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.

Pepperoni Pizza
Jon Sullivan via Wikimedia Commons

  

Whether you’re looking for a good slice or you want to toss a whole pie, we have some pizza experts on hand to answer your questions about one of the country’s favorite foods. Paul Masiero of Baba Louie’s Pizza in Pittsfield, Great Barrington and Hudson joins us, as well as Rocco DeFazio of DeFazio’s Pizzeria in Troy.

Food Friday Recipe: Fruit-Infused Honey Vinegar

Jan 30, 2015

Whether served with French bread for dipping or drizzled over mixed greens, these sweet vinegars are sure to be a hit.

Ingredients

2/3 cup honey

2 cups white wine vinegar

Directions

Combine vinegar and honey in medium saucepan, then stir in one of the flavor additions below: Apricot: 2/3 cup apricot jam (Makes 2-1/2 cups) Pear: 2 (15 oz.) cans pears, drained and diced (Makes 2 cups) Raspberry: 1 (6 oz.) basket fresh raspberries, mashed (Makes 1-3/4 cups) Fig: 2 cups quartered, dried Mission figs (Makes 1 cup).

Food Friday Recipe: Honey Chocolate Chippers

Jan 30, 2015

Ingredients

1 cup honey

1 cup butter or margarine, softened

1 egg yolk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup rolled oats

½ teaspoon baking soda

½ teaspoon salt

1 cup semi-sweet chocolate chips (6oz.)

1 cup chopped, toasted pecans (optional)

Directions

Food Friday Recipe: Honey Chai Iced Tea

Jan 30, 2015

This recipe can be doubled or tripled easily. Chai Tea Base may be stored in the refrigerator for up to 1 week. (Source: The National Honey Board)

Ingredients

2 cups water
2 black tea bags
2 teaspoons vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup honey
2 cups milk 

Directions

Scott Bauer / USDA ARS

Today we’re talking about the universal, magical substance bees produce that is used in cuisine worldwide—honey! Food educator Diane Whitten of the Saratoga County Cornell Cooperative Extension and beekeeper Rick Green of Ballston Lake Apiaries in the studio with us today.

    

January is National Soup Month! Shannon Beckwith of Healthy Living Market and Café in Saratoga Springs is in the studio with us today. 

Angela Cardinali

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 Bjorn Somlo of Nudel in Lenox, Massachusetts. Browse the slideshow above to see some of Bjorn's signature dishes.

Two weeks into the New Year, and we’re talking about nutrition. And we’re not just talking about a resolution to go on a diet. We’re talking about knowing how to get your daily intake of nutrients and staying on top of your diet. We have a clinical nutrition expert in the studio, Dr. Jennifer Lindstrom of Albany Medical Center joins us to answer your questions. 

Ovva olfa/ Wikimedia Commons

Donna Williams, founder and owner of the Field Goods produce subscription service joins us on Food Friday to answer your questions about winter produce and wellness. 

Hanukkah is coming to an end, the Christmas holiday is days away, and Kwanzaa and New Year’s Eve are right around the corner. Merriment is all around, and much of it centers around dining, and entertainment. Sometimes, that requires a bit of skill in the kitchen, specifically with equipment like knives. We have Chef Bill Collins in the studio with us today, who has a few tips for carving up a delicious meal for the holidays.  

Pages