Andrea Nguyen's Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches is the perfect gift for your friend who has an app tracing the routes of half a dozen food trucks on her phone.
Ten Speed Press
December 10, 2014 2014 was a year for faraway cuisines to take up residence in U.S. kitchens — cookbook authors cast their nets for flavors from Paris, the Middle East, Southeast Asia and points in between.
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June 9, 2014 Summer is the time for indulgence, whether that means lingering in farmers markets, or partaking in some usually forbidden pleasures — the fried, the icy sweet, the charred and meaty.
A salmon fillet cooked sous vide, with miso-ginger glaze, gets a crisp finish under a broiler or torch flame.
T. Susan Chang for NPR
April 16, 2014 This cooking method — a strange mix of the precise and the forgiving — means never having to worry about rubbery, overcooked meats. But mind your eyebrows while you're holding the blowtorch.
March 19, 2014 Like an international secret agent, the zest of tangerines and mandarins and oranges finds its way into Szechuan stir-fries, Mesopotamian couscous and Iberian sweets.
February 12, 2014 These edible treasures would be too pretty to eat — if they weren't so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.
December 18, 2013 What's cozier than curling up by a window on a starry night, watching a few starry flakes of snow drifting down, nibbling the sugary points of a star cookie one by one? Nibbling three different types of star cookies!
November 20, 2013 The humble celery root probably won't win any beauty competitions. But if you push past its gnarled appearance, you'll find a tuber that's packed with flavors. It's raw crispness is perfect for a winter salad. When cooked, celery root delivers a nutty sweetness with a warm, buttery, earthy quality that is endlessly malleable.
October 23, 2013 The heat of the oven gives fruit's sweetness a syrupy concentration that complements the salty, savory flavors of roasted meats. Many — though not all — fruits can infuse and pair with a variety of roasted meats and vegetables.
August 28, 2013 Dressed in caramel notes, with a suggestion of salt and a big wink toward vinegar, a roasted tomato's most memorable feature is its long, sensuous, deep and savory finish.
August 3, 2013 Jennifer Lin-Liu's On the Noodle Road takes readers on a journey along the former Silk Road, looking for the origins of the noodle. But reviewer T. Susan Chang says that the book gets tied into knots when the quest turns cold.
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July 31, 2013 Buttermilk somehow seems perpetually cool and unruffled. It evokes cream without cream's over-the-top heft; its tanginess goes up to the threshold of yogurt and stops just shy. No matter how you cook it, a little bit of buttermilk has a thousand ways of making life taste better.
July 10, 2013 Scapes are the gardener's dividend. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.
June 23, 2013 Sometimes our eyes are bigger than our baking skills. Reviewer T. Susan Chang recommends three cookbooks with pictures that indulge our senses while sparing our waistlines. Do you have a favorite cookbook? Let us know in the comments.
May 8, 2013 Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.
April 10, 2013 Salted and aged, the fruit develops mellow yet intensely lemony flavor, with none of the nose-tickling bright, high notes of the fresh version. Though they do take some time, preserved lemons are easy to make, keep practically forever, and make everything around them seem a little sweeter.
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