A Pie A Day Isn't Enough; Chef Wants Your Pie, Too
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Food
Thomas Pierce/NPRYour Best Ginger Recipe Can Be Shaken Or Stirred
()If you're a fan of ginger, then you're in luck. We asked listeners to send us their best and most creative ginger-inspired recipes. After scouring through more than 200 submissions from all over the country, NPR food essayist Bonny Wolf picked three finalists — but the winner was still a surprise.
See what's growing on America's farms, in its gardens and across the countryside.
David Chang's Ramen: Not Your Average Noodle()
November 2, 2009 The noodle-obsessed chef's Momofuku chain has converted many New Yorkers to his brand of anything-but-instant ramen. Now Chang brings his recipe to the world in a new cookbook, Momofuku.
Nigella's Winter Advice: Indulge Yourself, Darling()
November 2, 2009 As winter nears, we look for ways to be warm and comfortable. One of the best ways to do that, says food writer Nigella Lawson, is to indulge in rich, tasty foods that some might call guilty pleasures. For instance: Why not make French toast that tastes like a doughnut?
Author Interviews
For Foer, Meat Is Murder ... And Worse()
November 1, 2009 Author Jonathan Safran Foer grapples with the morality of meat and the brutality of the factory farm system in his new book, Eating Animals. The book is part memoir and part investigative report.
Taste Test: The Best Apple To Take The Heat()
November 1, 2009 Some apples are much better for baking whole than others, but which are the best? We've picked our favorite apple for baking — and found one classic cooking apple that failed the test.
Chef Chang's Momofuku: A Romance With Ramen()
October 31, 2009 A hip New York chef makes food inspired by his love for fresh, simple ingredients and classic Asian dishes. David Chang has four restaurants in his Momofuku empire and has just published a cookbook.
Around the Nation
A South Carolina Shrimper Stays Afloat()
November 1, 2009 Capt. Wayne Magwood, a third-generation shrimper in Charleston, S.C., has run a successful market for the past 40 years. He relies on local restaurants and loyal customers to stay in business, battling intense foreign competition.
