In the latest installment of NPR's Cook Your Cupboard, New York Times columnist and cookbook author Mark Bittman sheds a little light on saffron — a spice that has been stumping Lennet Radke in Wisconsin. Radke, who received a little jar in a contest, says she's never really used it. The stuff isn't cheap. And that knowledge alone can stifle experimentation.
This is an installment of NPR's ongoing Cook Your Cupboard, a food series about improvising with what you have on hand. Have a food that has you stumped? Submit a photo and we'll ask chefs about our favorites.
Harrison Gowdy of Dayton, Ohio, has developed a reputation among friends and family of liking everything and wasting nothing.
"Sometimes I'll even find things like Swiss chard dropped off on my doorstep," she says. And sometimes she receives foods that stump her.
This is the second installment of NPR's Cook Your Cupboard, a food series about improvising with what you have on hand. Got a food that has you stumped? Submit a photo and we'll ask chefs about our favorites!
Laurel Ruma, an NPR listener from Medford, Mass., didn't realize quite how much she had gathered up from her travels until renovating her kitchen last summer. She unearthed things like harissa, chickpea flour and black chia seeds.
Earlier this month, Morning Edition launched a new food project called Cook Your Cupboard, inspired by a dilemma many of us have faced before: a mysterious food item in the pantry, bought for an unusual recipe or on a whim, that we simply don't know what to do with. Morning Edition asked listeners to send photos of their baffling ingredients to npr.org/cupboard, where home cooks gave each other many creative recipe suggestions.