recipes

Recipes
2:30 pm
Mon August 11, 2014

Make The Most Of Summer Corn Before It’s Gone

Ingredients for Here & Now resident chef Kathy Gunst's Grilled Corn Feta Tomato Mint Salad. (Kathy Gunst/Here & Now)

Originally published on Mon August 11, 2014 1:11 pm

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:

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Recipes
2:38 pm
Tue July 8, 2014

Turning Fresh Herbs Into Simple Summer Sauces

Kathy Gunst's "Green Sauce" can be used as a topping, dip, or spread. (Kathy Gunst)

Originally published on Tue July 8, 2014 3:08 pm

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

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Edible Weeds
12:52 pm
Thu June 12, 2014

A Sweet Solution For Dandelions: Eat 'Em To Beat 'Em

Freshly picked weeds, hot from the fryer.
Sarah Miles Flickr

Originally published on Mon June 30, 2014 6:42 am

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.

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Travel & Food
9:57 am
Wed April 23, 2014

In Tasmania, A Food Bounty As Spectacular As The Scenery

Laura B. Weiss

Originally published on Wed April 23, 2014 12:01 pm

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.

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Recipes
9:18 am
Wed April 9, 2014

Some Appetizing Nibbles For Pre-Seder Snacking

A spread of Passover snacks
Deena Prichep for NPR

Originally published on Wed April 9, 2014 11:38 am

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.

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Recipes
2:58 pm
Wed March 26, 2014

The Secret To These Sauces Is Nuts

Claire Adas for NPR

Originally published on Thu March 27, 2014 6:26 am

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.

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Kitchen Window
8:41 am
Wed March 12, 2014

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

Laura B. Weiss for NPR

Originally published on Wed March 12, 2014 5:37 am

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.

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Cookie Recipe
9:28 am
Mon March 10, 2014

The Gooey Chocolate Cookie Recipe That's Worth $5,000

Sally McKenney sallysbakingaddiction.com

Originally published on Mon March 10, 2014 1:26 pm

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.

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Recipes
8:57 am
Fri February 28, 2014

In The Land Of Floats And Beads, You'd Better Bring Deviled Eggs

At Mardi Gras, cup dispensers wear a little extra flair. Pictured in the top left corner is your future milk punch container — temporarily airborne.
Chris Graythen Getty Images

Originally published on Thu February 27, 2014 4:57 pm

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?

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Winter Recipe
2:53 pm
Fri February 21, 2014

Roasted Butternut Squash Salad

Roasted butternut squash salad
Credit 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.

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Chocolate
9:13 am
Fri February 14, 2014

Paris Confidential: The Mystery Mousse Behind The Chocolate Bar

One of the lovely things about the mousse, according to Dorie Greenspan, is its versatility: It goes as well with maple syrup as with peanut brittle — or nothing at all.
Mary Dodd Courtesy of Dorie Greenspan

Originally published on Wed March 5, 2014 9:17 am

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.

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Kitchen Window
8:41 am
Fri February 14, 2014

Valentine Hearts That Are Meant To Be Broken

T. Susan Chang for NPR

Originally published on Wed February 12, 2014 12:41 am

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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Winter Recipe
12:26 pm
Wed January 29, 2014

Lentil Salad With Spicy Mustard Vinaigrette

Sara Dickerman's lentil salad with spicy mustard vinaigrette.
Credit KUOW Photo/Bond Huberman

In the Pacific Northwest we're not pummeled by the Polar Vortex, but winter does drag on. By the end of January, we start to jones for daylight and fresh produce. The fruits and vegetables of summer won't be here anytime soon, but chef and food writer Sara Dickerman has created a salad that will add a little zip to the gray, mid-winter days.

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Food
11:02 am
Wed January 29, 2014

Get Extra Points For Super Bowls Of Dips And Spreads

Laura B. Weiss for NPR

Originally published on Wed January 29, 2014 12:39 pm

I'm not a big football fan. However, I look forward every year to Super Bowl Sunday. Who can argue with a day that, let's face it, is as devoted to partying as it is to the matchup on the field. So every time another Super Bowl rolls around, we invite a bunch of friends over for some beer, some eats and, of course, some serious game-watching.

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Recipes
11:57 pm
Thu November 21, 2013

Thanksgivukkah: A Mash Of Two Holidays That's Easy To Relish

Mama Stamberg's Cranberry Relish is delicious over latkes.
Selena N.B.H. Flikr

Originally published on Wed February 5, 2014 11:35 am

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.

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