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The latest articles from Last Chance Foods
CLASSES & RESOURCES IN NYC GrowNYC’s Farm Beginnings — a comprehensive agricultural training program developed for new farmers by the people...
New Yorkers' interest in where their food comes from and how it is raised has led to a robust farmers' market system, a growing interest in...
It’s the high season for cool, slushy drinks. Nina Planck , author of several Real Food cookbooks , says her fermented watermelon basil cool...
SMOKED PICKLED POTATOES WITH ANCHOVY AIOLI RECIPEby David Leite, Leite's Culinaria Serves 4 to 6 INGREDIENTSFor the anchovy aioli 3 garlic c...
Cilantro could very well be the world’s most polarizing herb . Those who vehemently hate it may have the aversion coded in their genes , whi...
The Bronx has a weight problem , and part of that stems from parents who simply don’t know how to cook. Chef and educator Tania Lopez knows...
Here’s a fun project for kids and apartment dwellers: Plant a radish seed in a pot, care for it, and then 25 to 30 days later, you should be...
This week, cookbook authors Brent Ridge and Josh Kilmer-Purcell, known as the reality television duo “The Fabulous Beekman Boys,” charmingly...
The cool weather this spring means that farmers markets may be looking surprisingly bare for late May. Parks and forests, however, are alrea...
For Rose Wang, it all started with a scorpion street snack in China. She bit into the insect on a dare and was surprised. “[It was] not what...
The days are getting longer, and that’s welcome news for humans and chickens alike. More daylight means hens have more time to eat bugs. Tha...
Some people like a shot of espresso to get the morning started. How about a quick slug of cactus slime instead? That’s the drink of choice a...
We're a little late to the game on this, but it still sounds tasty, so we're calling this a "Past Chance Foods" recipe. It comes from copy e...
The image of rolling wheat fields calls to mind sprawling Midwestern farms, but that may be changing. Just look at Amber Waves Farm in Amaga...
Ignore the recent chilly blast of weather, spring is here and so are the blooms. Some of those cheerful flowers aren’t just a treat for the...
If you’re an apartment-bound urbanite with nary a backyard to plant, here’s a micro-farming solution acceptable for even the smallest spaces...
When it comes to vegetables, it must be hard to be a rutabaga. As a cross between a cabbage and a turnip, the humongous, humble-looking root...
Heads up to Mallomars fans out there: The season for the chocolate-covered, marshmallow-and-graham-cracker cookie is nearly over. Yes, this...
Consider the onion: It forms the backbone of so many dishes, but rarely serves as a main ingredient. Is it because we’re worried about the s...
Cooking live lobster at home is not a task for the faint of heart. But here’s one thing seafood eaters don’t have to worry about. “Lobsters...
We’ve all seen that iconic image of a straw sticking out of a picture-perfect orange. Turns out, making mass marketed orange juice is not ne...
If you’ve ever flipped over packaged food and checked for high fructose corn syrup in the ingredient list, there’s something you should know...
Millet is a gluten-free whole grain that tastes sort of like a cross between vanilla and corn. It certainly has a flavor that birds enjoy —...
Today is Valentine’s Day, so we’re going to talk about chocolate. That’s the easy explanation. The more complicated version of how Last Chan...
From 2012 to 2013, Americans consumed an estimated 294,000 metric tons of olive oil, most of which was imported from Italy. But how do you k...
Americans now eat 150 percent more hot sauce today than they did in 2000. WNYC host Amy Eddings thinks that’s because our palates are bored...
Chicken coops may be sprouting up on rooftops and backyards around the city, but don’t expect domesticated geese to be taking up urban resid...
Ginger adds zing to hot Indian tea, provides a warming holiday flavor to crisp cookies, and serves as a palate-cleansing pickle next to sush...
From the Hooter’s in Anaheim, California, to the Le Bernardin in Midtown — squid in the form of calamari can be found on menus across Americ...
A snowy winter storm is a daunting way to start off a new year — particularly if your resolutions for 2014 include eating better, saving mon...
Christmas is over and the presents are put away, but for many of us, the holiday season isn’t quite finished yet. There’s still New Year’s a...
At Last Chance Foods, our cup runneth over with cookbooks. It’s a large cup, admittedly. And with Christmas less than a week away, these bea...
In the past few years, ramen shops seem to be popping up everywhere from Harlem to Flushing. Chef Ivan Orkin, who just opened Ivan Ramen Slu...
Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethica...
Master pastry chef Jacques Torres has a word of advice for anyone making pies for Thanksgiving. He says to keep it simple. “When you start t...
Mid-November may feel too early to be bopping along to Christmas tunes, but there’s one Christmas tradition that requires a long head start....
If you’re out wandering the woods this weekend, you might want to keep an eye out for a ruffled mass of mushrooms stuck to the bottom of a h...
For the past few weeks here at WNYC, The Leonard Lopate Show and Last Chance Foods have combined to bring you the latest breaking news in th...
Step into any of the city’s nouveau Southern restaurants, and you’ll likely see a menu full of regional staples like biscuits, fried green t...
The sizzle of onions, the clicking of toasted rice, the whoosh of wine added to a hot pan, and the viscous burble rice cooking in stock — th...
For the rest of the year, we’ll be revisiting previous episodes of Last Chance Foods. When Great Performances CEO Liz Neumark started a farm...
Look, let’s be honest: Some of us are not ready to get into canning. We might live in Brooklyn, obsess about pickles, and splurge on artisan...
For those of us unaccustomed to cooking with tomatillos, they can be a bit of a mystery. The obvious facts are these: They kind of look like...
There are a few straightforward rules to follow when hanging out with celebrity chefs, according to the fictional character Ruth Bourdain. F...
The next time you see a leaf of shiso sitting under your sashimi, wrap it around the fish, and put it in your mouth. It’s not there just for...
Put away those pink, blue, and yellow packets of artificial sweeteners. You can now get a sugar substitute that wasn’t born in a lab: stevia...
Clear skies, full bellies, can’t lose — maybe that should be the Friday Night Lights –inspired motto for panther edamame , a variety of soyb...
The phrase “miracle food” smacks of low-budget internet ads that promise easy solutions to diabetes and belly fat. Recently, though, it’s be...
A wilted sprig of curly parsley often feels like the worst insult to a plate of food. Instead of being treated like a sad garnish, parsley a...
Step into any hot sauce emporium, and you’ll likely be surrounded by labels bearing words like “pain,” “death,” and any number of expletives...