Recipes

1:33pm

Mon October 15, 2012
The Salt

Jerusalem: A Love Letter To Food And Memories Of Home

Originally published on Mon October 15, 2012 4:46 pm

A boy chooses fruit from a stall as Jerusalem market vendors swirl around him.
Jonathan Lovekin Ten Speed Press

Jerusalem is known for its bitter politics, a divided city where decades of religious and political strife have torn away shared spaces. But as British-Israeli chef Yotam Ottolenghi tells NPR's Melissa Block, if there's one place in which Jerusalemites of all stripes still stand united, it's in their love of food.

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4:17am

Sat October 13, 2012
The Salt

When It Comes To Falafel, The Flavors Of Home Can Vary

Originally published on Sat October 13, 2012 3:38 pm

The reporter's mother, Nawal Elbager, of Khartoum, Sudan, shows off her falafel.
Rashad Baba Courtesy Nawal Elbager

Falafel — those crispy, filling fried balls of mashed beans, herbs and spices — is found in cafes and homes all over the Middle East and parts of Africa. It's like a common language shared among sometimes fractious nations.

But until recently, I always thought falafel was made one way — garbanzo beans, onion, garlic, parsley, cilantro and cumin. (That's how my Sudanese mother taught me.) But it turns out there are many recipes out there, each with a flavor distinct to its region.

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4:23am

Sun September 16, 2012
The Salt

To Find Truly Wild Rice, Head North To Minnesota

Originally published on Tue September 18, 2012 12:43 pm

Joe Hoagland, left, pushes a canoe through a wild rice bed as 14-year-old Chris Salazar learns how to harvest the rice.
Jim Mone AP

Harvest season is upon us, but in the U.S.'s northern lakes, it's not just the last tomatoes and first pumpkins. Through the end of this month, canoes will glide into lakes and rivers for the annual gathering of wild rice, kick started with the popular Wild Rice Festival in Roseville, Minn., on Saturday.

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4:05am

Sat September 15, 2012
The Salt

Rosh Hashana's Sacred Bread Offers Meaning In Many Shapes And Sizes

Originally published on Tue September 18, 2012 12:43 pm

The author's braided round challah.
Deena Prichep NPR

Challah is a rich, eggy bread baked every week for the Jewish sabbath, or shabbat. But for Rosh Hashana, the Jewish New Year that starts tomorrow at sundown, it gets a few tweaks. There's a little extra honey or sugar, for a sweet new year. And instead of the usual long braid, it's round.

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3:20pm

Thu September 13, 2012
The Salt

A Little Patience, A Lot Of Salt Are Keys To A Lost Pickle Recipe

Originally published on Tue September 18, 2012 12:45 pm

There's more than one way to make a pickle.
iStockphoto.com

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