April 24, 2013 Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.
April 17, 2013 Stinging nettles are an overlooked bit of nature's bounty, their prickly leaves hiding a secret: They're good-tasting and good for you. (Consider them a stand-in for spinach.) To find them, just pull on some gloves and head out into the wild — or to a farmers market.
April 10, 2013 Salted and aged, the fruit develops mellow yet intensely lemony flavor, with none of the nose-tickling bright, high notes of the fresh version. Though they do take some time, preserved lemons are easy to make, keep practically forever, and make everything around them seem a little sweeter.
April 3, 2013 If you think you don't like grits, food writer Rina Rapuano says, you should give them another try. These recipes for savory grits fixings, pecan pie, pancakes and a cheesy casserole might just change your mind.
March 27, 2013 Though it's not as common as other proteins in American cuisine, lamb often gets a share of the spotlight on springtime's holiday tables. It's a good time to experiment with lamb's magical ability to absorb and alter flavors.
This version of Matzo Ball Soup is made with rendered chicken fat, or schmaltz.
Peter Ogburn for NPR
March 20, 2013 After years in culinary exile, animal fats are finding their way back into Americans' pots and pans. Pork, duck or chicken fat serves as a rich base that lifts an array of dishes to new flavor heights.
March 13, 2013 The city known for its deep-dish pizza is branching out, from savory single servings to tarts and galettes, to traditional fruit or cream favorites.
March 6, 2013 Whether it belongs in the rye bread or the sauerkraut is sometimes hotly debated. But food writer Domenica Marchetti says caraway's complex flavors can tone down the richness of meat dishes, or bring cabbage and potatoes to life.
February 27, 2013 Like many other intrinsically boring foods — say, tofu or grits — lentils shine because they get out of the way. They provide a vehicle and a backdrop for other flavors — whether it's good olive oil and gently gilded onions, or ground spices and lemony pesto.
February 20, 2013 You can probably imagine using these cookies to make a dessert pizza, chocolaty popcorn or even bourbon balls. But as a crumb coating for fish, or in a savory stuffing? Oh, yes — it's Girl Scout cookie time.
February 13, 2013 It isn't just the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. Really, porridge can be a beautiful (sweet or savory) thing, especially during the cold slog of winter.
Mole is a complex sauce that marries chocolate with chilies, onion, garlic, spices, nuts and seeds and dried fruits. But it's just one of many ways to break chocolate out of the candy box.
Peter Ogburn for NPR
February 5, 2013 There is nothing sadder than giving or receiving a box of boring chocolates on Valentine's Day. Instead, combine two things that will impress your significant other more than anything else: chocolate and a home-cooked meal — like beef short ribs braised in chocolate and wine.
January 30, 2013 This humble cabbage relative is undergoing a renaissance. Cookbooks are full of conversion stories and recipes. Food writer T. Susan Chang shares hers: The delectable versions she now enjoys bear no resemblance to the boiled, greenish-yellow sprouts of her youth.
January 23, 2013 This updated version of the traditional end-of-weekend meal is a great way to turn a lazy weekend into an occasion, to gather family or friends for good food and good times.
January 16, 2013 It may not be as sexy as farro, as healthy as quinoa or as versatile as oats. But barley has a lot more going for it than being malted for beer or being dumped in a soup. Its versatility shines in salads, soup — even risotto.
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