Amy Eddings

There are two sides to my eating style: There's the unconscious mode, where I can nibble through half a box of raisins while reading a recipe, and not even know it, and there's my hyper-aware mode, usually employed at very pricey or highly respected restaurants where I want to savor every mouthful and tease out every nuance of flavor.

Chef Amy Chaplin explains the safe and effective way to cut into and roast chestnuts.

Fourth-generation fish purveyor Louis Rozzo explains why more chefs are using small oily fish like sardines and mackerel. Also, try Marea chef Jared Gadbaw's recipe for Warm Mackerel ...

I like to think of myself as an adventurous eater, but when our latest Last Chance Foods guest, Carolyn Cope, suggested adding shredded carrots to homemade tomato sauce, I balked. Carrots? No way! Even the red onion, basil leaves and parmigiano-reggiano cheese rind she uses is far more than called for in my go-to sauce recipe.

Food writer Carolyn Cope discusses canned tomatoes, the concern over B.P.A. in can liners, and what kinds of tomatoes make the best Sunday sauce. Also, try her recipe for "New Old School Tomato Sauce."

Comfort food is much in demand in winter. Warm, not cold. Creamy, not crunchy. Thick, not thin. I can't eat my usual summer breakfast of yogurt and granola right now. I've got to have a daily bowl of hot, creamy oatmeal, with a big glob of butter and liberal chunks of brown sugar mixed in. Lentils are Vikas Khanna's ultimate comfort food.

Last Chance Foods continues exploring pantry staples with chef Vikas Khanna, who talks about lentils as the ultimate comfort food. Try his recipe for khichdi, or lentils with rice.

Last Chance Foods starts off the New Year with something completely different: "Forever Foods." Chow.com columnist James Norton ventures into the depths of supermarket shelves and fre...

Brooklyn tennis fans, get your racquets out of your closets. Your blizzard-induced hiatus from the sport is ending.

The tennis center at Prospect Park is expected to be open again for business on Sunday, January 2nd, after heavy snow and high winds from Sunday's blizzard collapsed both bubbles early last Monday.  

Ava Chin explains why odoriforous ginkgo trees line city streets and how ginkgo nuts make for delicious seasonal eating.

Widow's Hole Oyster Company's Mike Osinski talks about why oyster size matters and why East Coast oysters taste brinier. Also, check out two recipes for cooking these infamous shellfish at home.

New York City farmers markets are hoping to reinvigorate grain growing in the Northeast by requiring bakers to incorporate locally-produced wheat flour in their baked goods. Try our r...

Seasonal Pie Experts Nate Smith and Emily Elsen share their tips for making the perfect apple pie. Plus, try out the recipe they devised just for WNYC: "Thanksgiving Leftovers Pie."

Field & Stream Editor Anthony Licata explains how wild turkey tastes different from the usual store-bought variety. Get our "Grilled Backstrap With Deer Rub" recipe here, and check ou...

Quince. No, not quints, as in babies, but quince, as in fruit. Yes, it’s fruit—a pretty ancient one at that. There’s some speculation that what the serpent handed Eve was a quince, ...

Farmer Lee Jones used the concept of ice wine to create a particularly sweet, crunchy new type of spinach. Try out this recipe for tortellini with fennel, tomatoes and spinach.

Jack o' lanterns are everywhere this weekend, but the stranger pumpkins are the ones that really shine in the kitchen. Try chef Erica Wides' recipe for Vietnamese braised pumpkin.

They’ve been there so long, they seem like a permanent part of the landscape. Those metal barricades that stand at the Third Street entrance to Prospect Park. Those unsightly barricades with a DO NOT ENTER sign positioned in the middle of the street, between two classic pedestals topped by statues of regal, muscular panthers.

Weird and wonderful, kohlrabi is now in season. Learn about what it is, how to cook it, and try a recipe for roasted kohlrabi with winter squash.

Corcord grapes, which are now in season, have a candy-like taste that comes with a tragic history. WNYC's Amy Eddings learns more, and gets a recipe for a Concord grape tart with haze...