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.

Catch baker and Schenectady County Community College Professor Paul Krebs on Food Friday!

This is a rustic free-form tart. 


Cranberry Apple Filling (recipe follows)
Streusel (recipe follows)
Butter Pastry (recipe follows)


1. Roll out each piece of butter pastry into a 14-inch circle of tart dough.


  Ted Russin of the Culinary Institute of America joins Ray in the studio to talk about the emerging field of culinary science, from molecular gastronomy to the science of food systems.

Jennifer Chait, flickr

Daryl Mosher of the Culinary Institute of America joins us for a discussion of food policy, and the recent changes to the Department of Agriculture's dietary guidelines.


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 Serge Madikians of Serevan in Amenia, New York.

We have a dynamic duo of culinary cupids here in the studio with us who can help you pull off the perfect romantic meal—for Valentine's Day or any day. Chef Ric Orlando and food blogger and cooking instructor Deanna Fox are answering your questions.

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.


2/3 cup honey

2 cups white wine vinegar


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


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)


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)


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 


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.