Food Fridays (The Leonard Lopate Show)

Stage NYC is a program that helps unemployed and underemployed young New Yorkers get a foot in the door in the culinary industry. Gregg Bishop is the Small Business Services Commissioner and he started the program. He joins us along with Chef Herve Malivert, Director of Culinary Arts & Technology at the International Culinary Center, and Sherve Simeon, who went through the program and now works at Osteria Morini.

Thanksgiving may be next week, but we're joined by joined by New York Times food columnist and cookbook author Melissa Clark for offer tips on how you can get started early on your favorite holiday dishes. She’ll cover everything from the many ways to cook a turkey, to her favorite new recipes for sides and desserts. You can read more about Melissa Clark's suggestions for making Thanksgiving dinner in eight hours here. Check out two of Melissa Clark's recipes below! Cranberry Sauce with Lime and Pecans Time: 20 minutes plus at least 3 hours chilling; can be made up to 5 days ahead Serves 8 1 (12-ounce) bag fresh cranberries 3/4 cup sugar 2 tablespoons honey 1 tablespoon fresh lime zest 1 teaspoon freshly grated lime zest Pinch salt 1/2 cup chopped toasted pecans (or walnuts) 1. In a medium saucepan, combine cranberries, sugar, and honey. Bring to a boil over medium-high heat, then simmer until the cranberries pop and burst, about 7 to 10 minutes. 2. Stir in the lime juice, zest and salt and let the mixture cool. Transfer to a container and chill until thoroughly cold, at least 3 hours. Just before serving, stir in the nuts. Make-Ahead Gravy It’s worth making your own stock for this. Yield: 5 to 6 cups Time: 20 minutes, with premade stock; can be made 5 days ahead 6 tablespoons unsalted butter 2 tablespoons olive oil 1/2 cup flour Salt and pepper 4 to 5 cups rich turkey or chicken stock, warmed Turkey drippings, optional 1. Melt butter with the oil in a medium saucepan over medium heat. Sprinkle the flour into the butter, stirring constantly, and cook until flour is golden brown, about 5 minutes. Adjust heat so mixture does not burn. 2. Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add more stock. Cool, cover and chill. 3. When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings to gravy. Taste and adjust seasoning, then serve.

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.

Journalist Karen Stabiner joins us to discuss her book Generation Chef: Risking It All for a New American Dream. She’s joined by Jonah Miller, an ambitious 24-year-old chef who is the founder of NYC's Huertas. Stabiner discusses her time following Jonah as he fought to establish himself in the incredibly competitive NYC culinary scene.

