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Preview: NPR Columns: Kitchen Window

Kitchen Window : NPR



Each Wednesday, NPR's Kitchen Window comments on food and entertaining. Find new recipes and download the Kitchen Window podcast.



Last Build Date: Wed, 14 May 2014 07:40:00 -0400

Copyright: Copyright 2016 NPR - For Personal Use Only
 



Home Is Where You Hang Your Apron

Wed, 14 May 2014 07:40:00 -0400

Whether it's across town or across the ocean, moving is unsettling. But re-creating a meaningful meal — one that connects us to childhood, traditions or travels — can make us feel at home anywhere.



It's Time To Toast Farm-To-Table Cocktails

Wed, 07 May 2014 08:50:00 -0400

When you're at the farmers market, look at the seasonal produce as potential drink, as well as dinner, material. What goes into a craft cocktail? For starters, fresh juice, fruits and herbs.



Sweet On Sundaes

Wed, 30 Apr 2014 11:04:00 -0400

With these ice cream desserts, it's the construction, not the cooking, that counts. They're a teensy bit fancy, but not too dressed up for a picnic or a barbecue.



In Tasmania, A Food Bounty As Spectacular As The Scenery

Wed, 23 Apr 2014 08:53:00 -0400

The Australian state known for its marsupial "devil" has a local food scene that might be described as heavenly. If you can't try it person, get a taste with these Tasmania-inspired recipes.



Sous Vide Makes Its Way To The Home Kitchen

Wed, 16 Apr 2014 00:18:00 -0400

This cooking method — a strange mix of the precise and the forgiving — means never having to worry about rubbery, overcooked meats. But mind your eyebrows while you're holding the blowtorch.



Some Appetizing Nibbles For Pre-Seder Snacking

Wed, 09 Apr 2014 00:18:00 -0400

Passover's ceremonious meal can take a very long time. Small bites with traditional ingredients can help sustain dinner guests, with a nod to the holiday's meaning and to the spirit of hospitality.



How To Get To Sesame Treats: Open A Can Of Tahini

Wed, 02 Apr 2014 08:24:00 -0400

This sesame-seed paste isn't just for making hummus and that tangy sauce on your falafel. Like butter or mayo but with a nutty kick, it's a rich addition to baked goods, a warm salad and more.



The Secret To These Sauces Is Nuts

Wed, 26 Mar 2014 00:29:00 -0400

What do lemony aioli, red pepper sauce and herb gravy have in common? These versions owe their smooth, creamy consistency to nuts. Even if you're vegan or gluten-free, they've got you covered.



Oranges: Secret Agents Of The Food World

Wed, 19 Mar 2014 00:12:00 -0400

Like an international secret agent, the zest of tangerines and mandarins and oranges finds its way into Szechuan stir-fries, Mesopotamian couscous and Iberian sweets.



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

Wed, 12 Mar 2014 08:05:00 -0400

The typical green-themed cookie or cupcake is no match for these alcohol-infused treats. Celebrate with Kahlua cake, a mint-liqueur milkshake, wine-soaked fruit salad or beer-glazed bacon candy.



Salt Cod: The Prosciutto Of The Sea?

Wed, 05 Mar 2014 00:12:00 -0500

Why eat preserved cod when fresh is so readily available? The salt transforms it into savory, complex comfort food, and nearly every country bordering the Atlantic Ocean has a version of it.



Fat Tuesday: The Many Different Doughnuts Of Mardi Gras

Wed, 26 Feb 2014 10:34:00 -0500

On the day of indulgence before the austere season of Lent, celebrate as you're meant to: with a hearty helping of dough and fat.



Once Exotic, Now Ubiquitous, Bananas Deserve A Bunch More Respect

Wed, 19 Feb 2014 09:26:00 -0500

They're creamy, delicious, full of nutrients — and, as a crop, they have a complex history. But banana enthusiast Laura B. Weiss keeps it simple in her appreciation of America's No. 1 fruit, with sweet suggestions for breakfast and dessert.



Valentine Hearts That Are Meant To Be Broken

Wed, 12 Feb 2014 03:41:00 -0500

These edible treasures would be too pretty to eat — if they weren't so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.



A Meal To Honor Early African-American Cookbook Authors

Wed, 05 Feb 2014 00:01:00 -0500

Books published in the 19th and early 20th centuries brought Amanda Moniz back to a food career she thought she had left behind. Inspired by their recipes — and, she says, by their pursuit of independence through cooking and writing — the former pastry chef sets a table for Black History Month.