Food Friday

Whet your palate on Food Friday from 2-3 PM,  as a wide variety of experts from around the region will answer questions about food, drink, and how to throw the best gatherings around.

Food Friday will focus on topics like seasonal veggies, quick and easy recipes, the homegrown movement, creating the perfect cheeseboard, juicing, mixology, and so much more. Supplemented by an interactive website, listeners and online viewers will also be able to get our weekly recipes, restaurant updates, restaurant week postings and reviews, and share their tips with others.

Matteo Amorino / Wikimedia Commons

Rocco DeFazio of DeFazio’s Pizzeria in Troy join us in the studio to talk about the culinary traditions associated with Christmas Eve and Italian food.

It's always a treat when Deanna Fox stops by Studio A. It's an even bigger thrill when she brings PIE!  In the spirit of the holiday season, today's program is all about pie. Call with your question for this famous  pie expert. Ray Graf hosts. 

Tiia Monto / Wikimedia Commons

Anchovies... olives.... liver... Brussels sprouts. Cooking writer and instructor Byron Nilsson joins Ray Graf to talk about foods we hate and how we learn to hate them.  

Nikodem Nijaki / Wikimedia Commons

Today we learn all about the art and science of pickling and fermentation with Chef Rob Handel of the Bees Knees Café at Heather Ridge Farm in Preston Hollow, New York. Ray Graf hosts.

A Moroccan dish from Tara Kitchen
TaraKitchen.com

We learn all about Moroccan food with first time guest Aneesa Waheed of Tara Kitchen in Schenectady. Ray Graf hosts. 

Pepperoni Pizza
Jon Sullivan via Wikimedia Commons

We celebrate the rapid (and successful) completion of our Fall Fund Drive with a pizza and beer party, welcoming back Rocco DeFazio of DeFazio's Pizzeria and George De Piro of Druthers Brewery and Restaurant. Ray Graf hosts.

Food Friday hall of famer Deanna Fox is back to talk about the finer points of braising and roasting. Deanna is a food and agriculture writer and cooking instructor. Her work is best known locally in the Times Union, All Over Albany, and Vox Media. More can be found at www.foxonfood.com, on Facebook as Fox on Food, or on Twitter and Instagram @DeannaNFox.

Chef Serge Madikians of Serevan in Amenia, New York joins us. Also on the program is Naomi Duguid. Naomi is a writer, photographer, teacher, cook, and world traveler whose cookbooks have won a combined 14 cookbook awards. Her latest book, Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan, was released last month.  Ray Graf hosts.

Today we learn all about the "superfood" that is fermented cabbage, as we welcome author Kyla Titus. Kyla is  the author of  Secrets from the Cabbage Cove, a book that shows how you can benefit from the tiny microorganisms, better known as “probiotics,” by  making fermented cabbage – easily and painlessly in your own home—whether you live a city apartment, a suburban home, a rural farm or a cottage in the woods. Ray Graf hosts. 

Linda Kindlon, mixes up some delicious goodies
bakeforyou.com

You know her from her Food Friday appearances with pop-up restaurateurs, "Three Chefs and a Baker."  This time, Linda Kindlon makes a solo appearance to talk about cookies and baking! Linda is the driving force behind Bake For You in Albany, NY - and she really knows her way around a cookie.   Ray Graf hosts. 

Bruce & Mark
Bruce Weinstein/Mark Scarbrough

Do lobsters scream when you boil them? Does baking soda take smells out of your fridge? These are common culinary myths. We have two renowned authors and dinner party extraordinaires in the studio today to help us bust a few of these myths. Bruce Weinstein and Mark Scarbrough are back. They’re going to answer your questions. 

Our region boasts some of the finest chefs in the country. And we want to get to know as many of them as possible here on Food Friday. Today we are on with Chef Terrance Brennan. He’s a master chef, and the former owner of the Michelin-starred restaurant Picholine in Manhattan. What are his favorite things to cook? What’s in his fridge? We’re going to find out.

Dubravko Sorić, Flickr https://www.flickr.com/photos/11939863@N08/3793288383/in/photostream/

Please pass the salt! How about a little pepper? We’re going to talk about the art of seasoning food today, and how it can enhance your culinary experience. Tony Carlotto and Darby Weigel are the proprietors of Rolling Rock Farm in Sheffield, Massachusetts, and they produce a line of garlic salts they sell regionwide.