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 to France make and use vinegar. He also collected recipes from chefs who are using vinegar in exciting, different and delicious ways. He joins us for our latest Please Explain to discuss vinegar's many uses and how you can make your own at home. Micheal Harlan Turkell will appear in conversation with Francine Segan, Ivan Orkin and Neil Kleinberg at the 92nd Street Y (1395 Lexington Ave. at 92nd St.) on Dec. 7 at 7 p.m. Check out a recipe from Michael Harlan Turkell's Acid Trip below! OEUFS EN MEURETTE, FROM BERTRAND A UBOYNEAU, BISTROT PAUL BERT, PARIS, FRANCE SERVES 4 This dish takes the concept of bourguignon sauce and uses it to poach eggs. What you’re left with is the same rich stock, adding the decadence of a creamy egg yolk, with a side of toast to sop it all up. Bertrand, always in need of acidity, uses a portion of red wine vinegar in place of some of the red wine, which gives a much lighter quality to a dish that usually invites a postprandial nap, and instead has you feeling like conquering the day ahead. ¼ pound (115 g) THICK SMOKED BACON, cut into lardoons 1 tablespoon BUTTER ¼ pound (115 g) WHITE PEARL ONIONS, peeled, tops and bottoms trimmed 1 clove GARLIC, crushed ¼ pound (115 g) BUTTON MUSHROOMS, cleaned, cut into quarters 3 cups (720 ml) RED WINE, such as Burgundy, Beaujolais, Cabernet 1 branch THYME 1 cup (240 ml) RED WINE VINEGAR 4 EGGS, kept in shell, cold BLACK PEPPER PARSLEY LEAVES, optional TOAST and BUTTER In a large saucepan over medium heat, render the bacon for 5 to 7 minutes, until it’s just browning but not burning. If it’s cooking too fast, lower the temperature. Pour out all but about 1 tablespoon of the fat (reserve the excess to cook with another time) and set the bacon aside (you’ll add it back in later, so try not to snack on it too much). Add the butter, onions, and garlic and cook for about 1 minute, until aromatic. Lower the heat to medium-low, add the mushrooms and cook for another 2 minutes, stirring occasionally. Add the red wine, scrape the bottom of the pan to release the fond, and add the thyme. Bring back to a simmer and cook for 45 minutes, or until reduced by a third. Add the red wine vinegar and continue to cook for another 30 minutes. (If it’s too acidic for your taste, add ¼ cup water at a time until it’s not.) To poach the eggs, either in the pot of sauce itself (if you don’t mind a few stray pieces of egg white) or in a separate pot of water, bring the liquid to a bare boil. Make a small pinprick on the larger end of each egg, place in the liquid, and cook for 30 seconds (a Julia Child tip); this is just to set the whites. Remove the eggs and crack them into individual small bowls. Slide the eggs back into the pot to poach them. If you like a soft yolk, cook for only a few minutes. Using a slotted spoon, remove the eggs and set aside. In individual serving bowls, evenly distribute the onion and mushroom mixture, then pour a bit of the sauce, enough to cover an egg, into the bowl as well. Place the eggs into the bowls and garnish with the bacon, freshly cracked black pepper, and parsley, if using. Bon appetit! Note: Jonathan Capehart guest-hosted this segment of The Leonard Lopate Show.

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 Bake Sale Winning-est Gooey Oat Bars. Deb Perelman will appear in conversation with Joanna Goddard of Cup of Jo on Nov. 10 at 7:30 p.m. at Books are Magic (225 Smith St., Brooklyn). She will also appear on Dec. 13 at 6:00 p.m.at Fishs Eddy (889 Broadway, between E. 19th and 20th St.) for a book signing only. And she will appear on Dec. 16 at 5:00 p.m. for a book signing at [words] Bookstore ( 179 Maplewood Ave, Maplewood, NJ). Note: Jonathan Capehart guest-hosted this segment of the Leonard Lopate Show. Check out some recipes from Deb Perelman's new cookbook below! wild mushroom shepherd’s pie makes 6 to 8 servings One of the truly terrible things almost all food writers like to do is take a beloved comfort-food classic and change it in the name of modernism, seasonality, or so-called sophistication. Lob- ster potpie with a crème fraîche pastry lid, heirloom-potato latkes with caviar, fried eggs with a pinch of truffle salt . . . I’ve done it all, too. To me, the sin isn’t wanting a different flavor balance or approach, but the accidental tinge of condescension in suggesting that the original wasn’t good enough, especially comical given my own affection for weeks-long lunch jags of peanut butter and jelly on store-bought sandwich bread. But I have always wanted to make a shepherd’s pie with a wild-mushroom stew underneath that had a depth of flavor that would reverberate from all of your taste buds—not as a criticism of the stick-to-your-ribs ground-beef-and-mashed-potatoes gold standard, but because, around here, we consider the intersection of mushrooms and potatoes our comfort-food happy place. Amping up the flavor with rehydrated porcini, a dark broth, dry sherry, a tiny bit of tomato paste, and sherry vinegar takes a simple mushroom sauté and makes it so sublime, we’re not sure we ever want to go back to the original. Did I put a little crème fraîche in the mashed potatoes? On this, too, guilty as charged. filling ½ cup (15 grams) dried mushrooms, such as porcini or a mix 1 cup (235 ml) boiling water 2 tablespoons (30 ml) olive oil 1 large onion, diced 2 medium carrots, diced Salt and freshly ground black pepper to taste 3 garlic cloves, minced 2 pounds (roughly 1 kilogram) fresh mushrooms, in chunks (I use a mix of shiitake, elephant ear, and cremini; all cremini is also fine) 2 tablespoons (30 ml) dry sherry 1 tablespoon (15 grams) tomato paste 1 cup (235 ml) vegetable, chicken, or beef stock lid 1 ¾ to 2 pounds (800 to 900 grams) russet potatoes, peeled and cut into large pieces 6 tablespoons (85 grams) unsalted butter, in chunks 1 teaspoon kosher salt Freshly ground black pepper ¼ cup (55 grams) crème fraîche or sour cream 2/3 cup (115 ml) milk or buttermilk to finish Smoked or regular paprika and/or 1 tablespoon roughly chopped fresh flat-leaf parsley, for garnish prepare the mushrooms In a small bowl, combine the dried mushrooms and boiling water. Set aside for 30 min- utes (while you continue with the other steps), then drain, reserving the soaking water, and chop the rehydrated mushrooms into small bits. If the soaking water has any sand or grit at the bottom, pour it through a fine-mesh strainer. meanwhile, prepare the lid Place the potatoes in a medium pot, and cover them with a couple inches of salted water. Bring to a boil, and then simmer over medium heat for 10 minutes, until the potatoes are easily pierced in the center with a knife or skewer. Drain, and either rice the potatoes into a large...

