July 27, 2011 It's hard to beat a plain slice of cool melon on a hot day. But old standbys like cantaloupe and honeydew are now joined by more exotic varieties in the markets, and their subtleties are worth exploring — in soups, salads and other creative dishes.
July 20, 2011 The former Soviet Union once spanned an area nearly the size of North America, and the flavors of that empire remain rooted in regional cuisines. But it's not all stick-to-your-ribs fare like borscht and potatoes and dumplings. There's also a strong tradition of light meals that make the most of summer.
July 13, 2011 Beat the heat (and the spaghetti-and-meatball doldrums) by pairing fun pasta shapes with fast, fresh sauces — hardly sauces at all, actually, but simple sautes of vegetables and herbs in olive oil.
July 6, 2011 Known as "rocket" in parts of the world, arugula has an explosive, peppery flavor that pairs perfectly with sweet or citrusy fruits and salty meats and cheeses. Here, arugula takes meaty pizza, nutty quinoa and creamy pasta dishes to new heights.
July 4, 2011 All over the world, people have been grilling since they discovered fire, and immigrants to the United States brought their signature flavors with them. Hot dogs and burgers are joined by chorizo, kalbi, yakitori, kebab and more as we fire up the grill for Independence Day.
June 21, 2011 Out of fellow-feeling for friends who eat gluten-free, food writer and noodle lover T. Susan Chang pondered a life without wheat that is not a life without noodles. When it comes to wheat-free, she says, Asian rice noodles are the crossover stars. But they're not alone.
June 15, 2011 The Swedish summer solstice celebration of midsommar essentially comes down to three things: friends, food and schnapps. An American homage includes traditional dishes, plus a twist on the strong drink Scandinavians toss back to toast the season.
June 8, 2011 Sign up with a local farm for periodic samplings of vegetables and fruits, and sometimes eggs and dairy and more. You might not always recognize every item in the box of goodies you'll get, but they're almost certain to inspire. These recipes will help get you started.
June 1, 2011 There are many other brands of chocolate-hazelnut spreads, and it can even be made at home. But for food writer Monica Bhide, there is only one Nutella. This sweet, cheerful reminder of her childhood inspires recipes and serving suggestions from fellow fans near and far.
Homemade sausage is a perfect treat for Memorial Day weekend, the traditional start of the outdoor grilling season.
May 25, 2011 The traditional start of grilling season — Memorial Day weekend — offers an opportunity to impress cookout crowds with freshly made links or patties.
May 18, 2011 Bearing no relation to the stringy, bland canned version, fresh bamboo shoots invoke a spirit of gratitude in these savory recipes with Japanese roots. The young tips of the hardwood stalks — tender and aromatic, with a taste like artichoke, corn and hearts of palm — are a fleeting springtime crop.
May 11, 2011 In Chiang Mai, food writer Eve Turow discovered a key to regional cooking: simplicity. Her favorite recipes showcase Thai mastery of the four basic tastes (sweet, salty, bitter and sour) while letting fresh ingredients shine. At home, she re-creates the dishes she fell in love with.
May 4, 2011 Baked goods are just the ticket for kids (and adults) who want to whip up a treat for dear Mom. The batter or dough can be made before it goes anywhere near the heat, there are no knives or open flames to worry about, and the cooking time allows ample opportunity to clean up and break out the crayons to make a card.
April 27, 2011 Every region in India, every area, every house, every cook within every house has a favorite version of this warm blend of spices, says food writer Monica Bhide. Its potency didn't appeal to her when she was a child, but she grew to appreciate the magic behind garam masala.
Above, three types of miso, or fermented soybean paste commonly used in Asian cooking, are on display.
Eve Turow for NPR
April 20, 2011 The fermented soybean paste long used in Asian cooking is now commonly found in U.S. food stores. With its bold flavors and colors, a dollop of miso can help transform simple ingredients into an unusual, delectable and elegant meal in a matter of minutes.
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