November 27, 2013 When the days grow short and cold, it's time to cozy up to a hearty bounty of root vegetables, dark greens, fruits and grains.
November 20, 2013 The humble celery root probably won't win any beauty competitions. But if you push past its gnarled appearance, you'll find a tuber that's packed with flavors. It's raw crispness is perfect for a winter salad. When cooked, celery root delivers a nutty sweetness with a warm, buttery, earthy quality that is endlessly malleable.
November 13, 2013 The food of Scandinavia is a product of geography and climate, along with some contributions from seafaring Viking history. It may not pack a spicy kick, but sturdy Nordic staples make the most of seasonal produce and fresh herbs.
November 6, 2013 It's easy to make your own yogurt, and when you do, you're in control. Your homemade cultured milk can be worked into a variety of sweet and savory dishes.
October 30, 2013 In the U.S., sesame seeds seem to be used for little more than sprinkling atop rolls or loaves of bread. But in many Asian and Middle Eastern cuisines, the tiny, nutty seeds are incorporated into both savory and sweet preparations.
October 23, 2013 The heat of the oven gives fruit's sweetness a syrupy concentration that complements the salty, savory flavors of roasted meats. Many — though not all — fruits can infuse and pair with a variety of roasted meats and vegetables.
October 16, 2013 Ginger is mostly grown in steamier climates, mostly in Asia, but intrepid farmers across the U.S. have picked up the crop. Baby ginger is fresh, juicy and sweeter than the brown gnarled roots most commonly available — and that makes it perfect for a host of drinks, desserts and dishes.
October 9, 2013 Craft beer is having its moment. Microbreweries and craft beer operations are thriving, and weekend warriors spend hours in the garage honing recipes and sharing test batches. But beer isn't always a standard go-to ingredient for home cooks — which means you may be missing out on the complexity beer can bring to cooking and baking.
Farro is a type of grain with a nutty flavor and ancient roots.
Laura B. Weiss for NPR
October 2, 2013 Farro is a type of grain with a nutty flavor and ancient roots. It can be tricky to cook, but Laura B. Weiss says that with a little knowledge of farro's variants, it's versatile and delicious. And it's catching on in restaurants and with home cooks.
September 25, 2013 As summer turns to fall, finding new ways to use up abundant apples is a great way to mark the arrival of autumn. And for one food writer, there's one apple in particular that spells the end of summer: Gravenstein apples, which are grown in her native Sebastopol, Calif.
September 18, 2013 For one food writer, Cuban food was a gateway cuisine to the spicy and soulful cooking of the Caribbean and points farther south. From Argentinian grills and Jamaican jerk places to Haitian barbecue joints, these cuisines co-exist and interact, as kitchens and menus cross-pollinate.
September 11, 2013 With flavors of fresh butter, citrus, hazelnuts, caramelized onions or chocolate, Comte is a cheese with more range than Meryl Streep and a texture just as seamless.
September 4, 2013 If you're not a fan of gnawing on the roughly 800 kernels on each ear, what's left to talk about when it comes to corn? Plenty as it turns out — as long as you use a knife to carefully remove the kernels from the cob.
August 28, 2013 Dressed in caramel notes, with a suggestion of salt and a big wink toward vinegar, a roasted tomato's most memorable feature is its long, sensuous, deep and savory finish.
August 21, 2013 Basil is a mega-celebrity of the herb world. But if it had a choice, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.
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