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 whole wheat (This recipe requires the stiff starter, or biga, see below, and can be “kneaded” in a stand mixer.) I saw Hamilton, the musical, in the fall of 2015. I became deeply obsessed with both the musical and the historical figure. I read Ron Chernow’s biography of Alexander Hamilton, I read The Federalist Papers, and I developed the irritating habit of finding a way to fit Lin-Manuel Miranda’s dazzling lyrics into every conversation. For Hamilton’s birthday that winter, I decided I had to bake in his honor. “Hamwiches” seemed appropriate—nice little sandwiches made of ham, mustard, and pickle. I don’t know what Hamilton actually ate, but this seemed like Revolutionary War–era fare to me. And of course, for a perfect hamwich, I needed a perfect bun. I imagined a diamond in the rough—a serious-sounding workhorse with surprising delicacy and flair. Here is what I came up with: a whole wheat bun of substance, character, and ample sweetness. May it amaze and astonish. Yield: 12 rolls Equipment: A stand mixer with the paddle attachment, and an 18-by-13-inch rimmed sheet pan 225 grams (1½ cups) whole wheat flour 175 grams (1 cup plus 3 tablespoons) unbleached all-purpose flour, plus flour for dusting 6 grams (1 teaspoon) fine sea salt 5 grams (1½ teaspoons) fast-acting/instant yeast Olive oil for the bowl 180 grams (¾ cup) whole milk, plus 30 grams (2 tablespoons) for brushing the buns 180 grams (¾ cup) water 40 grams (2 tablespoons) molasses 40 grams biga (see below) Put the whole wheat and white flours, the salt, and the yeast in the bowl of a stand mixer. Oil a large bowl and set aside. Bring the milk to a boil in a small saucepan over medium-high heat. Remove from the heat, add the water, and set aside to cool to 70°F. Add the molasses, the biga, and the cooled milk and water mixture to the bowl of flour. With the paddle attachment, mix on low for 30 seconds to combine, and then raise the speed to medium-high. After 2½ minutes, scrape down the bowl. Mix again until the dough forms a ball—it should happen quite quickly. medium-high. After 2½ minutes, scrape down the bowl. Mix again until the dough forms a ball—it should happen quite quickly. Transfer the dough to the oiled bowl. Cover and let rise for 45 minutes to 1 hour. Pay careful attention; the dough needs to be cut and shaped as soon as it has just about doubled, lest it rise too high to survive. It is helpful to put this dough in a walled container and make a mark on the side to judge when the dough has almost doubled in size. Turn the dough out onto a lightly floured surface. Divide the dough in half, then cut each half into six pieces using a dough scraper or chef’s knife. Each piece should weigh 65 to 75 grams. Shape each piece into a ball and arrange on a parchment-lined sheet pan 1½ inches apart. Cover with a damp tea towel and allow to proof at room temperature for 1 to 2 hours (but no more), or until the buns are just kissing one another. Heat the oven to 450°F. Uncover the rolls and brush lightly with milk. Bake for 15 minutes or until light brown. Allow the buns to cool on the pan. * eating Serve with country ham, mustard, and thinly sliced pickles. “Jim’s Biga” a stiff starter In Italy, the word biga is used to describe an assortment of “pre-ferments”—the already-fermented pieces of dough that are added to bread doughs to speed up fermentation and add flavor to the finished bread. At Sullivan Street Bakery we use the name biga to refer to our own...

