Food

Food
3:05 am
Fri September 13, 2013

The Secret To Making It Through A Yom Kippur Fast? Kreplach

Kreplach, a special Jewish holiday dish that can be made essentially out of leftovers.
Courtesy of Caren Alpert

Originally published on Fri September 13, 2013 12:11 pm

To mark the Jewish holiday of Yom Kippur, the day of atonement, Jews fast from sundown to sundown. But before the sun sets, friends and family gather to enjoy one final meal. And for the Jews of Eastern Europe, that meal traditionally includes kreplach.

Read more
Food
5:42 pm
Thu September 12, 2013

No Bitter Pill: Doctors Prescribe Fruits And Veggies

Johanna Terron, 14, has lost over 20 pounds over the past year. She receives a prescription for fruits and vegetables from her pediatrician at Lincoln Hospital.
Allison Aubrey NPR

Originally published on Tue September 17, 2013 3:21 pm

It was the Greeks who first counseled to let food be thy medicine. And, it seems, some doctors are taking this age-old advice to heart.

In New York City physicians are writing prescriptions for fresh fruits and vegetables. That's right, 'scripts for produce.

If you listen to my story on All Things Considered, you'll hear that the program is the creation of Wholesome Wave, a nonprofit that connects low-income people with local produce.

Read more
Food
3:24 pm
Thu September 12, 2013

Taking Down Big Food Is The Name Of Chipotle's New Game

Chipotle Mexican Grill launched The Scarecrow, an arcade-style adventure game for iPhone, iPad and iPod touch.
Business Wire

Originally published on Tue September 17, 2013 3:22 pm

Chipotle Mexican Grill prides itself on the fact that it serves only "responsibly raised beef, pork and chicken." That means the meat it buys comes from animals raised outside or in comfy pens, who are never given antibiotics and are fed an additive-free, vegetarian diet.

Read more
Food
1:25 pm
Wed September 11, 2013

Wasted Food Around The World Takes Heavy Toll On Environment

A farmer carries a bag of rice in China's Jiangxi province in July 2013.
Zhou Ke Xinhua /Landov

Originally published on Wed September 11, 2013 4:07 pm

It's one of the great paradoxes of our time: Hundreds of millions of people go hungry, and yet we waste a whopping 1.43 billion tons of food — one third of what we produce. Food waste is a problem in rich countries and poor countries alike, and it's happening throughout the supply chain — from the farm to the truck to the warehouse to the store to your refrigerator.

Read more
Weeknight Kitchen
11:23 am
Wed September 11, 2013

Weeknight Kitchen: Chicory Salad with Anchovy Dressing

In our book, a terrific salad can outshine anything else on the table. A dynamic dressing and the right combo of greens are what you should be looking for, and this recipe for Chicory Salad with Anchovy Dressing demonstrates that.

Read more
Food
1:39 pm
Tue September 10, 2013

Photos: Enter A World Of Cupcake Sledding And Broccoli Lawns

Broccoli Mower: "Douglas stubbornly refused to accept his wife's opinion that he had let the lawn go too long without attention."
Christopher Boffoli Courtesy Workman Publishing

Originally published on Fri September 13, 2013 12:28 pm

Lots of us play with our food. But for photographer Christopher Boffoli, it's become a full-time career.

Boffoli rose to fame a couple of years ago. You may have seen some of his photographs — amusing dioramas featuring miniature plastic figurines in dramatic settings crafted from food — when they went viral back in 2011. More than 200 such images — at least half of which, Boffoli says, have not been previously published — are collected in a new book, Big Appetites.

Read more
Food
10:26 am
Tue September 10, 2013

Why Aren't There More People Of Color In Craft Brewing?

Michael Ferguson, of the BJ's Restaurants group, is one of only a small handful of African-Americans who make beer for a living.
Greg Barna Courtesy 'Beer Geeks'

Originally published on Wed September 11, 2013 9:38 am

Michael Ferguson sometimes jokingly refers to himself among colleagues as "the other black brewer."

That's because Ferguson, of the BJ's Restaurants group, is one of only a small handful of African-Americans who make beer for a living. Latinos and Asian-Americans are scarce within the brewing community, too.

