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Wednesday, June 12, 2013

A Guide to Grilling Beyond 'Dude Food'

Whole Grilled Red Snapper

June 12, 2013 As Father's Day approaches, you can remind Dad that there's more to Father's Day grilling than just cheeseburgers.

Summary

Tuesday, June 04, 2013

We All Scream For Ice Cream

A bowl of Raspberry Frozen Yogurt

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.

Summary

Wednesday, May 29, 2013

Rhubarb Brings Spring To The Table

Strawberry-Rhubarb Hand Pies

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.

Summary

Wednesday, May 22, 2013

Real Butterscotch: The Beauty Of Sugar And Dairy Transformed

Butterscotch Budino With Caramel Sauce And Salt

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.

Summary

Wednesday, May 15, 2013

Bringing Back Butterscotch

Whole Banana Crepe Cake With Yogurt And Walnut Butterscotch

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.

Summary

Wednesday, May 08, 2013

Try A Do-It-Yourself Mother's Day

Matzo Candy With Caramel, Chocolate And Halvah

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.

Summary

Wednesday, May 01, 2013

Bringing Home The Essence Of Umbria, Italy

Insalata Di Farro (Cold Farro Salad)

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.

Summary

Wednesday, April 24, 2013

A Fresh Pod Cast: Savoring Spring's Green Peas

Chilled Garden Pea And Mint Soup

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.

Summary

Wednesday, April 17, 2013

Nettles Bring Spring To The Kitchen

Nettles

April 17, 2013 Stinging nettles are an overlooked bit of nature's bounty, their prickly leaves hiding a secret: They're good-tasting and good for you. (Consider them a stand-in for spinach.) To find them, just pull on some gloves and head out into the wild — or to a farmers market.

Summary

Wednesday, April 10, 2013

Preserved Lemons: Older, Wiser And Full Of Flavor

All you need for preserving lemons is a jar with a tight-fitting lid, lemons and salt — and time.

April 10, 2013 Salted and aged, the fruit develops mellow yet intensely lemony flavor, with none of the nose-tickling bright, high notes of the fresh version. Though they do take some time, preserved lemons are easy to make, keep practically forever, and make everything around them seem a little sweeter.

Summary

Wednesday, April 03, 2013

True Grits: Getting In Touch With Your Inner Southerner

Bacon And Cheddar Cheese Grits Casserole

April 3, 2013 If you think you don't like grits, food writer Rina Rapuano says, you should give them another try. These recipes for savory grits fixings, pecan pie, pancakes and a cheesy casserole might just change your mind.

Summary

Wednesday, March 27, 2013

Lamb For Four Sundays, Four Ways

A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables

March 27, 2013 Though it's not as common as other proteins in American cuisine, lamb often gets a share of the spotlight on springtime's holiday tables. It's a good time to experiment with lamb's magical ability to absorb and alter flavors.

Summary

Wednesday, March 20, 2013

Lard And Schmaltz Make A Comeback In The Kitchen

This version of Matzo Ball Soup is made with rendered chicken fat, or schmaltz.

March 20, 2013 After years in culinary exile, animal fats are finding their way back into Americans' pots and pans. Pork, duck or chicken fat serves as a rich base that lifts an array of dishes to new flavor heights.

Summary

Wednesday, March 13, 2013

Outside The Pizza Box: Chicago's New Pie Scene

Bang Bang Pie Shop's Shaker Lemon Pie

March 13, 2013 The city known for its deep-dish pizza is branching out, from savory single servings to tarts and galettes, to traditional fruit or cream favorites.

Summary

Wednesday, March 06, 2013

The Caraway Seed Is A Spice Worth Meeting

Caraway seeds

March 6, 2013 Whether it belongs in the rye bread or the sauerkraut is sometimes hotly debated. But food writer Domenica Marchetti says caraway's complex flavors can tone down the richness of meat dishes, or bring cabbage and potatoes to life.

Summary

About Kitchen Window

Kitchen Window commentaries on food and entertaining are published every Wednesday and feature recipes.

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There can be more to Father's Day grilling than just cheeseburgers.

A Guide to Grilling Beyond 'Dude Food'

There can be more to Father's Day grilling than just cheeseburgers.

From Mexican <em>paletas</em> to Indian <em>kulfi,</em> avocado, cardamom, berries and more infuse these cool treats.

We All Scream For Ice Cream

From Mexican paletas to Indian kulfi, avocado, cardamom, berries and more infuse these cool treats.

Earthy and tart, this vegetable often masquerades as a fruit in sweet dishes.

Rhubarb Brings Spring To The Table

Earthy and tart, this vegetable often masquerades as a fruit in sweet dishes.

When humble elements are combined in perfect balance, the star of these dramatic desserts is born.

Real Butterscotch: The Beauty Of Sugar And Dairy Transformed

When humble elements are combined in perfect balance, the star of these dramatic desserts is born.

The revival of this old-fashioned flavor inspires a crepe cake, a chocolate-crusted tart and more.

Bringing Back Butterscotch

The revival of this old-fashioned flavor inspires a crepe cake, a chocolate-crusted tart and more.

Stash a treat to practice self-appreciation: slow-roasted nuts, salty-sweet matzo candy and more.

Try A Do-It-Yourself Mother's Day

Stash a treat to practice self-appreciation: slow-roasted nuts, salty-sweet matzo candy and more.

These regional recipes exemplify the virtues of Italian cuisine: simple, traditional and fresh.

Bringing Home The Essence Of Umbria, Italy

These regional recipes exemplify the virtues of Italian cuisine: simple, traditional and fresh.

Try them now in their seasonal prime in a chilled soup, a citrusy spread or a traditional rice dish.

A Fresh Pod Cast: Savoring Spring's Green Peas

Try them now in their seasonal prime in a chilled soup, a citrusy spread or a traditional rice dish.

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