greens.

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The Leonard Lopate Show

Recipe: Chocolate Bread Parfait / Pane di Cioccolato al Cucchiaio

Friday, March 29, 2013

Try this dessert, made with Chocolate, bread, espresso, and cream.

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The Leonard Lopate Show

Kitchen Essentials, Lidia Bastianich, Springtime Foraging, Please Explain: Culinary Traditions

Friday, March 29, 2013

We’ll start off today’s Food Fridays with Jack Bishop from the America’s Test Kitchen, who gives advice about what ingredients you should always have on-hand in your home. Lidia Bastianich discusses the foods and traditions of an Italian Easter. Tama Matsuoka Wong shares tips on what you can find in the wild to use in your kitchen. And on this week’s Please Explain, we’ll find out how foods like gefilte fish and ham have come to be associated with certain holidays like Passover and Easter.

The Leonard Lopate Show

Jack Bishop on Essential Ingredients

Friday, March 29, 2013

Jack Bishop, editorial director of America's Test Kitchen, discusses the essential ingredients that home cooks should have in their kitchens. He’ll talk about simple dishes to make with limited ingredients.

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The Leonard Lopate Show

Ina Garten on Entertaining at Home

Friday, March 22, 2013

Ina Garten, the Barefoot Contessa, talks to Leonard Lopate about entertaining at home, and foolproof ways of making simple, delicious meals. She is also crowned the First Lady of Food Friday, in recognition for her most popular WNYC recipe of all time, Balsamic Roasted Brussel Sprouts.

+ Bacon Brothers Perform Live
+ Food Fridays: DIY Kitchen Projects, Please Explain 'Sweeteners'

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The Leonard Lopate Show

DIY Kitchen Projects, Part 2

Friday, March 22, 2013

Julia Collin Davison, of America's Test Kitchen, shares recipes for making things at home that we usually buy—like pickles, red wine vinegar, corn chips, peanut butter, and more. She’s one of the editors of The America’s Test Kitchen DIY Cookbook, which includes favorite do-it-yourself kitchen projects.

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The Leonard Lopate Show

Recipe: Wine Jelly

Friday, March 22, 2013

Serve alongside meets and cheeses. 

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The Leonard Lopate Show

Recipe: Greek-Style Yogurt

Friday, March 22, 2013

You can make Greek-style yogurt at home!

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The Leonard Lopate Show

RecipeIna Garten's Jalapeño Cheddar Crackers

Friday, March 22, 2013

Simple, foolproof jalapeño cheddar crackers, from Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust.  

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The Leonard Lopate Show

Recipe: Ina Garten's Endive, Orange & Roquefort Salad

Friday, March 22, 2013

Make this colorful, flavorful salad from Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust.

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The Leonard Lopate Show

Recipe: Provençal Cherry Tomato Gratin

Friday, March 22, 2013

Make Ina Garten's Provençal cherry tomato gratin, from Barefoot Contessa: Foolproof Recipes You Can Trust.  

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The Leonard Lopate Show

Please Explain: Natural and Artificial Flavors

Friday, March 22, 2013

If you look at many packaged food, you’re likely to find the words “natural flavors” and “artificial flavors” on the ingredients list. These terms seem ambiguous, but they explain why much of the foods Americans eat tastes the way it does. For today’s Please Explain, explain Dr. Gary Reineccius, professor and head of the Flavor Research and Education Center in the Department of Food Science and Nutrition at the University of Minnesota, and Barb Stuckey, professional food developer and author of Taste: Surprising Stories and Science about Why Food Tastes Good, explain what natural and artificial flavors are, how they’re made, and why they’re used in everything from cough syrup to candy to French fries to frozen yogurt.

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The Leonard Lopate Show

Ina Garten, the Bacon Brothers, DIY Recipes, Please Explain Artificial Flavors

Friday, March 22, 2013

Food Fridays continue!  Ina Garten returns to share tips on entertaining and some of her trademark recipes for simple and tasty meals. Kevin and Michael Bacon perform live in our studios, and we’ll find out what they like to eat when they’re out on the road. America’s Test Kitchen’s Julia Collin Davison returns to talk about how to make foods like corn chips and peanut butter at home. And, on this week’s Please Explain, we’ll find out at how artificial flavors are designed to appeal to your taste buds.

The Leonard Lopate Show

Amanda Hesser on Adapting Recipes

Friday, March 15, 2013

Food writer and editor Amanda Hesser talks about home cooking and adapting recipes. Each week for 52 weeks she and Merrill Stubbs ran recipe contests on their website, Food52.com, and the 140 winning recipes are featured in The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks.

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