Recipes

5:58pm

Thu February 13, 2014
Found Recipes

Paris Confidential: The Mystery Mousse Behind The Chocolate Bar

Originally published on Wed March 5, 2014 10:17 am

One of the lovely things about the mousse, according to Dorie Greenspan, is its versatility: It goes as well with maple syrup as with peanut brittle — or nothing at all.
Mary Dodd Courtesy of Dorie Greenspan

Gather round, everyone: Dorie Greenspan has quite a story to tell. It's a tale of intrigue, sweets and — just in time for Valentine's Day — the city of love.

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1:18am

Fri January 31, 2014
The Salt

For A Twist On The Lunar New Year Dumpling, Add Green Tea

Originally published on Fri January 31, 2014 12:32 pm

Ying Compestine's green tea-steamed shrimp dumplings.
Lucy Schaeffer Houghton Mifflin Harcourt

Friday is New Year's for the millions of people around the world who celebrate the Lunar New Year. This year is the Year of the Horse.

On Morning Edition, Ying Compestine, a cookbook and children's book author, talks about her favorite dish for the holiday: steamed dumplings infused with green tea. They appear in her most recent book, Cooking with an Asian Accent.

The New Year holidays of Compestine's youth were very austere. She came to the U.S. as a grad student in the 1980s, but she grew up in Maoist China.

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3:16am

Sun January 19, 2014
The Salt

Cooking With Conifers: An Evergreen Trick That's Newly Hip

Originally published on Wed January 22, 2014 11:17 am

Gabrielle Hamilton prepares pine needles at Prune Restaurant in New York City.
Julia Gillard

If you still have your Christmas tree up in your living room because you just can't bear the thought of throwing out all that fine pine scent, then you may be an evergreen addict. If you still have it up because you're too lazy to take off the ornaments, then you may be a hoarder, but that's another post.

Fear not, conifer connoisseurs. You don't have to wait for the holidays to surround yourself with spruce. American chefs from coast to coast are using evergreens to develop unique flavors in dishes, from white fir and sorrel broth to pine needle vinegar to smoked mussels.

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3:31pm

Mon January 13, 2014
The Salt

Borscht Make Your Heart Beet? They're Serving 70,000 Gallons In Sochi

Originally published on Tue January 14, 2014 6:57 am

There are dozens of varieties of borscht — but at its most basic, it's a beet soup with potatoes, tomatoes and often beef or pork.
Flickr/Liz West

Russia's Soviet days are well behind it, but if you're headed to Sochi for the Winter Olympics, your dining options will still run deep red — as in borscht.

Organizers in Sochi expect to serve 70,000 gallons of this Russian staple — a hearty soup whose color comes from beets — to spectators. Borscht has graced both the high table of the Kremlin and the lowly tables of peasants across the former Soviet Union.

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1:26pm

Tue December 31, 2013
The Salt

A Judge's Cookbook Reveals The Secrets Of Bialys And Bagels

Originally published on Tue December 31, 2013 5:40 pm

Judge Michael Zusman's bialys are topped with roasted onions, poppy seeds and coarse salt.
Daniel Zwerdling NPR

There are two important things that you learn about Michael Zusman, baker and co-author of The Artisan Jewish Deli at Home, when you bake with him.

First, his real job has nothing to do with bread or writing recipes: He's a trial judge. "Full time," Zusman says. "Wear a black robe every day."

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