Joy Y. Wang

WNYC Producer

Joy Y. Wang appears in the following:

The 'Merkel' of Morels

Friday, April 29, 2011

Before the season for morel mushrooms is over, get foraging with these tips on morel hunting from Field & Stream editor Colin Kearns. Also, try a recipe for "Morel Cream Sauce" here.

Comments [5]

Sweet Spring Parsnips

Thursday, April 21, 2011

The recent harvest has brought in the last—and sweetest—parsnips of the season, according to Stone Barns Center for Food and Agriculture farmer Jack Algiere. Try chef Dan Barber's "Pa...

Comments [1]

A Palatable Passover

Friday, April 15, 2011

Niki Russ Federman and Josh Russ Tupper of Russ & Daughters talk about Passover foods and explain gefilte fish. Also, get Russ & Daughters' recipes for "Chopped Liver" and "Carmelized Onions."

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Baking Bagels at Home

Friday, April 08, 2011

Settle the debate about where to find the city's best bagels once and for all by baking your own. Try a recipe perfected by Adam Kuban of Serious Eats.

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Coconut Oil Craze

Friday, April 01, 2011

Everyone's going crazy for coconut oil. New York Times writer Melissa Clark explains why the saturated fat is making a comeback. Also, try her recipe for Double Coconut Granola.

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Out of the Water and Into the Smoker

Friday, March 25, 2011

Alex and Stephanie Villani of Blue Moon fish talk about what fish are currently running and what makes for the best smoked fish.


Curry the Conquerer

Friday, March 18, 2011

Curry is the comfort food of many nations—from South and Southeast Asia to Japan to the Caribbean. Last Chance Foods delves into the history of this beloved dish. Plus, try recipes fo...

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The Peanut Gallery

Friday, March 11, 2011

In the kitchen, peanut flour and boiled peanuts are growing in popularity. Get a recipe for Hawaiian boiled peanuts, as well as boiled peanut soup, here.

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Oatmeal Gets Its Moment in the Spotlight

Friday, March 04, 2011

Oatmeal would seem to be an unlikely topic of passionate debate, but these days, everyone has an opinion about the humble breakfast porridge. Let us know what you think about oatmeal ...

Comments [9]

Pick a Pepper

Friday, February 25, 2011

Chef Julian Medina advises on the uses of different types of peppercorns. Also, he shares his recipe for Hamachi Ceviche with Avocado Fries.


Sunchokes, a Sunny Reminder in Winter

Friday, February 18, 2011

Even though temperatures on Friday nearly reached 60 degrees, sustained warmth is still many weeks away. Sunchokes are a welcome addition to standard winter root vegetables like potat...

Comments [4]

Pass the Salt

Wednesday, February 09, 2011

The Meadow in the West Village offers more than 100 types of gourmet salt. Owner Mark Bitterman takes on the sodium critics and gives a brief explanation of a few basic finishing salt...

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Talk to Me: Bill Callahan's Letters to Emma Bowlcut

Monday, February 07, 2011

Bill Callahan, the musician many fans know as Smog, read from his novel, Letters to Emma Bowlcut, on a recent snowy night in Brooklyn.

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Chestnuts Roasting

Friday, February 04, 2011

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

Comments [4]

One Fish, Two Fish, Small Fish, Bluefish

Friday, January 28, 2011

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 ...


The Secret to Sunday Sauce

Thursday, January 20, 2011

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."


Cold-Weather Comfort

Friday, January 14, 2011

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.

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Long Shelf-Life Forever Foods

Friday, January 07, 2011

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


Last Chance Foods: What's That Smell?

Friday, December 31, 2010

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

Comments [6]

Goodness on the Half Shell, Oyster Power

Friday, December 17, 2010

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.