What's In The Latest WikiLeaks Dump of Clinton Campaign Emails
WikiLeaks is meting out a trove of hacked emails from Clinton campaign chairman John Podesta. The latest release includes commentary on Catholicism and risotto.
Recipes
In An Armenian Kitchen, Finding A Heritage Lost To Domestic Violence
She grew up disconnected from her abusive father and his Armenian heritage. Years later, she reconnected to that heritage through her grandmother's kitchen and cooking lesson.
From Mobb Deep Rapper, A Cookbook For Healthy Eating — In Prison
Behind bars, it takes ingenuity, other prisoners and a little help from the commissary to approximate a proper diet. That's what rapper Prodigy of hip-hop's Mobb Deep learned after going to prison.
For Rosh Hashana, A Matzo Ball Soup By Way Of Mexico
Matzo ball soup is a classic straight from Eastern Europe. But not all Jews from the region came to the New World via Ellis Island, as this jalapeño-inflected recipe reflects.
This Hearty Stew Is A One-Pot Lesson In Grenada's History
Just about every ingredient in oil down reflects Grenada's cultural melting pot: from the callaloo greens cultivated by early Amerindians inhabitants to the turmeric brought by South Asian immigrants.
Friendly, Delicious Rivalry Surrounding Jollof Rice
West Africa's signature dish is jollof, a rice entree to which many countries in the region lay claim. NPR's Ofeibea Quist Arcton explains the culinary wars.
How South Korea Uses Kimchi To Connect To The World — And Beyond
The traditional dish is so essential to the nation's culture and identity that the government promotes it globally in an effort to foster understanding and peace among countries.
What Makes A Jam A Jam? Surge In Savory Spreads Presents Riddles For Purists
Savory jams tap into a love affair with foods that marry salt and sugar. They let people eat local fruits and vegetables year-round and lower the sugar levels found in traditional jams.
From Darkroom To Kitchen: A Time Capsule Of Recipes From Midcentury Photographers
Ansel Adams' poached eggs. William Eggleston's cheese grits casserole. Four decades after being hidden away in a museum, a collection of images and recipes from famed artists finally sees the light.
You Can Eat It Here And There: Green Eggs And Ham Are Everywhere (On Menus)
The Dr. Seuss book that made the dish famous turns 56 this month. But what does this meal taste like in real life? Chefs across the U.S. are tackling the question.