Recipes

4:37am

Fri December 28, 2012
Author Interviews

Tamari Greens, Miso Yams: Chef Gives Vegans Multicultural Flavor

Originally published on Fri December 28, 2012 12:18 pm

Jennifer Martiné Da Capo Lifelong Books

Veganism has long been thought of as a bland, fringe diet typically associated with hippies or trend-setting Hollywood types. But chef Bryant Terry is trying to chip away at that stereotype.

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7:33am

Tue December 25, 2012
The Salt

'Canadian Peanut Butter' Connects Mainers To Their Acadian Roots

Originally published on Thu December 27, 2012 12:08 pm

Robert Bisson of Bisson and Sons Meat Market in Topsham, Maine, with his granddaughter. The butcher shop sells traditional cretons during the holidays.
Lauren McCandlish NPR

Last Christmas, we told you about tourtières, the savory meat pies Canadians serve around the holidays. Now, we bring you cretons, a Québécois delicacy found throughout Canada and parts of New England this time of year.

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3:39am

Sat December 22, 2012
Recipes

When Life Gives You Snow, Make Snow Cream

Originally published on Sat December 22, 2012 1:05 pm

Snow cream, ice cream made from fresh snow, is a bit of a tradition in North Carolina, though snowfalls aren't common.
Courtesy of Chloe Tuttle

There's snow across much of the country this weekend. In eastern North Carolina, where it doesn't snow a lot, snowflakes are an occasion for some folks to flock outside, scooping up what falls to make "snow cream."

That's ice cream made from fresh snow — but you have to mix it fast, before it melts.

Chloe Tuttle runs a bed and breakfast in Williamston, N.C., and she's a bit of an expert on snow cream. She tells Weekend Edition Saturday host Scott Simon the trick is to use soft, freshly fallen snow.

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1:28pm

Thu December 13, 2012
Food

A Sweet Bread, A Wash Basin And A Shot Of Whiskey

Originally published on Tue March 26, 2013 4:45 pm

Cookbook author Marilynn Brass says eating Virginia Lima's traditional Portuguese Sweet Bread is like biting into a cloud.
Andy Ryan

For the holidays, why not give a gift that tastes like a cloud? Portuguese Sweet Bread may be as close as you can get, according to Marilynn Brass, one-half of the cookbook duo the Brass Sisters.

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4:54am

Sat December 8, 2012
The Salt

At Hanukkah, Pastry Reminds Portland Jews Of Their Mediterranean Roots

Originally published on Sat December 8, 2012 5:29 pm

Called a boyo or bulema, this Turkish-style pastry was traditionally made for the Jewish Shabbat. Today, boyos are mostly reserved for holidays like Hanukkah.
Deena Prichep for NPR

In some Jewish homes this Hanukkah, families will celebrate with an alternative to the traditional potato latke: the boyo. These Turkish-style stuffed pastries — also known as bulemas, depending on their shape and the village their maker comes from — are made by Jews whose ancestors lived in the Ottoman Empire.

Traditionally, boyos were made for Shabbat (the Sabbath) and the Jewish holidays. But these busy days, they're reserved mostly for the holidays.

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