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Last Chance Foods: What's In Your Bibimbap?

Bibimbap is a Korean dish of rice and vegetables familiar to many. But what’s in that delicious melange? Two important ingredients, according to Christine Colligan, are kosari, also known in English as...

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Last Chance Foods: Getting Iced — Coffee, That is.

Like rides on the Coney Island Cyclone or picnics in Prospect Park, iced coffee is a simple summer pleasure. When it comes to coffee, though, there are a multitude of opinions on the best methods for...

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Last Chance Foods: A Fleeting Season for Local Cherries

They descend like locusts and can decimate an entire cherry crop in just one weekend, said Gekee Wickham of Wickham’s Fruit Farm in Cutchogue, Long Island. She wasn’t referring to insects, though, but...

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Last Chance Foods: Getting to Know Gooseberries

In the 1920s, New Yorkers grew 2,700 acres of gooseberries. These days, they are a fairly rare sight, even at farmers markets. In part, that’s because growing gooseberries used to be illegal in New...

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Last Chance Foods: Appreciating Apricots

If you happen to pass by a pile of apricots at a farmers market in the New York area, take a little time to appreciate the combination of skill and luck that brought them to harvest. While California...

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Last Chance Foods: Arugula By Any Name

It’s known as roquette, salad rocket, or, more scientifically, eruca sativa, but whatever you call it, arugula is a flavorful green beloved all over the world. Arugula was so important to musician Nick...

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Last Chance Foods: Hot, Hot Heat — And Flavor

Step into any hot sauce emporium, and you’ll likely be surrounded by labels bearing words like “pain,” “death,” and any number of expletives. But the world of hot sauce goes far beyond mere Scoville...

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Last Chance Foods: The Right Way to Do Parsley

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 at its best has the ability to enhance a wide variety of...

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Last Chance Foods: Miracle or Just Moringa?

The phrase “miracle food” smacks of low-budget internet ads that promise easy solutions to diabetes and belly fat. Recently, though, it’s been used to describemoringa oleifera, a tropical plant that...

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Last Chance Foods: Stalking Panther Edamame

Clear skies, full bellies, can’t lose — maybe that should be the Friday Night Lights–inspired motto for panther edamame, a variety of soybean that’s currently growing at the Hudson Valley Seed Library...

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Last Chance Foods: Super Sweet Stevia

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. It is a leafy green plant, and it’s 20 times sweeter than...

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Last Chance Foods: Shiso's Bright Pink Secret

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 aesthetics. “Shiso has an antiseptic property so it is safe...

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Last Chance Foods: Ruth Bourdain's Gastrohilarity

There are a few straightforward rules to follow when hanging out with celebrity chefs, according to the fictional character Ruth Bourdain. For instance, “Do: Rub Tom Colicchio’s head with the finest...

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Last Chance Foods: Introducing Purple Tomatillos

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 tomatoes, but are not, and they’re a key ingredient in salsa...

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Last Chance Foods: Crafting Tomato Junk

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 artisanal cheese, but the prospect of mason jars and hot water baths...

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Last Chance Foods: Could Tatsoi Be the Next Kale?

When Great Performances CEO Liz Neumark started a farm seven years ago, she asked her farmer not to grow kale. Even back then, she’d grown tired of the all-reigning queen of superfoods. While farmer...

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Last Chance Foods: Lidia's Common Sense Risotto

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 — these are the sounds of making risotto. Cookbook author Lidia...

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Last Chance Foods: Mastering Maitake Mushrooms

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 hardwood tree. It could well be a maitake, or hen of the wood,...

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Last Chance Foods: Getting a Start on Christmas Cake

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. English Christmas cake, according to Out magazine editor...

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Last Chance Foods: How Jacques Torres Does Thanksgiving

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 to put too many [flavors together], you don’t know what you...

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Last Chance Foods: Tips on Creating a Thanksgiving Menu for Every Dietary...

Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethical objections? Tell us about what you don’t eat in the...

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Who is Bill Bratton? Hear Your Future Police Commissioner Live From the WNYC...

Bill Bratton, New York's original tough-on-crime cop who rose to prominence during the Rudy Giuliani administration in the 1990s, will once again take the helm of the NYPD. In making the announcement...

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Last Chance Foods: Talking Ramen with Ivan Orkin

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 Slurp Shop at Gotham West Market and published the...

