For decades, Susan Stamberg has managed to sneak her family's controversial, Pepto-Bismol-pink cranberry relish recipe onto the air, and 2019 will be no exception.
Thirty years ago, if you walked into a deli in Washington, D.C., you might find a dish called "Watergate Salad." And it's not bad. Soft. Tangy. You can taste why this caught on. And why it went away.
Nosrat is that rare thing: a woman of color in the upper echelons of the hypercompetitive food world. She is acutely aware of her unicorn status — and taking steps to try to change that.
Irish cuisine has more to offer than just corned beef and cabbage. Award-winning Irish Chef and food writer Darina Allen shared a few of her favorite recipes.
While some bakers believe that soft wheat flour, found primarily in the American South, is the best for making light, flaky biscuits, others say the key to better biscuits comes down to technique.
This festive punch, made from hibiscus, is the taste of the holidays throughout the islands. It is also a close cousin to African-American "red drink," described as "liquid soul."
On Hanukkah, many Jews fry potato pancakes called latkes in oil or maybe schmaltz. But a century ago, one company saw an opportunity to make the Jewish fat of choice truly American: Crisco.
From menu planning to dealing with the unexpected, NPR's Weekend Edition's new holiday series offers advice to those hosting friends and family this holiday season, so it's a stress-free time for all.
It's the Friday before Thanksgiving, which means it's time for the annual recitation of Mama Stamberg's cranberry relish. Love it or hate it? Listeners weigh in.
Meals for one should not be a sad or boring affair, says Michelin-starred chef Anita Lo. In her new cookbook, Lo goes beyond bitter greens, blue cheese and monkfish to serve up fun meals for one.
Los Angeles restaurant Bestia has remained busy and buzzing. Chef Ori Menashe has a new cookbook and a new restaurant that was the glowing subject of one of food critic Jonathan Gold's final reviews.
For a long time, the celebrity chef says, she failed to appreciate the food she grew up with. The book reflects her personal journey to embrace the meaning and depth of African-American foodways.
Dried Manchurian scorpions? Think softshell crabs. Crickets? They're not far from crawfish. A new series aims to showcase the flavors of edible insects — prized ingredients in parts of the world.
Females make up less than 30 percent of the the country's labor force. But one nonprofit is providing restaurant and cooking training to vulnerable women who have been shut out by Moroccan society.
Cooking to soothe sick children is a ritual for moms around the world. In Korea, some foods are widely believed to help treat ailments and boost health. Here's a look at some popular healing dishes.
Like other spring holidays, Sere Sal is about fertility and new life. For Yazidi refugees who fled genocide at the hands of ISIS in Iraq, cooking the foods of the holiday is a way to re-create home.
If the idea of the same-old brisket is giving you the Passover blues this year, author Jennifer Abadi will inspire a lighter, brighter table with Jewish recipes from all over the world.
Author Von Diaz's cookbook Coconuts and Collards offers a vegetable-forward take on foods she learned to cook from her Puerto Rican grandmother and on the fly in her family's kitchen near Atlanta.
In 1864, a male scientist tried to "porridge-splain" how to make proper gruel to Norwegian women who had been making it for centuries. It caused quite a stir and didn't work out so well for him.
It's the chain letter of baking: a simple starter that you divvy up, keeping some for yourself and sharing the rest with others. It's an old tradition we'd like to see you revive in your community.
