Mar 7, 2013 — Cookbook author Diane Morgan says there's much more to a carrot than the orange part. But too often, she says, the root vegetable's frilly green fronds end up in the trash.
Jul 26, 2011 — NPR coverage of Perfect Vegetables: A Best Recipe Classic by Cook's Illustrated Magazine. News, author interviews, critics' picks and more.
Apr 26, 2011 — The biography of a cigar worker turned respected baseball executive, a petite book of poetry perfect for the season, a huge chronicle of a cook and his vegetable patch, and a mother's day gift book that celebrates moms as fashion plates.
Apr 21, 2009 — There's no reason not to eat well, even in tough economic times. Three cookbooks conjure deliciously simple dinners from the most ordinary of ingredients.
Jul 20, 2007 — It's a classic problem in agriculture: how to produce fruits and vegetables that taste good, look good, and can survive the often grueling journey from a distant farm to your supermarket. Food writer Russ Parsons talks about whether there's any hope for folks seeking farm-fresh flavor.
Jun 20, 2007 — Food and wine columnist Russ Parsons wrote How to Pick a Peach. He searches for top-quality fruits and vegetables and lists the reasons why supermarket produce is not always the best.
Nov 29, 2006 — Celeriac is the unsung frog prince of winter vegetables. Pare off its warty exterior and you'll uncover the royal vegetable within: a perfect, ivory-fleshed, winter alternative to potatoes and other starches.
Aug 28, 2006 — Commentator Jack Staub rhapsodizes about his favorite herb, basil, which is abundant at this time of year. He also offers hints about what to do with all of it, including a recipe for handy and easy-to-use pesto cubes.
May 26, 2006 — Summer is the time to eat. There's no better opportunity to make the most of what the season — and your local farmer's stand — have to offer. Cookbooks can help. Food writer Bonny Wolf rounds up 10 to take you through the season.
May 26, 2006 — In Vegetable Love, selected by Bonny Wolf in her roundup of summer cookbooks, Barbara Kafka proffers the revolutionary concept that a vegetable is more than a side dish.