Recipes

2:10pm

Thu April 18, 2013
Recipes

A 'Charleston Kitchen' Full Of Foraged And Forgotten Foods

Originally published on Thu April 18, 2013 8:26 pm

Matt Lee (left) and Ted Lee (right) grew up in Charleston, S.C. After leaving the South as young adults, they founded a mail-order food company, The Lee Bros. Boiled Peanut Catalogue. They have written two previous cookbooks of Southern cuisine.
Squire Fox Clarkson Potter

A new cookbook by the Lee brothers just might inspire daydreams of a food-centric vacation to South Carolina. It's called The Lee Bros. Charleston Kitchen, and in it, Matt and Ted Lee feature recipes and stories from the Southern port city they grew up in. The brothers joined NPR's Melissa Block to talk about Charleston's distinctive food culture, starting with the dishes that they'd put on a typical Charleston menu.

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10:03am

Sun April 14, 2013
The Salt

Junior League Cookbooks: Crowdsourced Recipes, Old-School Style

"Tea-Time at the Masters" is a popular Junior League of Augusta cookbook first published in 1977. It's now in its 17th reprint.
Courtesy of The Association of Junior Leagues International

The Masters Tournament — you think golf, we think food.

Well, now we think food because this week we were tipped off to a cookbook created for the storied tournament in Augusta, Ga.

The Junior League of Augusta, a women's volunteer and civic organization, published Tea-Time at the Masters back in 1977, but it's still in print.

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12:46pm

Thu April 11, 2013
Found Recipes

A North Carolina Pie That Elicits An 'Oh My God' Response

Originally published on Thu April 11, 2013 3:49 pm

Bill Smith's Atlantic Beach Pie is based on a recipe for lemon pie, a staple of the North Carolina coast.
Courtesy of Katie Workman

There are days for cake, and days for ice cream and cookies. But every now and then, you crave a different kind of finish to a satisfying meal. Enter Atlantic Beach Pie, a salty and citrusy staple of the North Carolina coast.

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3:40pm

Thu April 4, 2013
Found Recipes

A Simple Chinese Twist On Young Soybeans

Originally published on Thu April 4, 2013 6:20 pm

Young soybeans, often known as edamame, are firmer than peas. Cookbook author Fuchsia Dunlop says they make an easy and delicious dinner when stir-fried.
Courtesy of Chris Terry

What comes to mind when you think of Chinese food? Is it takeout, thick sauces or deep-fried meat? Cookbook author Fuchsia Dunlop wants to change that.

"Really, the traditional diet is all about vegetables," she says. "In the past, most people couldn't afford to eat much meat, so they had to concentrate on making their everyday vegetarian produce taste sensational."

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11:50am

Thu March 28, 2013
Found Recipes

Tuscan Pie A Sweet Springtime Take On Spinach

Originally published on Fri March 29, 2013 10:55 am

Tuscany's sweet spinach pie is a dish that's often associated with Easter and spring.
Courtesy of Pinella Orgiana

Easter brings with it many predictable foods: chocolate bunnies, jelly beans, ham, and hard-boiled eggs. But some Italians use the season to feature a surprisingly sweet vegetable dish on their tables.

It's called torta co'bischeri agli spinaci. Francine Segan calls it "Tuscany's sweet spinach pie." Segan is a food historian and author of Dolci: Italy's Sweets. She shared a recipe for the pie for All Things Considered's Found Recipe series.

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