Leonard Lopate - Food Fridays-logo

Leonard Lopate - Food Fridays


We're dedicating the Friday Leonard Lopate show to all things food for 10 weeks. We'll look at food through a variety of lenses—culinary, social, cultural, political, and talk to chefs, restaurant critics, food writers. We'll also have recipes, cooking tips, how-to demonstrations.

We're dedicating the Friday Leonard Lopate show to all things food for 10 weeks. We'll look at food through a variety of lenses—culinary, social, cultural, political, and talk to chefs, restaurant critics, food writers. We'll also have recipes, cooking tips, how-to demonstrations.


Ithaca, NY


We're dedicating the Friday Leonard Lopate show to all things food for 10 weeks. We'll look at food through a variety of lenses—culinary, social, cultural, political, and talk to chefs, restaurant critics, food writers. We'll also have recipes, cooking tips, how-to demonstrations.




WNYC Radio 160 Varick St. New York, NY 10013 212-433-9692


We Get Fired Up Over Peppers

There are over 200 varieties of peppers, ranging from shishitos to habaneros. For our latest Please Explain, we dig into the world (and health benefits) of peppers with three-time James Beard Award-winning chef, culinary historian and author Maricel Presilla. She’s the author of Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor, which explores the history of peppers and the many dishes you can make with them.


Why Vinegar Deserves More Credit As An Ingredient

Vinegar often plays an essential role in the food we eat. We use it in everything from baking to braising to pickling. But, author Michael Harlan Turkell writes that vinegar is "underappreciated and little understood." For his new book Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own, Turkell set out to give vinegar its due. He traveled the world, learning how countries from Japan...


Deb Perelman's Guide To Every Day Cooking

Award-winning creator of the Smitten Kitchen blog Deb Perelman joins us to discuss her second cookbook Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. Her book features 100 recipes that you can cook for every meal of the day. Almost all of the recipes in the book are brand-new, alongside a few favorites from her website. Recipes include: Everything Drop Biscuits with Cream Cheese, Kale Caesar with Broken Eggs and Crushed Croutons, Chocolate Peanut Butter Icebox Cake and...


Baker Jim Lahey Shares His Secrets

The Sullivan Street Bakery was founded in 1994, and has since become known for its bread and Italian-inspired dishes like pizzas and pastries. In his new book The Sullivan Street Bakery Cookbook, James Beard Award-winning baker Jim Lahey shares the secrets behind their bread and shows readers how they can make their own tasty dishes at home. Note: This segment of the Leonard Lopate Show is guest-hosted by Jonathan Capehart. Check out a recipe from Jim Lahey below! Hamilton Buns sweet...


The Six Americans Who Introduced Us To French Cooking

Cultural historian and acclaimed biographer Justin Spring joins us to discuss his new book, The Gourmands' Way: Six Americans in Paris and the Birth of a New Gastronomy. The book tells the story of six American chefs and writers who became entranced by French food culture and cuisine in the decades following WWII. These six travelers included the likes of Julia Child, MFK Fisher, and Alice B. Toklas, and their fascination with French cooking ultimately had a lasting impact on American...


The Secrets Behind Succulent Sauces

For this week’s Please Explain, James Peterson stops by to talk sauces. He’s an award-winning food writer, cookbook author, photographer and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. His book, Sauces: Classical and Contemporary Sauce Making, has just been released in its fourth edition. James will answer all of our burning sauce-related queries – from béarnaise and hollandaise, to bolognese, crème anglaise, and everything in between. Check out some...


How Hot Bread Kitchen Is Changing The Lives Of Immigrant Women

Jessamyn Rodriguez joins us to discuss Hot Bread Kitchen, a culinary program she founded that helps low-income, immigrant, and refugee women train as bakers and become entrepreneurs. We're also joined by participants Nancy Rosa and Saba Arain. Nancy is a Puerto Rican New Yorker who graduated with a job at Zaro's, and has recently joined the Hot Bread Kitchen Greenmarket team. Saba is from Pakistan and moved to NYC in 2009. She is an alumnus of the program, and now works at Whole Foods Harlem.


How A New Culinary Center Trains Brownsville Residents For Careers In Food

The Brownsville Community Culinary Center is a café, bakery, and culinary training program in Brownsville, Brooklyn that trains community members for culinary careers through a 40-week apprenticeship program. Philip Hoffman, executive director, Lucas Denton, it’s co-founder and content director, and Rodney Frazer, chef educator at the program, join us to discuss the program. We will also hear from JohnnyMae Robinson, an advisory board member, as well as some of the group’s participants.


How To Go Vegan

Our first Food Fridays Please Explain kicks off with vegan cooking! Ronen Seri and Pamela Elizabeth are the co-founders behind the vegan restaurant franchise Blossom and the authors of The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine. They’ll debunk some myths about vegan food/cooking, offer tips for home cooks and share some of their most popular recipes including Trumpet Mushroom Calamari, Sweet Potato and Coconut Cream Soup, and German...


