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Lopate Show Recipes

The Leonard Lopate Show

Recipe: Grilled Tamarind Turkey Burgers, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

An alternative to beef burgers that kids will gobble down. 

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The Leonard Lopate Show

Recipe: Baked Stuffed Zucchini Boats, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

These are among the most favorite dishes the children make at the Sylvia Center.

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The Leonard Lopate Show

Recipe: Roasted Chicken with Herbs, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

A classic recipe—and a bonus variation—for perfect roast chicken.

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The Leonard Lopate Show

Recipe: Rozanne Gold's Pork Chops & Apples, Madeira-Bay Butter Sauce

Friday, September 27, 2013

A credible beurre blanc elevates a humble stack of cooked apples and pork to a four-star dish. Try it at home.

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The Leonard Lopate Show

Recipe: Rozanne Gold's Apples to the 3rd Power

Friday, September 27, 2013

This dish includes fresh apples, apple butter, and apple cider. Rozanne suggests that the best varieties of apples to use are Cameo or Winesap.

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The Leonard Lopate Show

Recipe: Rozanne Gold's Parsnip-Apple Soup with "Bacon Candy"

Friday, September 27, 2013

This soup can be made up to three days in advance. For a vegetarian option, eliminate the bacon and garnish with slivered smoked almonds.

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The Leonard Lopate Show

Recipe: Salat Olivier - Russian Potato Salad with Pickles

Friday, September 20, 2013

Not your standard BBQ-in-the-park 'tater salad. 

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The Leonard Lopate Show

Recipe: Kotleti - Mom’s Russian “Hamburgers”

Friday, September 20, 2013

A versatile fried Russian favorite. Eat 'em hot. Eat 'em cold. Eat 'em with pickles. Eat 'em with garlic mayo. 

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The Leonard Lopate Show

Recipe: Sour Dill Pickles and Bread and Butter Pickles

Friday, September 20, 2013

Try making pickles at home with these recipes for sour dill pickles and bread and butter pickles.

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The Leonard Lopate Show

Recipe: Pickled Watermelon Rind

Friday, September 20, 2013

Try this recipe for pickled watermelon rind! They're ready in just 10 days and make use of something we normally throw away.

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The Leonard Lopate Show

Recipe: Melissa Clark's Roasted Eggplant with Green Goddess Dressing

Wednesday, August 21, 2013

Serves 4

 

1 large eggplant (about 1 pound), scrubbed, trimmed, and cut into 1-inch cubes

5 tablespoons extra-virgin olive oil

1 1/4 teaspoons kosher salt, more to taste

1/4 cup crème fraiche or sour cream

2 tablespoons mayonnaise

2 garlic cloves, chopped

1 tablespoon fresh chives, chopped

3 tablespoons basil, chopped

1 1/2 teaspoons freshly squeezed lemon juice, more to taste

1/4 teaspoon freshly ground black pepper

 

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The Leonard Lopate Show

Recipe: Melissa Clark's Fresh Corn Polenta with Roasted Eggplant Ratatouille and Ricotta

Wednesday, August 21, 2013

Serves 2 as a main dish, 4 as a side

1 1/2 pounds Italian eggplant (about 4), cut into 1-inch chunks

1 small zucchini, cut into 1-inch chunks

1 small red bell pepper, cut into 1-inch chunks

2 large rosemary branches

1/4 cup plus 1 teaspoon extra-virgin olive oil

Kosher salt, for seasoning

Freshly ground black pepper, for seasoning

1 pint cherry tomatoes

2 garlic cloves, unpeeled

Fresh lemon juice, as needed (optional)

 

For the Polenta:

1 bay leaf

3/4 teaspoon salt

1 cup polenta or coarse cornmeal (see What Else?)

1 1/2 cups fresh corn kernels (from 2 small ears)

 

Fresh ricotta, for serving

Fresh torn basil leaves, for serving (optional)

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The Leonard Lopate Show

Dr. Drew Ramsey's Kale Chip Recipe

Friday, July 26, 2013

Lopate Show producers fell in love with Dr. Drew Ramsey's kale chips when he was here for our Please Explain segment on superfoods. So we asked him for the recipe!

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The Leonard Lopate Show

Recipe: Melissa Clark's Southeast Asian Tomato Salad

Friday, July 26, 2013

Southeast Asian Tomato Salad

Makes 4 servings

About 2 teaspoons Asian fish sauce such as nam pla or nuoc mam, or to taste
2 teaspoons freshly squeezed lime juice
1 teaspoon light brown sugar
2 scallions, finely chopped
1 fat garlic clove, minced (or use 2 small ones)
1/2 jalapeno ...

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The Leonard Lopate Show

Recipe: Melissa Clark's Perfect Tomato Sandwich

Friday, July 26, 2013

A Perfect Tomato Sandwich

Of all the seasonal produce that I wax poetic about in these pages, nothing gives me goose bumps like a ripe summer tomato.

Meaty and succulent, its velvety flesh enclosing a fragrant jelly of golden seeds and dripping with sweet pink juice, a summer tomato is ...

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The Leonard Lopate Show

Recipe: Melissa Clark's Cantaloupe and Yogurt Soup with Toasted Cumin Salt

Thursday, June 06, 2013

I came up with this cool, refreshing soup on one of the sweatiest, stickiest, steamiest lunchtimes of summer. It was the kind of day when, despite our valiant air-conditioner’s best efforts, it was just too darn hot to do anything at all, let alone chew. Whatever I had for lunch would have to be blended into liquid submission, and my first thought was to make an icy smoothie filled with all of the gorgeous fruit I’d been carting home from the farmers’ market.

Oddly for me though, I didn’t feel like my usual honeyed ice-yogurt-fruit mix. I was having a rare savory craving, and I wanted something potato chip-salty, in sip-able form.

I briefly contemplated gazpacho. The spicy flavors seemed right, but all that vegetable peeling and chopping was just too much work.

Then I remembered another savory blender creation, a bracing Indian yogurt drink called a lassi that I absolutely love in Indian restaurants and never think to make at home. Consisting of little more than yogurt, salt, ice and sometimes lemon juice and/or cumin, it was salty, fresh tasting, filling, and extremely easy. And perfect for a summer lunch.

I whirled one together in the blender and took a taste. It was certainly zippy enough to quell my cravings, but it still needed something. Maybe it was my smoothie associations pulling hard, but it seemed to me that it could use something sweet to balance out the yogurt tanginess. I poked around in the fridge and unearthed a bowl of cut up cantaloupe that I keep around for summer snacking, and half a jalapeno left over from some recent guacamole-making, and I threw them both in the blender bowl, figuring I might as well hit a range of sweet, tart, salty, spicy flavors.

I poured it into my smoothie glass and took a sip. It was icy, earthy from the cumin, fruity, and very creamy, with a mild bite from the pepper. It was far too heady and complex to sip through a straw, so I moved it to a bowl and took up a spoon. As I swallowed it up, luxuriating in a range of nuances that tasted like so much more than the 10 minutes it took to throw together, I fantasized about serving it at my next summer dinner party as a first course, maybe fancied up in my prettiest glass bowls to show off the melon color, topped with some crunchy cumin salt.

I suppose I could have even done the same thing for lunch. Except the blender was empty and my belly was full. Happily, there were many weeks of summer left, which meant many, sticky, sweaty days, and the good liquid food that went with them.

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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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