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Meditation on a Starbucks Macchiato

Wednesday, April 18, 2012

WNYC

Feeling adventurous, I ordered a fancy-pants coffee at Starbucks. A "lite" caramel macchiato, tall, extra foam. I could taste the artificial sweeteners in the sugar-free, vanilla syrup, but otherwise, it was pretty tasty.

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Features

DIY Gravlax

Friday, March 02, 2012

WNYC

I usually travel the same, well-worn route with salmon, letting it cure briefly with a rub of salt, sugar, crushed coriander and zests — a mix of lemon, orange and lime. Then I bake it in the oven. But I decided to steer a different course this time.

I decided to make my own gravlax.

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Features

21st Century Homesteading: Making Butter

Monday, January 23, 2012

WNYC

I always thought butter-making involved Laura Ingalls Wilder, Ma and Pa Wilder, a cow, and a big wooden churn. But my sister showed me all you need is a jar.  And little kids eager to do the work.

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Features

Smoothie Sailing into the Day

Friday, January 20, 2012

WNYC

I love eating. I mean, like, cutting and spearing and chewing and swallowing. Eating's pleasurable, especially in the company of others.  

So it took some convincing to get me to try smoothies in the morning.  A liquid meal doesn't seem like a lot of fun.

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Features

Bummer for Bum Bars: Bronx-Made Energy Bars Seek More Shelf Space

Thursday, November 17, 2011

WNYC

The creator of the vegan, gluten-free energy Bum Bar seeks a bigger foothold in a crowded field.

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Features

Cool Weather, Hot Kitchen, Roasted Beets

Monday, November 14, 2011

WNYC

I'm not a big soup fan, but I changed my mind after I made some mind-numbingly awesome roasted beet soup.

 

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Features

Just in Time for Meat Week: What's Your Favorite Burger?

Thursday, November 10, 2011

WNYC

I'm still on the hunt for the perfect burger. Got any recommendations?

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Features

What's Your Favorite Foodie Paradise? For Me, Cleveland's West Side Market

Tuesday, November 08, 2011

WNYC

Every place has its food institutions, its "bests" (best pizza, best tacos, best cheesecake, best chicken feet). What are your food institutions? Tell us where you like to shop, and why ... especially if it's in Cleveland. 

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Features

Spotted in Brooklyn: Mallo Cups

Thursday, November 03, 2011

WNYC

A regional candy and childhood favorite gets a makeover.

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Features

Found in a Specialty Foods Store in Wayne County: Ribald Marzipan

Thursday, October 27, 2011

WNYC

At Roman's Famous Meats and Seafood, an Eastern and Northern European specialty store in Honesdale, Penn., I expected to find spaetzle, flatbreads, herring and stollen.  

I didn't expect to find a little man made of marzipan, excreting a silvery paper coin.

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Features

German Pastries Satisfy Sullivan County Sweet Tooth

Monday, October 24, 2011

WNYC

The Brandenburger Pastry Bakery in Jeffersonville, NY has only been open since April, but it's already got loyal customers.

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Features

Purple Pies and Other Adventures in Baking Sweet Potatoes

Friday, October 21, 2011

WNYC

When Farmer Lee Jones comes to visit Last Chance Foods, he always brings half his farm's yield with him. As our topic this week was sweet potatoes, I wonder if he had to pay a heavy bag fee at the airport.

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Features

A Butcher Butchered My Plan for Lamb

Thursday, October 13, 2011

WNYC

I wanted to make lamb this weekend, and I did. I made a leg of lamb, which would have turned out quite lovely if I hadn't overcooked it.

Overcooking would NOT have been a problem with my original lamb plan: a tagine, or Moroccan lamb stew, recipe courtesy of the now-defunct and much-missed Gourmet Magazine. But I had to change that plan after the butcher talked me out of the cut of meat I wanted.

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Features

Tea and Pickle Break, 3:37 PM

Tuesday, October 11, 2011

WNYC

Wandering back to the break room to get a cup of tea, I stopped to take a cucumber pickle break, courtesy of WQXR host Jeff Spurgeon.

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Features

Red Scare: Why I Tend to Overcook My Meat

Monday, October 10, 2011

WNYC

The latest musings on food from All Things Considered host Amy Eddings. In this post, ruining a leg of lamb by leaving it in the oven a little too long.

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Features

Kale: Just as Good Raw as Cooked

Monday, October 03, 2011

WNYC

I've been reluctant to eat kale raw.  The curly versions in the supermarket seem too tough and dominated by thick stems and veins to forego steaming or boiling. But then I tried New York Times food writer Melissa Clark's recipe for raw kale salad, using lacinato kale, and I'm hooked.  

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Features

Farmers, Ranchers, Answer Your Questions about Agriculture

Thursday, September 29, 2011

WNYC

Did you see that full page ad in The New York Times last Wednesday? The one that asked, "Since when did agriculture become a dirty word?" 

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Features

More Cooking from 'Cook This Now'

Saturday, September 24, 2011

WNYC

Fresh off my successful, but tiring, completion of Melissa Clark's "Stupendous Hummus" recipe, I tried two others in her new cookbook, Cook This Now.

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Features

Irene Ruins Heirloom Tomato Season

Friday, September 02, 2011

WNYC

Yo, Brooklyn! Say goodbye to heirloom tomatoes. Wilkow Orchards, a staple at the Fort Greene and Grand Army Plaza weekend farmers' markets, lost all eight acres of them in Tropical Storm Irene. They harvested enough tomatoes before the storm to offer the tasty, pretty beauties THIS weekend, but it will be the last time to get them until next summer.

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Features

Does Size Matter?

Tuesday, August 23, 2011

WNYC

Usually, when there's pie to be had -- especially peanut butter pie -- you want to have a big, fat slab of it, with a big ol' dollop of whipped cream or ice cream. More is the rule. But not when you're serving a peanut butter pie at a party, with guests standing up who don't have silverware. What to do?

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