December 3, 2008 · Though it's often overlooked by budget-savvy gourmets, pate is perfect holiday food. It's easy, indulgent and versatile enough for every taste. And it doesn't have to have anything to do with foie gras.
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November 26, 2008 · The shiny, pumpkin-colored fruit with exotic names like Hachiya and Fuyu brighten up autumn meals. The honeyed, custardlike Hachiyas are ideal for baked goods, while the mildly sweet and spicy Fuyus are perfect for salads and salsas.
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November 19, 2008 · Even if you don't live meatlessly yourself, you might have a vegetarian or vegan at your Thanksgiving table. Offer your meat-free guests something more substantial than a cobbled-together plate of traditional vegetable side dishes.
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November 19, 2008 · Do you have special recipes and food traditions for the holidays? What one dish must be on your holiday table? Have you given or received a remarkably good — or bad — food gift? Share your best holiday food stories with Kitchen Window and the NPR Community.
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November 12, 2008 · In "Eat Local country," food writer T. Susan Chang says, neighbors get together to buy "beefers" — whole steers — from a nearby farm. Her share — some fresh ground beef, steaks, tongue and even a heart — provided for a year of memorable eating.
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November 5, 2008 · Black walnuts are tough to process and have an earthy flavor that doesn't appeal to everyone. But fans of America's native nut can showcase its natural richness in distinctive dishes, from baked sweets to savory sauces.
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October 29, 2008 · If you love Halloween candy but outgrew trick-or-treating — and creepy-crawly eyeball cupcakes — years ago, desserts featuring Halloween favorites like toffee bars and peanut butter cups will make you feel like a kid again.
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October 22, 2008 · Pumpkin is an autumn staple suited for far more than its traditional Halloween and Thanksgiving roles. In soup, stew or cake, or just roasted in long slices, pumpkin is appropriate for any chilly evening, whatever you happen to be celebrating.
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October 15, 2008 · As the cost of fuel rises and the mercury drops, when the world seems full of dry leaves and cold shoulders, hold out your bowl for fall's abundance. It's almost impossible to feel impoverished or hopeless when you have a warm bellyful of soup.
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October 8, 2008 · Purple-black, sweet-tart Italian prune plums are far easier to cook with than their summer cousins, making them a favorite for desserts as well as savory dishes. But better act fast — the season is short, and it's already upon us.
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October 1, 2008 · Fall brings the kind of days when you're glad to be inside, standing over a hot stove and listening to the rain on the roof. Celebrate with a hearty meal featuring a farmers-market bounty — and capped with a pear-studded rustic bread pudding.
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September 24, 2008 · Risotto has a reputation as a risky endeavor requiring constant, slow stirring — and no shortcuts. But a little practice and the proper technique can open the door to countless variations of this creamy, Italian rice dish.Web Extra: Recipes And Cooking Tips
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September 17, 2008 · It may be challenging to find wines to pair with vegetables, but it's not impossible. It's especially worth the effort at this time of year. Plates laden with the harvest's abundance will only be enhanced by the right glass of wine.Web Extra: Recipes
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September 10, 2008 · Tender, ripe figs require no manipulation or fuss. But once you've had your fill of them in their sweet, natural state, try them with meats or salad greens, or in baked desserts. The fresh, fleshy fruits add honeyed flavor and lush texture to any dish.Web Extra: Recipes
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September 3, 2008 · It can be tough to find that happy middle ground between whole-grain pasta with veggies that won't get eaten, and marshmallow creme on white bread that will. But Betsy Block, mother of two school-age kids, has a plan for packed lunches.Web Extra: Recipes and tips for school lunches
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Kitchen Window commentaries on food and entertaining are published every Wednesday and feature recipes.
