Tagged: Recipes

We touched a nerve recently when we asked about dinnertime as part of On the Run, our series exploring how crucial everyday decisions are made about food and exercise.

"No matter how close a relationship I develop with the Crock-Pot," wrote mom Celeste Higgins, it's still hard to get dinner on the table before 8 p.m.

Lunchtime is around the corner, and your tummy is rumbling. If you've got a microwave, a mug and a few basic ingredients, you can cook up a meal right in the office.

Morning Edition's David Greene recently started microwaving scrambled eggs in a mug for those early mornings on hosting duties. It led him to wonder about the other possibilities of this culinary art.

Even though he estimates he's made hundreds of thousands of them, Scott Drewno says pork potstickers never get old. In fact, they are the food the executive chef of The Source by Wolfgang Puck, a fine dining Asian fusion restaurant in Washington, D.C., says he would take to a desert island.

"They're everything you want in a dish — salty, savory, filling," says Drewno, as he lovingly holds up one of three bowls of ground pork he planned to season and stuff into dumplings before our eyes.