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.

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Vox Pop
12:30 pm
Fri May 9, 2014

Food Friday : Growing Food : 5/9/14

Thinking of growing some veggies in your garden? Want to know how to cook with what you grow and what you find at the farmers’ market? You’re in luck. We have some folks who can answer your questions. 

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Food Friday
11:28 am
Fri May 9, 2014

Food Friday Recipe: Rhubarb Bread

Tune into Food Friday this week, when Diane Whitten of the Saratoga County Cornell Cooperative Extension will join us to talk about growing your own food, and cooking with what you find at farmers markets. This recipe is from her cookbook, Farmers' Market Favorite Recipes.

Ingredients

½ cup buttermilk

1½ cups packed brown sugar

1 egg

2/3 cup oil

1 teaspoon vanilla

2½  cups flour

½ teaspoon salt

1 teaspoon baking soda

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Vox Pop
12:30 pm
Fri May 2, 2014

Food Friday : Spring Harvest : 5/2/14

Happy Food Friday folks! Spring has sprung, maybe? It’s time for the spring harvest—berries, rhubarb, asparagus and more! 

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Food Friday
2:29 pm
Thu May 1, 2014

Food Friday Recipe: Summer Fruit Johnnycake

Credit Black-Eyed Suzie's

Tune into Food Friday this week, when Cheryl Paff, owner of Black-Eyed Suzie's traveling food stand in the Hudson Valley, will join us for a discussion of the spring harvest. 

This recipe is adaptable to whatever fruit you find at the farmers’ market and it’s made with Wild Hive Farm’s wonderful corn flour which is also gluten free.

Ingredients:

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Food Friday
10:03 am
Mon April 28, 2014

Food Friday Recipe: Chef Ewald's Spaetzle

From Maassman's Restaurant at Blackhead Mountain Lodge & Country Club and featured on Food Friday.

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Vox Pop
12:30 pm
Fri April 25, 2014

Food Friday : German Cuisine : 4/25/14

Credit By Aschuff via Wikimedia Commons

  We’re half-way to Oktoberfest, so we’re breaking out the schnitzel and beer with two experts on the food and drink of Germany: George DiPiero of Druthers Brewing Company in Saratoga Springs, and Ed Maassmann of Blackhead Mountain Lodge and Country Club in Round Top, New York.

Vox Pop
1:20 pm
Fri April 18, 2014

Vox Pop : Food Friday : Easter & Brunch

Credit blu_pineappl3 via Flickr

Holidays are about food, and weekends are about brunch right? We have two very special guests on the show today to talk about serving delicious brunch. Chef Brian Alberg of The Red Lion Inn in Stockbridge, Massachusetts is here, and so is Chef Dale Miller of Master Chef Consulting

Food Friday
11:30 am
Fri April 18, 2014

Food Friday Recipe: Braised Lila's Lamb

Credit ppacificvancouver via Flickr

Tune in to Food Friday this week, when Chef Brian Alberg of The Red Lion Inn in Stockbridge, Massachusetts, will join us in the studio to talk about Easter brunch!

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Food Friday
11:21 am
Fri April 18, 2014

Food Friday Recipe: Eggs Benedict "Strata Style"

  Tune in to Food Friday this week, when Chef Dale Miller of Master Chef Consulting Group will join us in the studio to talk about brunch!

Strata

6 English muffins, split, lightly toasted and buttered

12 slices Canadian bacon, lightly fried on each side

1 tablespoon olive oil

3 tablespoons shallot, minced

4 cups milk

8 large eggs                

½ teaspoon nutmeg

3 teaspoons lemon zest

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Food Friday
3:37 pm
Thu April 17, 2014

Food Friday Recipe: Baked French Toast with Pecan Streusel Topping

Tune in to Food Friday this week, when Chef Dale Miller of Master Chef Consulting Group will join us in the studio to talk about brunch!

Streusel Topping (Can be made a week in advance and kept refrigerated)

¼ pound butter, cut into small dice
½ cup light brown sugar, packed
¼ cup all purpose flour
½ cup pecans, finely chopped

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