Sometimes you want a really good salad, Garten says. But now is not that time. Her new book, Modern Comfort Food, is packed full of recipes for beef stew, chocolate chip cookies and Boston cream pie.
Missing your regular cup of cold brew? We get it — It's hot outside, and maybe you're avoiding unnecessary outings. Life Kit walks you through a super simple cold brew recipe you can make at home.
The 54th Super Bowl will take place in Miami on Sunday. NPR's Sarah McCammon speaks with award-winning chef, Michelle Bernstein, about Miami-inspired dishes to make for a Super Bowl party.
How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).
Barman Eddie Kim visits All Things Considered to share a drink for ringing in 2020. He named the whisky and vermouth cocktail for the vibes he's hoping for in the new year, truth and clarity.
In her new cookbook, Nothing Fancy, Alison Roman is rebranding how we think of having people over for dinner. You don't have to prepare a picture perfect moment to share a good meal with friends.
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.
