Bonny Wolf NPR 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.,
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Sunday
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. Nawaf Ashur hide caption
Saturday
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 hide caption
Sunday
Ingredients at a Sweetgreen restaurant in Washington, D.C. Marvin Joseph/The Washington Post/Getty Images hide caption
Sunday
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 hide caption
Don't Mess With My Stuffing: Thanksgiving's Most Hotly Debated Dish
Sunday
Sunday
Potato swirls at 626 Night Market in Santa Anita Park in Arcadia, Calif. Brian Fung/Courtesy of 626 Night Market hide caption
Sunday
Kale and Brussels sprouts got together and conceived a new vegetable, kalette. Look for it on menus in 2015. Rain Rabbit/Flickr hide caption
Sunday
Sunday
Asian carp, battered and fried. As the fish makes its unwelcome way up the Mississippi River, chefs are trying to get people to eat to beat it back. Louisiana Sea Grant/Flickr hide caption
Sunday
Driver Rick Galloway of South Mountain Creamery delivers milk in Liberty Town, Md., in 2004. Today the company has 8,500 home delivery accounts in five states. Alex Wong/Getty Images hide caption
Sunday
Tea leaves will be big in entrees and desserts in 2014. iStockphoto.com hide caption
Tuesday
Sheri Castle's quick bread is based on popular beer bread recipes but uses hard apple cider instead. Sheri Castle for NPR hide caption
Tuesday
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 hide caption
Sunday
Sunday
A woman checks out a smart refrigerator at a consumer electronics show in 2012. Samsung USA hide caption
Sunday
Kimchi is a traditional pungent fermented Korean dish made of vegetables with a variety of seasonings. Chung Sung-Jun/Getty Images hide caption
Sunday
Along the East Coast, wild oysters have been disappearing, but the number of farm-raised oysters is exploding. iStockphoto.com hide caption
Sunday
Commentator Bonny Wolf expects Asian cuisine such as kimchi fried rice to become even more popular in 2013. iStockphoto.com hide caption
Sunday
Sunday
European settlers almost wiped out North America's native wild turkey. But conservation efforts have proved successful. There are now nearly 7 million birds found across 49 states. Larry Price, National Wild Turkey Federation/NWTF.org hide caption
Sunday
Joe Hoagland, left, pushes a canoe through a wild rice bed as 14-year-old Chris Salazar learns how to harvest the rice. Jim Mone/AP hide caption
Sunday
Wednesday
You might not think of strawberries as a salad ingredient, but in-season berries, fruits and greens, along with nuts and cheeses, can turn an ordinary side salad into the highlight of a meal. Bonny Wolf for NPR hide caption
Sunday
A fishmonger prepares her wares at the Sydney Fish Market. Brendon Thorne/Getty Images hide caption