Kathy Gunst
Kathy Gunst is the resident chef of NPR’s Here and Now and the author of 16 cookbooks. Her latest is "Rage Baking — The Transformative Power of Flour, Fury, and Women’s Voices" (Tiller Press/Simon and Schuster).
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They say it’s spring. But for many, there are still colder-than-normal temperatures, while in other parts of the country, there’s a severe heat wave. So, what to eat? -
Almost all the work for these dishes is done ahead of time so you can run into the kitchen during the commercials and heat something up, grab a few bowls and plates, and dig in without missing any of the action. -
Parsnips are particularly sweet when they winter over (the natural sugars are at their peak), and many believe this is the best time of year to eat them. -
None of these are over-the-top complicated chocolate recipes, but the kind of treat you might seriously consider baking for someone you love. -
Having a few tins of fish in your pantry can make putting together a last-minute meal or appetizer really simple and appealing. -
Eating healthier and paying attention to your diet does not mean you have to skimp on flavor. -
Chef Kathy Gunst tended to find her best bites of the year in small restaurants and stores, and recreated a couple of favorites in her kitchen.
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Does the holiday season mean you need to serve the same old traditional over-the-top holiday menu? Of course not. It can be anything you like it to be: favorite old traditions merged with new ones. -
This year, resident chef Kathy Gunst's top three cookbooks were all written by women.
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We asked listeners to send in their Thanksgiving questions.
