Howard Yoon for NPR Kitchen Window Give Anchovies Another Chance August 4, 2009 • Although anchovies have been a staple of the global diet for thousands of years, their reputation scares a lot of people off. Their fishy, salty pungency just takes a little care in preparation. Once you harness their "umami," you'll learn to love this remarkable little fish.
Kitchen Window Nouveau Casseroles March 4, 2009 • Love it or leave it, most of us grew up eating some variation of casserole as part of the family dinner rotation. During these difficult times, embrace your inner child by revisiting a dish from the past — with a few updates.
Kitchen Window Spam: More than Junk Mail or Junk Meat July 4, 2007 • Created by Hormel Foods in 1937 and promoted as "the miracle meat," Spam became K-ration fare for American GIs and Allied forces during World War II. The "war-time delicacy" is still a favorite in Howard Yoon's cupboard. He explains why.
Kitchen Window Welcoming The Dog Days Of Summer May 23, 2007 • Grilling season is near, and that means it's time to get your dogs on. Americans eat an average of 60 of their beloved hot dogs every year, and, as Howard Yoon explains, every region of the country has its own style of how to dress a dog.
Kitchen Window In Praise of Braise January 31, 2007 • Forget molecular gastronomy. Braising may not be cutting-edge technique in today's kitchen, but the ancient cooking method brings top-notch flavor to meats and vegetables.
Kitchen Window Don't Forget the Fennel January 3, 2007 • Fennel's subtle flavor works just fine on its own, but does wonders when combined with other foods. Indeed, fennel's strength may be its power to blend and enhance other flavors. Howard Yoon demystifies this oft-forgotten vegetable.
Kitchen Window Like Fine Wines, Fine Olive Oils Boast Subtle Joys October 18, 2006 • Gourmet olive oil is a lot like wine — and easily as expensive a habit. Sixteen-ounce bottles of the finest oil can run $30 or more, giving new meaning to Homer's description of it as "liquid gold."
Kitchen Window Cranking Up Savory Sorbet September 6, 2006 • The ice cream machine Howard Yoon and his wife received as a wedding gift gathered dust in the cupboard — until they discovered savory sorbets. The icy treats have a refreshing, cool texture and a piquant zing, and deliver old foods in a surprising, new way.
Kitchen Window What's in a Name? The Avocado Story July 19, 2006 • In 1915, a group of California farmers reinvented the humble ahuacate. The fruit now known as avocado has a buttery, nutty flesh unlike any other and presents a mouthwatering array of serving options.
Kitchen Window The Beet Goes On May 17, 2006 • Many still view beets as an old-world vegetable, dumped straight from the can onto Grandma's Sunday dinner table or served as borscht. But beneath the beet's unappealing hide is a versatile flesh that can be served hot or cold, pickled, roasted, deep fried, pulverized or eaten raw.
Kitchen Window Rolling with My Peeps April 12, 2006 • Nothing says spring to writer Howard Yoon like Peeps. The squishy, marshmallow animals have a devoted following. A chocolate marshallow pie is a perfect way to savor them.
Kitchen Window Turning a New Leaf on a Misunderstood Sprout November 23, 2005 • More reviled than broccoli and as intimidating as artichokes, Brussels sprouts are a favorite of unabashed Belgiophile Howard Yoon. He offers a spririted defense of the vegetables that he says "can delight the senses with their nutty, woodsy flavor."
Kitchen Window A Hard-to-Kick Habit: Korean Barbecue Short Ribs August 10, 2005 • Writer and editor Howard Yoon tried to give up red meat, much to his Korean parents' dismay. But the sweet and savory flavors of kalbi -- the barbecue short ribs of his childhood -- proved too difficult to resist.
