September 25, 2013 As summer turns to fall, finding new ways to use up abundant apples is a great way to mark the arrival of autumn. And for one food writer, there's one apple in particular that spells the end of summer: Gravenstein apples, which are grown in her native Sebastopol, Calif.
September 18, 2013 For one food writer, Cuban food was a gateway cuisine to the spicy and soulful cooking of the Caribbean and points farther south. From Argentinian grills and Jamaican jerk places to Haitian barbecue joints, these cuisines co-exist and interact, as kitchens and menus cross-pollinate.
September 11, 2013 With flavors of fresh butter, citrus, hazelnuts, caramelized onions or chocolate, Comte is a cheese with more range than Meryl Streep and a texture just as seamless.
September 4, 2013 If you're not a fan of gnawing on the roughly 800 kernels on each ear, what's left to talk about when it comes to corn? Plenty as it turns out — as long as you use a knife to carefully remove the kernels from the cob.
August 28, 2013 Dressed in caramel notes, with a suggestion of salt and a big wink toward vinegar, a roasted tomato's most memorable feature is its long, sensuous, deep and savory finish.
August 21, 2013 Basil is a mega-celebrity of the herb world. But if it had a choice, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.
August 14, 2013 It's a rite of passage to cook live lobster, a way to make peace with where your food comes from. But buying shelled meat is an efficient treat. Now you can even cook with raw whole meat separated from the shell by centrifuge.
August 7, 2013 The versatility of the cobbler family of desserts allows you to experiment with various combinations of summer fruit and swap in biscuit or pie dough, depending on what you have on hand. After all, you're cobbling it together. If the shoe fits, wear it.
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.
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