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June 18, 2013 | NPR ·
June 18, 2013 | NPR ·
June 18, 2013 | NPR ·
Latest program rundownComing up:
Latest Features:
June 18, 2013 | NPR ·
June 18, 2013 | NPR ·
June 18, 2013 | NPR ·
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June 15, 2013 | NPR ·
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June 16, 2013 | NPR ·
Kitchen Window
Jun 12, 2013 — As Father's Day approaches, you can remind Dad that there's more to Father's Day grilling than just cheeseburgers.
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Jun 4, 2013 — Every culture loves its ice cream, or the frozen treat that stands in for it. From Mexican paletas to Indian kulfi, flavors like avocado, cardamom, berries and more infuse these cool treats.
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May 29, 2013 — A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. You can save some for an off-season fix, too, because it freezes and thaws beautifully.
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May 22, 2013 — When a few humble elements are combined in perfect balance, butterscotch is born. And food writer Deena Prichep says she turns this childhood favorite into a dinner-party star with counterpoints like flaky salt or crunchy nuts.
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May 15, 2013 — Butterscotch seemed to have fallen out of fashion, but food writer Rina Rapuano says she's seeing glimmers of a comeback. And we don't mean hard candies and instant pudding. The revival of this old-fashioned flavor inspires a crepe cake, a chocolate-crusted tart and more.
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May 8, 2013 — Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.
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May 1, 2013 — Famous for its grain, pork products and black truffles, this region's cuisine exemplifies the cardinal virtues of all Italian cooking: simplicity, tradition and respect for fresh, local ingredients. Food writer Tom Gilbert recalls his time there with recipes for pasta, soup and salad.
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Apr 24, 2013 — Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.
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Apr 17, 2013 — Stinging nettles are an overlooked bit of nature's bounty, their prickly leaves hiding a secret: They're good-tasting and good for you. (Consider them a stand-in for spinach.) To find them, just pull on some gloves and head out into the wild — or to a farmers market.
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Apr 10, 2013 — Salted and aged, the fruit develops mellow yet intensely lemony flavor, with none of the nose-tickling bright, high notes of the fresh version. Though they do take some time, preserved lemons are easy to make, keep practically forever, and make everything around them seem a little sweeter.
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