-
Four recipes feature pancakes — from sweet to savory — from our NPR audience. One's made of matzo meal, another has potatoes. Scallions and sausage are in there, too.
-
Turkey and cranberries were linked in print for the first time in a 1796 cookbook. Not long after, (give or take 180+ years), Susan Stamberg began sharing her family's cranberry relish recipe on NPR.
-
As the temperature drops, we find ourselves craving heartier, warming food. Stews are the perfect answer. And like, soup they almost always benefit from being made a day ahead of time and letting the flavors settle and emerge overnight.
-
When we talk about winter squash we are distinguishing it from summer squash: zucchini and yellow summer squash. Think butternut, buttercup, Kabocha, delicata, acorn and others.
-
The minute the first leaves change color and autumn hits, apples get the spotlight. But pears are sweet, crisp and every bit as versatile and juicy as a good fall apple.
-
The book features the expected birthday cakes — but Gilbert takes them to a new level with the coconut tres leches cake, a chocolate pear cake and a rolled pumpkin tiramisu cake.
-
What is a spring chicken? The question led resident chef Kathy Gunst to think about chicken and create three new spring-focused fowl recipes.
-
These fish recipes showcase some of the season’s first greens — asparagus, spinach, chives, and scallions — in three light but satisfying spring dishes.
-
The saffron-scented basmati rice with roasted autumn vegetables topped with almonds, figs and pomegranates is perfect as a main course or a splendid side dish.
-
Pumpkin can be used for so much more than pie. Sweet and savory, pumpkin and winter squash can be used to make soups, stews, risotto, bread, cookies, cakes and more.