Chef Nicholas Armstrong
Rascals

  Our region boasts some of the finest chefs in the country. And we want to get to know as many of them as possible here on Food Friday. Today we are on with Chef Nicholas Armstrong. He’s the culinary mind behind Rascals steakhouse in Albany. He is particularly skilled at the art of plating and presenting food. 

It’s happy hour here on Food Friday. We’re going to delve into the wonderful world of cocktails, distilling and spirits. We have some connoisseurs of liquid intelligence in the studio. John Fischer, professor at the Culinary Institute of America is here, as is Gable Erenzo, the proprietor of the Tuthilltown Spirits Distillery in Gardiner, New York.

Hot dog with ketchup and onion
cyclonebill / wikimedia commons

Hot dog, have we got a show for you today, all about that great summer delight—the cooked sausage we call the hot dog. Since it’s the height of summer and you’re likely to enjoy a hot dog one of these dog days at a ballpark, backyard BBQ or from a street cart, we’ve brought in a fellow who can tell you a few things about this delicious culinary pastime. Keith Dorman, owner of Snap Dog, is here.

Miss Sydney's

It’s the height of summer! Which means the odds are great that you’ve fired up that grill recently. Whether you’re throwing a BBQ for family and friends or looking for a quick, easy and delicious way to cook a meal, there are a few tricks to barbecuing that you should learn. Here to help with that is cooking instructor and writer Byron Nilsson.

  It’s time for another beer edition of Food Friday, and we have Greg Chanese of the Shmaltz Brewing Company in Clifton Park, New York, in the studio. We’re going to talk local brews and how to enjoy them.

Chef Mike Niccoli of Restaurant Navona in Albany joins us to answer your questions about cooking and fine dining.

Hali Bey Ramdene
TheKitchn.com

Food Editor Hali Bey Ramdene of TheKitchn joins us to answer your questions about cooking.

I scream. You scream. We all scream for….you guessed it, ice cream! This sweet treat is a hallmark of summer, and universally enjoyed the world over in many different flavors, colors and forms. From soft-serve to gelato, black cherry to death by chocolate, we’ll have you screaming for ice cream by the end of this show. 'A La Mode' cookbook authors Bruce Weinstein and Mark Scarbrough join us !

Chef John Winnek of the The Cooking School @ Market Bistro joins us to answer your questions!

Strawberry shortcake
Wikimedia Commons

Usually when we have this very special guest on the show, we talk about pie. Not today folks. Pie day has come and gone. It’s time for summer desserts now! Food and agriculture writer Deanna Fox is here today to talk about the delicious sweets you can make and enjoy during the warmest season, at which she greatly excels. 

Beth Linsky of Beth's Farm Kitchen in Stuyvesant, New York, and Dale Ila-Riggs of The Berry Patch join us to talk about the bounty of berry season!

Food Friday Recipe: Buttermilk Strawberry Shortcake

Jun 17, 2016

Hear Beth Linsky of Beth's Farm Kitchen on Food Friday!

Makes 4 servings 
Prep Time: 20 minutes
Cook Time: 15 minutes 

Hear Beth Linsky of Beth's Farm Kitchen on Food Friday!

Makes 9-12 bars
Prep Time: 15 minutes Cook Time: 45 minutes

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 -1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces strawberry jam
2/3 cup oatmeal
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling

Directions:

Author, community organizer and grain expert Amy Halloran is in the studio today to answer your questions about all things grain, from breads to gluten-free baking, to English muffins, pancakes and crepes. 

  Memorial Day marks the start of many of the region’s farmer’s markets – or at least the start of their outdoor markets. Today we have brought in Chef Rob Handel of the Bees Knees Café at Heather Ridge Farm in Preston Hollow, New York, as well as the farm’s owner, Carol Clement. They’re going to walk us through how to make the most of a trip to your local farmer’s market.

Hali Bey Ramdene
TheKitchn.com

Food Editor Hali Bey Ramdene of TheKitchn joins us to answer your questions about cooking.

You probably know him best as a beloved Newschannel 13 meteorologist.  But there is much more to Jason Gough than just the weather.  He's been cooking since he was 10 years old and has spent time as cook and bartender. His new project is called Wine About The Weather,  a TV program that takes us to great New York wineries, and talks about pairing wine with food and the weather. 

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