Chef Cassy Vires uses heirloom tomatoes like these in her tomato terrine.
July 28, 2012 Delicious in everything from terrine to sorbet, the versatile tomato is one of the signature tastes of summer. Chef Cassy Vires, of Home Wine Kitchen in Maplewood, Mo., shares some of her favorite summer tomato recipes.
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July 25, 2012 This wild bramble can easily grow to take over a yard, becoming an impenetrable thicket. But all is forgiven when you find a particularly good patch of big, juicy, sweet-tart berries.
July 20, 2012 Community and charity cookbooks provided social networks for thousands of women in 19th century America. These cookbooks were compiled and sold to raise funds for churches, community organizations, and even political causes. Now these cookbooks are important portals into American history.
July 18, 2012 You may have had nori — the ubiquitous red seaweed that dries to black or green — wrapped around rice in sushi maki, or as roasted, salted crisps. Its popularity makes it a good gateway to an array of sea veggies.
Move over, purple, make way for orange eggplants.
July 13, 2012 Scarlet eggplants are the wilder cousins of the ubiquitous purple oblong eggplants found everywhere, and they're starting to show up in more places in the U.S. A D.C. chef shows us how we can use their bright orange color to its fullest effect.
July 11, 2012 The fresh ginger adds brightness to this cheerful soup, while the cayenne pepper packs some heat.
July 11, 2012 This ruby red breakfast smoothie is as healthy as it is eye-catching. You may even get your kids to drink it.
July 11, 2012 This stunning salad is ideal for summertime alfresco dining and dinner parties. Enjoy it on its own as a light meal, or serve alongside grilled fish or meat.
July 11, 2012 In this recipe, the beets stain the rice red, hence the name. It's perfect for picnics and summer cookouts and also makes a satisfying vegetarian entree.
July 11, 2012 This vegetable suffers all sorts of indignities. People say beets taste like metal, mud, wood — even dirty socks (that's hard-core beet hate). But despite their detractors, beets are experiencing a culinary heyday. Try them in soup, salad, rice or even a smoothie.
July 4, 2012 In his new book, How to Cook Everything: The Basics, Mark Bittman explains with careful instructions and 1,000 colorful photos how to stock your pantry, how to dice vegetables, which knives you should buy — and to really get back to basics — how to boil water. Originally broadcast March 19, 2012.
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July 4, 2012 As part of Pie Week on Morning Edition, Senior National Correspondent Linda Wertheimer shares her chess pie recipe and insights into its origin. It's a Southern pie with Oklahoma roots to her, but its history goes back much, much further.
A Northeastern Bakewell Pie (left) and Western Chocolate Raisin Pie cool on author Adrienne Kane's Connecticut kitchen counter.
July 4, 2012 We hold this truth to be self-evident: America loves pie. But each region also reserves the right to bake the treat in its own style. In United States of Pie, writer Adrienne Kane explores local takes on the ultimate American confection.
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July 3, 2012 From the Kitchen Window column
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