recipes

Tripe Recipe
8:36 am
Fri October 24, 2014

Oregon Chef Asks If You Have The Guts To Celebrate World Tripe Day

Chef Bennett's Cowboy Calamari.
Credit Sybaris Bistro / Northwest News Network

An Oregon chef is asking if you have the guts to celebrate World Tripe Day on Friday. What is tripe? It's the lining of the cow's stomach.

Matt Bennett is the owner of Sybaris Bistro in Albany. He volunteered to promote consumption of beef stomach on behalf of the British-based Tripe Marketing Board.

"They had good luck with calling it Lancashire calamari, Bennett said. "It is very similar in texture. So they said, 'Well, maybe you could do a Portland calamari or Tillamook,' which was funny because they were apparently just looking at a map."

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NWPR Books
10:33 am
Tue May 27, 2014

'Delicious!' ... Isn't

Originally published on

The exclamation point in its title is a clear tipoff: Delicious!, Ruth Reichl's first novel, is about as subtle as a Ring Ding. It's an enthusiastic but cloyingly sentimental story about a 21-year-old who finds happiness by making peace with her past — namely, her crippling, self-deprecating hero-worship of her older sister. After much angst, she comes to realize that "it was finally time to stop running from the best in me."

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NWPR Books
5:24 am
Wed December 18, 2013

Book News: New 'Dragon Tattoo' Novel Coming From New Author

The daily lowdown on books, publishing, and the occasional author behaving badly.

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NWPR Books
12:30 pm
Tue December 10, 2013

Elevenses And Then Some: How To Prepare A Feast Fit For A Hobbit

Precious snack: In Tolkien's books, lembas was a special bread made by elves that could stay fresh for months — perfect for sustaining travelers on a long journey (or engaging in an all-day movie marathon.) Try it for elevenses.
Beth Accomando for NPR

Originally published on Fri December 13, 2013 8:23 am

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world." — J.R.R. Tolkien

Each year, I swear I will never do this again.

And yet, for the third year in a row, I am preparing to host a day-long Lord of the Rings movie marathon – and cooking up a seven-course hobbit-themed feast, plus dessert, to serve my guests. Maybe it's because, like Tolkien, I too would like the world to be a merrier place.

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From Northwest Public Radio’s staff to you
2:15 pm
Mon December 9, 2013

'Tis the Season: favorite holiday recipes

Fragrant and buttery almond cookies

Add one of Northwest Public Radio’s favorite recipes to your holiday baking and entertaining traditions. Here are recipes Gillian Coldsnow, Robin Rilette, Thom Kokenge and the rest of us suggest for celebrating the season.

Cheesecake Bars
Contributed by Kerry & Lisa Swanson

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NWPR Books
5:08 am
Sat June 29, 2013

Preserving The Season's Fruits With A Canning Evangelist

For the sweetest, smoothest strawberry jam, author Kevin West suggests staying as far away as possible from what he calls "Pamela Anderson fruit": the big strawberries found in regular supermarkets. He prefers picking small, red berries from farm stands, instead.
Kevin West Knopf

Originally published on Sat June 29, 2013 12:44 pm

Shopping at a farmers market on a weekend morning can turn bittersweet if your eye for just-picked summer fruit is bigger than your refrigerator and appetite.

That's a crisis first-time cookbook author Kevin West found himself in a few years back. After one particular farmers market spree, West's buyer's remorse came from a big package of fresh strawberries.

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Author Interviews
11:18 am
Fri December 28, 2012

Tamari Greens, Miso Yams: Chef Gives Vegans Multicultural Flavor

Jennifer Martiné Da Capo Lifelong Books

Veganism has long been thought of as a bland, fringe diet typically associated with hippies or trend-setting Hollywood types. But chef Bryant Terry is trying to chip away at that stereotype.

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Pie Week
10:28 am
Fri July 6, 2012

A Pie For All Regions: Serving Up The American Slice

A Northeastern Bakewell Pie (left) and Western Chocolate Raisin Pie cool on author Adrienne Kane's Connecticut kitchen counter.
Adrienne Kane

Originally published on Thu November 15, 2012 8:09 am

We hold this truth to be self-evident: America loves pie. We, the people, a nation of bakers and eaters, value the art of creating that crispy, gooey, fluffy, fruity dessert — and each region reserves the right to bake the treat in its own individual style.

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Summer Recipies
10:44 pm
Wed June 27, 2012

Summer is Pie Time!

USDA

With fresh fruits and vegetables in abundance, and the convenience of taking a pie along for a picnic, summer is definitely pie time! Staff at Northwest Public Radio took a few minutes out of their work to share with us pies both savory and sweet.

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Summer Recipes
10:46 pm
Sun June 3, 2012

Sharing Our Summer Recipes

Clockwise from top left: Summer Peach Caprese Salad, Broccoli Salad, Beer Can Chicken, Strawberry Rhubarb Pie, Kim-Bap.
Agricultural Research Services, Norsk Power, Paul J. Dauenhauer, Cameron Nordholm

Ah, summer time... when you can smell barbecue cooking and see picnic baskets on blankets in the grass.  These are the times in the northwest when we gather with friends and family to enjoy the great outdoors, good company, and good food.  With this in mind we asked the diligent folks at Northwest Public Radio to let you in on some of their favorite delicacies they like to take to a bbq or picnic:

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Beer Can Chicken

By Sandi Billings, Major Gifts Officer

1 whole chicken

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