July 1, 2009 · Demand for these hybrid fruits, especially pluots, has skyrocketed. Pluots now make up a majority of the plum market. In fact, you might be eating a pluot or an aprium and not even know it.
()
June 24, 2009 · Personal chef Kevin Weeks sets out to tantalize taste buds with a light menu featuring a cornucopia of fresh herbs from appetizer to dessert.
()
June 17, 2009 · Their season is brief, they're highly perishable and of course you'll have to pit them. But one bite of sweet-tart cherry pie or rich cherry pound cake, and you'll know the effort was well worth it.
()
June 10, 2009 · This cookout season, forgo the dubious mayo-drenched variety. Punch up your potato salad with colorful spuds and international flavors.
()
June 3, 2009 · Food writer Monica Bhide says that when she moved to the U.S. from the Mideast nearly two decades ago, she fell in love with people's playfulness with food. Now American food is an important part of her home cooking repertoire, but she always adds a spicy twist.
()
May 27, 2009 · Alone, mint is piercing and paprika rounded. Together, their sweetness converges into something completely different from either — an herbal, fruity wake-up call, confused and aromatic; cool on the sides of the tongue and warm at the tip.
()
May 20, 2009 · Cooking with sorrel, a deceptively bland-looking green that bursts with lemony tartness, offers depth and a surprise flavor with almost no effort. It is spring's little gift to the cook.
()
May 13, 2009 · For decades, the sandwich remained relatively unchanged. One bite of warm, gooey cheese nestled between two crunchy, buttery slices of white bread recalled the simpler days of childhood. Now there's a whole new world of designer grilled cheese.
()
May 6, 2009 · Growing up in fly-fishing country, food writer Carol Guensburg developed a taste for the fresh-caught trout that was a family staple. Whether wild or farm-raised, pan-fried or smoked, the delicate but flavorful fish is still a favorite.
()
April 29, 2009 · Whipped cream is usually just a sugary afterthought on some other confection. But now is the season of new milk and fresh eggs, which means it's high time for desserts that are all about cream for cream's sake.
()
April 22, 2009 · Food writer Mark Bittman says eating like a vegan until dinner can protect your health and help save the planet. How we eat — and certainly what we eat — has a real impact on our bodies and the Earth. Try sticking to plants during the day, then indulging yourself at night — but with restraint.
()
April 15, 2009 · Served as accompaniments, spreads, salad dressings, meat toppings or even as stuffing, chutneys are a simple way to bring the fresh flavors of each season into the kitchen. You may find you want these Indian staples on your table at every meal.
()
April 8, 2009 · After a national salmonella scare earlier this year, food writer Nicole Spiridakis was afraid she'd have to curtail her near-daily peanut butter habit. But with a little effort, it was easy to keep indulging in the rich, nutritious treat — and even learn to make it at home.
()
April 1, 2009 · Celebrations of spring — both religious and secular — almost always include eggs. These symbols of creation, fertility and rebirth are also extraordinary little nutrition packages. And they're one of few foods in Western cuisine that play an equal role in both sweet and savory dishes.
()
March 25, 2009 · There is no more-ritualized meal in Jewish tradition than the Passover Seder, the sumptuous meal commemorating the exodus from Egypt. In fact, Seder means "order." Bringing a contemporary palate to a 5,000-year-old celebration, however, calls for some adjustment — like matzo ball soup with Thai flavors.
()
Listen to NPR's Kitchen Window podcast every other Wednesday, hosted by Bonny Wolf.
Kitchen Window commentaries on food and entertaining are published every Wednesday and feature recipes.
