January 30, 2008 There's something truly satisfying about coming home on a winter's day and breathing in the savory scent of pork braised in wine — especially when it's ready to eat when you walk in the door. April Fulton rediscovers the beauty of the slow cooker.
January 23, 2008 Chocolate bread, neither bread nor chocolate, is in a class all its own. Make it when you have something to say, because the only response to a statement phrased in chocolate bread is to roll over and say "yes."
January 16, 2008 Originally used to decorate cookies and cakes, Red Hots now can be found on ingredient lists for a variety of dishes. The sweet and spicy candies can add some serious pizazz to virtually any food that benefits from a dash of cinnamon.
January 9, 2008 For many, "dried beans" conjures up memories of school cafeterias and grayish-brown, lumpy dishes devoid of flavor and with the texture of library paste. An Egyptian cook's inventive use of dried legumes gave Kevin Weeks a newfound respect for them.
December 19, 2007 The first goose that food writer Bonny Wolf made was a disaster, a tough bird swimming in fat. Since then, she has grown to relish the bird's rich, flavorful meat — and its fat — and wants others to learn from her mistakes.
December 12, 2007 As a girl, Susan Russo remembers how every Italian-American woman with any pride started cooking "gravy" — tomato sauce with meat — by breakfast on Sundays so it would be ready for a 2 p.m. meal. Russo shares memories of the Sunday dinners of her childhood.
December 5, 2007 After moving to Kentucky 20 years ago, D. Cameron Lawrence discovered you can't travel far in the state without running into bourbon. There was only one problem: She couldn't stand the stuff — until she met her first chocolate-bourbon ball.
November 28, 2007 Almost every Thanksgiving for 50 years, Kevin Weeks' father has made eggnog and aged it until Christmas — making it almost impossible to detect the alcohol. Weeks shares his family's recipe.
November 21, 2007 Sometimes called Chesapeake white gold, the Chesapeake oyster has a flavor and texture that begs connoisseurs to come back and shuck just a few more. Kendra Bailey Morris explores the debate over how best to enjoy them and shares a few options.
November 14, 2007 What goes with turkey and gravy, cranberry sauce, yams and mashed potatoes, Brussels sprouts and pumpkin pie? For Thanksgiving, that most American holiday, Cyrus Musiker advises trying wines from across the United States.
November 6, 2007 No matter how it's prepared, breaking into a dumpling's not-yet-unveiled center summons the excitement of a pile of brightly wrapped birthday presents. Deb Perelman shares her love and a few recipes for the dumpling's many varieties.
October 31, 2007 Considered a sacred crop by the Incas, quinoa has been classified as a "super crop" by the United Nations because of its high protein content. Quinoa plants produce nutty, earthy-tasting kernels that are great in pilafs, soups and porridges.
October 24, 2007 Forget the Reese's Pieces and Tootsie Rolls: This year, appease the malevolent spirits roaming the earth on All Souls' Eve with soul cakes. T. Susan Chang shares the story of and a recipe for the sweet and steaming treats.
October 17, 2007 Considered the diamond of dates, Medjools are prized for their large size, extraordinary sweetness and chewy texture. For blogger Susan Russo, there are few foods as delectable as fresh Medjools. She shares her favorite ways of enjoying them.
An array of sweets awaits author Shomial Ahmad when she returns home to Fort Worth, Texas, to celebrate the end of Ramadan and Eid ul-Fitr.
Vishal Malhotra for NPR
October 10, 2007 This is a sweet time of year for Muslims. Literally. Eid ul-Fitr marks the end of Ramadan, a month of sunrise-to-sunset fasting. In Pakistan, it is called the "festival of sweets." Shomial Ahmad shares some of her favorite Eid treats.
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