Bonny WolfNPR commentator Bonny Wolf reports advice about cooking and eating, and contributes her monthly food essay to NPR's award-winning Weekend Edition Sunday. She lives, writes, eats and cooks in Washington, D.C.,
Like other spring holidays, Sere Sal, the Yazidi new year, is about fertility and new life. An ancient Kurdish religious minority, the Yazidis color eggs for the holiday in honor of the colors that Tawus Melek, God's chief angel, is said to have spread throughout the new world.
Jews commemorate Hanukkah by eating fried foods. For most American Jews, that means latkes — potato pancakes fried in oil. But other cultures toss different foods into pots of boiling oil. Take, for example, these fried and jam-filled doughnuts, called sufganiyot in Hebrew, on display at a bakery in Kadima in central Israel.
David Silverman/Getty Images
Stephanie Deutsch's mother hailed from Long Island where she grew up eating oyster stuffing. Her father was from Texas and loved this cornbread stuffing, which the family continues to make.
Courtesy of David S. Deutsch
Susie Chang's story on the versatility of buttermilk was a hit with Kitchen Window readers. Or maybe it was this mouthwatering photo of "double fluffy" biscuits that reeled them in.
T. Susan Chang for NPR