Recipes

2:00pm

Thu July 18, 2013
The Salt

Sweet And Savory: Finding Balance On The Japanese Grill

Originally published on Thu July 18, 2013 4:31 pm

Reprinted with permission from The Japanese Grill.
Todd Coleman © 2011

If you're looking for grilled Japanese food, chef and cookbook author Harris Salat recommends you head over to Fukuoka, a city where yatai, or mobile food carts, line up by the riverside.

The carts became popular after World War II, Salat says, when Japanese were looking to rebuild their lives and find new sources of income.

"You can kind of pull up a stool, and there's a cook, you know, grilling yakitori very carefully over charcoal," he tells Melissa Block, host of All Things Considered. "It's a lot of fun."

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7:50am

Sat July 13, 2013
Food

A Summery Spread That's As Cool As A Cucumber

Originally published on Sun July 14, 2013 11:58 am

Benedictine is a combination of cream cheese, cucumber and onion. It may sound odd, unless you're from Kentucky.
Erica Peterson WFPL

Cream cheese, cucumber juice and a touch of onion. That may sound like an unlikely combination, but Benedictine is a Kentucky favorite. Gwynne Potts, a self-proclaimed aficionado, says it's delicious.

"The best thing to eat Benedictine on is just white bread," Potts says. "No special bread; it only takes away from the Benedictine."

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2:04pm

Thu July 11, 2013
The Salt

Taste Of Grandma's Kitchen: We Hack An Old Ketchup Recipe

Originally published on Sun September 29, 2013 1:23 pm

Editor's Note: This post is part of All Things Considered's Found Recipes project.

Although Heinz may dominate the ketchup scene, 100 years ago it wasn't uncommon to make your own at home. So why bother doing so now, when you can just buy the bottles off the shelf? At least one man, Jim Ledvinka, was motivated by nostalgia.

"Oh, yes — we remember my grandmother making ketchup. And it was quite a sight to behold," Ledvinka says.

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6:27am

Sun July 7, 2013
Food

Raising The Heat With Cool Soup And Trout Salad

Originally published on Sun July 7, 2013 1:34 pm

Ryan Loyd NPR

San Antonio is no stranger to triple-digit heat this time of year. That's why Jason Dady likes to keep it cool in the kitchen of his northern Italian-themed restaurant called Tre Trattoria.

This time of year, the tomatoes and cucumbers are fresh, the veggies are bountiful, and Dady says it's one of the season's highlights to have fun with light and refreshing food.

For the gazpacho, Dady chops cucumbers, tomatoes and bell peppers, then adds some water. Then he blends it, a couple times.

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2:43pm

Thu July 4, 2013
Found Recipes

Hard Crab Stew, No Longer Hard (Or Messy)

Originally published on Thu July 4, 2013 7:58 pm

Hard crabs, like these blue crabs, are used in Bill Smith's Crab Stew recipe.
iStockphoto

Some of the greatest summer food experiences take you outside. Whether it's shucking corn and barbecuing or spitting watermelon seeds, an outdoor setting can add a whole new dimension to food.

Bill Smith, chef at Crook's Corner in Chapel Hill, N.C., says some of his favorite summer food memories took place at picnic tables over messy bowls of his grandmother's crab stew. He shared a recipe for All Things Considered's Found Recipes series.

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