Greg Asbed, co-founder of the Coalition of Immokalee Workers (CIW) and recipient of a 2017 MacArthur Fellowship, joins us to talk about his work as a labor organizer. Founded in 1993, The Coalition of Immokalee Workers aims to address injustices in the Florida tomato industry, including forced labor, sexual assault, and wage theft. Asbed was the force behind the coalition's Fair Food Program (FFP), which has been adopted by major fast food chains like Taco Bell and Subway. Note: This segment of The Leonard Lopate Show was guest-hosted by Jonathan Capehart.

Two-time James Beard Award winners Karen Page and Andrew Dornenburg join us to discuss their new book Kitchen Creativity: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs. The two spent four years researching and conducting interviews with chefs from high-profile restaurants like Gramercy Tavern, the NoMad and the Inn at Little Washington to understand how they come up with exciting and delicious new dishes. Listeners can join Karen & Andrew for a three-course lunch with wine pairings at Rotisserie Georgette (14 East 60th St. between Madison and 5th Ave.) on Nov. 4. at noon. Karen Page will also appear in conversation with chefs Michael Anthony, Damon Baehrel, and Amanda Cohen on Nov. 13 at 6 p.m. at Rizzoli Bookstore (1133 Broadway, at 26th St.).

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 cuisine. Justin Spring will appear at Book Hampton (41 Main Street in East Hampton, NY) on Nov. 4 at 5:00 p.m.

