Streams

 

Lopate Show Recipes

The Leonard Lopate Show

Recipe: Melissa Clark's Grilled Sugar Snap Peas with Feta and Mint

Friday, June 20, 2014

A simple salad that mixes sweet sugar snap peas with salty feta and mint.

Comment

The Leonard Lopate Show

Recipe: Melissa Clark's Summer Squash and Red Onion Salad with Pine Nuts

Friday, June 20, 2014

A delicious, fast way to use zucchini this summer.

Comment

The Leonard Lopate Show

Recipe: Sheer Berenj (Rice Pudding)

Wednesday, May 21, 2014

The familiar sweet creaminess of rice pudding, made extra special with fragrant rose water and cardamom.

Comments [1]

The Leonard Lopate Show

Recipe: Burani Bonjon (Eggplant with Yogurt Sauce)

Wednesday, May 21, 2014

A classic Afghan vegetarian dish, with creamy, fried eggplants stewed in a coriander broth with tomatoes and chile peppers, topped with yogurt sauce and sprinkled with dried mint.

Comment

The Leonard Lopate Show

Recipe: Chimichurri Hanger Steak

Wednesday, May 14, 2014

Terroir, or sense of place, helps to define character and flavor in food as well as wine. Malbecs from Mendoza pair perfectly with Argentinian steak on a grill. The meat echoes the density of the wine—a mix of sweetness, earthiness, and minerality.

Comment

The Leonard Lopate Show

Recipe: Lobster Spaghetti with Fresh Tomatoes

Wednesday, May 14, 2014

Spaghetti with lobster is a dish that either red or white wine will complement, but rosé is recommended.

Comment

The Leonard Lopate Show

Recipe: Hearty Split Pea Soup

Wednesday, May 14, 2014

This thick, rib-sticking soup is the perfect cold-weather complement for Châteauneuf-du-Pape or other wines from the southern Rhône.

Comments [1]

The Leonard Lopate Show

Recipe: Fettuccine with Mushroom Ragù

Wednesday, May 14, 2014

This rich pasta sauce, made with  cremini mushrooms, goes well with barberas, which tend to have an earthy profile, with dark, fruity chords, sometimes with notes of black truffle.

Comment

The Leonard Lopate Show

Recipe: Melissa Clark's Pan-Fried Asparagus with Scallions, Lemon, and Fried Eggs

Wednesday, April 30, 2014

Makes 2 to 4 servings

If you can find ramps, use those in place of the scallions.

1/4 cup (1/2 stick) unsalted butter

1 bunch scallions (about 4 ounces), whites and greens separated and thinly sliced

3 thin lemon slices, each round cut into eight wedges

3/4 teaspoon kosher salt, plus additional, for seasoning

1/4 teaspoon freshly ground black pepper, plus additional, for seasoning

1 bunch asparagus (about 1/2 pound), trimmed and cut into 2-inch pieces

4 large eggs

Comments [4]

The Leonard Lopate Show

Recipe: Quick-Braised Pork Chops with Spring Greens and Anchovies

Wednesday, April 30, 2014

Makes 2 servings

 

2 center-cut bone-in pork chops, about 1 1/2 inches thick

Kosher salt, for seasoning

Freshly ground black pepper, for seasoning

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 tablespoons finely chopped shallot

3 anchovy fillets, finely chopped

1/4 cup chicken stock

1 large bunch of arugula, Swiss chard, or watercress, stems trimmed, about 5 ounces

Comments [2]

The Leonard Lopate Show

Recipe: Alfred Portale's Kennebec Potato Gnocchi with Peas, Fava Beans, Pearl Onions, Pea Shoots, Pecorino Cheese, and Mint

Friday, April 04, 2014

Light and airy gnocchi paired with the late spring harvest of peas and fava beans make this early summer pasta a favorite. To allow the delicate qualities of spring to shine, it is important to keep the gnocchi light by using very little flour and handling it delicately. Kennebec or any good baking potato, like the prevalent Idaho, are ideal to use for their starchiness.

Comment

The Leonard Lopate Show

Recipe: Alfred Portale's Baby Beet Salad, Shaved Fennel, Orange, and French Feta Cheese with Orange Balsamic Dressing

Friday, April 04, 2014

Roasted beets are a longtime favorite of Chef Portale’s. Always aesthetically minded, the chef’s eye finds the color appealing, while the sweet, bright flavor of beets and the beautiful color complemented by seasonal elements allows this salad to appear in various forms at Gotham.

Comment

The Leonard Lopate Show

Recipe: Carla Hall's Last Supper Buttered Tarragon Peas

Friday, April 04, 2014

Carla Hall's peas with butter and tarragon.

Comment

The Leonard Lopate Show

Recipe: Carla Hall's Tangy Hot Cabbage Slaw

Friday, April 04, 2014

This super simple slaw is good on tacos, arepas enchiladas and empanadas.

Comment

The Leonard Lopate Show

Recipe: Carla Hall's Chile, Pea, and Coconut Chutney

Friday, April 04, 2014

Spicy, punchy, and powerful peas.

Comment

The Leonard Lopate Show

Recipe: Tyler Kord's No. 7 Sub Broccoli Sandwich

Tuesday, March 25, 2014

For a new way to make broccoli, try Tyler Kord's flavorful broccoli sandwiches.

Comment

The Leonard Lopate Show

Recipe: From Keepers: Our Favorite Meat Loaf

Tuesday, February 25, 2014

This meatloaf is super moist and flavorful, with a sweet glaze, and because it's wider and lower than a typical meatloaf, there’s more  browned crust and it cooks faster.

Comments [1]

The Leonard Lopate Show

Recipe: From Keepers: Chicken Pot Pie

Tuesday, February 25, 2014

It's possible to make this pot pie even on busy nights when you use store-bought puff pastry dough.

Comments [2]

The Leonard Lopate Show

Recipe: From Keepers: Black Bean and Butternut Squash Enchiladas

Tuesday, February 25, 2014

Black beans and butternut squash wrapped in tortillas, smothered in a smoky tomato sauce and cheddar cheese and baked is a good choice for Meatless Mondays.

Comments [2]