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Frosting White-Out with White House Cake
My fellow Americans, I kept my campaign promise: I baked Pumpkin Cake with Orange Cream Cheese Frosting using a recipe the White House press office recently stuffed into our Inboxes.Should I become...
View ArticleNote to WNYC Honchos: Cookie Contest Must Be Mandatory Next Year
Fresh off of the excitement and sugar buzz generated by WNYC's fourth annual Thanksgiving pie slam, the honchos on the ninth floor inaugurated a new tradition: an annual Christmas cookie showdown. They...
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Helping Food Start-Ups Get a Leg Up
Noha Waidsnaider is not a household name, but her company, Peeled Snacks, is well on its way toward becoming one. In just five years, her dried fruit company went from an idea to one of the featured...
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A Greek Christmas Cookie Recipe, Enough for an Army
It was with a sense of excitement and eagerness that I opened an e-mailed document with the recipe for WNYC Morning Edition Host Soterios Johnson's mom's melomakarona. The cookies are famous among the...
View ArticleA Visit to The Chef's Garden
One of my favorite guests on Last Chance Foods is Farmer Lee Jones of The Chef's Garden. It's not just that I'm partial to fellow Ohioans. Farmer Lee loves to farm, and it's evident every time he talks...
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Smoothie Sailing into the Day
I love eating. I mean, like, cutting and spearing and chewing and swallowing. Eating's pleasurable, especially in the company of others. So it took some convincing to get me to try smoothies in the...
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21st Century Homesteading: Making Butter
I always thought butter-making involved Laura Ingalls Wilder, Ma and Pa Wilder, a cow, and a big wooden churn. But my sister showed me all you need is a jar. And little kids eager to do the work.My...
View ArticleFolks, This Ain't Normal: Joel Salatin at the 92nd Street Y
I haven't seen the movie, "Food, Inc.," so I didn't know what sustainable farmer Joel Salatin looked like until I saw him take the stage Monday night at the 92nd Street Y. I was immediately struck by...
View ArticleEggs Are the New Bacon, and Other Trends
Looking for the next food trend? Audrey Dettmar, baker at Annex in Fort Greene, gave me these suggestions:eggs, on or in everything. "People want some protein with their breakfast pastry," she says....
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Don't Go Nuts Making Donuts
Maybe you heard of the book, "Make the Bread, Buy the Butter: What You Should and Shouldn't Cook From Scratch." (The author, Jennifer Reese, was recently on Marketplace.) I have an addendum. Make the...
View ArticleThink Global, Source Local
The world got a little flatter Monday night at Sueños Restaurant.That's where four chefs served up Mexican fare made from vegetables and herbs sourced from local farms run by Mexican and Latin American...
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Rutabagas: My New BVFF
The weather has been warm enough to fool the irises and daffodils, which have sent up three inches of growth in the gardens on my block. But the calendar still says February, and my kitchen still says...
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Valentine's Day: Say It With Roaches
Last Valentines Day, the Wildlife Conservation Society raised nearly $60,000 by letting lovers name one of the Bronx Zoo's 58,000 Madagascar hissing cockroaches after their beloved. WCS is repeating...
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This, More Than That
A story this week on "All Things Considered" on why the best chocolate is the one you eat last has me thinking about my own personal food preferences. Feel free to chime in with yours.I really liked...
View ArticleBrussels Sprouts: Don't Skip Them, Shred Them
Blame your mom or your school cafeteria cooks if you grew up hating Brussels sprouts. That's because, as chef Sara Moulton told me in my latest Last Chance Foods conversation, they probably cooked them...
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Is Foodie Fadism Overcooked?
Here's a question designed to get the attention of celebrity chefs, food writers and anyone who's ever posted a picture of their dinner on Facebook: 'Have we gone too far?'It was the theme of a panel...
View Article60-Second Stir Fry: Katie Carguilo of Counter Culture Coffee
If you can't stand the heat, stay out of the kitchen. Or away from the steam wand. Barista Katie Cargiulo, my guest this week on Last Chance Foods, submits to a lightning round of questions.Espresso or...
View ArticleDIY Gravlax
I usually travel the same, well-worn route with salmon, letting it cure briefly with a rub of salt, sugar, crushed coriander and zests — a mix of lemon, orange and lime. Then I bake it in the oven. But...
View ArticleCooking Clam Chowder for Two: Not Easy to Do
I love cooking for the masses. My husband and I host a Palm Sunday brunch in our little apartment for 20 to 25 people every year, and I've got it down to a science. How many pounds of salmon per...
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Tasting Coffee? Go Ahead and Slurp
Leave your manners at the door when attending a coffee tasting or "cupping." Slurping is a vital part of the process.“You want to get it in your nose and the back of your throat,” Colleen Anunu told...
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