recipes

You may think Jewish cooking can be summed up with a few dishes like chicken soup, knishes, chopped liver and gefilte fish.

But there once were Jewish communities all over the world — most of which no longer exist and all of which had a distinctive cuisine.

If you want to give your taste buds a gustatory tour of Mexico, then Margarita Carrillo is ready to be your guide.

The Mexican chef and food activist has spent years gathering hundreds of recipes from every region of the country for Mexico: The Cookbook, her new, encyclopedic take on her country's cuisine.

An Oregon chef is asking if you have the guts to celebrate World Tripe Day on Friday.

Here & Now resident chef Kathy Gunst joins host Robin Young to talk about corn — corn fritters for breakfast anyone?

It’s summer and corn is readily available. Kathy looks at how to use corn in many, many cuisines. She also shares the best methods to buying corn. Don’t rip it apart at the store!

Kathy shares recipes for six of her favorite corn dishes, as well as a recipe for corn stock and tips for cutting corn off the cob:

Summer is here, and with it, an abundance of fresh vegetables and herbs, perfect for making simple homemade sauces.

When searching for ingredients to cook with, Irish chef Darina Allen sometimes has only to make a short trip — to her yard. There, she's sure to find a constellation of bright yellow dandelion flowers.

"Where other people see weeds, I see dinner!" she says.

Allen's the founder of the Ballymaloe Cookery School and an advocate of organic farming. She says that with a quick transplant from the yard to the kitchen, the humble dandelion might shed its bad rap.

Have you seen the devil?

When you've been to Tasmania — or Tassie, as the Aussies call it — that's what everyone wants to know.

Sure, the Tasmanian devil, a squat, foul-smelling animal with a ferocious screech, has helped put the 26,000-square-mile island (roughly the size of West Virginia ) on the map.

But there's a lot more to Tassie than its infamous marsupial. And a lot of it is ace tucker — that's Aussie slang for good food.

The Passover Seder is usually described as a ceremonial meal: Participants sit down to a set of ritualized foods and tell the story of the exodus from Egypt. But more than just tell it, Jews are bidden to relive it. We engage in ritual and discussion and debate, until each of us feels that we've made a journey ourselves. It's a singular, time-stopping evening. But it can take a very long time.

The Secret To These Sauces Is Nuts

Mar 26, 2014

I grew up thinking of nuts as junk food: full of fat and calories, a guilty treat for holidays and special occasions. I remember bowls of salty cocktail mix, nut-covered cheese logs, sweet buttery honey-roasted peanuts and cashews, or Jordan almonds in their strangely addictive sugary coating. They were in the same category as potato chips and candy: irresistible, but not good for you at all.

Spirited Sweets For St. Patrick's (Or Any) Day

Mar 12, 2014

On Saint Patrick's Day, often the first order of business is to raise a glass to the Irish with a frosty mug of green beer. You might also savor a slice of Irish soda bread, rich with raisins and caraway seeds, or tuck into a hearty dish of corned beef and cabbage.

Sally McKenney is a self-described "sprinkle lover" and author of a new cookbook based on her popular blog Sally's Baking Addiction. She says baking doesn't have to be intimidating and wants her followers to experiment along with her.

The morning of Mardi Gras calls for something a little hardier — and a little more indulgent — than your average bowl of Wheaties. After all, a long day lies ahead, thick with flying beads, outlandish parade floats and food in every form and function. When partying in New Orleans starts as early as dawn, a good breakfast is crucial.

And don't forget, Poppy Tooker adds: "This is the one city in America where breakfast drinking is totally socially acceptable." Why let such a splendid opportunity go to waste?

KUOW Photo/Bond Huberman

Winter is winding down, but spring vegetables and fruits haven't arrived quite yet. Food writer and chef Sara Dickerman shows KUOW's Marcie Sillman a new way to use the old winter standby: butternut squash.

Gather round, everyone: Dorie Greenspan has quite a story to tell. It's a tale of intrigue, sweets and — just in time for Valentine's Day — the city of love.

In first grade, my heart was stolen by Mark, who sat next to me and had an advanced phonics book (which I also craved). Then there were Peter, Eddie, Raja and Michael. These serial crushes continued right on up through my early 20s, at a rate of approximately three a year. Boys. I fell for their incipient mustaches, their bad attitudes and foul mouths, their poor poetry and bass guitars, their careless humor. I saw their swagger for what it was, but I loved it anyway.

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