It's that time of year again. Time for Mama Stamberg's Cranberry Relish. Every year since 1972, around Thanksgiving, I've shared my mother-in-law's famous cranberry relish recipe on the radio. It's appallingly pink, like Pepto Bismol — but it tastes terrific.
This year, I bring my relish recipe to Thanksgivukkah. Next week, Thanksgiving and the start of Hanukkah fall on the same day. It's a rare convergence.
On the Mexican Dia de los Muertos holiday, the living remember the dead. Some believe they are communing with the deceased. While it may sound morbid, Pati Jinich, a Mexican-born blogger, food show personality and author of Pati's Mexican Table, says it's a joyous occasion.
"People get ready to welcome people — those who have deceased and that presumably have license to visit just once a year," Jinich told All Things Considered host Melissa Block.
Cauliflower. It's a pretty white vegetable that most of us were served boiled, steamed and frankly, pretty tasteless. But autumn cauliflower has the potential for big flavor, according to former chef and Seattle food writer Sara Dickerman. The trick lies in how you prepare it.
With the hot summer weather, who wants to be stuck in the kitchen cooking dinner? If you’re heading to the farmers market this week, there are a lot of good veggies for an easy summer salad — one you can throw together fast and take outside for a picnic. Ross Reynolds gets tips from Sheryl Wiser of the Puget Sound Fresh program at the Cascade Harvest Coalition on what to buy for a fresh salad.
Feeling hungry? Bring on the bugs! High in protein and easy to farm, bugs are nutritious and sustainable, and according to some, even delicious.
Ross Reynolds talked to The Bug Chef David George Gordon, the author of "Eat-A-Bug Cookbook." The cookbook covers how to properly find, prepare, and eat everything from scorpions to waxworms. And he brought along some delicacies -- mealworms, caterpillars and crickets -- for brave producers Hannah Burn and Arwen Nicks to enjoy.
Yesterday on The Conversation with Ross Reynolds we heard from local chefs about how to incorporate marijuana into your cooking. James Beard Award-winning local chef Maria Hines told Ross how she likes to use cannabis-infused butter.