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 of James Peterson's sauce recipes below! SAUCE BÉCHAMEL The amount of roux per given amount of milk depends on the use of the sauce. Thick versions, used as the base thickener in traditional soufflé recipes, often call for as much as 8 ounces (250 grams) of roux per quart (liter) of milk, whereas béchamel-based soups use approximately 2 ounces (60 grams) per quart (liter) of milk. This recipe produces a medium-thick sauce, appropriate for vegetable gratins. YIELD: 1 QUART (1 LITER) INGREDIENTS milk 1 quart 1 liter butter 3 ounces 90 grams flour ¹⁄³ cup 80 milliliters seasonings (salt, pepper, nutmeg; optional) to taste to taste 1. Bring the milk to a simmer in a 2-quart (2 liter) saucepan. Whisk it from time to time to prevent a skin from forming on its surface (see Note). 2. In a second 2-quart (2 liter) saucepan, gently melt the butter and add the flour. Stir the butter and flour over medium heat for about 2 minutes, until the flour has a pleasant, toasty smell. (A) Remove from the heat for about 30 seconds to cool slightly. 3. Whisk the simmering milk into the roux. Return the sauce to the stove and bring it back to a simmer while whisking. (B) 4. Once the sauce has returned to a slow simmer, turn down the heat and move the saucepan so that only one side is over the flame. (This will cause a skin to form on only one side of the sauce’s surface, making it easy to skim.) Cook the sauce gently for 30 minutes to 1 hour, skimming off the skin. It is a good idea also to occasionally rub around the bottom and corners of the sauce-pan with a wooden spoon to prevent the sauce from scalding. 5. When the starchy taste has cooked out of the sauce, it can be seasoned and strained, depending on its final use. Béchamel should be stirred while it is cooling to prevent a skin from forming on its surface. Putting the pan over a tray of ice will, of course, speed cooling. Note: Some chefs do not first bring the milk to a simmer and instead pour cold milk, all at once, over the roux. This method saves time—and a pot—but be sure to whisk the sauce vigorously to prevent lumps and skin from forming. VARIATIONS Use a pretreated flour such as Wondra. Simply mix the Wondra (the same amount as flour called for in the traditional recipe) in cold water until smooth (make a slurry). Bring the milk to a simmer. Whisk in the slurry. Simmer until the sauce thickens. It should be smooth, but just in case, work it through a chinois. While béchamel is a fairly stable sauce, there are times (especially if the flour is old) when it will break. To avoid this, blend hydrocolloids into the finished sauce. Lambda carrageenan lends an authentic dairy-like mouthfeel to the sauce and is easy to use. Start by adding 1% lambda carrageenan to the sauce and build up as needed to get the thickness you want. James Peterson's cauliflower gratin. (Courtesy James Peterson) CAULIFLOWER GRATIN Béchamel derivatives, especially Mornay sauce, make excellent toppings for gratins because they brown and become extremely aromatic. Practically any vegetable can be pre-cooked slightly and then baked while covered with sauce. YIELD: 6 SERVINGS INGREDIENTS cauliflower, 1 large bunch or 2 small bunches mornay sauce (SEE BELOW) 1 quart 1 liter grated gruyère or similar cheese 1½ cups 180 grams 1. Preheat the oven to 350°F (180°C). Cut the cauliflower into florets. Boil for about 5 minutes. Drain and transfer to a gratin dish just large enough to hold the cauliflower in a...

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.

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.

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 Chocolate Cake. Check out recipes from The Blossom Cookbook below! Pine Nut–Crusted Eggplant Eggplant is a staple of Middle Eastern cuisine. It is full of flavor, has a fantastic hearty texture, and is extremely versatile. Created as an inventive option for our gluten-free guests, this dish uses a combination of pine nuts and basil as the crust for the eggplant, and the creamy sauce is a wonderful finish. It’s sure to please and impress at any dinner party and is great for all seasons. Serves 3 or 4 1 medium eggplant, halved and peeled 1½ tablespoons salt 3 medium Yukon Gold potatoes 2 cups pine nuts 1 cup all-purpose flour 1 cup plus 1 tablespoon chopped fresh basil Scant ¾ cup olive oil 4½ tablespoons chopped garlic 1½ teaspoons salt, plus more as needed 3 pinches of black pepper 1 cup halved cherry tomatoes 1 sprig fresh rosemary, coarsely chopped 1 cup artichoke hearts 2/3 cup white wine 2 cups Cashew Cream (page 000) 1 head escarole Preheat the oven to 350ºF. Slice the peeled eggplant lengthwise into 1/2-inch slices (each half should yield 6 slices). Fill a deep bowl with water and add 1 tablespoon of the salt. Soak the eggplant slices in the water for 20 minutes to help remove any bitterness. Bring a pot of water to boil and add the potatoes. Boil the potatoes for 30 to 40 minutes, or until soft, then remove and place in a large bowl. While the potatoes are boiling and the eggplant is soaking, put the pine nuts, flour, and basil in a food processor. Process until the mixture has the consistency of bread crumbs. Transfer to a bowl and add 1½ tablespoons of the olive oil, 1½ tablespoons of the garlic, and a pinch each of salt and pepper. Mix well. Drain the eggplant and dredge the slices in the pine nut breading, making sure each slice is thoroughly coated. Set the breaded eggplant slices on a rack and let sit for 10 to 20 minutes to dry. Meanwhile, mash the potatoes with 2 tablespoons of the olive oil and 1 tablespoon of the garlic. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add 1 tablespoon of the garlic and sauté for 1 to 2 minutes. Add the tomatoes, rosemary, and artichoke hearts and sauté until the tomatoes begin to soften. Add 1/3 cup of the white wine and cook for 1 minute. Add the mashed potatoes and the salt and stir well. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the eggplant slices and pan-fry on each side until they begin to lightly brown. Transfer to a baking sheet and bake for 3 to 5 minutes to crisp. Make the sauce: In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add ½ tablespoon of the garlic and sauté for 1 to 2 minutes. Add the remaining 1/3 cup white wine, the Cashew Cream, and 1 tablespoon chopped basil and cook for 1 to 2 minutes. Add a pinch each of salt and pepper and stir. In a separate medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining ½ tablespoon garlic and sauté for 1 to 2 minutes, then add the escarole and sauté for 1 to 2 minutes, or until soft. To assemble, divide the sauce among three or four plates, then add the potato mixture, the escarole, and finally the eggplant slices on top. Cashew Cream Cashews . . . the cream of the crop! With their high healthy fat content, cashews are the best cream substitute, because when blended, they create an incredible richness for sauces. Who would ever think that an alfredo alternative could be so...

