January 26, 2010 While attending cooking school in Paris in her 20s, food writer Lynda Balslev fell in love with the unfussy comfort food of her neighborhood bistros. She returned to the U.S. years later with recipes that satisfy her enduring taste for the flavors of the French countryside.
January 19, 2010 Alcohol is a key ingredient in a fair share of holiday dishes, but there's reason to keep liquor in the kitchen the rest of the year: tequila-marinated chicken, for one, or vodka sauce for pasta. Aside from imparting its own flavor, alcohol can bring out the best in other ingredients.
January 12, 2010 Combining the flavors and traditions of these neighboring nations, long a practice in India, is gaining popularity across America. The intriguing hybrids are high in flavor, easy to make — and always leave you wanting more.
January 8, 2010 Asian carp may be a problem in the Great Lakes, but in Louisiana they are renaming it silver fin and promoting it as a delicacy. Chef Philippe Parola says the Asian carp's texture is a cross between scallop and crabmeat, adding its bones can be removed easily by steaming.
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January 5, 2010 Resolutions are so last decade. This year, share a New Year's revelation: Whole grains aren't just good for you — they taste great, too. And less familiar varieties like quinoa, bulgur and farro can help keep a wholesome new diet from becoming humdrum.
December 29, 2009 Whether you loved them or hated them, the Kitchen Window stories you viewed the most in the past year featured a nutritional gamut, from bacon-flecked desserts and creamy cheese sandwiches, to earthy lentil stews and vegetarian fare -- and a surprise stalwart from way back in 2007.
The finished product, garnished with oven-roasted cauliflower, toasted walnuts and brown butter.
December 26, 2009 Supermarket produce shelves can be bleak in December, but the humble cauliflower is in season. Top Chef finalist Carla Hall shares her recipe for a cream of cauliflower soup to warm the winter nights.
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December 24, 2009 Cookbook author Dorie Greenspan has an unusual dessert in her repertoire that's perfect for the holidays -- a gateau Basque from southwestern France. The cake is sturdy, easy to transport and can be eaten any time of day. What makes it so intriguing is that it has a clue as to what's baked inside, Greenspan says.
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December 22, 2009 If you hear "cheese ball" and think Play-Doh-colored processed cheese coated in tasteless crunchy miscellany, think again. Bursting with artisan cheeses and fresh seasonings, and rolled in nuts or crackers, these updates on the passe party food simply rock.
December 18, 2009 A perennial holiday dilemma: Will alcohol kill bacteria like salmonella in homemade eggnog? Microbiologists Vince Fischetti and Raymond Schuch, from The Rockefeller University, ran an experiment in the lab to see whether salmonella can survive in a vat of spiked eggnog.
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December 16, 2009 Once a staple of early American meals, chestnuts now turn up mostly around the holidays. But the meaty little morsels are suitable for far more than roasting on an open fire.
December 9, 2009 When it comes to serving duck, it's so good on its own that little gilding is needed, says food writer Kevin D. Weeks. And its rich fat, he says, is a precious commodity to keep cosseted in the freezer for special dishes — like pan-fried Duck Potatoes.
December 1, 2009 It's not just for breakfast anymore: Rich, savory bacon enhances chocolate chip cookies, cakes and other sweets. And why make ordinary fudge for the holidays? Make it extraordinary — with peanut butter and, of course, maple-smoked bacon.
November 30, 2009 Food writer Nigella Lawson knows that the holiday season can be overstuffed with planning and decorating. She offers Renee Montagne two recipes — chocolate chip chili and a Christmas-y rocky road — to help keep things warm and simple.
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November 25, 2009 If you're the kind of person who's always believed that a book can teach you to do anything, this year's crop of cookbooks will prove you right. Cooks lacking confidence will find comfort in detailed instructions and comprehensive how-tos.
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