What Chefs Eat After The Restaurant Closes

Helen Hollyman, Editor-in-Chief of the VICE Media Channel Munchies, and chef and restaurateur Dale Talde join us to talk about the cookbook MUNCHIES: Late-Night Meals from the World's Best Chefs. Based on the series “Chef’s night out,” the cookbook takes a look at the meals chefs eat late at night when they're done with their shifts and need to whip up something tasty. Chefs Christina Tosi, Frank Pinello, Jamie Bissonnette and Joaquin Baca will appear for a panel titled "VICE MUNCHIES" at...


Minding Your Manners At Dinner Parties

For our final installment of our Food Friday’s mini-series on dinner parties, New York Times “Social Qs” columnist Philip Galanes, and New York Times food columnist and cookbook author Melissa Clark pair social graces with the perfect dishes for your next get together. Check out Melissa Clark's dinner party recipes! Turkish Lamb Chops with Sumac, Tahini and Dill Time: 50 minutes total, 30 minutes hands-off Yield: 4 to 6 servings 1 tablespoon Turkish red pepper or Aleppo pepper (or use...


Peter Gethers Learns To Cook Like Mom

Publisher, screenwriter and author Peter Gethers joins us to discuss his new book, My Mother's Kitchen: Breakfast, Lunch, Dinner, and the Meaning of Life. Gethers writes about his mother, Judy, the daughter of the restaurateur who founded the New York establishment Ratner's. He tells the story of how she came to love cooking later in life, the influence she had on names like Wolfgang Puck and Nancy Silverton, and her time working alongside Julia Child. Gethers collects these stories while...


The Many Ways To Make Meatloaf

New York Times op-ed columnist Frank Bruni and New York Times reporter Jennifer Steinhauer join us to talk about their new book, A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - from Mom's to Mario Batali's. The two meatloaf aficionados have been spent years swapping recipes, and they've included 50 of them in their book. Their recipes come from names like Bobby Flay and Mario Batali, and feature a range styles from classic to Middle Eastern.


The Buzz Around Honey And Beekeeping

We end Food Fridays on a sweet note with a Please Explain all about honey and beekeeping! We’ll learn about the many different varieties and flavors of honey, and find out why raw honey - although twice as sweet as sugar - is filled with nutrients. We’ll also get recipes and tips for cooking with honey, and advice for aspiring beekeepers from Kim Flottum, veteran beekeeper, editor-in-chief of Bee Culture (the preeminent American beekeeping magazine) and author of The Backyard Beekeeper's...


Barbara Lynch's Rebellious Rise To Culinary Fame

Award-winning chef and restaurateur Barbara Lynch joins us to discuss her new memoir, Out of Line: A Life of Playing with Fire. It begins with Lynch's childhood growing up in South Boston and follows her as she establishes herself in the culinary world. Lynch details her transformation from a young woman with a history of stealing cars and evading arrest, to a professional chef who oversees a restaurant empire. Lynch was also named on TIME magazine's annual list of the world's most...


Dinner Parties On The Cheap

For our mini-series on dinner parties, Food 52’s creative director Kristen Miglore and Amiel Stanek, associate editor at Bon Appetit, join us to talk about hosting dinner parties on a budget. We’ll discuss tips and tricks for hosting dinner, and how to do it without breaking the bank. They will also talk about batch cooking as a way to save money.


Uncorking The Secrets Of Wine Sommeliers

Journalist Bianca Bosker joins us to discuss her latest book, Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste. She investigates the world of wine sommeliers, trying to learn what drives their obsession, how they keep their palates sharp and what are their tricks for upselling customers. Bianca Bosker will appear at the following events: -May 6 at Pasanella & Son Vintners (115 South St., at Fulton...


Dining With The Syria Supper Club

For our latest installment of our series on dinner parties, Kate McCaffrey and Melina Macall join us to discuss their Syria Supper Club. The club began in 2015 with a Jewish Christmas dinner of Chinese food for 10 recently arrived Syrian families, but has grown grown into a fundraiser and cultural exchange with 30 cooks. Women from the refugee families cook elaborate dinners, and Americans host the meals at their homes or community centers. Due to tremendous demand and interest, McCaffrey...


From Dangerous Fish To Delicious Dish

The lionfish is an aggressive, invasive species that’s destroying coral reefs around the world. We will chat with three people from diverse backgrounds who are trying to address the issue by putting lionfish on the menu. John Rizzi is the executive director of Robots in Service of the Environment, a company developing an underwater robot to catch lionfish. Todd McGuire is program director of 11th Hour Racing, a sailing team promoting eating lionfish, and chef Rick Moonen is pushing to make...


Exploring Spanish Cuisine

Our latest Please Explain is all about the variety and enduring creativity of Spanish food, including Basque food. We'll be joined by Alexandra Raij and Eder Montero, New York City-based chefs and owners of El Quinto Pino, La Vara, Tekoá, and Txikito, which is New York's only Basque restaurant. They are also the authors of The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito. This episode of "The Leonard Lopate Show" is guest hosted by Deb Perelman. Perelman is a...