'Weekend Edition's' Taste Of Summer
Sep 1, 2012 — On summer weekends, Egyptians flee Cairo's sweltering heat and head to the Mediterranean coast. There, they lounge on the beach, and — thanks to hardworking vendors — they can snack on steamed clams and sweet treats without leaving the shade of their umbrellas.
Aug 22, 2012 — Summer is winding down, but summer squash is still going strong. Chef Tanya Holland of Brown Sugar Kitchen in Oakland, Calif., shares some tasty end-of-summer recipes like Roasted Summer Squash Egg Tart and Vegetarian "Dirty" Rice.
Aug 10, 2012 — Before the summer slips away, we raise a glass to hot August nights — and their perfect wine pairings. Whether you're on the beach, on the go or at the grill, wine expert Leslie Sbrocco has recommendations for affordable reds and whites under $25.
Jul 28, 2012 — Delicious in everything from terrine to sorbet, the versatile tomato is one of the signature tastes of summer. Chef Cassy Vires, of Home Wine Kitchen in Maplewood, Mo., shares some of her favorite summer tomato recipes.
Jul 14, 2012 — As part of the occasional Weekend Edition series Taste of Summer, beer expert Graham Haverfield picks — and Scott Simon drinks — a few of summer's most refreshing brews. Haverfield also has advice on pairing his picks with tasty seasonal dinners.
Jul 8, 2012 — Saltwater taffy makes sense in a beach town. Snow cones and popsicles also seem like great summer treats. So commentator Bonny Wolf is wondering why the mainstay of so many beach and summer resort towns is the doughnut shop.
Jun 30, 2012 — Host Scott Simon talks about the quintessential summer treat, ice cream, with Barb Zapzalka, owner of Pumphouse Creamery in Minneapolis, Minn. It ranks as one of the "Top 25 Ice Cream Spots in the U.S.," according to Food and Wine Magazine.
May 26, 2012 — If there's one grilling tip to remember this Memorial Day weekend, it should be this: Flame is bad. Whether you're barbecuing OR grilling, a meat-eater or a vegetarian, here's how to keep your flavor from going up in smoke.