60-Second Stir Fry: Thomas Wickham of Wickham's Fruit Farm
You can't rile Thomas Wickham with the prospect of the Stir Fry. "So, what are you going to ask me?" he said calmly, as producer Joy Y. Wang and I corralled him into the Studio 4 hot seat. The man's...
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60-Second Stir Fry: Sisha Ortuzar and Zach Pickens of Riverpark
The hot seat is the favorite place to be for my Last Chance Foods guests, Sisha Ortuzar, chef of Riverpark and partner of the sandwich shop, 'wichcraft, and Zach Pickens, manager of Riverpark's Farm at...
View Article60-Second Stir Fry: Selena Gonzalez and Ian Marvy, Red Hook Community Farm
I blame the last, lazy days of summer on this 120-Second Stir Fry. Time slowed to a crawl with Selena Gonzalez and Ian Marvy of the Red Hook Community Farm as we discussed top "yums" and "yuks" in the...
View Article60-Second Stir Fry: Francis Lam of Gilt Taste
Francis Lam, the features editor of Gilt Taste, is da bomb. First, he brought me a sample of the homemade tomato paste he so richly describes in this week's Last Chance Foods. Second, threw himself...
View Article60-Second Stir Fry: Gail Hepworth of Hepworth Farms
Gail Hepworth of Hepworth Farms knew how to prepare for a stir-fry. She brought a big cardboard box to WNYC's studios, loaded with heirloom tomatoes of all stripes (literally) and white, deep purple,...
View Article60-Second Stir Fry: Kurt Alstede of Alstede Farms
I'm going to start this Stir Fry by answering one of my own lightning round questions, "best reason to be happy summer is coming to an end:" farmers bring in boxes of gorgeous last chance foods to...
View Article60-Second Stir Fry: Dora Hinds and David Vigil
Dora Hinds of East New York Farms recommends stir-frying Malabar spinach in the braising liquid of a roast, 15 minutes before taking the meat out of the oven, so I knew she was not going to wilt under...
View Article60-Second Stir Fry: Hiroko Shimbo
It was the Friday before Sandy struck when cookbook author and blogger Hiroko Shimbo joined me in Studio 4 for the latest episode of Last Chance Foods. This was to air on the following Friday, November...
View Article60-Second Stir-Fry: Steve Ettlinger
Steve Ettlinger admits that he’s not a huge fan of junk food, but Amy Eddings put him to the test by pressing him on what junk food he would eat if he had to indulge. Instead of naming off a branded...
View Article60-Second Stir Fry: Whitney Wright of Gilt Taste
A senior editor at Gilt Taste, Whitney Wright used to be a line cook manning the vegetable station at Per Se. It's no wonder she performs so well under pressure. After choosing the furry gremlin as...
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60-Second Stir Fry: Jacques Gautier
Jacques Gautier of Palo Santo restaurant in Park Slope, Brooklyn, thought he was going to sail through his Stir-Fry lightning round. After all, he's was just in the hot seat this past April, when he...
View Article60-Second Stir Fry: Jeff and Adina Bialas
Jeff Bialas and Adina Bialas of J&A Farm had most of their crops wiped out in 2011 by Tropical Storm Irene, so you'd think they'd smile and shrug at the thought of getting Stir Fried. Maybe they'd...
View Article60-Second Stir Fry: Dan Pashman
Dan Pashman is no stranger to Last Chance Foods, having pontificated upon jelly donuts and oatmeal for us, but this is the first time he's been Stir-Fried. Pashman shrugged off the pressure. The former...
View Article60-Second Stir-Fry: Carolyn Sherman
Carolyn Sherman is a native of Chicago so she must be used to frigid weather conditions. That toughness didn't help when she was in the 60-Second Stir-Fry hot seat with Amy Eddings, though.Sherman...
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60-Second Stir-Fry: Deb Perelman and Melissa Clark
Leave it to two food writers to turn the 60-Second Stir-Fry into the 60-Minute Slow-Cook! There's no such thing as a lightning round when I'm talking to Smitten Kitchen blogger Deb Perelman and The New...
View Article60-Second Stir Fry: Peter Berley
I almost get into a meditative state watching chef, cooking instructor and cookbook author Peter Berley undergo his time in the Stir Fry hot seat. Unlike last week's garrulous guests, Berley is quiet,...
View Article60-Second Stir Fry: Ted Lee
Maybe it's because I'm tired of living in 50 shades of gray February weather, but I decided to stage native South Carolinian and cookbook author Ted Lee's Stir Fry in front of the bright backdrop of...
View Article60-Second Stir Fry: John Fraser of Dovetail
John Fraser, creative kitchen mastermind behind the Upper West Side restaurant, Dovetail, sizzled and sputtered right off the mark in his time under the heat lamp of Stir-Fry scrutiny. "Oh, don't do...
View Article60-Second Stir-Fry: Eberhard Müller
Eberhard Müller no longer cooks, but he was sizzling in this week's 60-Second Stir-Fry.The former chef of the classic French restaurants Le Bernardin, Lutèce, and Bayard long ago set aside his toque...
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60-Second Stir Fry: Barbara Damrosch of Four Season Farm
Barbara Damrosch of Four Season Farm grows food in Maine, where she's got to be prepared foraverage minimum temperatures between -10 and -15 degrees Fahrenheit. Imagine my surprise, then, when the...
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