Amy Eddings

Four bartenders from Brooklyn, Manhattan and Queens recommend seasonal cocktails for ringing in the new year. Try recipes for homemade eggnog and the New Brunswick.

Chef Jacques Gautier takes his second turn in the hot seat for this round of 60-Second Stir-Fry.

This morning we found out that Richard Engel, the chief foreign correspondent for NBC News, and his TV crew were released after spending five days in captivity in Syria, but most peop...

Einat Admony, the chef of Balaboosta and Taïm, talks about the best way to make latkes and shares her recipe for Potato, Yam & Carrot Latke with Honey, Preserved Lemons & Yogurt Sauce.

Michigan is known as the birthplace of the modern labor movement. But on Tuesday, the Republican-led state legislature approved new limits on unions that drastically cut the power of organized labor in the state.

Steve Ettlinger admits that he’s not a huge fan of junk food, but Amy Eddings put him to the test by pressing him on what junk food he would eat if he had to indulge. Instead of naming off a branded product, Ettlinger went with the more general answer of “glazed donut.” Maybe that’s more of a mid-afternoon treat for the author, though, because he said he prefers a savory start to the day.

Steve Ettlinger, author of Twinkie, Deconstructed, talks about what goes into a Twinkie and how to make your own.

When you can't eat with the ones you love, love eating with the ones you're with. Or something like that, with apologies to Crosby, Stills and Nash. 

Author, nutritional supplement entrepreneur, tech investor and speed learner Timothy Ferriss promises in his latest book, The 4-Hour Chef, to teach you the skills you'd gain in six months of culinary school in just 240 minutes.  

Those 4 hours are about the time it took me to get through the first 20 pages of this dense, wide-ranging tome. I've got 620 more to go.  

WNYC host Brian Lehrer, WQXR host Terrance McKnight, and On the Media co-host Brooke Gladstone talk about how they celebrate Thanksgiving and share some of their favorite holiday recipes.

November 10, 2012 —

I'm spoiled.  I live about six blocks away from Empire Mayonnaise, the artisanal mayo shop that sells little pots of mayonnaise in flavors like lime pickle (my favorite), bacon and black truffle.  

But at $6 to $8 a pop for a 4 ounce jar, it's pricey. So, with a nudge from New York Times food writer Melissa Clark, I decided to make my own.

Farmers from around the area are making repairs, cleaning up, and getting back to their markets. Last Chance Foods spoke with farmers in Long Island and New Jersey and got the latest ...

Saturday from 2-4pm (and re-airing from 6-8), the WNYC newsroom brings you special coverage of Sandy and its aftermath, hosted by Amy Eddings. Call 646-829-3980 to take part!

Sandy Resources: Transit Tracker | Volunteering | Questions, Answered | Traffic Map | WNYC News Home

Featuring:

• Latest News Updates on gas, power, transit, and emergency aid from the WNYC newsroom
• Who Stepped Up? Your calls highlighting those who rose to the ocassion during Sandy and in the days since
• Cleanup Advice Your cleanup questions answered with industrial hygienist Monona Rossol
-- Information on MOMA efforts to clean damaged artwork
• Our Waterways A check-in on the state of the Hudson River with Riverkeeper's Phillip Musegass
• Marathon Cancelled How did public pressure play a part - what do you think of the decision?
• Delivering Gas to the Region An explainer on how NY and NJ are getting gas to local residents
• Who Helped You, Who Are You Helping? Calls on how you are coming together, and what comes next

Cookbook author Hiroko Shimbo takes a turn in the hot seat for Amy Edding's 60-Second Stir-Fry.

Lauren Baccus and Alan Sherouse of Hell's Kitchen Farm Project talk about growing chard on the roof of Metro Baptist Church. Try Baccus' recipe for black bean chili with butternut squash and swiss chard.

Mayor Mike's war against obesity has employed a wide array of weapons, including posted calorie counts at fast food restaurant chains, an end to transfats in baked goods, 1,000 new permits for street carts selling veggies and, most recently, a ban on sugary drinks over 16 ounces. But here's another tool he might want to consider: banning eating around the city's landmarks and tourist hot spots.

Lauren Baccus and Alan Sherouse of Hell's Kitchen Farm Project get grilled on pigeons and roof-top farming for this 60-Second Stir-Fry.

At East New York Farms in Brookyn, Malabar spinach is a popular leafy green that customers use in Caribbean cuisine. Learn more and check out recipes.

I talk about fleeting opportunities for seasonal eating during my regular Friday segment, Last Chance Foods — last week I spoke with Kurt Alstede of Alstede Farms about the waning days of the sweet corn season.  

Also fleeting are your chances to get lost in a corn maze. For me, they are a wonder-inducing activity that marks the passing of summer into fall, like jumping into a pile of fallen leaves, carving a wicked grin into a pumpkin or Halloween trick-or-treating.

Farmer Kurt Alstede recommends eating fresh sweet corn raw and explained why a little dry weather can make for sweeter fruits and vegetables. Also, try Alstede Farms' recipe for Basil Tomato Cream Corn.