Food

Food
3:02 am
Tue August 13, 2013

Colorado Vault Is Fort Knox For The World's Seeds

Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault.
Grace Hood KUNC

Originally published on Thu August 15, 2013 7:59 am

When unapproved genetically modified wheat was found growing in Oregon earlier this year, it didn't take long for accusations to start flying. A flurry of initial finger-pointing cast potential blame on a federal seed vault in Fort Collins, Colo., which housed the same strain of wheat, developed by Monsanto Corp., for about seven years up until late 2011.

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Food
3:05 am
Fri August 9, 2013

Old Hawaiian Menus Tell Story Of Local Fish And Their Demise

Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel.
New York Public Library

Originally published on Tue August 13, 2013 3:53 pm

In the early to mid-1900s, the islands of Hawaii were a far-away, exotic destination. People who managed to get there often kept mementos of that journey including kitschy menus from Hawaiian fine dining restaurants and hotels like like Trader Vic's and Prince Kuhio's.

Now these old menus are serving a purpose beyond colorful relics from the past. Kyle Van Houtan, an ecologist with the National Oceanic and Atmospheric Administration, says he's found a scientific purpose for the menus.

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Food
12:37 pm
Wed August 7, 2013

Pot Liquor: A Southern Tip To Save Nutritious Broth From Greens

Instead of throwing out the nutritious broth that's left over when you cook down greens, why not use it as the base for a delicious dish like this rockfish with clams in a garlic-shallot pot liquor sauce?
Alison Aubrey NPR

Originally published on Wed August 7, 2013 4:07 pm

We don't have to tell you about the growing popularity of greens. From kale to collards to turnips, we've learned to embrace their nutrient-packed bitterness.

So here's a tip: When you're cooking up a big pot of greens, don't toss out what may be the most nutritious part — the brothy water that's left in the pot.

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Food
12:06 pm
Wed August 7, 2013

Weeknight Kitchen: Red Rice Salad with Cherry Tomatoes, Cucumbers and Corn

If you haven't tried some of the heartier varieties of rice that can be picked up these days, this week's recipe for Red Rice Salad with Cherry Tomatoes, Cucumber and Corn is a good place to start.

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Food
12:25 pm
Tue August 6, 2013

The Cotton Candy Grape: A Sweet Spin On Designer Fruit

The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus.
Courtesy of Spencer Gray

Originally published on Thu August 22, 2013 1:48 pm

Can't we just leave our fruit alone?

Last year, apple farmers were soaking their fruit in grape flavor to make them more attractive to kids. Now, plant breeders in California have created a grape that tastes like — well, spun sugar and air.

That's right, Salties. Say hello to the Cotton Candy grape.

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Food
2:04 pm
Mon August 5, 2013

Sandwich Monday: Chili Cheeseburger A-Plenty

As you approach the Beacon in Spartanburg, S.C., you see the lighthouse, which is the only light thing you're going to encounter for the next half-hour or so.
NPR

Originally published on Mon August 5, 2013 2:44 pm

There are, for eaters of sandwiches, pilgrimages that must be made. In fact, the pilgrims who came over on the Mayflower were on a pilgrimage to try the first day-after-Thanksgiving leftover turkey sandwich. After that, the next most important pilgrimage may be to the Beacon Drive-In Restaurant in Spartanburg, S.C.

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Food
7:33 am
Sat August 3, 2013

Bringing Home The Woolly Bacon From Hungary

A Mangalitsa pig in 2008.
Li'l Wolf/Flickr

Originally published on Tue August 6, 2013 10:30 am

On a cold February evening in Budapest a few years ago, I was invited to go to a small festival on the edge of the city's main park. There, I was told, I would eat pig.

This was not unusual: In Hungary, the word for barbecue, szalonnasütés, means bacon cooking, whereby a piece of bacon is held over an open fire as the fat drips onto an awaiting slice of bread.

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Food
10:12 am
Thu August 1, 2013

Weeknight Kitchen: Grilled Broccoli Rabe and Arugula Salad

So many people miss out on broccoli rabe because they don't know what to do with it. Pure transformation happens when you grill any vegetable with an edge of bitterness to it, but broccoli rabe (a.k.a. rab, rappini, and others) can really take on a new life on the grill.

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Food
10:32 am
Wed July 31, 2013

Buttermilk Makes Everything Taste A Little Better

T. Susan Chang for NPR

Originally published on Wed July 31, 2013 12:55 pm

It started happening about 15 years ago. I'd be paging through a new cookbook or browsing through recipes online, and I'd suddenly stop. "Mmm, buttermilk biscuits. Doesn't that sound good?" I'd bookmark the site or dog-ear the page. The next week I'd see a recipe for waffles — buttermilk waffles, as it happened. What a splendid idea. Out came the yellow stickies.

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Food
12:05 pm
Mon July 29, 2013

Farm To Fido: Dog Food Goes Local

Producers of farm-to-dog-bowl food say the concept is more about locavorism and sustainability than about pampering pooches.
Heather Rousseau NPR

Originally published on Wed July 31, 2013 9:53 am

The email read: "We signed a contract for farm-to-bowl dog food product development today, I kid you not :)"

The note was from a friend, Wendy Stuart, who consults on food access and sustainability issues. Even so, our first reaction was: Really?

