Streams

 

Recipe

Last Chance Foods

Last Chance Foods: Super Sweet Stevia

Friday, September 06, 2013

Stevia looks like an average leafy green, but it actually patches an all-natural, very sweet punch. Farmer Ron Bingahi III explains how to use stevia and shares the Stokes Farm secret summer drink recipe.

Comments [1]

Last Chance Foods

Last Chance Foods: Miracle or Just Moringa?

Friday, August 23, 2013

Moringa is a plant so nutrient-dense and hardy that it could help nourish people in developing nations. It can also be found at one Brooklyn farmers market, said GrowNYC's Christopher Wayne. Try farmer Hector Tejada's recipe for sauteed corn with moringa. 

Comments [13]

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

 

Comments [2]

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)

Comments [3]

The Leonard Lopate Show

Melissa Clark Talks Eggplant; Bomb-Sniffing Dogs; Lost Cats; Shocking Experiments

Wednesday, August 21, 2013

New York Times Dining Section columnist Melissa Clark is here with some suggestions of ways to prepare eggplant! Then we’ll talk to a trainer of bomb-sniffing dogs about how canines are taught to work in hazardous situations and why their noses are so sensitive. Nancy Davidson tells the tales behind some of the missing cat posters we see around the city. And Gina Perry on the full story behind the controversial 1961 psychological experiment in which subjects were administer electric shocks to another person when they were ordered to.

Last Chance Foods

Last Chance Foods: The Right Way to Do Parsley

Friday, August 16, 2013

Slate editor L.V. Anderson shares her methods for efficiently cleaning and chopping parsley. Try her recipe for tabbouleh.

Comments [1]

Last Chance Foods

Last Chance Foods: Hot, Hot Heat — And Flavor

Friday, August 09, 2013

Sonya Samuel, the creator of Bacchanal Sauce, explains how Caribbean-style pepper sauces differ from popular American hot sauces. Try her recipe for Bacchanal Sauce Spiked Guacamole.

Comment

Last Chance Foods

Last Chance Foods: Arugula By Any Name

Thursday, August 01, 2013

It’s known as roquette, salad rocket, or, more scientifically, eruca sativa, but whatever you call it, arugula is a flavorful green beloved all over the world.

Comments [2]

Last Chance Foods

Last Chance Foods: Appreciating Apricots

Friday, July 26, 2013

If you happen to pass by a pile of apricots at a farmers market in the New York area, take a little time to appreciate the combination of skill and luck that brought them to harvest. While California produces a bounty of the fuzzy little stone fruit, locally grown apricots are a comparative rarity and the season is short.

Comments [1]

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 ...

Comment

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 ...

Comments [1]

Last Chance Foods

Last Chance Foods: Getting to Know Gooseberries

Thursday, July 11, 2013

Josh Kilmer-Purcell and Brent Ridge of The Fabulous Beekman Boys talk about the gooseberry craze of the 19th century. Try a recipe for Beekman 1802 Goat Cheese Gooseberry Fool. 

Comments [6]

Last Chance Foods

Last Chance Foods: Getting Iced — Coffee, That is.

Friday, June 28, 2013

Coffee expert Liz Clayton details the two best ways of making iced coffee at home. Check out her recipes for over night cold brew and Japanese cold brew.

Comments [3]

Last Chance Foods

Last Chance Foods: What's In Your Bibimbap?

Friday, June 14, 2013

Christine Colligan explains how kosari and doraji, also known respectively as fernbrake and bellflower root, are used in Korean cuisine. Try her recipe for Samsek Namul (Three-Colored Vegetables).

Comment

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.

Comment

Last Chance Foods

Last Chance Foods: The Flax of Life

Friday, May 17, 2013

Registered dietitian Samantha Heller explains why flax is healthy and how flax oil, flaxseeds, and flax meal are different. Try a recipe she recommends for Zucchini, Banana, and Flaxseed Muffins.

Comments [3]

The Leonard Lopate Show

Recipe: Danny Meyer’s Roasted Asparagus Gratin

Friday, May 17, 2013

The perfect late-spring side dish. 

Comment

The Leonard Lopate Show

Recipe: Seared Short Rib Wraps

Friday, May 17, 2013

Thinly sliced Korean barbecue piled into lettuce wraps and served with fresh and pickled vegetables. Make it at home!

Comments [1]

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.

Comment