April 27, 2010 Few foods inspire the kind of revulsion that Marmite does. Technically called "yeast extract," it's basically a spread made from waste from the beer-making process. But food writer Michele Kayal says it gets a bad rap — and that this earthy, salty British export will set your taste buds free.
April 21, 2010 Like its dark, tarry candy form, the flavor of licorice can overstay its welcome. So food writer T. Susan Chang prefers dishes in which other ingredients complement and tame its sweet refrain. In the right context, she says, the essence of licorice — in fennel, tarragon or basil, for example — charms and captivates.
April 14, 2010 The delicate, delectable eggs and egg sacs from many kinds of fish are a seasonal treat worth trying, even for the uninitiated. So, food writer Bonny Wolf suggests, don't balk when your fishmonger asks if you want to keep the roe.
April 6, 2010 It's time to put the long-simmered, sturdy stews of winter on the back burner and showcase the bright, delicate flavors of the season of rebirth. But spring's temperament calls for recipes that can step back toward warm comfort if need be, or leap forward into summery refreshment.
March 31, 2010 With the Eastern Orthodox and Protestant/Catholic Easters occurring on the same date this year, what better way to celebrate than with the flavors of Greece? Roast lamb and a traditional sweet bread star in a holiday spread welcoming spring and rebirth.
March 23, 2010 It's often relegated to a supporting role in salads, but this root vegetable is a rising star. As stuffing for a luxurious sandwich or a vibrant accompaniment to steak or fish, the radish truly shines.
Linguine with garlic and red pepper flakes are tossed with fresh Maine shrimp in a simple, memorable dish from food writer Jessica Strelitz's childhood.
Jessica Strelitz for NPR
March 17, 2010 You don't have to live in New England to treat yourself to the sweet, delicate meat of these little pink crustaceans. Have them shipped straight to your door if you like, then serve up a shrimp smorgasbord. They're only available for a few more months — but they freeze beautifully for the off-season.
March 10, 2010 The colorful rinds and pungent odors of a washed-rind cheese can be off-putting. But hidden inside is a sweet, creamy treat that transforms classic comfort foods.
March 2, 2010 In a stew, oysters keep the fresh mineral flavors of a raw bar — but with the plump texture of a cooked bivalve. It's a warming way to have the best of both worlds, in a simple and satisfying oyster stew. Here are four interpretations of a classic, with flavors from Japan, Mexico and New Orleans.
February 23, 2010 Colorful, sweet and savory Indian treats are a natural when it's time to celebrate the coming of spring. That's what the Hindu holiday of Holi — or the Festival of Colors — is all about. The day calls for bright curries, sweet and savory rice, a mango cannoli, and a special carrot juice.
February 16, 2010 The shank — the lower part of the leg, from the knee down — is one of the toughest cuts you can find on a lamb. But what makes it impossible to saute is what makes it ideal for braising. And after a good long stint in the oven, the reward is a succulent, meaty dish.
February 9, 2010 Avocados are among the most sensuous, luscious and luxurious of ingredients. Add how delicious, soft and subtly flavored they are, and you get a clear winner for a Valentine's Day meal.
February 3, 2010 Avid foodies and celebrity chefs, along with football's growing female audience, are influencing big-game grub. Let your guests think you're giving them the old standby snacks, then fake them out with a few gourmet twists.
January 26, 2010 While attending cooking school in Paris in her 20s, food writer Lynda Balslev fell in love with the unfussy comfort food of her neighborhood bistros. She returned to the U.S. years later with recipes that satisfy her enduring taste for the flavors of the French countryside.
January 19, 2010 Alcohol is a key ingredient in a fair share of holiday dishes, but there's reason to keep liquor in the kitchen the rest of the year: tequila-marinated chicken, for one, or vodka sauce for pasta. Aside from imparting its own flavor, alcohol can bring out the best in other ingredients.
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