Matt Jennings' pork loin sandwich. Catherine Welch/NPR hide caption

itoggle caption Catherine Welch/NPR

At the Te'amim — or Tastes — cooking camp in Jerusalem, kids learn how to make kubbeh hamusta, a popular regional dumpling from Kurdistan. Emily Harris/NPR hide caption

itoggle caption Emily Harris/NPR

Microwave pralines are easier to make than stovetop pralines, and just as tasty. Ed Anderson/Chronicle Books hide caption

itoggle caption Ed Anderson/Chronicle Books

Many different Middle Eastern cultures claim to have invented the kebab. iStockphoto.com hide caption

itoggle caption iStockphoto.com

George Lake, owner of Thistle Creek Farm, feeds his cattle grass from five different countries. Marie Cusick/NPR hide caption

itoggle caption Marie Cusick/NPR

Baker Kim Boyce's hand pies can be filled with a variety of fruits, from apricots to blackberries. The fruit's natural sugars and juices caramelize while baking, concentrating the summer flavors. Deena Prichep for NPR hide caption

itoggle caption Deena Prichep for NPR

Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Nathan Hoyt/Courtesy of Julia della Croce hide caption

itoggle caption Nathan Hoyt/Courtesy of Julia della Croce

Instead of throwing out the nutritious broth that's left over when you cook down greens, why not use it as the base for a delicious dish like this rockfish with clams in a garlic-shallot pot liquor sauce? Alison Aubrey/NPR hide caption

itoggle caption Alison Aubrey/NPR

Mike Odette, chef and co-owner of Sycamore Restaurant, finds beets and turnips that will make tasty refrigerator pickles at the Columbia, Mo., farmers market. Abbie Fentress Swanson/Harvest Public Media hide caption

itoggle caption Abbie Fentress Swanson/Harvest Public Media