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Food Fridays (The Leonard Lopate Show)


Food Fridays is back on The Leonard Lopate Show! A long time listener favorite, Food Fridays explores the inner world of cooking, creating, and eating! Tune in every in August for our Summer Food Fridays, and check out our showpage for recipes, past interviews, and details about listener challenges.

Food Fridays is back on The Leonard Lopate Show! A long time listener favorite, Food Fridays explores the inner world of cooking, creating, and eating! Tune in every in August for our Summer Food Fridays, and check out our showpage for recipes, past interviews, and details about listener challenges.


Ithaca, NY


Food Fridays is back on The Leonard Lopate Show! A long time listener favorite, Food Fridays explores the inner world of cooking, creating, and eating! Tune in every in August for our Summer Food Fridays, and check out our showpage for recipes, past interviews, and details about listener challenges.




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


How A City Program Helps Young NYers Find A Future In Cooking

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.


Melissa Clark Helps You Get A Jump Start On Thanksgiving

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...


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.


How Young Chefs Make It In NYC

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.


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 Bake...


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...


MacArthur Fellow Greg Asbed On Fighting For Worker Rights

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...


Karen Page On How Chefs Come Up With New Dishes

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...


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 powerful...