Amy Eddings

Friday, August 3, 2012 —

Some of our Last Chance Foods guests go limp at the thought of the Stir Fry, but not Ron Binaghi III of Stokes Farm in Old Tappan, New Jersey.  Just like his family farm's tomatoes, Binaghi thrives in the heat of the hot seat.

Amaranth, a plant long cultivated for its seeds and leaves, is thriving at the Brooklyn Botanic Garden. Chef Ariel Nadelberg talks about cooking with the greens and herb gardener Cale...

July 27, 2012 —

This Stir Fry is less "fry" and more "stir."  Brooklyn Botanic Garden herb curator Caleb Leech and BBG Terrace Café chef Ariel Nadelberg were allowed a do-over of my lightning round of questions, after both were scorched by the heat of the hot seat.

This Associated Press story caught my eye last week.  How could it not?

Hot dog, bacon and doughnut lovers can get all three foods in one cholesterol-boosting item at this summer's New York State Fair. The Big Kahuna Donut Dog tops the list of unusual items at this year's fair. The offering consists of a maple-glazed doughnut around a bacon-wrapped hot dog.

Borage may not be very well known, but chef Evan Hanczor says the herb is delicious and may even protect your tomato plants from pests. Try his recipe for Tomato, Cucumber, and Borage Bread Salad.

I had a bad food day Thursday. Not "bad" as in salad vs. cheeseburgers. (I don't think of food that way. It doesn't deserve such moralizing.)

I mean bad as in flavorless. Bad, as in, everything I ate today turned to sawdust in my mouth.

Chef Diane Kochilas shares her tips on making tender, sweet and savory stuffed grape leaves. Check out her dolmades recipe. 

Summertime makes me want to stay far away from anything hot, especially a stove or the hot seat of the 60-Second Stir-Fry. But chef and author Diane Kochilas teaches cooking classes in sunny Greece, so she didn't break a sweat.

A company called Mortgage Resolution Partners wants local governments to use eminent domain to help homeowners drowning in debt.

A day of eating in Brooklyn with the Whole Foods foraging team.

Author and former Chez Panisse chef Tamar Adler shares her shortcut for fava bean prep. Also, try her recipe for Fava Bean Toast. 

Tamar Adler, author of An Everlasting Meal, has shucked and peeled hundreds and hundreds of fava beans during her time in the kitchen at Chez Panisse, so she was unfazed by the prospect of a lightning round of Stir-Fry questions.

A person writes a "living will" so caretakers will know his wishes if his health starts to fail. Now, nine of the world's largest financial institutions have to do the same thing so regulators will know what to do if one of them fails.

Sam Mason, the man who's putting bacon, lime, smoked paprika and coffee flavors into mayonnaise, will soon be bringing his unique flavor profiles to another fat-rich substance: ice cream.  

He said he's negotiating a lease this week for a space at Union Avenue and N. 12th Street in Greenpoint, Brooklyn — right across the street from McCarren Park, and the huge, soon-to-reopen McCarren Park swimming pool.  What could be sweeter for an ice cream joint?

Heat. Outside, it's making us sweat and making castelfranco and other greens bolt. Inside, in WNYC's Studio 4, the heat of the 60-Second Stir-Fry lightning round of hard-hitting questions is making Brooklyn Grange's Anastasia Cole Plakias and Ben Flanner nearly come to blows.

The farmers of Brooklyn Grange talk about planting, growing and eating castelfranco, a bitter radicchio that is almost out of season. Try Brooklyn Grange's recipe for Orechiette with Castelfranco and Guanciale.

Walking down Vanderbilt Avenue in Brooklyn one weekend, I did a double take when I saw a little storefront selling mayonnaise. Just mayo? Does the condiment deserve such a spotlight?

Love, loss and how I swore — that's one of the ways I like to describe my tennis blog. Yes, dear readers, there's more to me than just radio and eating. I've got to work off the stress and calories somehow. 

But calories were not on the top of mind when I decided to create a blog bracket contest for the men's and women's draws of the French Open in Paris earlier this month.  I decided to offer a cake, baked by me, to the winner.

Brooklyn Soda Works puts a foodie spin on a much-maligned beverage by creating artisanal, seasonal soda from fresh fruit juice. Try out the company's recipe for an Apple & Ginger Dark 'n' Stormy.

It's sunny and warm outside, so we focus on wetting our whistle and keeping dangerous UV rays out of Mascot Cat's eyes in this week's 60-Second Stir-Fry.