The "Beet Me in St. Louis" cocktail uses two infusions: beet-infused gin and tarragon-infused honey.
Courtesy of Adam Larkey Photography
May 30, 2013 Bartender Chad Phillips developed the "Beet Me in St. Louis" cocktail for his fiance. It combines two things they bonded over early in their relationship: Beefeater Gin and beets.
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May 29, 2013 A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. You can save some for an off-season fix, too, because it freezes and thaws beautifully.
For NPR producer Melissa Gray, nothing says summer more than a cold glass of limeade.
May 27, 2013 Do you have a great summer recipe with an equally great story behind it? <em>All Things Considered</em> is looking for the ultimate summer dishes for our Found Recipe contest. To get you started, we offer memories of a steamy adventure and a recipe for thirst-quenching limeade.
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May 22, 2013 When a few humble elements are combined in perfect balance, butterscotch is born. And food writer Deena Prichep says she turns this childhood favorite into a dinner-party star with counterpoints like flaky salt or crunchy nuts.
May 15, 2013 Butterscotch seemed to have fallen out of fashion, but food writer Rina Rapuano says she's seeing glimmers of a comeback. And we don't mean hard candies and instant pudding. The revival of this old-fashioned flavor inspires a crepe cake, a chocolate-crusted tart and more.
May 10, 2013 Sam Penix and Sam Lewontin, of Everyman Espresso in New York City, and Harold McGee, author of On Food and Cooking, explain how to get the most out of your grounds. The brewmasters discuss brewing devices, from wood necks to chemex, and filter out reasons you might choose one over another.
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A kitchen renovation revealed some unusual items Laurel Ruma had picked up while traveling: chickpea flour, harissa and chia seeds.
May 10, 2013 NPR listener Laurel Ruma picked up some odd ingredients during her travels. London-based chef Yotam Ottolenghi helps her concoct recipes with them for Morning Edition's Cook Your Cupboard series.
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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.
May 3, 2013 Food writer Michael Pollan once advised "Eat food. Not too much. Mostly plants." Now, he tells us how to cook it. In his new book Cooked: A Natural History of Transformation, he takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough baking and pickle making.
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May 3, 2013 Try three recipes from Edward Lee's cookbook Smoke and Pickles: Recipes and Stories from a New Southern Kitchen.
May 2, 2013 Some hold the straight edge of the tortilla chip and dip the point; others do the opposite. But if you're willing to step out of the box, The Sporkful's Dan Pashman has a technique that could help boost the reputation of one controversial chip.
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A few years ago, Pati Jinich had never heard of Piggy Cookies. But after numerous recipe requests and a chance encounter with the treats in her home country, they've become a family favorite.
Courtesy of Penny De Los Santos
May 2, 2013 Mexico-born chef Pati Jinich spent years tracking down a recipe for the popular but elusive Piggy Cookies. Now the cinnamon-spiced treats are a staple in her house.
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May 1, 2013 Famous for its grain, pork products and black truffles, this region's cuisine exemplifies the cardinal virtues of all Italian cooking: simplicity, tradition and respect for fresh, local ingredients. Food writer Tom Gilbert recalls his time there with recipes for pasta, soup and salad.
Jay Bentley's technique for Cast Iron Roasted Half Chicken involves cooking a whole chicken between two very hot and heavy pans.
Courtesy of Lynn Donaldson
April 25, 2013 Montana restaurateur Jay Bentley likes his chicken juicy, not dry, and cooked with its bones. He says his cast iron skillet technique results in moist, flavorful chicken in half the usual cooking time.
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Nigella Lawson is a British food writer and one of Morning Edition's go-to cooking experts.
Hugo Burnand/Hilsinger Mendelson East
April 24, 2013 Morning Edition's new project, Cook Your Cupboard, invites cooks to send in photos of food items they aren't sure how to use. In our first installment, NPR listener Marcy Misner has beans, vinegar and almond milk, and food writer Nigella Lawson gives her some guidance on where to go from there.
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