NPR Replay: Soul Food May 31, 2006 • Stories -- and recipes -- that highlight the importance of soul food and family cooking in American life.
Diversions Spice-Rubbed Flank Steak with Cajun Swamp Sauce May 31, 2006 • Spice-Rubbed Flank Steak with Cajun Swamp Sauce recipe
Kitchen Window Summer's Here: Grills Catch Fire May 31, 2006 • Gas grills have acquired a cachet not unlike trophy Viking ranges and must-have Sub-Zero refrigerators. Food writer Bryan Miller offers advice on buying, maintaining and getting the tastiest results from them.
Opinion 'The Judgment of Paris:' A Turning Point for Wine May 29, 2006 • Thirty years ago in Paris, a publicity stunt for a wine shop started a revolution for the Napa Valley. In 1976, a blind tasting pitted the best wines from France against wines from California -- and the Californian wines won. 'The Judgment of Paris:' A Turning Point for Wine Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5435227/5435376" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
'The Judgment of Paris:' A Turning Point for Wine Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5435227/5435376" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
This I Believe There Is No Such Thing as Too Much Barbecue May 29, 2006 • Denver restaurant critic Jason Sheehan has a passion for barbecue with all the homemade fixings on the side. He believes barbecue unites and comforts, as a cuisine of both solace and celebration. There Is No Such Thing as Too Much Barbecue Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4827993/5437839" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
There Is No Such Thing as Too Much Barbecue Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4827993/5437839" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Author Interviews A Full Helping of Competitive Eating in 'Esophagus' May 27, 2006 • In his new book, Horsemen of the Esophagus, Jason Fagone takes a look at the funny — and just slightly frightening — world of competitive eating. A Full Helping of Competitive Eating in 'Esophagus' Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5434933/5435688" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
A Full Helping of Competitive Eating in 'Esophagus' Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5434933/5435688" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Weekend Edition Sunday Dive into a Sea of Good Summer Food May 26, 2006 • Summer is the time to eat. There's no better opportunity to make the most of what the season — and your local farmer's stand — have to offer. Cookbooks can help. Food writer Bonny Wolf rounds up 10 to take you through the season. Dive into a Sea of Good Summer Food Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5429347/5441822" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
Dive into a Sea of Good Summer Food Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5429347/5441822" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
Your Health BBQ Tip No. 1: It's Not Poison, It's Food May 25, 2006 • Barbecue-lovers, hold on to your spatulas and try these tactics for reducing the health risks of grilling.
Opinion Your Health Summer Hazards: Sunburn ... and Barbecue? May 25, 2006 • Researchers have confirmed that cooking meat too long over a dry, intense heat creates small amounts of cancer-causing chemicals. Unfortunately, that's just the sort of flavor-enhancing fire you get on a backyard barbecue. What's a summer chef to do? Summer Hazards: Sunburn ... and Barbecue? Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5428963/5428968" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Summer Hazards: Sunburn ... and Barbecue? Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5428963/5428968" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Chef Anthony Bourdain on Eating Without Fear May 25, 2006 • Hard-drinking, tough-talking chef, author and TV show host Anthony Bourdain is always game for a culinary adventure. In his new book, The Nasty Bits, Bourdain describes encounters with raw seal and fried bugs, and his beef with vegans. Chef Anthony Bourdain on Eating Without Fear Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5430364/5430721" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Chef Anthony Bourdain on Eating Without Fear Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5430364/5430721" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Kitchen Window Morel Satisfaction: Stalking the Wild Mushroom May 24, 2006 • Morels are a chef's mushroom, opulent, earthy tasting, and delectable in cream. T. Susan Chang muses on her fascination with the wild fungi -- and the devotees who brave countless miles of poison ivy and pests to forage for them.
Kitchen Window The Beet Goes On May 17, 2006 • Many still view beets as an old-world vegetable, dumped straight from the can onto Grandma's Sunday dinner table or served as borscht. But beneath the beet's unappealing hide is a versatile flesh that can be served hot or cold, pickled, roasted, deep fried, pulverized or eaten raw.
Steak and Kidney Pie May 12, 2006 • Lucille Hartling grew up in Ireland. Her mother cooked steak and kidney pie every Sunday for all 10 in their family. Read a recipe for steak and kidney pie.
Dream Bars May 12, 2006 • My mother was a beauty with the soul of an artist, and a deep love for family, tradition and ritual. Read her "dream bars" recipe.