Melissa Gray
Melissa Gray is a senior producer for All Things Considered.
Gray got her start at Member station WUGA in Athens, GA. From there, she went on to report on arts and cultural stories for Peach State Public Radio in Atlanta. She joined NPR in 1999.
Years later, her determination to "learn how to really bake a damn good cake" led her to experiment on the All Things Consideredstaff. You can read all about it in her cookbook, All Cakes Considered. Melissa lives by this motto: "We have to make our own fun. Nobody else will make it for us."
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For the past few years, bar reviewer Emma Allen has introduced us to great drinks. This year, she surprises retiring host Robert Siegel with a cocktail designed just for him.
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The musician and historian behind the long-running stage show Banjo Dancing has a new album of banjo and guitar showpieces that span the late 19th century and well into the 20th.
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Say you're headed to an outdoor cookout or barbecue or a family reunion but you don't want to show up empty-handed. What do you bring? Chefs Edward Lee, Amy Thielen and James Rigato offer suggestions.
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Hillary Clinton joins the exclusive club of men who reached for, but failed to grasp, our nation's highest elected office. From Aaron Burr to Al Gore, here's a look at the company Clinton joins.
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Matzo ball soup is a classic straight from Eastern Europe. But not all Jews from the region came to the New World via Ellis Island, as this jalapeño-inflected recipe reflects.
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Slow-cooking expert Stephanie O'Dea shares the story behind her KFC-inspired chicken: It was an attempt to recreate the Colonel's secret recipe so that her daughter, who has celiac disease, could experience a taste most Americans take for granted. In a twist, O'Dea also wanted to cook the chicken in a Crock-Pot.
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Made from prunes, walnuts, honey and shredded coconut, the bite-sized sweets can be served up with dark chocolate. This recipe, which belonged to a Russian Jewish family living in China, has made its way to a cooking group in Sydney, Australia.
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An Italian food expert delves into her collection of cookbooks to find a historical recipe for spinach and rice ravioli that was nearly identical to the one an NPR listener wants to re-create. And it turns out the secret to success is in the cheese.
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Kimchi, the fermented cabbage so familiar on the Korean table, takes on American mashed potatoes in this twist on the typical Thanksgiving recipe from cookbook author and restaurateur Debbie Lee. And she throws in Fuji Apple Egg Rolls for dessert.
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Food writer Ellen Brown has enlivened this often-maligned, yet much-beloved hot dish with dried porcini mushrooms and mozzarella cheese in a new book.