Clotilde Dusoulier's Tasteful Blog July 30, 2005 • Parisienne Clotilde Dusoulier is developing quite a following with her food blog, Chocolate & Zucchini. She's also a frequent contributor to NPR.org's Kitchen Window series. She offers Scott Simon a recipe for nectarines in maple syrup. Clotilde Dusoulier's Tasteful Blog Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4777762/4777799" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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The Sticky Joys of Frozen Custard July 30, 2005 • You may think you've seen frozen custard. More likely it was swirly soft-serve ice cream. Frozen custard is different. Liz Davis of the Del Ray Dreamery in Alexandria, Va., explains why. The Sticky Joys of Frozen Custard Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4778742/4778743" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Kitchen Window Simplicity Key to Summer's Tomato Bounty July 27, 2005 • Nothing says summer to award-winning chef Jose Andres like the plethora of unique tomatoes that crop up time of year. And nothing highlights the fruit's taste best, he says, like simple salads, skewers and soup.
Kitchen Window Garden in a Glass: Herbal Teas, Lavender Martinis July 20, 2005 • When a food writer's herb garden grew wild and out of control, she tried to tame her rampaging flora in teas and martinis. Her herbal concoctions, however, also unlocked a torrent of memories.
Capturing the Elusive 'Breath of a Wok' July 18, 2005 • Melissa Block and food writer Grace Young trek through New York's Chinatown in search of wok hay, the magical essence released by a good wok when it's properly cared for and heated just right. Capturing the Elusive 'Breath of a Wok' Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4759306/4759677" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Pitcher This: Two Summer Beverage Treats July 17, 2005 • For tips on summer refreshments, Liane Hansen stopped by Espuma restaurant in Rehoboth Beach, Del., to chat with Jay Caputo, the owner, chef and bar manager. Pitcher This: Two Summer Beverage Treats Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4757236/4757245" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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The Humble Baguette's Return to Glory July 14, 2005 • Contemplating the joys of French life on this Bastille Day, one might imagine that it is impossible to get bad French bread in France. But that is not the case. The Humble Baguette's Return to Glory Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4749366/4753451" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Kitchen Window Swimming Cherries with Hazelnut Rosemary <i>Tuiles</i> July 13, 2005 • Parisian food blogger Clotilde Dusoulier plans a simple summer meal crowned by an unusual cherry desert: Swimming Cherries with Hazelnut Rosemary Tuiles.
Galatoire's: 100 Years of an Eating Institution July 13, 2005 • The landmark New Orleans eatery turns 100 this year. Locals and celebrities, U.S. presidents among them, have queued up for a table over the years at a bistro celebrated in a biography by two regulars. Galatoire's: 100 Years of an Eating Institution Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4752289/4752421" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Kitchen Window Gazpacho: Authentic Any Way You Like It July 6, 2005 • Cool and light and a breeze to make, gazpacho is the answer for summertime supper. Food writer Bryan Miller has a two-step recipe, with lots of variations to make it your own.
Iconic American Food July 4, 2005 • We all have an ideal American food, whether it be hamburgers on seeded buns, barbecue sandwiches smothered in slaw, apple pie or toasted cheese sandwiches. We present a conversational Fourth of July feast of iconic American food. Iconic American Food Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4728786/4728787" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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National 'Stove Man' Rescues Artifacts of Kitchens Past July 4, 2005 • Among a group of devotees who collect and restore old stoves -- noting their craftsmanship and superior performance -- one is known as "the stove man." Ed Semmelroth is a legend for his passion and skill in restoring old stoves to nearly perfect condition. 'Stove Man' Rescues Artifacts of Kitchens Past Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4726286/4726287" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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The Best Ice-Cream Makers July 4, 2005 • Who makes the best ice cream? Maybe you do. Stephen Metcalf wrote a shoppers guide to ice-cream makers for Slate. He tells Madeleine Brand how to make great ice cream at home. The Best Ice-Cream Makers Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4728846/4728847" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Dad, Daughter Write the Book on BBQ July 3, 2005 • We honor the smoke and sweat that come with the summer rite of grilling over open flame, be it patio, backyard or favorite barehands rib joint. Jennifer Ludden chats with Mike Mills and Amy Mills Tunnicliffe, who teamed for a book on the subject: Peace Love and Barbecue. Dad, Daughter Write the Book on BBQ Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4728146/4728249" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Opinion The Popsicle, Frozen for All Summer Time July 3, 2005 • Like many brilliant inventions, it arrived by accident in 1905. Through a century of change, it remains an American icon, stick and all. Food essayist Bonny Wolf salutes the popsicle. The Popsicle, Frozen for All Summer Time Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4727935/4727936" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
The Popsicle, Frozen for All Summer Time Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4727935/4727936" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript