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Last Chance Foods

Recipe: Easter Wheat Pie

Friday, April 25, 2014

We're a little late to the game on this, but it still sounds tasty, so we're calling this a "Past Chance Foods" recipe for Easter Wheat Pie.

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Last Chance Foods

Last Chance Foods: Forget the Midwest, Wheat Finds a Home in Long Island

Friday, April 25, 2014

Rolling wheat fields are taking root in Amagansett, Long Island. Farmers Katie Baldwin and Amanda Merrow explain why they started growing wheat in the Northeast and share their recipe for Simple Spring Wheat Berry Salad.

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Last Chance Foods

Last Chance Foods: Flowers You Can Eat

Thursday, April 17, 2014

Violas aren't just musical instruments. They're edible flowers that can fancy up your spring salads and, in ice cube form, help convince your kids to stay hydrated. Annie Novak from the New York Botanical Garden has the details on why and how.

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Last Chance Foods

Recipe: Sourdough Starter

Friday, April 11, 2014

Take some good whole wheat or whole rye flour, combine with distilled water, and wait. Those are the basics. Baker Austin Hall explains the details of how to make a sourdough starter. 

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Last Chance Foods

Last Chance Foods: Micro-Farming Sourdough Starter in Your Kitchen

Friday, April 11, 2014

Baker Austin Hall explains how to combine flour and water to make a little community of yeast and bacteria, also known as sourdough starter or levain. Get 'em going, and they'll help raise and flavor your bread. 

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Last Chance Foods

Last Chance Foods: Rooting for Rutabagas

Friday, April 04, 2014

As a cross between a cabbage and a turnip, the rutabaga is an underdog vegetable easily overlooked. Concuco Farm's Hector Tejada helped shine the spotlight on rutabagas with advice on how to store and prepare them. 

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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.

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Last Chance Foods

Hot Sauce: Feel-Good Flavor or Just a Punch in the Face?

Friday, January 31, 2014

Are you a hot sauce aficionado or do you think it's just a tongue-burning torture device? Dan Pashman, the host of The Sporkful podcast, talks about balancing flavor with fire and how to use hot sauce to improve your Super Bowl snacks. Also, try an award-winning recipe for buffalo wings from the director of The Great Chicken Wing Hunt.

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Last Chance Foods

Last Chance Foods: Taking a Gander at Eating Goose

Friday, January 24, 2014

Legend is that geese saved ancient Rome from Gallic invaders. These days, goose is also a comparatively sustainable, responsible choice for meat eaters, too. Hank Shaw explained why and shared his recipe for Pan-Seared Goose Breast With Orange and Ouzo.

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Last Chance Foods

Recipe: Pan-Roasted Goose Breasts with Orange and Ouzo

Friday, January 24, 2014

Difficulty: **
Serves 4 to 6
Prep Time: 45 minutes
Cook Time: 20 minutes

Author note:

This is another combination of duck and citrus, only with a Greek twist: ouzo, an anise-flavored liqueur. Ouzo is available at most liquor stores, and you can substitute any similar liquor, such as Pernod, pastis, raki, tsipouro, sambuca, anisette, and so on. If you don’t drink alcohol, double the amount of chopped fennel and add some fennel seeds or aniseeds.

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Last Chance Foods

Last Chance Foods: Appreciating a Culinary Ninja

Friday, January 17, 2014

Pair it with sweet or savory, use it in tea or bake with it, ginger is a time-tested and hugely versatile ingredient. Bruce Cost, the founder of Bruce Cost Ginger Ale, talked about the history of the root. Try his recipe for hot and sour Napa cabbage with fresh chilies and ginger.

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Last Chance Foods

Recipe: Squid a la Plancha with Romesco and Sea Beans

Friday, January 10, 2014

For the saffron aioli:

  • 2 large egg yolks
  • 1 garlic clove, minced
  • Pinch of saffron threads
  • Salt
  • 1 cup plus 3 tablespoons mild olive oil
  • A squeeze of fresh lemon juice

To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic ...

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Last Chance Foods

Last Chance Foods: A Pantry Stocked For Snow Days and Late Nights

Friday, January 03, 2014

Here are a few suggestions on ingredients to keep in your pantry so that you can whip up a meal on a snow day or after a late night at the office. Edible Brooklyn editor Gabrielle Langholtz told us what you'll always find in her cabinets.

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Last Chance Foods

Last Chance Foods: Winter's Best Beverages

Friday, December 27, 2013

Christmas is over and the presents are put away, but for many of us, the holiday season isn’t quite finished yet. There’s still New Year’s and a spate of winter parties to attend. If you happen to be hosting a celebration, we’ve got a time-tested, easy mid-winter fix for your bar: Hot, mulled, alcoholic drinks.

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Last Chance Foods

Recipe: Sapporo Soup Curry

Friday, December 20, 2013

"Okay, so a hundred-plus years after Japan discovered loose, soupy British-style curry and thickened and adapted it for a rice-eating culture, guess what? Soup curry makes a comeback!"

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Last Chance Foods

Recipe: Retro Curry

Friday, December 20, 2013

"Let’s dial it back to where it all began: old-school Japanese curry. Sweet-savory, fragrant, rich—and irresistible—this dish calls for the classic Japanese curry ingredients, that is, root vegetables, apple, and beef."

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Last Chance Foods

Recipe: Grilled Avocados and Chiles

Friday, December 20, 2013

"[F]or the record, you haven’t lived until you’ve eaten a grilled avocado."

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Last Chance Foods

Recipe: Spiced 'Pumpkin' Fritters with Chocolate Sauce and Candied Pepitas

Friday, December 20, 2013

"Think of these as pumpkin-pie doughnuts. Do I need to say more? Oh, with chocolate sauce and candied, spiced pepitas."

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The Leonard Lopate Show

Recipe: The Chopra Center’s Unbelievable Double Chocolate Cake

Friday, December 13, 2013

Applesauce and tofu give this chocolate cake a rich, moist texture without the many grams of saturated fat contained in traditional recipes.

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Last Chance Foods

Last Chance Foods: Talking Ramen with Ivan Orkin

Friday, December 06, 2013

Chef Ivan Orkin talks how, as a Jewish guy from Long Island, he became famous for making ramen and hints at when his Lower East Side restaurant will open. He also shares his recipe for toasted rye noodles.

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