September 29, 2010 Of course, a cupcake is meant to be decadent. But it's possible to pack some nutrition into these trendy little treats and still feel like you're indulging -- without the guilt that can come with consuming the full-calorie versions.
September 21, 2010 It's maybe not as well-known as Sichuan or Cantonese fare, but Zhejiang province (Hangzhou is its capital) still boasts one of China's eight distinct culinary traditions. True to the region's emphasis on fresh ingredients and mellow flavors, these light dishes also are easy to try at home.
September 15, 2010 Scrap the canned beans and bag the dried ones -- it's time for fresh beans, still nestled in their protective shells. With the help of a few chatty friends or relatives, in no time you'll have plenty of beans freed from their casings and ready for all kinds of hearty, vibrant dishes.
September 8, 2010 This fruit commonly used as vegetable is perhaps less loved in the U.S. than in India and the Mideast, where food writer Monica Bhide grew up. But after years of presenting different renditions to American friends and family, she's found ways to woo the eggplant skeptics — including these spice-laden recipes and tips.
September 1, 2010 The long Labor Day weekend marks the end of summer for many in the U.S., but it's also a time when ethnic churches hold massive food festivals to celebrate their origins. For food writer Michele Kayal and her young daughter, Syrian festivals -- and the preparations for them -- are an enduring link to the past.
August 25, 2010 It isn't quick -- or easy -- but making a cake for someone's wedding is a wonderful gift and a money-saver for the newlyweds. Food writer Nicole Spiridakis relays tips and recipes from her cake-crafting success story.
August 18, 2010 From a hamburger patty and gravy on rice ("loco moco") to poor man's sushi ("poke"), everyday cuisine in the ethnically diverse Aloha state reflects the intermingling of cultures that created it.
August 11, 2010 These luscious little dishes comprise alternating layers of complementary colors, textures and flavors -- all showcased in clear glass containers. A verrine is most commonly a dessert, but appetizers, salads, side dishes and even whole meals can be adapted to this stripey presentation.
Inside the cobbled shell of each lychee is a luscious white fruit tasting not unlike a grape -- with stronger, bolder flavors.
Eve Turow for NPR
August 3, 2010 Don't let the prickly skin deter you. Beneath that tough exterior is a bold, luscious fruit with tons of potential, from savory main courses to dessert.
July 28, 2010 Although traditionally served as an after-dinner sipper, this Italian liqueur is perfectly suited for any time of day -- particularly in a cocktail. But don't just drink it. Make your own, then use it for cooking and baking to impart creamy, lemony flavor without a lot of acidity.
July 21, 2010 Summertime inspires dizzying feats of laziness in the kitchen. Liquid lunches, random fruit meet-ups, meals consisting of things you can throw in a blender -- anything to avoid summer's Public Enemy No. 1: the stove. These easy-to-make, easy-to-eat salads won't impose on your downtime.
July 14, 2010 Tired of the same old ice pops? Try these cool treats from chefs and food writers to keep youngsters entertained this summer.
July 7, 2010 Tending her family's garden as a youngster seemed like one big summertime chore to Janet Zimmerman. But one thing made all the toil worth it, she says: corn so fresh it was growing in the afternoon, and on her plate by dinnertime. She's since discovered that on the cob isn't the only way to enjoy it.
June 30, 2010 In the Middle East, the origins of traditional dishes like hummus are the subject of contentious debate across cultures and borders. But Israeli food writer Vered Guttman suggests that these culinary similarities are reason for hope.
June 23, 2010 Instead of obliterating the plant pests in your garden, try harvesting them. After all, they've been fattened up on your good compost and diligent watering all season. All you need is an open mind — and the appetite to go with it.
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