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Christmas
Dec 24, 2012 — Before Christmas Eve dinner, some families share the oplatek along with good wishes for each other. The tradition dates back hundreds of years: Back when bread was scarce, exchanging it with neighbors was a gesture of goodwill.
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Dec 24, 2012 — Tamales are a holiday tradition for many Latinos. Some families will make their own. But others turn to tamaleros, tamale-makers who can churn out hundreds of tamales a week that taste even better than homemade.
Dec 24, 2012 — The Italian city isn't big on Christmas glitz and glamor. Instead, Rome saves its holiday shine for the dinner table. The Christmas day meal might start with lasagna before moving on to turkey or guinea hen. And it wouldn't be complete without plenty of sweets.
Dec 22, 2012 — Each Dec. 23, they descend upon Oaxaca's main plaza: giant root vegetables carved into human figures and other vivid forms. The Night of the Radishes is a major tourist draw these days, but it all started with Spanish missionaries in the 1500s. When a new religion and imported crops met indigenous woodcarvers, a novel art form was born.
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Dec 12, 2012 — Two bakeries in Claxton, Ga., make more than 4 million pounds of the holiday treat each year. The bakeries are finding a new market in young hikers and bikers seeking food that won't go bad on the trail.
Dec 27, 2011 — In Russia, New Year's reigns supreme as the food holiday, even though Christmas returned with the end of the Soviet Union. Russian immigrants in the United States continue the tradition, which demands a nightlong feast of herring, caviar, pickles, salami, and — well, that's just for starters.
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Dec 24, 2011 — Latin America has hundreds of interpretations of this Christmas Eve treat - tamales vary not just by country but often by region. So whose version is best? That's a question likely to elicit a fiercely partisan response.
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Dec 23, 2011 — This Christmas Eve, many French-Canadian families will gather after midnight Mass for reveillon, a lavish dinner party that lasts into the wee hours. The traditional centerpiece is a savory, spiced meat pie called tourtiere. Thomas Naylor, executive chef to the Canadian ambassador to the U.S., teaches Lynn Neary how to make this delicious holiday dish.
Dec 23, 2011 — And how seventh graders solved the problem.
Dec 21, 2011 — My mother always made Christmas puddings. Nowadays, my sister and brother-in-law send me one every year from England. They use a mid-Victorian recipe handed down from a Quaker. Unlike other Christmas treats, a well-made, properly sealed Christmas pudding will keep for a year, or more.
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