September 26, 2012 You might have had a Vietnamese-style "summer roll," with shrimp and fresh herbs wrapped in translucent rice paper. But what else could you tuck into this versatile wrapper? Sandwich fixings (minus the bread!), leftovers — your imagination's the limit.
September 19, 2012 It might look like a typical apple pie, but this is no cinnamon-sugar bomb. Cut into it and you'll find seasoned pork along with the sliced fruit. It's just one of many savory ways to highlight the versatile apple.
Joe Hoagland, left, pushes a canoe through a wild rice bed as 14-year-old Chris Salazar learns how to harvest the rice.
September 16, 2012 Processed wild rice dominates grocery store shelves, but around the Great Lakes, Native Americans still harvest it the same way their ancestors did centuries ago. This weekend, the Wild Rice Festival in Rosemont, Minn., celebrates the tradition.
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The traditional challah for the upcoming Jewish holiday, Rosh Hashana, is round. But as this bakery demonstrates, other shapes offer symbolic meanings.
Suzanne Kreiter/Getty Images
September 15, 2012 Making challah for the Jewish New Year lets the baker take a moment to reflect on life's blessings. The bread can be shaped into the traditional round, or a lion or bird to echo Bible verses or the maker's preference.
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September 13, 2012 Expert pickler Marisa McClellan recreates a listener's lost pickle recipe, and explains why her grandma's pickles are saltier than many modern-day versions. They're fermented, like a true kosher dill pickle.
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September 12, 2012 The molasseslike sweetener that has long had a following in kitchens in the South and Midwest also has found its way onto fine restaurant menus. Try it with butter on a biscuit, or use it in desserts, a cocktail or even a vinaigrette.
September 5, 2012 Combine flavors and textures — sweet and citrusy, creamy and crunchy, fluffy and nutty — to make these showstopper sweets, without heating up the oven. Food writer Janet A. Zimmerman recommends a cool, lemony cheesecake, velvety chocolate pie and praline parfaits.
Italian food expert Julia della Croce suggested Benner try a Tuscan sheep's cheese, or pecorino Toscano, for the filling.
Courtesy of Celina della Croce
August 29, 2012 An Italian food expert delves into her collection of cookbooks to find a historical recipe for spinach and rice ravioli that was nearly identical to the one an NPR listener wants to re-create. And it turns out the secret to success is in the cheese.
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August 29, 2012 Showcasing the delicate flavor and texture of this prolific squash can be a challenge. But these three recipes will make converts out of even the most ardent zucchini-phobes.
August 22, 2012 Summer is winding down, but summer squash is still going strong. Chef Tanya Holland of Brown Sugar Kitchen in Oakland, Calif., shares some tasty end-of-summer recipes like Roasted Summer Squash Egg Tart and Vegetarian "Dirty" Rice.
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August 22, 2012 At the end of summer, when you're sunburned and hot and maybe a bit tired of peaches or berries, try adding tangy custard, a pecan crumble or dark caramel to your farmers market cache, or pair two or more fruits for a refreshing change.
August 15, 2012 Portugal's colonial explorers left a culinary trail behind them — and also brought some exotic flavors back home. Sample Portugal's fusion, flavors and history with these recipes for traditional soups, seafood and more.
Teens dance at the club on Eel Pie Island in the 1960s.
Courtesy of Dan van der Vat
August 13, 2012 Seeking eel pie's origins, the Kitchen Sisters find an island where the Rolling Stones used to play. The traditional British dish can only be found in a handful of London shops now, but Eel Pie Island lives on in music history.
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Chocolate chips, fresh out of the smoker at Hot Cakes Molten Chocolate Cakery in Seattle.
August 10, 2012 If you can't get to a campfire to roast s'mores today, check out some smoked chocolate. Smoking chocolate is a technique that takes time and precision, but has produced some tasty results for former Girl Scout Autumn Martin and her Seattle bakery.
August 8, 2012 Many trendy desserts these days mimic childhood favorites — think upscale cupcakes, candy bars and whoopie pies. Here's another: frozen pops, remade for adults, with boozy fruit and adventurous flavors.
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