Amy Eddings appears in the following:
Last Chance Foods: The Tart Taste of Sorrel
Friday, June 17, 2011
Dr. Pamela Yee explains how sorrel, a leafy green perennial, benefits both your health and the environment. Try her recipe for Potato, Leek and Sorrel soup.
Amy Eddings' Food for Thought: Weeds for Breakfast
Thursday, June 16, 2011
Now that I'm giving my body a break from sugar, wheat and dairy, as part of my quest to find a new Zen attitude toward eating, I've had to redefine my breakfasts. Leaving me with ... purslane.
Amy Eddings' Food for Thought: Cooling My Heels for a Hot Beverage
Wednesday, June 15, 2011
Amy Eddings’ Food for Thought: Getting Over My Fear of Artichokes
Wednesday, June 15, 2011
Amy Eddings' Food for Thought: The Power of Food to Heal and Hurt
Friday, June 10, 2011
All this talk about the medicinal properties of anise hyssop and calendula has me thinking about the power of food to heal, and to harm.
Last Chance Foods: Herbal Flower Power
Friday, June 10, 2011
Calendula and anise hyssop are two flowering herbs that are useful in the kitchen and beyond. Queens County Farm Museum agricultural director Kennon Kay shares her instructions for making skin-soothing calendula salve.
Last Chance Foods: The Down and Dirty on Making Soft-Shell Crab
Friday, June 03, 2011
Chef Michael Cressotti of The Mermaid Inn talks about the ins and outs of preparing live soft-shell crab. Try his recipe for Crispy Maryland Soft-Shell Crab here.
Amy Eddings' Food for Thought: No Pea Shoots? Grow Your Own
Friday, May 27, 2011
Last Chance Foods: Pea Shoots
Friday, May 27, 2011
Amy Eddings' Food for Thought: A Collective of One
Friday, May 20, 2011
There's no "collective" at The D.P. Chutney Collective. Just Southerner Drake Page, stirring up his concoctions over a hot stove.
Last Chance Foods: Southern-Style Chutneys Make It Up North
Friday, May 20, 2011
Atlanta native Drake Page started The D.P. Chutney Collective and talks about what distinguishes a Southern-style chutney from its South Asian counterpart. Try his recipe for Rhubarb and Apricot Chutney here.
Amy Eddings' Food for Thought: The Last Seltzer Bottler in NYC
Wednesday, May 04, 2011
Last Chance Foods would probably be changed to Last Chance Foodways if Rachel Wharton were in charge.
Last Chance Foods: A Romance with Lovage
Wednesday, May 04, 2011
Magazine editor Rachel Wharton explains the history and culinary uses of lovage, an herb related to celery. Also, try recipes for "Celery Soda" and "Prosecco and Wild Cherry" from Franny's restaurant in Brooklyn.
The 'Merkel' of Morels
Friday, April 29, 2011
Before the season for morel mushrooms is over, get foraging with these tips on morel hunting from Field & Stream editor Colin Kearns. Also, try a recipe for "Morel Cream Sauce" here.
Amy Eddings' Food for Thought: Can't Find Morels? Hunt Turkey Instead
Friday, April 29, 2011
WNYC's Amy Eddings Interviews Actor Benicio Del Toro about the Films of Kaneto Shindo
Thursday, April 21, 2011
Sweet Spring Parsnips
Thursday, April 21, 2011
A Palatable Passover
Friday, April 15, 2011
Niki Russ Federman and Josh Russ Tupper of Russ & Daughters talk about Passover foods and explain gefilte fish. Also, get Russ & Daughters' recipes for "Chopped Liver" and "Carmelized Onions."
Amy Eddings' Food for Thought: Drinking a Shrub and Other NY Moments
Friday, April 15, 2011
Amy Eddings' Food for Thought: New York, the Culinary Capital
Friday, April 08, 2011
Serious Eats blogger Adam Kuban revealed in this edition of Last Chance Foods that it was desperation that drove him to start baking his own bagels. He grew up in Kansas and told me, "You can't get a good bagel there to save your life," calling the heartland version of a bagel "rolls with holes." He said bagels in Kansas never quite matched what he had tasted when he had visited New York.