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 the 92nd Street Y (1395 Lexington Ave., between 91st & 92nd St.) on Dec. 13 at 7 p.m. Check out the recipe for Dale Talde's Nasi Lemak below! BACON-TAMARIND CARAMEL 4 ounces bacon, chopped ½ cup granulated sugar ¼ cup unsweetened coconut milk ½ cup tamarind paste ¼ cup fish sauce Freshly squeezed juice of 1 lime FRIED RICE ¼ cup vegetable oil 6 large eggs, beaten 4 garlic cloves, thinly sliced 1 medium yellow onion, diced 6 cups cooked white rice, at room temperature 6 tablespoons jarred ginisang bagoong (sautéed shrimp paste), preferably Barrio Fiesta brand FOR SERVING ¼ cup dried anchovies (from your Asian grocery) 6 large eggs, soft-cooked or hard-cooked (whichever you prefer) ½ cup roasted peanuts, roughly chopped 1 cucumber, halved and sliced ¼ inch thick ½ cup roughly chopped fresh cilantro ½ cup fresh Thai basil leaves Nasi Lemak To make the bacon-tamarind caramel, line a plate with paper towels. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until it is crispy and the fat has rendered, about 6 minutes. Using a slotted spoon, transfer the bacon to the prepared plate. Add the sugar to the skillet and cook until golden and caramelized, about 2 minutes. Add the coconut milk and simmer for 5 minutes longer, until thick. Remove from the heat and stir in the reserved bacon, the tamarind paste, fish sauce, and lime juice. To make the fried rice, heat the oil in a large cast-iron skillet over high heat. Add the eggs and cook, stirring constantly, until almost set, about 45 seconds. Add the garlic and onion and cook until golden brown, about 5 minutes. Add the rice and cook, stirring once in a while so the rice has a chance to get brown and crunchy on the bottom, 6 to 8 minutes. Stir in the shrimp paste. To serve, heat a small skillet over mediumhigh. Add the anchovies and cook, stirring occasionally, until toasted, about 3 minutes. Transfer to a plate and let cool. Peel the eggs and slice them in half lengthwise. Mound fried rice in the center of 6 plates. Divide the eggs among the plates, along with the peanuts, anchovies, cucumber, cilantro, and basil. Drizzle the rice with the caramel and serve immediately. “Reprinted with permission from MUNCHIES: Late Night Meals from the World’s Best Chefs by JJ Goode, Helen Hollyman, and the Editors of MUNCHIES, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.”

