Last Chance Foods: Behold the Power of the Pe...

For most of the year, the rooftop at the restaurant Palo Santo in Park Slope, Brooklyn, is green with thriving plants and vegetables. During the winter, though, there’s still activity, but of a different sort. Palo Santo chef and owner Jacques Gautier decided to raise rabbits to ...  Show more

New Year’s Eve generally means ringing in the new year with champagne toasts. More than a glass or two of bubbly usually has me grasping blearily for the aspirin bottle the next day, though. For those looking to entertain at home, there are plenty of seasonal cocktail options tha ...  Show more

Caller Teddy has been vegan for a few years. But while she’s confident in her chickpea and lentil skills, bean mastery has eluded her. And, to be fair, the questions are big: canned or dried? What type of bean works best for which application? Is a big pot of brothy beans enough ...  Show more

Creamy? Crunchy? Ground fresh at the co-op, or by the good people at Skippy? These questions and more are explored by three PB devotees, on the way to appraising an all-but-painless party trick of a dessert recipe (featuring an entirely different legume-based secret ingredient). ...  Show more

Have you ever wished that your peas could taste better? Perhaps you've avoided eating them because you don't like how they taste. Well, Christine Lewington, Founder and CEO of PIP International, the best tasting pea protein, is here to talk with us. You'll learn how pea protein i ...  Show more

This week on Sharp & Hot, Chef Emily Peterson returns to the host chair to speak with Kurt Beecher Dammeier of Sugar Mountain, a food company which also operates the Beecher's Pure Food Kids Foundation, a non-profit funded by 1% of sales from Beecher's, Bennett's, Pasta & Co, and ...  Show more