July 31, 2013 Buttermilk somehow seems perpetually cool and unruffled. It evokes cream without cream's over-the-top heft; its tanginess goes up to the threshold of yogurt and stops just shy. No matter how you cook it, a little bit of buttermilk has a thousand ways of making life taste better.
July 24, 2013 As much as a river-cold slice of watermelon is refreshing in the summer, there are sweltering days when you need a cold meal with a little more heft, a little more protein. On those days, there's raw fish.
July 17, 2013 Savory cakes are wonderfully versatile. You can follow the basic recipe and add any vegetables you like — fresh, roasted or sauteed. If you add spices, cheese, capers, olives or even beans, you combine all of the elements of a meal into one satisfying package.
July 10, 2013 Scapes are the gardener's dividend. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.
July 3, 2013 Chefs and mixologists have been pushing the envelope with soda recipes since the craft cocktail movement surfaced a few years back. And since most soda recipes take little time, effort and money, it's easy to try something new.
June 26, 2013 The pasta salads of the supermarket salad bar often range from unexciting to unappetizing, and many are choked with mayonnaise. But summer is a great time to reinvent the picnic staple with fresh vegetables and flavorful dressings.
June 19, 2013 Apricots are the finest of summer's fruits, with dense, juicy flesh and delicate, velvety skins. That's why it is so disheartening when you bite into one, only to find it is mealy and flavorless. To find the best ones, head to your local farmers market.
June 12, 2013 As Father's Day approaches, you can remind Dad that there's more to Father's Day grilling than just cheeseburgers.
June 4, 2013 Every culture loves its ice cream, or the frozen treat that stands in for it. From Mexican paletas to Indian kulfi, flavors like avocado, cardamom, berries and more infuse these cool treats.
May 29, 2013 A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. You can save some for an off-season fix, too, because it freezes and thaws beautifully.
May 22, 2013 When a few humble elements are combined in perfect balance, butterscotch is born. And food writer Deena Prichep says she turns this childhood favorite into a dinner-party star with counterpoints like flaky salt or crunchy nuts.
May 15, 2013 Butterscotch seemed to have fallen out of fashion, but food writer Rina Rapuano says she's seeing glimmers of a comeback. And we don't mean hard candies and instant pudding. The revival of this old-fashioned flavor inspires a crepe cake, a chocolate-crusted tart and more.
May 8, 2013 Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.
May 1, 2013 Famous for its grain, pork products and black truffles, this region's cuisine exemplifies the cardinal virtues of all Italian cooking: simplicity, tradition and respect for fresh, local ingredients. Food writer Tom Gilbert recalls his time there with recipes for pasta, soup and salad.
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.
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