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 chile flakes) 2 teaspoons fennel seeds 2 teaspoons coriander seeds 2 teaspoons cumin seeds 2 teaspoons kosher salt, more to taste 1/2 teaspoon freshly ground black pepper 3 pounds bone-in lamb chops, the thicker the better 1/3 cup fresh lemon juice (from about 2 lemons) 2 to 3 cloves garlic, grated on a microplane or minced 1 3/4 teaspoons kosher salt 1 cup tahini 1/2 teaspoon ground cumin Extra-virgin olive oil, for grilling Fresh dill fronds, for serving Sumac (optional), for serving 1. In a small skillet over medium-low heat, toast the red pepper, fennel, coriander, and cumin until fragrant, 1 to 2 minutes. Pour into a mortar or spice grinder along with the salt and pepper and either pound or briefly grind until you get a coarse-textured spice mix. Don’t overdo it if you’ve gone electric here, the coarse texture is an essential part of the dish. 2. Pat the mixture all over the lamb, then let it marinate at room temperature for at least 30 minutes, or in the fridge for up to 24 hours. 3. Meanwhile, make the tahini sauce. In a food processor, blend the lemon juice, garlic, and salt. Let the mixture sit for 10 minutes. Add the tahini and cumin, and blend until a thick paste forms. Add 4 to 6 tablespoons ice water while the processor is running, 1 tablespoon at a time, until the sauce is smooth and at the desired consistency. You should be able to drizzle it. 4. Preheat the broiler or light the grill. Drizzle the chops lightly with oil. Broil or grill the chops until they are charred on the outside and cooked to taste within. This will depends on how thick your chops are, so watch them carefully; 2-inch thick bone-in chops will take at least 3 to 5 minutes per side for rare, you’ll need less time for thinner chops, and more time if you like them cooked medium-rare or beyond. 5. Serve the chops drizzled with the tahini sauce, garnished with dill, and a dusting of the red sumac. Roasted Chicken with Crispy Smoked Paprika Chickpeas, Roasted Lemon and Baby Kale This more deluxe roast chicken recipe turns itself into a one-pan meal with the addition of crispy roasted chickpeas and plenty of greens. If you can get a Meyer lemon, use it here, it will be sweeter and milder than a regular lemon. Time: 30 minutes hands-on, 1 hour hands-off Serves 4 to 5 1 whole chicken (4 1/2 to 5 pounds), patted dry 1 tablespoon kosher salt, more as needed 1 tablespoon freshly ground black pepper Small bunch mixed fresh herbs, such as rosemary, thyme, and sage 1 lemon, preferably a Meyer lemon (see note) 1 1/2 cups cooked, drained chickpeas (one 15-ounce can) 2 tablespoons extra-virgin olive oil, more as needed 1/2 teaspoon sweet smoked paprika 1/2 teaspoon hot smoked paprika 6 cups baby kale or spinach 1. Season the chicken inside and out with salt and pepper. Refrigerate uncovered for at least 1 hour or overnight. 2. Heat the oven to 450° F. Place the chicken, breast-side up, on a large rimmed baking pan. Stuff the cavity of the chicken with herbs and tie the legs together with kitchen twine if you like (it makes it prettier but I don’t think it effects the cooking). Roast for 1 hour. 3. While the chicken cooks, bring a small pot of salted water to a boil. Slice the lemon in half lengthwise. Reserve one half; slice the remaining half lengthwise, then slice the pieces crosswise; you will wind up with thin triangles. Drop the lemon triangles into boiling water for 1 minute to blanch them; drain. Repeat this blanching if desired...

