Arts

New In Paperback
12:20 pm
Wed May 23, 2012

New In Paperback May 21-27

Penguin Group

Fiction and nonfiction releases from Denis Johnson, Tom Perrotta, Pete Hamill, Mark Adams, Melissa Coleman and Howard Means.

Copyright 2012 National Public Radio. To see more, visit http://www.npr.org/.

Fitness & Nutrition
10:45 am
Wed May 23, 2012

Happy Feet: Tips For Healthier Running

iStockphoto.com

Originally published on Wed May 23, 2012 1:58 pm

After hearing a lot about barefoot running, New York Times Phys Ed columnist Gretchen Reynolds decided to try it out for herself. An amateur runner for several decades, Reynolds says she thought the transition would be easy. But almost immediately, she got injured.

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Books
7:43 am
Wed May 23, 2012

Plant Eater's Paradise: 2012's Best Summer Cookbooks

Harriet Russell

Originally published on Tue July 24, 2012 6:55 am

This summer, cookbooks are going for the low-hanging fruit. And the low-growing vegetables, the high-hanging nutmeats, and the free-standing grains. Out of orchards, farms and gardens, food you don't have to chase or butcher is taking center stage in some of the season's best recipes.

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Book Reviews
6:03 am
Wed May 23, 2012

'Bodies': 'Wolf Hall' Sequel Outshines Original

istockphoto.com

Divorced, beheaded, died, divorced, beheaded, survived. If you grew up in England, or just had a world history teacher who was weirdly obsessed with Henry VIII, you've probably heard the rhyme explaining the fates of each of the king's wives. For centuries, novelists, playwrights and filmmakers have been mining the Tudor family for dramatic gold, and with good reason: It's hard not to tell an interesting story about the monarch's parade of severely dysfunctional families.

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Kitchen Window
5:27 pm
Tue May 22, 2012

What The Well-Dressed Salad Is Wearing For Spring

You might not think of strawberries as a salad ingredient, but in-season berries, fruits and greens, along with nuts and cheeses, can turn an ordinary side salad into the highlight of a meal.
Bonny Wolf for NPR

Originally published on Wed May 23, 2012 10:51 am

I ordered a side salad with my dinner the other night, feeling the need for something green. This usually is an afterthought — for me and, it often seems, for the kitchen.

What I got, however, was the product of obvious thinking — a plate of baby greens, sprinkled with pieces of cauliflower pickled in turmeric, tiny rings of pickled shallot and tasty cherry tomatoes, all dressed with a light, creamy vinaigrette. The greens were arugula, spinach, kale, mizuna and tatsoi (Asian mustard greens). The salad tasted like spring.

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