"For the most part, you've got a bunch of white guys with beards making beer," says Yiga Miyashiro, a Japanese-American brewer with Saint Archer Brewery in San Diego.

Read more
Food
5:00 pm
Mon September 9, 2013

Rye Bother? An Inside-The-Barrel Look At American Whiskeys

America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor.
Courtesy of Catoctin Creek

Originally published on Fri September 13, 2013 2:18 pm

Ten years ago rye whiskey was on the brink of extinction.

Despite its venerable history as the whiskey made by George Washington, only a handful of distillers were bottling this quintessentially American spirit. And you definitely couldn't order a rye Manhattan at your local cocktail lounge.

My, how times have changed.

Read more
Food
3:15 pm
Mon September 9, 2013

Purple Sweet Potato A Contender To Replace Artificial Food Dyes

Originally published on Mon September 9, 2013 4:25 pm

We've grown accustomed to choosing our food from a spectacular rainbow — care for an impossibly pink cupcake, a cerulean blue sports drink or yogurt in preppy lavender?

But there's a growing backlash against the synthetic dyes that give us these eye-popping hues. And now scientists are turning to the little-known (and little-grown) purple sweet potato to develop plant-based dyes that can be labeled as nonthreatening vegetable juice.

Read more
Food
2:17 pm
Mon September 9, 2013

Sandwich Monday: The Burger King French Fry Burger

The Burger King Fry Burger.
NPR

Originally published on Mon September 9, 2013 4:03 pm

The Burger King doesn't stay king by resting on his laurels. No, he stays king by constantly innovating (and by executing dissenters). New on the menu is the French Fry Burger, which is, you may have guessed, a burger topped with french fries. It costs $1, which should be considered a value and a red flag.

Peter: Since they're exactly $1 each, they can legally be used as currency.

Ian: And you can use actual dollars as napkins!

Mike: Dollar Menu is fast-food shorthand for "Day Old."

Read more
Food
1:36 pm
Sat September 7, 2013

Chobani Issues All-Clear After Yogurt Recall

The Chobani Greek yogurt company says the mold that caused some of its products to bloat or swell is not normally harmful to people. On Thursday, Chobani said, "To be extra cautious, we have moved from a voluntary withdrawal to a voluntary recall."
PR NEWSWIRE

Originally published on Sat September 7, 2013 2:18 pm

After concerns over its product led the Chobani Greek yogurt company to issue a voluntary recall of some packages earlier this week, the New York-based foodmaker now says the mold that was identified as the culprit is not dangerous.

"Through extensive testing and expert consultation, we now know that the mold found in the products we voluntarily recalled this week is a species called Mucor circinelloides," the company says. "Mucor circinelloides is not considered a foodborne pathogen."

Read more
Weeknight Kitchen
9:32 am
Fri September 6, 2013

Weeknight Kitchen: Pork Loin with Apples and Eggplant

This week's recipe for Pork Loin with Apples and Eggplant from master teacher Raghavan Iyer is a reminder of the impressive diversity of Indian food.

Read more
Food
6:41 pm
Thu September 5, 2013

Was Your Chicken Nugget Made In China? It'll Soon Be Hard To Know

iStockphoto.com

Originally published on Tue September 10, 2013 12:52 pm

Here's a bit of news that might make you drop that chicken nugget midbite.

Just before the start of the long holiday weekend last Friday, the U.S. Department of Agriculture quietly announced that it was ending a ban on processed chicken imports from China. The kicker: These products can now be sold in the U.S. without a country-of-origin label.

Read more
Food
6:10 pm
Thu September 5, 2013

'Smitten Kitchen' Author On Learning To Love Kale

Food blogger Deb Perelman was initially a kale skeptic — until this Kale Salad With Pecorino And Walnuts changed her mind.
Deb Perelman

Originally published on Tue September 10, 2013 5:21 pm

Kale has experienced a renaissance in recent years. Once relegated to the sidelines as a mere garnish, the green now appears on 400 percent more restaurant menus than it did four years ago.

