'How Low Can You Go' Family Supper Challenge The Neelys Get Playful With A $9 Mac 'N' Cheese April 30, 2009 • The Neelys, who own Neely's Bar-B-Que in Memphis, Tenn., took NPR's "How Low Can You Go" family supper challenge and created a twist on mac 'n' cheese: cheesy corkscrews with a crunchy bacon topping. Both Pat and Gina Neely grew up in families that had to be economical, so they joked that the challenge would be no problem.
'How Low Can You Go' Family Supper Challenge Navy Chef Gets Creative With A $10 Skate Meal April 29, 2009 • Michael Edwards, who has won the title Armed Forces Chef of the Year, took NPR's "How Low Can You Go" family supper challenge and cooked up a sauteed skate meuniere with potato gnocchi and cream of asparagus soup. He says he learned how to cook simple foods on a U.S. Navy aircraft carrier.
Opinion Kitchen Window Spring's Cold Comfort: Fresh Cream Desserts April 29, 2009 • Whipped cream is usually just a sugary afterthought on some other confection. But now is the season of new milk and fresh eggs, which means it's high time for desserts that are all about cream for cream's sake.
'How Low Can You Go' Family Supper Challenge Chef Ming Tsai Makes $10 Dish His Kids Love April 28, 2009 • Ming Tsai, who owns the Blue Ginger restaurant in Wellesley, Mass., took NPR's "How Low Can You Go" family supper challenge and concocted a dish of chicken-and-corn fried rice with lemon spinach. Tsai says fried rice is close to his heart because it's the first meal he ever cooked. And his kids love it.
'How Low Can You Go' Family Supper Challenge How Low Can You Go? Submit Your $10 Meals April 27, 2009 • The challenge: Feed a group of four for under $10. Bonus points for dishes that seem more expensive. All Things Considered will talk to the authors of some of the favorites and may feature them on air.
'How Low Can You Go' Family Supper Challenge From Chef Jose Andres, A Family Favorite For $10 April 27, 2009 • NPR's "How Low Can You Go" family supper challenge asks celebrity chefs to cook a meal for four for less than $10. Jose Andres, who owns several Washington, D.C., restaurants and hosts the Made In Spain PBS show, makes a family favorite: Moorish-style chickpea and spinach stew.
Home Butchering Class Goes From Pig To Parts April 26, 2009 • Pork lovers may be pining for their porcine fix as the economy puts the squeeze on everyone's wallets. But for the hard-core foodie, a DIY attitude can help bring home more bacon. A butcher in New York is teaching students how to trim some fat from their budgets.
Guinness Toasts 250th Anniversary With New Brew April 25, 2009 • Guinness will brew a fizzier, maltier version of its signature creamy brew. But it'll be rolling it out only in the United States and a few other countries — not in Ireland, where the original beer is cherished. Marcus McCough, the bar manager at the Irish Channel in Washington, D.C., discusses the new recipe with Jacki Lyden.
A Dessert For Spring: Rhubarb, Berries And Cream April 25, 2009 • When cookbook author Nancy Baggett sees the first batch of rhubarb, she knows spring has come. "I used to feel that way about strawberries, but now you can get them year-round," Baggett says. In honor of spring, Baggett whips up a seasonal delight, Strawberry-Rhubarb Fools.
South Africa Emerges As Wine Power April 23, 2009 • South Africa is challenging traditional wine producers Italy and France for a slice of the world market. Wine maven Callie Crossley, author of the Crushed Grape blog report, tells why South Africa is gaining popularity among wine connoisseurs.
Environment Ban The Burger, Save The World April 22, 2009 • Hamburgers and pizza disappeared from scores of university and corporate cafeterias across the country Wednesday to raise awareness about the effect food has on the environment. The University of San Francisco dining hall is among sites that pulled beef and cheese off menus in honor of Earth Day.
Opinion Kitchen Window Back To Basics: Good For You, Good For The Earth April 22, 2009 • Food writer Mark Bittman says eating like a vegan until dinner can protect your health and help save the planet. How we eat — and certainly what we eat — has a real impact on our bodies and the Earth. Try sticking to plants during the day, then indulging yourself at night — but with restraint.
Review Three Books... Stone Soup: Three Cookbooks For Lean Times April 21, 2009 • There's no reason not to eat well, even in tough economic times. Three cookbooks conjure deliciously simple dinners from the most ordinary of ingredients.
Opinion A Food Critic Learns To Eat His Vegetables April 19, 2009 • A couple of years ago, my doctor told me I had to lose weight and lower my cholesterol and blood sugar levels. In other words, take drugs or stop eating. As it happens, the fix was pretty straightforward.
Kitchen Window Making The Case For Chutney April 15, 2009 • Served as accompaniments, spreads, salad dressings, meat toppings or even as stuffing, chutneys are a simple way to bring the fresh flavors of each season into the kitchen. You may find you want these Indian staples on your table at every meal.