It's easy to dismiss the concept as the culinary equivalent of a diamond dog collar or a Versace pet bowl.

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Food
9:38 am
Mon July 29, 2013

A New App Will Let You Share Your Leftovers With Strangers

Leftover Swap will let you share your unfinished meals with strangers.
Laura Mundee Flickr

Originally published on Mon July 29, 2013 11:42 am

Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is Leftover Swap, a smartphone app to help you barter or give away your leftovers.

This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.

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Weeknight Kitchen
9:32 am
Fri July 26, 2013

Weeknight Kitchen: Angel Hair Pasta with Fennel and Spicy Tomatoes

Serves 4 or 6

The smaller fennel bulbs at our farmers markets tend to have a more pronounced licorice flavor that pairs nicely with the tang of good tomatoes.

2 tablespoons olive oil or vegetable oil
1 medium onion, chopped
1 large fennel bulb, chopped5 cloves garlic, minced2 teaspoons chopped thyme1 teaspoon fennel seeds, crushed
Generous pinch of crushed red pepper
1 cup dry white wine6 to 8 medium plum tomatoes, coarsely chopped, or one 28-ounce can diced tomatoes with their liquid
1 pound angel hair pasta

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Food
5:43 pm
Thu July 25, 2013

Palm Oil In The Food Supply: What You Should Know

Much of the palm oil imported into the U.S. ends up in snack foods such as cookies, crackers and microwave popcorn.
Heather Rousseau NPR

Originally published on Thu July 25, 2013 6:42 pm

Remember the battle over trans fats? Yeah, the fats that did our hearts no favors.

As we've reported, the push to get these cholesterol-raising fats out of the food supply has been pretty successful. And now most packaged snacks are labeled as having zero grams of trans fat.

So what are food manufacturers using instead? One alternative is palm oil. But it's not an ideal replacement.

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Food
1:56 pm
Wed July 24, 2013

On Hot Summer Days, Cook Your Fish Without Fire

Deena Prichep for NPR

Originally published on Wed July 24, 2013 12:08 am

There are the summer days where we bake cobbler and pie, and grill up slabs of eggplant and bushels of corn. And then there are the tropically hot summer days where the thought of turning on an oven — or even an outdoor barbecue — is enough to make you want to flop your sweaty self across the bed (or, better yet, into a pool of cold water). On those dog days, you don't want your food warm from the grill — you want it dripping with cold.

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Food
1:02 pm
Wed July 24, 2013

Chow Down In Sync With Your Circadian Clock

The time of day you eat really does make a difference when it comes to health outcomes.
iStockphoto.com

Originally published on Wed July 24, 2013 3:34 pm

We've already nudged you this week about the benefits of breakfast. And this got us thinking more about the timing of our meals.

There's a growing body of evidence to suggest that when we eat during a 24-hour cycle is likely more important for our health than we realized.

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Food
5:44 pm
Tue July 23, 2013

Taco Bell Says Adios To Kids' Meals And Toys

Steve Helber AP

Originally published on Tue July 23, 2013 6:32 pm

That Crunchy Taco will no longer come with a side of toy.

Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.

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Food
3:00 am
Tue July 23, 2013

Why Skipping Breakfast Might Raise Risk Of Heart Disease

Skipping breakfast is risky.
iphoto

Originally published on Thu July 25, 2013 3:18 pm

Breakfast has long gotten a good rap for everything from aiding weight loss to improving focus in the classroom.

And ever since the Alameda County study in California back in the 1960s linked breakfast — along with a host of other habits — to a longer lifespan, there's been a societal push towards breaking the fast.

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Food
3:26 pm
Mon July 22, 2013

Sandwich Monday: Gravy Bread

They dropped the bread in the Meat Juice. On purpose.
NPR

Originally published on Wed July 24, 2013 1:16 pm

You may be familiar with the Italian Beef, a Chicago roast beef sandwich you can get dipped, completely, in Meat Juice (or jus, if you insist on trying to be classy while dipping a sandwich in Meat Juice). Order "gravy bread," and you get nothing but the bun, soaked, completely, in Meat Juice.

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Food
4:46 pm
Thu July 18, 2013

These Pictures Might Tempt You To Eat Bugs

Gordon recommends dusting the deep-fried tarantula spider with smoked paprika.
Chugrad McAndrews Reprinted with permission from The Eat-A-Bug Cookbook

Originally published on Tue July 23, 2013 10:18 am

Oh, Jiminy Cricket, you've never looked more scrumptious.

The grasshopper kabob is one of several enticing images of insect cuisine included in the new, revised edition of The Eat-A-Bug Cookbook, by avowed entomophagist (i.e., bug eater) David George Gordon.

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Food
9:15 am
Thu July 18, 2013

Baking A Little Invention Into Savory Cakes

Claire Adas for NPR

Originally published on Wed July 17, 2013 2:29 pm

I'm a mad scientist in the kitchen. My inventions for new culinary techniques that will revolutionize the way we eat usually happen in the middle of the night during a bout of insomnia. I stumble downstairs the next morning in a sleep-deprived daze, and a quick Internet search reveals that I'm far from the first person to have invented the cookery method, and hundreds of recipes already exist.

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