Copy into your RSS Reader
Copy into your Podcast App
July 3, 2009 Barbecue chef extraordinaire Adam Perry Lang teaches NPR's David Greene how to grill that ultimate burger. The recipe is complex, but Lang says barbecue novices need not be concerned. The trick, he says, is to get organized and be prepared.
<iframe src="http://www.npr.org/player/embed/106203291/106242776" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
May 26, 2009 In her quirky, globe-trotting book The Spice Kitchen Michal Haines displays a range of culinary endeavor that would dazzle the most jaded spice merchant on the Silk Road.
May 26, 2009 Even if you don't want to salt your own pork, smoke your own duck or preserve your own lemons, that's OK. Preserved, by Nick Sandler and Johnny Acton, is filled with recipes that will work with dried, canned and preserved goods from the store too.
May 26, 2009 In case you were wondering when would be the best time to get beyond the fast-food tacos you grew up with, that time is now.
May 26, 2009 In Soaked, Slathered, and Seasoned, Elizabeth Karmel skips the usual macho seminar on flame-taming and gear, and instead trains her laser-like focus on the real prize: where the flavor comes from.
May 26, 2009 There's something sweetly avant-garde about the recipes in Maria Elia's The Modern Vegetarian, a book that loves its grains and vegetables for their own sake, not for their ability to masquerade as meat or camouflage its absence.
May 26, 2009 So many of the elements of the Greek kitchen are well known, yet for one reason or another they don't add up to something we turn to night after night. Maybe that's because there hasn't been a basic, here's-how-we-do-it Greek Joy of Cooking — until now.
April 12, 2009 The Settlement Cook Book is largely forgotten today. But in its time, Lizzie Black Kander's book exposed Jewish homemakers transplanted from Eastern Europe to the American way of cooking — and living.
<iframe src="http://www.npr.org/player/embed/102913413/103008505" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
May 28, 2008 Many an organic manifesto has hit the bookstore of late, but Simply Organic is different: light on sermonizing, and neck-deep in great recipes that highlight familiar seasonal flavors. Try Asparagus and Scallops and, for dessert, the Basil-Lemon Cake.
May 28, 2008 Summertime is salad time! Try an Arugula and Avocado Salad with Shaved Parmesan, topped with a garlicky lemon dressing. Or, if you still can't warm up to your leafy greens, maybe a sprightly Chicken Salad with Fruit and Toasted Pecans is more to your liking?
May 27, 2008 "Worldly but not pretentious, Joyce Goldstein's book appeals to the grown-up palate that doesn't mind if it never sees an iceberg wedge again," says T. Susan Chang. If this sounds like you, try Figs, Greens, and Prosciutto with Gorgonzola Cream Dressing or Grilled Squid Stuffed with Rice and Shrimp.
May 27, 2008 Sangria is one of the great pleasures of summer entertaining; its fruity, winey buzz goes equally well with spicy dishes and cool salads. So pour a glass of Wildberry or Spanish Sangria — the recipe's on us.
May 27, 2008 With just four or five ingredients and an ice cream maker, you can surrender to the arctic charms of Pistachio Gelato or Melon Sorbetto. You don't even have to separate an egg.
May 27, 2008 Somehow, seafood always tastes better in the summer, and this book, says T. Susan Chang, is like "having your smart aunt in the kitchen, saving you from your own foolish, blundering self." Why not start with Key West Ceviche or center a meal on the Grilled Dorade with Hoisin Glaze?
May 27, 2008 This year's collection of bright, colorful, can-do summer cookbooks issues a rallying cry: How long can you go without turning on the oven?
<iframe src="http://www.npr.org/player/embed/90627024/91040987" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
May 27, 2008 Rick Rodgers works with familiar warm-weather flavors and tweaks them just a bit. Try it yourself with Spaghetti with Roasted Summer Vegetable Sauce or Grilled Chicken with White Rosemary Barbecue Sauce.
May 27, 2008 This book streamlines strong flavors into bold, relatively simple recipes. Our recommendations? Easy Memphis-Style Barbecued Pork Spareribs or Smoke-Roasted Chicken Thighs with Maple Barbecue Sauce.
May 27, 2008 This wisecracking, story-telling treasury of Southern cooking offers a variety of delicious dishes. Some, like Apricot Rice Salad, have an elegant, dinner-on-the-porch feel. Others (All for Okra and Okra for All), are resolutely egalitarian.
May 27, 2008 What the recipes in this book have in common are vibrant contrasts of color, texture and taste — try Brussels Sprouts with Marjoram and Pine Nuts or Orecchiette with Tomatoes and Garden Herbs.
August 6, 2006 Before he opened his own place (a bar and restaurant in Santa Monica, Calif., called Father's Office) Sang Yoon served up gourmet cuisine at Michael's. As our series of summer reading chats continues, he reveals a taste for books about eats.
<iframe src="http://www.npr.org/player/embed/5620817/5620858" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
June 13, 2005 Food blogger Heidi Swanson shares her favorite new summer cookbooks as well as a few classics that she returns to regularly. She also includes a favorite recipe from each book.
June 10, 2005 A seasonally-organized cookbook recommended by food writer Heidi Swanson offers recipes for watermelon with fleur de sel and fresh corn polenta with sauteed cherry tomatoes.
June 8, 2005 Author Jeremy Jackson suggests wide-ranging incentives for a picnic, from kite-flying to "simple food that travels well," such as fig pate and "cornsomme."
NPR thanks our sponsors
Become an NPR sponsor