Bonny Wolf

NPR commentator Bonny Wolf grew up in Minnesota and has worked as a reporter and editor at newspapers in New Jersey and Texas. She taught journalism at Texas A&M University where she encouraged her student, Lyle Lovett, to give up music and get a real job. Wolf gives better advice about cooking and eating, and contributes her monthly food essay to NPR's award-winning Weekend Edition Sunday. She is also a contributing editor to "Kitchen Window," NPR's Web-only, weekly food column.

Wolf 's commentaries are not just about what people eat, but why: for comfort, nurturance, and companionship; to mark the seasons and to celebrate important events; to connect with family and friends and with ancestors they never knew; and, of course, for love. In a Valentine's Day essay, for example, Wolf writes that nearly every food from artichoke to zucchini has been considered an aphrodisiac.

Wolf, whose Web site is www.bonnywolf.com, has been a newspaper food editor and writer, restaurant critic, and food newsletter publisher, and served as chief speechwriter to Secretaries of Agriculture Mike Espy and Dan Glickman.

Bonny Wolf's book of food essays, Talking with My Mouth Full, will be published in November by St. Martin's Press. She lives, writes, eats and cooks in Washington, D.C.

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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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The Salt
6:08 am
Sun May 13, 2012

Bring On The 'Yabbies': Australia Ditches The Bad British Food

A fishmonger prepares her wares at the Sydney Fish Market.
Brendon Thorne Getty Images

Originally published on Mon May 14, 2012 6:35 am

Travel often brings the unexpected. But I was unprepared to find some of the best food I've ever eaten in Australia.

On a recent trip, we stopped at a café for lunch. An Australian woman we had seen earlier at a sheep dairy ran over and recommended the marron salad. "What is marron?" I asked.

"Well," she said, "you know what yabbies are."

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