But not everyone has bought into the gospel of the vitamin- and mineral-rich green. Even Deb Perelman, who writes the blog and cookbook Smitten Kitchen, was initially a kale skeptic.

Read more
Food
9:17 am
Thu September 5, 2013

Tailgaters Rejoice! This Cooler Keeps Beers Cold Without Ice

The Case Coolie weighs 1.5 pounds and promises to keep beverages cold for 10 hours.
Courtesy of Case Coolie

Originally published on Wed September 4, 2013 12:47 pm

In our "Weekly Innovation" blog series, we explore an interesting idea, design or product that you may not have heard of yet. Do you have an innovation to share? Use this quick form. That's how we found this week's pick!

Read more
Food
5:27 pm
Wed September 4, 2013

Fixing Stove Hoods To Keep Pollution Out Of The Kitchen

Cooking on gas and electric stoves can create indoor air pollution. The best way to avoid it is to buy a good range hood that vents outside, experts say.
iStockphoto.com

Originally published on Wed September 4, 2013 6:47 pm

Hot summer days often mean air pollution warnings in big cities. But the air inside your kitchen can sometimes be just as harmful. Cooking fumes from your stove are supposed to be captured by a hood over the range — but even some expensive models aren't that effective.

Jennifer Logue spends a lot of time thinking about what happens when she cooks. She's a research scientist at Lawrence Berkeley National Lab, where she studies indoor air pollution.

Read more
Food
11:12 am
Wed September 4, 2013

New York's Dairy Farmers Squeezed By Greek Yogurt Boom

The recent yogurt boom of upstate New York has meant more jobs in places like the Chobani plant in South Edmeston, but it has not led to a bigger dairy herd in the state.
Mike Groll AP

Originally published on Tue September 3, 2013 2:01 pm

Upstate New York has lugged around the Rust Belt identity for decades now.
But today, the region is trying on a new reputation as the king of yogurt — especially the high-protein Greek yogurt that consumers crave.

Read more
Food
3:16 pm
Tue September 3, 2013

Now A Test Can Tell If Your Pricey Cup Of Cat Poop Coffee Is Fake

A civet cat eats red coffee cherries at a farm in Bondowoso, Indonesia. Civets are actually more closely related to meerkats and mongooses than to cats.
Ulet Ifansasti Getty Images

Originally published on Thu September 5, 2013 1:25 pm

From gross to gourmet. That pretty much sums up civet poop coffee.

The beans are literally harvested from the feces of the tree-dwelling civet cat in Indonesia. The idea is that a trip through the animal's digestive tract partially ferments the beans and imparts a much-sought-after flavor to the coffee.

Read more
Food
4:50 pm
Mon September 2, 2013

Tlacoyos: A Mexican Grilled Snack That Tempted The Conquistadors

Tlacoyos can be filled with beans, potatoes, mushrooms or cheese and are often topped with grilled cactus, onions, cilantro, and salsa.
Jasmine Garsd for NPR

Originally published on Wed September 4, 2013 2:10 pm

For the last in a summer series of grilled food from around the world, we head to Mexico, where a small doughy treat is found everywhere from street corner grills to high-end restaurants. It's called a tlacoyo (pronounced tla-COY-yo) and although it may sound novel, it's an ancient food that's older than Hernan Cortes.

Read more
Food
3:05 am
Fri August 30, 2013

Dumplings Taste Better When Filled With Memories

Just about every culture has a dumpling. For many immigrants and first-generation Americans, dumplings serve as a delicious taste of home and heritage. Pierogis are the Polish take on the form.
Allison Aubrey NPR

Originally published on Fri August 30, 2013 9:56 am

Most kids leave Santa cookies. My brother and I would try to bribe him with an extra treat: a couple leftover pierogi from our Christmas Eve dinner.

Instead of sugar plums, pierogi danced in my head. And while I never admitted it in my letter to Santa, I was an accomplished pierogi thief. While they were kept warm on the stove ahead of our guests' arrival, I could lift the cover to the pan that cradled them without making a sound, liberating one to scarf down before my Polish mother walked back into the kitchen. My lips gleamed with a mix of butter and Bonnie Bell lip gloss.

Read more

Pages