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.
Banh mi, a ubiquitous street food in Vietnam, consists of French bread fully loaded with pate, pork, chicken, pickled carrot, daikon, cucumber and cilantro, topped with a fried egg, hot sauce and mayonnaise.
October 19, 2011 Food writer Eve Turow shares the foods and customs she delighted in — many of which have French and Dutch roots — during her recent travels in Vietnam, Cambodia and Laos.
October 12, 2011 Homemade blackberry jam seemed to Northern California food writer Nicole Spiridakis the perfect parting favor for guests of her upcoming wedding. Picking berries and filling 103 jars with their summery essence took time but wasn't hard, she says.
October 5, 2011 Whether it's meant to soothe or to celebrate, the act of giving sustenance communicates caring and strengthens neighborly bonds. Food writer Michele Kayal shares heart- and hearth-warming recipes for quiche, soup, cinnamon rolls and more.
September 28, 2011 The aromatic leaves — not at all related to curry powder — impart a pungent, lime-lemony flavor to breads, main dishes, cocktails and more. Food writer Monica Bhide, from the northern part of India, calls them the culinary essence of her youth.
September 21, 2011 Many of food writer Deena Prichep's childhood memories of the Jewish holiday involve a bowl of MacIntoshes and a bear-shaped plastic squeeze bottle. But her grown-up sweet tooth craves a more sophisticated way to invoke a sweet new year. Exit the honey cake, enter the rosemary honey apple galette.
September 13, 2011 At this time of year, most gardeners have too much of a good thing. What to do with it all? T. Susan Chang offers some tasty breads you can make in the blink of a baker's eye.
September 6, 2011 Sriracha sauce — that wondrous concoction of red jalapeno chili peppers, vinegar, garlic, sugar and salt — is simple and pure, with a depth of flavor that matches its unmistakable heat. If you like your meals with a little kick, Lynda Balslev has some recommendations that will knock you off your feet.
August 31, 2011 Most Americans are familiar with fried green tomatoes, where the under-ripe fruits are dredged in a flour or cornmeal coating and pan-fried to a delicious crisp. But a trove of other recipes, from pickles to pasta, make good use of the garden's detritus.
August 24, 2011 Black pepper, basil, balsamic vinegar — in ice cream? If typical frozen treats leave you feeling a bit pedestrian, food writer T. Susan Chang has some recommendations that may sweep you off your feet.
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