June 27, 2012 There's much more to slaw than the creamy muddle of carrot-flecked cabbage found on many a picnic table. Forgo the mayo — and even the cabbage — with these shredded salads reflecting flavors from around the globe.
June 20, 2012 These aren't just treats to be served alongside a strong cuppa — they have tea leaves baked right in. Food writer Monica Bhide asks chefs which teas to try and how to use them.
June 13, 2012 A simple addition can coax an ordinary fruit salad into another dimension, one with texture and depth instead of just a rainbow spectrum of sweetness: nuts.
June 5, 2012 Alternating layers of moist, spongy cake, creamy custard and sweet fruit with a dreamy whipped topping, Britain's beloved trifle is a decadent dish that can be quite simple to make.
Picnic foods that were made to move: (clockwise from left) peanuty noodles, rice with pigeon peas, chocolate cookies and kale with peaches and feta.
Deena Prichep for NPR
May 29, 2012 After some hikes, a granola bar or apple is all you need to recharge. But some treks call for a proper picnic — food you can sit and linger over, savoring the meal along with the summit view. These sturdy, well-seasoned dishes go the distance.
You might not think of strawberries as a salad ingredient, but in-season berries, fruits and greens, along with nuts and cheeses, can turn an ordinary side salad into the highlight of a meal.
Bonny Wolf for NPR
May 23, 2012 The side salad has undergone an evolution in mainstream America, from the simple heavily dressed chunk of lettuce, to vibrant kitchen-sink medleys. Now, in many areas, a bounty of local, seasonal ingredients is at our fingertips, helping to elevate the side salad to star status.
May 16, 2012 If you're like most Americans, you love chips, particularly potato chips. But that gloriously crunchy, fried snack isn't that good for you. These baked veggie chips are a health food in comparison. By making your own, you control what goes into them, and what stays out.
May 9, 2012 The souffle has a reputation for being finicky in the kitchen: a billowy, golden masterpiece that collapses as soon as it's out of the oven. But home cooks should have no fear, says food writer Nicole Spiridakis. The key to success, she says, is fresh eggs — and a pinch of moxie.
May 2, 2012 The word "pate" may elicit disgust or salivation depending on the listener's attitude toward liver. Yet not all pate is made from liver. It might be fish or another meat, or vegetables — even cheese. If you're looking for uncommonly rich flavor, though, don't shy away from the innards.
April 25, 2012 If you're the sort of person who thinks nothing of a midnight turn on the dance floor, you can handle mixing up a simple dough or cracking a couple of eggs while the moon sets sail across the sky. Then, when morning comes, flip on the oven or stovetop, and sip your coffee smugly while breakfast essentially makes itself.
April 18, 2012 It's an ingredient with the power to define a culture. And if, like food writer Monica Bhide, you grew up eating only white rice, it's time to branch out: Green bamboo rice, black "forbidden" rice, red rice and sticky rice are just a few varieties that bring distinct flavors and textures to special preparations.
April 11, 2012 Churn out your own show-stopping sweets — like whoopie pies and Pixy Stix — in little more time than it takes to make cupcakes from a box or pick up something from the store. Having the right recipes on hand is a good first step.
April 4, 2012 A staple on raw veggie platters and relish trays, or commonly tossed into a soup or pot roast, carrots often just blend into the background. But carrots are so complex in both flavor and aroma, they deserve much more.
March 28, 2012 Savory fillings are rolled up in dough to form half-moons, narrow cigars, coiled snails or ornate roses, or cut into dainty squares from a large pan. It's like a little gift-wrapped package with a delicious surprise inside, built for enjoying slowly.
March 21, 2012 For home cooks with enough interest and imagination, the do-it-yourself world is practically limitless. The store-bought stuff just can't match what's made from scratch — from cured salmon to a Nutella-inspired chocolate spread.
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