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Last Chance Foods: Our 2013 Cookbook Gift Guide

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 beautiful tomes come in handy as last minute gifts. Here are our...

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Last Chance Foods: Winter's Best Beverages

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 and a spate of winter parties to attend. If you happen to be...

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Last Chance Foods: A Pantry Stocked For Snow Days and Late Nights

A snowy winter storm is a daunting way to start off a new year — particularly if your resolutions for 2014 include eating better, saving money, and being healthier. One way to help meet all three of...

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Why Squid Is the Kale of the Sea

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 America. That’s good news since squid from the Atlantic is some of...

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Last Chance Foods: Appreciating a Culinary Ninja

Ginger adds zing to hot Indian tea, provides a warming holiday flavor to crisp cookies, and serves as a palate-cleansing pickle next to sushi. Considering its versatility, ginger could be considered a...

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Last Chance Foods: Taking a Gander at Eating Goose

Chicken coops may be sprouting up on rooftops and backyards around the city, but don’t expect domesticated geese to be taking up urban residence anytime soon. “The biggest reason I don’t think you’ll...

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Hot Sauce: Feel-Good Flavor or Just a Punch in the Face?

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 and jaded. “We call ourselves foodies by just sprinkling some...

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Last Chance Foods: How to Pick the Best Italian Olive Oil

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 know if Italian olive oil is really Italian? A New York Times...

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Last Chance Foods: Why You Shouldn’t Eat Raw Chocolate

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 Chance Foods choose to approach the topic of such a beloved...

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Last Chance Foods: It's Millet Time

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 — much of the millet in this country is used for bird seed. But...

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Last Chance Foods: The Truth About High Fructose Corn Syrup

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: “Experts… say that when it comes to calories and nutrition,...

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Last Chance Foods: The Secret, Highly Processed Life of Orange Juice

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 nearly so simple or even natural. “Not from concentrate” juice...

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Last Chance Foods: For Lobster Eaters Only

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 don’t have vocal cords, alright? They do not exist in a...

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Last Chance Foods: Sweet On Onions

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 stink of onion breath? Dirt Candy chef Amanda Cohen says to...

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Last Chance Foods: One Connoisseur's Quest for the Freshest Mallomar

Heads up to Mallomars fans out there: The season for the chocolate-covered, marshmallow-and-graham-cracker cookie is nearly over. Yes, this packaged and processed cookie has a season. Mallomars are...

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Last Chance Foods: Rooting for Rutabagas

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 vegetable can easily be overlooked when compared to the...

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Last Chance Foods: Micro-Farming Sourdough Starter in Your Kitchen

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: Grow yourself a sourdough starter, also known as a levain....

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Last Chance Foods: Flowers You Can Eat

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 eye—they’re tasty, too. Violas are one edible variety....

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Last Chance Foods: Forget the Midwest, Wheat Finds a Home in Long Island

The image of rolling wheat fields calls to mind sprawling Midwestern farms, but that may be changing. Just look at Amber Waves Farm in Amagansett, Long Island, where farmers Katie Baldwin and Amanda...

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Last Chance Foods: Say Yes to Nopales

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 at some juice stands in Mexico. “A lot of people think that...

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Last Chance Foods: An Easy, Egg-centric Meal

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. That additional protein makes for richer eggs with deeply orange...

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Last Chance Foods: Eat a Cricket, Save the Planet

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 I expected,” says Wang, who went on to co-found the...

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Last Chance Foods: Foraging for One of the World's Healthiest Greens

The cool weather this spring means that farmers markets may be looking surprisingly bare for late May. Parks and forests, however, are already bursting with life — and tasty, nutritious finds for...

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Last Chance Foods: Behold the Power of the Pea

This week, cookbook authors Brent Ridge and Josh Kilmer-Purcell, known as the reality television duo “The Fabulous Beekman Boys,” charmingly flaunted two long-standing tenants of Last Chance Foods:...

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Last Chance Foods: Radishes Are the Real Fast Food

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 able to harvest a fully grown vegetable. When it comes to...

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Last Chance Foods: A Kid-Friendly Fruit for Healthy Eating

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 about that situation firsthand. She grew up in the South Bronx...

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Last Chance Foods: A Compromise for Cilantro Haters?

Cilantro could very well be the world’s most polarizing herb. Those who vehemently hate it may have the aversion coded in their genes, while others happily add it to everything from salsas to soups....

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