NPR Columns: Kitchen WindowEach Wednesday, NPR's Kitchen Window comments on food and entertaining. Find new recipes and download the Kitchen Window podcast.The Art Of Sandwich-Making- July 30, 2008 At its simplest, a sandwich is bread enclosing a filling. It also can be a perfectly balanced meal, with protein, vegetable, carbohydrate, dairy and even fruit — and can reflect the culture of a city or an entire nation. And it can be eaten — as its creator intended — by hand.http://www.npr.org/templates/story/story.php?storyId=93025402&ft=1&f=4578972 Summer Squash Gets Some Respect- July 23, 2008 Zucchini and its kin are the sleeper hits among garden blockbusters such as tomatoes and berries. They may not be greeted with raves when you grill the first harvest of yellow crooknecks, but summer squash have the versatility and easy-going nature to sustain a long, successful run in your kitchen.http://www.npr.org/templates/story/story.php?storyId=92739541&ft=1&f=4578972 Forget The Granola: Camp Cooking Goes Gourmet- July 16, 2008 Camp cooking doesn't have to mean dehydrated, over-salted soups and powdered potatoes. With a little experimentation and forethought, most cooks can turn out fantastic meals from scratch — even outside of a kitchen.http://www.npr.org/templates/story/story.php?storyId=92419216&ft=1&f=4578972 Watermelon Confidential: Dessert And So Much More- July 9, 2008 Most people eat watermelon plain, and often for dessert, but it has great potential to enliven savory dishes. The key is to pick a perfect melon, then balance its sweetness with salty, bitter, acidic or spicy flavors. The harvest peaks in July and August.http://www.npr.org/templates/story/story.php?storyId=92325350&ft=1&f=4578972 Deep In The Heart Of Texas Barbecue- July 2, 2008 It's the Fourth of July and time for a barbecue — but don't just throw some hamburgers and hot dogs on the grill. Take a stab at making real Texas barbecue — and all the fixings.http://www.npr.org/templates/story/story.php?storyId=92030958&ft=1&f=4578972 |