January 31, 2012 The NFL championship is in Indianapolis this Sunday, and Indianans will be flaunting their signature items alongside beer, pizza and other standard football fare: pork, popcorn and sugar-cream pie. What's on the menu at your football party?
January 25, 2012 The crunchy five-spice mix of India, the searing hot harissa from Tunisia, the aromatic herbes de Provence of southern France and the earthy berbere of Ethiopia are simple ways to bring global flavors into the kitchen with little effort.
January 18, 2012 You might think those scraps are past their prime, but think again. You can give old bread a delicious second life in soup, salad, desserts and more.
January 11, 2012 As a quick snack or light meal, the flatbreads of Spain are a favorite of food writer Deena Prichep. Catalonia's cocas start with handmade yeasted dough, pulled into a thin oval like a pizza. They're topped with a flourish of veggies, herbs, meats or sweets.
January 4, 2012 No question: Cocktails are an indulgence. But using fresh produce and herbs instead of syrupy mixers can cut calories — and boost flavor. This trend in mixology gave rise to "naked" or "skinny" cocktail options and "spa-tinis" on many bar menus. But it's easy to mix your own versions at home.
December 28, 2011 Substituting for white sugar brings a spirit of adventure to baking for food writer Nicole Spiridakis. Her experimenting started with honey and branched out to agave, molasses, maple syrup and more.
December 20, 2011 They're a sweet steeped in tradition, but marshmallows aren't just for campfires and cocoa. The soft, silky homemade kind lend themselves to all sorts of flavors — from vanilla and chocolate to pepper and chili.
December 13, 2011 We know Jacques Pepin as a master culinary technician, but there's another story that almost never gets told. It's one about coming to America with nothing and working harder than ever because he had fallen in love with the country.
December 7, 2011 A tadka captures spices' essence and aroma in hot oil, infusing the final dish with distinct flavor.
November 30, 2011 How to perfectly poach an egg? It seems everyone has a secret, from the egg itself to the pot or pan to the cooking time and temperature. But there's no mystery, as food writer Janet Zimmerman attests. Practice makes perfect — and opens up a world of luscious recipes.
November 23, 2011 Americans' favorite way to eat leftover Thanksgiving turkey is in a sandwich the next day. But this time, think outside the bread: Try tucking turkey into quinoa salad, quesadillas or an egg scramble. Cranberries and mashed potatoes get a second life, too.
It may look like traditional stuffing, but this comfort dish has a twist: crumbles of spicy-sweet Hawaiian Portuguese sausage.
Michele Kayal for NPR
November 16, 2011 It may look like traditional stuffing, but this comforting dish has a twist: crumbles of spicy-sweet Portuguese sausage. Americans nowadays tend to set their holiday tables with foods reflecting many countries' traditions.
November 9, 2011 Boar isn't as commonly eaten in the U.S. as it is in Europe, but it is gaining popularity. High in protein, low in fat, with distinct and versatile flavor, boar meat has another plus for food writer Lynda Balslev: It rekindles memories of a family trip to Italy.
November 1, 2011 The Italian crostata balances a simple, seasonal filling with the sweet dough that encases it — unlike many pies, which make the filling the star. For fall, try a lattice-topped crostata filled with tender apple and pear chunks, or sweet squash mixed with delicate ricotta and spiked with cinnamon.
October 26, 2011 Some of the comfort foods we crave when the weather starts to cool require a lot of time and effort to get to the table. But these simple fish dishes offer warmth, autumnal flavor and the soulful reassurance of a full-bodied broth — without all the effort.
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