Here and now npr recipes

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Kathy Gunst

here and now npr recipes

How To Cook Grilled Lobster, with chef Kathy Gunst

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The holiday season is in full swing, which means cinnamon is picking up in popularity. But the ingredient has uses beyond cookies and cakes. There's always the family Thanksgiving favorites. But a new side dish or two can liven up the meal. Pumpkins are perfect for Halloween jack-o'-lanterns.

No commercial airline has ever flown direct from New York to Australia. The Tiny Pricks Project was initiated following a remark made by Trump in Co-hosted by award-winning journalists Robin Young , Jeremy Hobson and Tonya Mosley the show's daily lineup includes interviews with newsmakers, NPR reporters and contributors, plus innovators and artists from across the U. Contact letters hereandnow. Italian Prime Minister Giuseppe Conte is promising to lead a more united country. Oswego was the only place in the U. Hurricane Dorian is expected to become a Category 4 storm this weekend as it nears the eastern coast of Florida.

Mangoes grow all year around the world but, for the most part, summer is mango season. Peas are in season in many parts of the country, and chef Kathy Gunst has three dishes to help you celebrate. You might not be familiar with rhubarb or think of it as a sour, stalky plant. Here are recipes that help tame its tartness. From a broiled miso-ginger salmon bowl to a chicken and couscous bowl with cilantro-scallion sauce, chef Kathy Gunst serves up recipes perfect for spring. American cheese has had a bad reputation for decades, chef Kathy Gunst says. But much like the American wine industry, the country's cheese scene has shifted.

These three main course salads take advantage of the season and the need to be outdoors. Get creative with these recipes: Substitute various greens, cheese, herbs, nuts and vegetables. You can substitute vegetables, fish or seafood, or tofu for the meat in all these recipes. Skirt steak is a long, flat cut of beef that is ideal for a summer salad. You can also use hangar steak.

Many cooks have tricks for the best way to remove the kernels from a cob of corn. I like to keep it simple: place the shucked ear of corn in the middle of large bowl. Holding the cob with one hand, and working with a sharp knife, I cut down the cob removing the kernels and the milk the white liquid that is just beneath the kernels. Then I flip the cob over and get any remaining kernels from the other side. Keep the cobs for making corn stocks; see the curry recipe for more. The corn adds a deep sweetness to this simple curry. You can serve the curry as is or over a bowl of steamed jasmine or basmati rice.


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