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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The delicate, delectable eggs and egg sacs from many kinds of fish are a seasonal treat worth trying, even for the uninitiated. So, food writer Bonny Wolf suggests, don't balk when your fishmonger asks if you want to keep the roe.
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It was inevitable that interest in local, sustainable, ethical eating would lead back to hunting. Weekend Edition food commentator Bonny Wolf shares her experience attending a wild-game-friendly dinner party. -
Cooking with sorrel, a deceptively bland-looking green that bursts with lemony tartness, offers depth and a surprise flavor with almost no effort. It is spring's little gift to the cook.
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Purple-black, sweet-tart Italian prune plums are far easier to cook with than their summer cousins, making them a favorite for desserts as well as savory dishes. But better act fast — the season is short, and it's already upon us.
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Paella prepared on a kettle grill and served with a glass of cool sangria made for a magical party for food writer Bonny Wolf. But first she gathered a few tips on the proper equipment and ingredients for this traditional Spanish meal.
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Two authors journey beyond the coastal cities of Beijing and Shanghai to collect stories and recipes from China's "minority peoples," whose tribal cultures may be in danger of vanishing.
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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. -
Move over gefilte fish and matzo-meal cakes. In the exotic, fragrant and flavorful cuisine of the Ashkenazic Jews of Aleppo, Bonny Wolf has found enticing options for her traditional Seder menu this Passover. She shares some of her favorites.
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Nowruz, the Persian New Year, begins at the exact moment of the vernal equinox, when the sun crosses the equator and winter ends. The 13-day festival features fresh foods with herbs, family gatherings, and plenty of myth and symbolism.
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The forsythia is blooming, and that, fishermen say, means just one thing: The shad are in the river — and at the market. Bonny Wolf loves the fish, but she's just wild about the roe. She shares her favorite ways to prepare the seasonal delicacy.
