The Sticky Joys of Frozen Custard July 30, 2005 • You may think you've seen frozen custard. More likely it was swirly soft-serve ice cream. Frozen custard is different. Liz Davis of the Del Ray Dreamery in Alexandria, Va., explains why. The Sticky Joys of Frozen Custard Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4778742/4778743" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
The Sticky Joys of Frozen Custard Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4778742/4778743" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Clotilde Dusoulier's Tasteful Blog July 30, 2005 • Parisienne Clotilde Dusoulier is developing quite a following with her food blog, Chocolate & Zucchini. She's also a frequent contributor to NPR.org's Kitchen Window series. She offers Scott Simon a recipe for nectarines in maple syrup. Clotilde Dusoulier's Tasteful Blog Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4777762/4777799" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Clotilde Dusoulier's Tasteful Blog Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4777762/4777799" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Kitchen Window Simplicity Key to Summer's Tomato Bounty July 27, 2005 • Nothing says summer to award-winning chef Jose Andres like the plethora of unique tomatoes that crop up time of year. And nothing highlights the fruit's taste best, he says, like simple salads, skewers and soup.
Kitchen Window Garden in a Glass: Herbal Teas, Lavender Martinis July 20, 2005 • When a food writer's herb garden grew wild and out of control, she tried to tame her rampaging flora in teas and martinis. Her herbal concoctions, however, also unlocked a torrent of memories.
Capturing the Elusive 'Breath of a Wok' July 18, 2005 • Melissa Block and food writer Grace Young trek through New York's Chinatown in search of wok hay, the magical essence released by a good wok when it's properly cared for and heated just right. Capturing the Elusive 'Breath of a Wok' Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4759306/4759677" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Capturing the Elusive 'Breath of a Wok' Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4759306/4759677" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Pitcher This: Two Summer Beverage Treats July 17, 2005 • For tips on summer refreshments, Liane Hansen stopped by Espuma restaurant in Rehoboth Beach, Del., to chat with Jay Caputo, the owner, chef and bar manager. Pitcher This: Two Summer Beverage Treats Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4757236/4757245" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Pitcher This: Two Summer Beverage Treats Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4757236/4757245" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
The Humble Baguette's Return to Glory July 14, 2005 • Contemplating the joys of French life on this Bastille Day, one might imagine that it is impossible to get bad French bread in France. But that is not the case. The Humble Baguette's Return to Glory Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4749366/4753451" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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National A Great Sandwich, a Great Time, at Langer's July 13, 2005 • Commentator Heather King tells us of a waitress who is even more memorable than the famous pastrami sandwich at Langer's restaurant in Los Angeles. It's her friend Joan. Heather King is the author of the book Parched. A Great Sandwich, a Great Time, at Langer's Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4752499/4752500" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
A Great Sandwich, a Great Time, at Langer's Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4752499/4752500" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Galatoire's: 100 Years of an Eating Institution July 13, 2005 • The landmark New Orleans eatery turns 100 this year. Locals and celebrities, U.S. presidents among them, have queued up for a table over the years at a bistro celebrated in a biography by two regulars. Galatoire's: 100 Years of an Eating Institution Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4752289/4752421" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Kitchen Window Swimming Cherries with Hazelnut Rosemary <i>Tuiles</i> July 13, 2005 • Parisian food blogger Clotilde Dusoulier plans a simple summer meal crowned by an unusual cherry desert: Swimming Cherries with Hazelnut Rosemary Tuiles.
Frozen Food Takes On a Personal Cachet July 8, 2005 • The need for timesaving help in preparing nutritious family meals has spawned new businesses in several cities. From their kitchens, the services dole out recipes and ingredients in freezer bags for a week's worth of meals. Customers of the meals ready to be grilled or baked include teens, travelers, or people with harried schedules who still want tasty, warm food waiting at home. Frozen Food Takes On a Personal Cachet Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4735864/4735865" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Frozen Food Takes On a Personal Cachet Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4735864/4735865" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Chirac Comments Spark Flap over British Food July 6, 2005 • "You can't trust people who cook as badly as that," French President Jacques Chirac reputedly said of the British. But Chirac and other leaders will feast on Scottish-French cuisine at the G8 summit in Scotland. Ranald MacDonald, managing director of London's Boisdale restaurant -- which specializes in Scottish-French cuisine -- responds to Chirac's comments. Chirac Comments Spark Flap over British Food Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4731697/4731698" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Chirac Comments Spark Flap over British Food Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4731697/4731698" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Diversions Designing Non-Traditional Wedding Cake Toppers July 6, 2005 • Rena Puebla, a professional wedding planner, talks about designing multicultural and same-sex wedding cake toppers. Designing Non-Traditional Wedding Cake Toppers Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4731445/4731446" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Designing Non-Traditional Wedding Cake Toppers Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4731445/4731446" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Kitchen Window Gazpacho: Authentic Any Way You Like It July 6, 2005 • Cool and light and a breeze to make, gazpacho is the answer for summertime supper. Food writer Bryan Miller has a two-step recipe, with lots of variations to make it your own.
The Best Ice-Cream Makers July 4, 2005 • Who makes the best ice cream? Maybe you do. Stephen Metcalf wrote a shoppers guide to ice-cream makers for Slate. He tells Madeleine Brand how to make great ice cream at home. The Best Ice-Cream Makers Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4728846/4728847" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
The Best Ice-Cream Makers Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4728846/4728847" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript