David Chang's restaurants include the casual Momofuku Noodle Bar and Momofuku Ssam Bar, as well as Momofuku Ko, an upscale restaurant with only 12 seats.
October 31, 2009 A hip New York chef makes food inspired by his love for fresh, simple ingredients and classic Asian dishes. David Chang has four restaurants in his Momofuku empire and has just published a cookbook.
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October 31, 2009 First published in France in 1932, Ginette Mathiot's Je Sais Cuisiner, or I Know How to Cook, presents 1,400 recipes written with the novice cook in mind.
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October 31, 2009 Capt. Wayne Magwood, a third-generation shrimper in Charleston, S.C., has run a successful market for the past 40 years. He relies on local restaurants and loyal customers to stay in business, battling intense foreign competition.
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Many meals at Les Cocottes are served in homey, oven-to-table casserole cookware.
Clay McLachlan/Le Violon D'Ingres
October 29, 2009 Fine French cuisine doesn't have to mean waiters in tuxedos ferrying trays of oysters or silver-domed serving dishes. Chef Christian Constant is leading a mini-revolution in Paris; he's opened four small, lively restaurants that are comfortable, welcoming — and delicieux.
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October 28, 2009 The Food and Drug Administration has banned the sale of unprocessed oysters harvested from the Gulf of Mexico during the summer months. Michael Taylor, senior adviser to FDA Commissioner Margaret Hamburg, offers the rationale for the ban. But Al Sunseri, owner of P and J Oyster Company, discusses what impact the ban will have.
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October 28, 2009 With Congress considering relaxing its nearly 50-year-old restrictions on travel to Cuba, many Americans are salivating at the prospect of visiting the forbidden island. But a taste of Cuba can be found much closer to home — in your own kitchen.
Sweet potato cake
October 26, 2009 All Things Considered producer Melissa Gray describes her adventures in baking — and the staff's adventures in eating — in All Cakes Considered. Gray brings a new cake into the office every Monday. She says she loves to see the staff's childish joy at seeing her latest confection.
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October 24, 2009 Chef, former model and television personality Barbara Smith may not be from the South, but that doesn't stop her from cooking Southern style.
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October 24, 2009 Get B. Smith's recipes for Southern-style collard greens and braise of black-eyed peas and greens soup.
October 21, 2009 A full-grown octopus is a lot to take on in the kitchen, but the babies are tender and unintimidating — and can be had for a very persuasive price. Cook them fast and hot, or cook them low and slow.
October 14, 2009 A staple in many cultures since ancient Egyptian times, beer can be a fixture in your kitchen, too. Pour a bit of brew into a pot, pie or cake — then drink the rest.
October 13, 2009 Save the Deli author David Sax aims to preserve and celebrate the Jewish delicatessen. He has traveled across North America in search of the best examples of that endangered culinary species — and says there are certain rules patrons should follow to enjoy the intense meat flavors. Ben's Best in Queens, N.Y., is a rare surviving example.
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October 13, 2009 David Sax, author of the new book Save the Deli, has made it his mission to celebrate the Jewish delicatessen. NPR listeners are helping the cause by sharing their most beloved deli memories.
October 11, 2009 A little piece of Washington, D.C., history died this past week. Restaurateur Ben Ali opened the Washington hot spot Ben's Chili Bowl in 1958 in the city's U Street corridor. Over the years, Duke Ellington played just down the street, civil rights leader Stokley Carmichael used Ben's as a meeting spot, riots raged outside, and finally the area rebounded as a nightlife and residential hub. Through it all, Ben's specialty endured — a "half-smoke" sausage smothered in chili and cheese. Ben Ali died on Wednesday at the age of 82.
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October 11, 2009 The November issue will be Gourmet magazine's last. Ad revenue has dropped nearly 43 percent and publisher Conde Nast has pulled the plug. Commentator Bonny Wolf considers what the loss of the magazine means for generations of cooks and adventuresome eaters.
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