Recipes

3:43pm

Thu August 15, 2013
Found Recipes

Drowning In Zucchini? 3 Recipes Can Help

Originally published on Mon August 26, 2013 1:57 pm

iStockphoto.com

There's no shame in admitting it: Mid-August may be the point in the summer when you throw up your hands when it comes to zucchini. The vegetable is both the joy and bane of gardeners and cooks. Joy because there are so many possibilities — bread, fritters, stuffed blossoms and ratatouille. And bane because the plants never seem to stop growing, producing squash nearly nonstop until you're up to your eyeballs in the green things.

Kate Workman, author of The Mom 100 cookbook and blog, knows that pain.

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2:05pm

Mon August 12, 2013
The Salt

Three Ways Cooking Has Changed Over The Last 300 Years

Originally published on Mon August 12, 2013 2:56 pm

Maids at work in a large kitchen, circa 1890.
W. and D. Downey Getty Images

Cooking with calf's head and cow heel may not sound like the most palatable way to spend an afternoon, but it's all in a day's work for librarian Judith Finnamore of London's Westminster Archive Centre.

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2:51am

Sat August 10, 2013
Food

Pack A Pie For Your Picnic, Right In Your Hot Little Hand

Originally published on Sun August 11, 2013 5:43 am

Baker Kim Boyce's hand pies can be filled with a variety of fruits, from apricots to blackberries. The fruit's natural sugars and juices caramelize while baking, concentrating the summer flavors.
Deena Prichep for NPR

Late summer is high season for delicious, juicy fruits, from Georgia peaches to Maine blueberries. Naturally, that gets many bakers thinking pie. But taking a big, drippy pie on a picnic can be a pretty sloppy prospect.

Kim Boyce, a baker in Portland, Ore., has solved this problem. For picnics, she bakes up hand pies: Sturdy little fruit-filled turnovers that don't require a knife and fork. Boyce makes 60 or 70 a day at her bakery.

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1:51pm

Thu August 8, 2013
Found Recipes

Don't Let The Price Of Pine Nuts Keep You From Pesto

Originally published on Fri August 16, 2013 3:10 pm

Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound.
Nathan Hoyt Courtesy of Julia della Croce

Basil is growing thick and leafy in many backyard gardens throughout the U.S. right now, which means many people are thinking about pesto. It's one of the more basic sauces you can make — in addition to basil, all you need is Parmesan or Romano cheese, a little garlic, some extra virgin olive oil and Italian pine nuts.

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10:37am

Wed August 7, 2013
The Salt

Pot Liquor: A Southern Tip To Save Nutritious Broth From Greens

Originally published on Wed August 7, 2013 2:07 pm

Instead of throwing out the nutritious broth that's left over when you cook down greens, why not use it as the base for a delicious dish like this rockfish with clams in a garlic-shallot pot liquor sauce?
Alison Aubrey NPR

We don't have to tell you about the growing popularity of greens. From kale to collards to turnips, we've learned to embrace their nutrient-packed bitterness.

So here's a tip: When you're cooking up a big pot of greens, don't toss out what may be the most nutritious part — the brothy water that's left in the pot.

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