Search results for

Dubus III talks about the injuries he faced when he was a carpenter, and how his relationship changed with his father after the senior Dubus was struck by a car and never walked again.

Did you leave a message after our prompt? For Round 10 of Three-Minute Fiction, we asked you to submit a short story in the form of a voice mail message.

In his haunting new graphic novel, cartoonist Xie Peng, 36, captures a psychological journey into the world of young Chinese. He worked for six years on the book, which renders a landscape of competition, anxiety and stress, and where everything, including dignity, is a commodity.

Namwali Serpell promised to split the award's winnings with her fellow nominees. For the Zambian writer, it's one step toward changing the structure of the prestigious prize for African authors.

NPR's Bob Mondello and Susan Stamberg read excerpts of two of the best submissions for Round 11 of our short story contest. They read Ten Ring Fingers by Tamara Breuer of Washington, D.C., and Ghost Words by Matheus Macedo of Winthrop, Mass.

Chef Jeff Henderson of the Food Network's The Chef Jeff Project has a new book of more than 130 soul food recipes, called America I Am: Pass It Down Cookbook. The idea, Henderson says, is for the "community cookbook" to stay in the kitchen for hundreds of years.

Though Bedrich Smetana lost his hearing in later life, he was able to write this whimsical opera, which tells an awkward story of rekindled romance.

Country singer-songwriter Rodney Crowell brings his guitar into the studio and performs songs that relate to his memoir, Chinaberry Sidewalks, about his rough-and-tumble childhood in East Texas.

The side salad has undergone an evolution in mainstream America, from the simple heavily dressed chunk of lettuce, to vibrant kitchen-sink medleys. Now, in many areas, a bounty of local, seasonal ingredients is at our fingertips, helping to elevate the side salad to star status.

Alternating layers of moist, spongy cake, creamy custard and sweet fruit with a dreamy whipped topping, Britain's beloved trifle is a decadent dish that can be quite simple to make.