January 30, 2013 This humble cabbage relative is undergoing a renaissance. Cookbooks are full of conversion stories and recipes. Food writer T. Susan Chang shares hers: The delectable versions she now enjoys bear no resemblance to the boiled, greenish-yellow sprouts of her youth.
January 23, 2013 This updated version of the traditional end-of-weekend meal is a great way to turn a lazy weekend into an occasion, to gather family or friends for good food and good times.
Some of the author's favorite foods, like yogurt, just didn't taste good during chemo.
January 17, 2013 Chemotherapy wreaks havoc on the taste buds, which can be a real challenge for anyone who loves food. But there are a few things you can do to maximize your food enjoyment while in cancer treatment.
January 16, 2013 It may not be as sexy as farro, as healthy as quinoa or as versatile as oats. But barley has a lot more going for it than being malted for beer or being dumped in a soup. Its versatility shines in salads, soup — even risotto.
Presilla's Ecuadorian Spicy Onion and Tamarillo Salsa, made right in David Greene's kitchen.
January 14, 2013 For her new book, Gran Cocina Latina, chef Maricel Presilla visited homes and restaurants across Latin America to document their food. But one dish familiar to Americans, the sauce often served with Cuban-style yuca fries, has a surprising origin — Presilla herself.
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January 9, 2013 Who says you need a smoothie to feel great? Food writer Eve Turow says she'd rather gnaw than swish her way back to health after the indulgent holidays. Ingredients like ginger, tamarind and coconut are good for much more than so-called "detox" drinks.
January 2, 2013 You don't have to be a hunter (or know one) to master meals of boar, rabbit, venison, alligator and other game. Home cooks can find many of these meats — wild or farm-raised — at markets or online.
December 28, 2012 What's the secret to making a fluffy omelet or the perfect pie dough? Jack Bishop, chef and editorial director at America's Test Kitchen, stops by to debunk cooking myths and highlight some of the surprising finds from the show's new cookbook, The Science of Good Cooking.
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December 28, 2012 Chef and author Bryant Terry is on a quest to popularize the plant-based, vegan diet. Inspired by his own family's roots, his latest project involves blending African- and Asian-American cuisines.
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December 24, 2012 Many families mark each Christmas Day with a special food — even if they don't celebrate the holiday. When All Things Considered asked listeners to share their own Christmas food traditions, breakfast items — many of them sweet — emerged as a big holiday hit.
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December 24, 2012 The hustle of the holidays can put a strain on married couples struggling to find some time together. Father Leo Patalinghug says that cooking together in the kitchen goes a long way toward strengthening a marriage. He speaks with guest host Celeste Headlee about his cookbook, "Spicing Up Married Life."
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December 22, 2012 There's snow across much of the country this weekend. In eastern North Carolina, where it doesn't snow a lot, snowflakes are an occasion for some folks to flock outside, scooping up what falls to make a particularly seasonal treat.
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December 19, 2012 Dealing with varied dietary restrictions may seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, fresh and real with these gluten-free and vegetarian — and even some vegan — options.
Cookbook author Marilynn Brass says eating Virginia Lima's traditional Portuguese Sweet Bread is like biting into a cloud.
December 13, 2012 As part of All Things Considered's Found Recipes series, cookbook duo the Brass Sisters share a friend's memories of his mother's Portuguese Sweet Bread. Her tradition involved a big enamel basin, a nip of whiskey and a little prayer that the bread would turn out right.
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December 12, 2012 Spiced cookies shaped like windmills or villagers mark celebrations of St. Nicholas (or Sinterklaas) — and remind food writer Emily Hilliard of childhood visits with her grandmother. These speculaas even spawned a "cookie butter" that makes a festive base for a decadent pie.
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