Patricia Jinich for NPRFoods Of Michoacan Are Forever
()It's no wonder that Michoacan state is known as "the soul of Mexico." Food writer Patricia Jinich finds Michoacanos generous, warm, hospitable and caring, and she can't get enough of their comforting cuisine.
No Visa Needed For Good Cuban Food()
October 28, 2009 With Congress considering relaxing its nearly 50-year-old restrictions on travel to Cuba, many Americans are salivating at the prospect of visiting the forbidden island. But a taste of Cuba can be found much closer to home — in your own kitchen.
Octopalooza: Eight Arms Three Ways()
October 21, 2009 A full-grown octopus is a lot to take on in the kitchen, but the babies are tender and unintimidating — and can be had for a very persuasive price. Cook them fast and hot, or cook them low and slow.
Cooking With Beer()
October 14, 2009 A staple in many cultures since ancient Egyptian times, beer can be a fixture in your kitchen, too. Pour a bit of brew into a pot, pie or cake — then drink the rest.
Rethinking Rice()
October 7, 2009 What's a rice lover to do when the steamy, fluffy stuff has lost some of its appeal? Food writer Pat Tanumihardja set out to expand her rice repertoire — and found some cool alternatives.
Corn Pudding, End-Of-Summer Showstopper()
September 30, 2009 When the days grow shorter and corn is harder to come by, the ears smaller and less plump, turn to corn pudding for the perfect marriage of butter and corn. The sweet, silky concoction could be called "carnal pudding," but we'll just call it heavenly.
Freezer Jam: A Baby Step To Canning()
September 23, 2009 Afraid to take the plunge into traditional canning? Wade in instead by making freezer jam, which follows the same process — without the heat. It's a simple, delicious way to preserve the fruits of summer.
Open Your Mind (And Your Mouth) To Okra()
September 16, 2009 If you're intimidated by this sometimes-slimy Southern favorite, take baby steps: Try it stewed in a flavorful casserole or gumbo, or fried crisp in a cornmeal coating.
Taming The Wild Beach Plum()
September 9, 2009 If you've never seen a beach plum, you're not the only one. They only grow in sandy, coastal areas — and some years, the gnarly, windblown bushes just don't bear fruit at all. Fortunately, there are ways to enjoy them now, and ways to spread them out between years of plenty.
Beyond Fried Calamari()
September 1, 2009 That plateful of crispy, tender little rings, often dunked in dipping sauce, bears little resemblance to its squirmy source. But food writer Domenica Marchetti suggests saluting the squid — aka calamari — by serving it in all its "tentacular" glory.
