NPR | June 26, 2017
In celebration of Eid al-Fatir, food blogger Abeer Najjar shares one of her favorite fusion desserts. She says the rose water and cardamom adds a floral and earthy flavor to this classic cold cake.
NPR | June 21, 2017
NPR's Audie Cornish talks with David Tamarkin, editor of the website Epicurious, about his recent project compiling a list of "The 100 Greatest Home Cooks of All Time."
OPB | June 19, 2017
What's the deal with cooking cannabis? Is the growing marijuana industry affecting the bottom lines of restaurants? And why was a small family dairy barred from labeling its skim milk as ... "skim milk"?
Local fruits and vegetables star in a fresh crop of Pacific Northwest cookbooks and we've pulled six intriguing but simple recipes, from Dandelion Salad Sandwich to Roasted Strawberry Purée.
Food | Books | Arts | EntertainmentNPR | June 16, 2017 11:28 a.m.
Food played a big role in Charlie and the Chocolate Factory and Dahl's other books. His daughter remembers fanciful "midnight feasts" and says her father used mealtime to test out new characters.
Spicy Carrot and Lime Salad is an ideal starter recipe from "Fiery Ferments." It's quick and easy, plus you can dial the pepper heat from mild to mouth-on-fire.
Crispy, well-seasoned tofu? A reinterpreted caprese salad is among 100 recipes in Kim O'Donnel's new "PNW Veg," celebrating our region's plant-based culinary bounty.
Celebrate June's long days (and evenings) sipping Bourbon Thyme Cocktails from Parkdale farmer Andrea Bemis — a food blogger turned cookbook author.
Food | Books | Arts | EntertainmentNPR | June 6, 2017 9:31 a.m.
The new book Feast for the Eyes is a collection of images that portray the many ways we relate to food: as advertisements, art and even political statements.
From corner store to Costco, the grocery has changed over time. What's the future of food retail? Next, the World Health Organization has warned us not to eat processed meat. Does that mean we have to give up artisanal salumi? And finally, a couple of new culinary shows are taking the genre in a more serious direction.
In "The Book of Greens," Jenn Louis – chef/owner of Ray restaurant in Portland – has created a distinctive, completely portable salad: the Dandelion Salad Sandwich.
Mike Mills' chicken wings have been named the best in the country. He's even in the Barbecue Hall of Fame. His new book with daughter Amy Mills shares the gospel of barbecue to home cooks.