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All Posts including “pumpkins”
Pumpkins - not just for pies and front stoops anymore
The humble pumpkin at one time was known for being just two things - a front porch decoration and a pie. Also, unless you lived in Pennsylvania Dutch country like I did as a kid and saw “neck pumpkins,” pumpkins were always orange and round.
Continue Reading: Pumpkins - not just for pies and front stoops anymore
Posted by Jamie Oberdick on 10/14, 2011 at 08:00 AM
Pumpkin and Gruyere Fondue
Turn the final pumpkins of the season into vessels for rich Gruyere fondue. This recipe comes form farmer and cook Steve Spanelli of Tait Farm.
Continue Reading: Pumpkin and Gruyere Fondue
Posted by Emily Wiley on 11/24, 2010 at 01:09 PM
Stuffed Pumpkins
I love October. I love the leaves, the Halloween decorations, and most of all, the pumpkins. Every year, on October 1st, I embark on a quest for the perfect pumpkins. Once I have found them, I try to come up with innovative ways to use them for cooking, outside of the typical pumpkin pie. Here is the perfect recipe for entertaining this fall. It is simple, quick, and the finished product is cute and tasty.
Continue Reading: Stuffed Pumpkins
Posted by Michele Frank on 10/11, 2010 at 09:28 AM
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Seasonal Recipes
- At the Dinner Table with French Penn State Graduate Student Sandra Rosseau
- Recipe: Spinach salad with bacon and smoked cheese
- Hearty Chorizo, Kale and Potato Soup
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Food Stories from NPR
The Great Charcoal Debate: Briquettes Or Lumps?
May 24, 2013
Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka "natural" hardwood charcoal — have their advantages and disadvantages.
Reinventing Farming For A Changing Climate
May 24, 2013
Scientists say climate change could increase pests and weeds, lengthen growing seasons and turn dry soil to dust. Farmers are already on the offensive, adopting no-till cropping methods to conserve water and experimenting with different seeds. And scientists are using a technique called gene silencing to develop new crops--without tinkering with the plants' DNA.
A Seat At The Table With The 'Queen Of Creole Cuisine'
May 24, 2013
Leah Chase's restaurant in New Orleans has served the likes of Thurgood Marshall, Sarah Vaughn and Duke Ellington. Now the legendary chef has earned the Ella Brennan Lifetime Achievement in Hospitality Award. Host Michel Martin speaks with Chase about her latest accomplishment.
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