October 25, 2006 Betsy Block knew something had to change: She could remain a self-righteous outsider, fighting a powerful tide of sugar, or she could join the party. She shares her attempt to inject some nutrition into Halloween.
October 18, 2006 Gourmet olive oil is a lot like wine — and easily as expensive a habit. Sixteen-ounce bottles of the finest oil can run $30 or more, giving new meaning to Homer's description of it as "liquid gold."
October 11, 2006 Every Monday, Melissa Gray bakes a different cake for her colleagues at NPR. That's nearly 50 confections over the past year, with no repeats, no mixes, no margarine, no low-fat sour cream, no faux sugar. She shares what she's learned.
October 4, 2006 Every fall, ever-optimistic food writer Betsy Block buys a jar of miso, a healthful fermented paste of soybeans and grains. And every year, it sits unopened and unused in the back of her fridge. This year was different.
September 27, 2006 In the era of organics and whole foods, there are times when carrot sticks just won't fly -- such as when you're vegging in front of the boob tube. Ellen Birkett Morris offers a few tasty ideas that aren't that bad for you.
September 20, 2006 A few days after Jan Dale died, her family discovered a worn cookbook that held the secrets to her delicious desserts. The dog-eared book is full of Jan's notes and recipe variations -- and a few mysteries for her son-in-law to unravel, just in time for Rosh Hashana.
September 12, 2006 The tangy taste of sourdough is addictive and can be added to almost any recipe. Sharon Vail loves sourdough anything -- bread, biscuits and even chocolate cake. A good sourdough starter can last for years -- hers is more than 10 years old.
September 6, 2006 The ice cream machine Howard Yoon and his wife received as a wedding gift gathered dust in the cupboard — until they discovered savory sorbets. The icy treats have a refreshing, cool texture and a piquant zing, and deliver old foods in a surprising, new way.
August 30, 2006 Planked salmon has long been a regular menu item in the Pacific Northwest, and its popularity has now spread to the lower states. There's no easier way to impress guests than to grill fish on a wooden plank, which yields a delightful, smoky sweetness.
August 23, 2006 Proust sure had it right, writes Gail Chalew. Tasting a familiar food can trigger instant memories of simpler, happier times. For this returned New Orleans evacuee, green tomatoes, that piquant and uniquely Southern delicacy, are the food inextricably linked to the Big Easy.
August 16, 2006 For most people, curry -- that happy intersection of pungent chili powder and fragrant spices -- epitomizes Indian food. But the vast country's kitchens offer so much more. Roseanne Pereira provides a primer to the kaleidoscope of Indian spices and recipes for some of her favorite dishes.
August 9, 2006 Like the fans wisely clustered around the sausage carts outside the park while the game rages within, food writer Betsy Block knows that baseball may be good, but baseball eats are great. She shares recipes for homemade corn dogs and Cracker Jack.
August 2, 2006 Olive Ascolana is a culinary signature of Le Marche, a region of Italy that lies between the Apennine Mountains and the Adriatic Sea. Writer Afi-Odelia E. Scruggs learned how to make the meat-stuffed, nutmeg-scented treats during a recent trip to Italy.
July 26, 2006 Like Caribbean tourism and ski shops, cooking slows down in summer. We turn to meals that are light, healthful and easy to assemble. This is when composed salads save the day. Food writer Bryan Miller shares a few options for hot summer days.
July 19, 2006 In 1915, a group of California farmers reinvented the humble ahuacate. The fruit now known as avocado has a buttery, nutty flesh unlike any other and presents a mouthwatering array of serving options.
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