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 also learning how to cook his mother's favorite dishes. Check out recipes from "My Mother's Kitchen" below: The Matzo Brei recipe from The World Famous Ratner’s Meatless Cookbook INGREDIENTS: 3 matzohs (Note from Author: No person or book ever spells matzo the same way; it is often spelled “matzoh,” “matzo,”or “matzah.” I don’t know why this is so; perhaps no one bothered to transcribe recipes while wandering in the desert for forty years; personally, I would have preferred a tablet with this recipe carved into it to one with the Ten Commandments, but to each his own.) ½ teaspoon salt ¼ teaspoon pepper 2 eggs, well beaten 2 tablespoons butter Jam, applesauce, or sour cream (optional) DIRECTIONS: 1. Soak the matzohs in lukewarm water until soft (Author’s Note: Unless you’re one of the aforementioned anti-water/matzoh combo lunatics). Drain thoroughly. The matzohs will be crumbly. 2. Season with salt and pepper. Stir in the eggs. 3. Heat the butter in an 8-inch skillet. Add the matzoh mixture and cook without stirring. Brown on one side, turn carefully with two pancake turners, and brown on the other side. 4. Serve hot with jam, applesauce, or sour cream. Serves 2 Chocolate Pudding: Yield: 6 to 8 servings (Note from Author: or 1 serving, maybe 2, if you’re a twelve-year-old boy) Total Time: 10 minutes prep time plus chilling INGREDIENTS: 1 cup sugar ½ cup baking cocoa ¼ cup cornstarch ½ teaspoon salt 4 cups milk 2 tablespoons butter 2 teaspoons vanilla extract (Note from the Indignant Author: This is where I have refused to type in the words “M&M’s optional.”) DIRECTIONS: In a heavy saucepan, combine the sugar, cocoa, cornstarch, and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat and stir in the butter and vanilla. Spoon into individual serving dishes. Chill until serving. Martha Stewart’s Tarte Tatin Recipe INGREDIENTS: 5 to 6 medium apples, such as Braeburn ¾ cup granulated sugar 3 tablespoons water 4 tablespoons (½ stick) unsalted butter, cut into small pieces 1 lemon ½ recipe pâte brisée (recipe follows) DIRECTIONS: 1. Peel, halve, and core apples. Set aside half of the apples. Quarter the remaining apples and transfer them to a large bowl. Squeeze a lemon over the apple slices and set aside. 2. Combine the sugar and water in a 9-inch cast-iron skillet. Bring the mixture to a boil over medium-high heat; immediately reduce the heat to medium and cook until the mixture begins to thicken and turn amber. Remove from the heat and stir in the butter. 3. Place the reserved apples in the center of the skillet. Decoratively arrange the remaining apple slices, cut side up, in the skillet around the reserved apples. Continue layering the slices until level with the top of the skillet. Cut any remaining apples into thick slices to fill in the gaps. If the fruit does not completely fill the pan, the tart will collapse when inverted. 4. Place the skillet over low heat and cook until the syrup thickens and is reduced by half, about 20 minutes. Do not let the syrup burn. Remove from the heat and let cool. 5. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. 6. Roll out the pâte brisée to a 10- to 11-inch circle, about ⅛ inch thick; transfer to a baking sheet and chill until firm, about 30 minutes. 7. Place the pâte brisée over the apples and tuck the edges. Transfer the skillet to the prepared baking sheet;...

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.

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 Honey Handbook: A Guide to Creating, Harvesting, and Baking with Natural Honeys. He’ll be joined by Amelie Tremblay, a beekeeper from Tremblay Apiaries in the Finger Lakes region of upstate NY.

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 powerful people. Barbara Lynch will appear at the following events: -May 8 at Chefs Club NYC (275 Mulberry St., at Jersey St.) in the Studio (one seating at 7 p.m. See link for tickets) and with a la carte dishes in the Main Dining Room (reservations via chefsclub.com or our OpenTable page from 5:30 - 10 p.m.). -May 9 at Eataly Flatiron (200 5th Ave., at W 23rd St.) from 6:30 - 8 p.m. Ticket price includes copy of the book; guests will enjoy 3 signature dishes with 2 wine pairings. - May 10 in conversation with Gabrielle Hamilton at the 92nd Street Y (1395 Lexington Ave., at 92nd St.) on May 4 at 8 p.m.