Literary Hub » Food

The Model for America’s Modern Craft Beer Boom? Inside the Small-Brewer Scene in 1950s San Francisco

The Model for America’s Modern Craft Beer Boom? Inside the Small-Brewer Scene in 1950s San Francisco

David Burkhart on Anchor Brewing

By David Burkhart | November 17, 2022

Stuck on Your Novel? Try Baking a Pie!

Stuck on Your Novel? Try Baking a Pie!

Amy Wallen on the Joy of Completing Something Creative

By Amy Wallen | November 10, 2022

Is Revenge-Baking a Thing?

Is Revenge-Baking a Thing?

Becca Rea-Tucker Finds Kitchen Catharsis with Black Pepper Snowballs

By Becca Rea-Tucker | November 4, 2022

Where Cocktail Hour Never Ends: On Jamaica, Tourism, and the Remnants of Empire

Where Cocktail Hour Never Ends: On Jamaica, Tourism, and the Remnants of Empire

Dionne Irving on Being a Foreigner in Her Ancestral Home

By Dionne Irving | November 1, 2022

The Recipe You Didn’t Know You Needed: Green Eggs and Ham... and Biscuits!

The Recipe You Didn’t Know You Needed: Green Eggs and Ham... and Biscuits!

Erin Jeanne McDowell Puts a Twist on a Childhood Literary Classic

By Erin Jeanne McDowell | October 28, 2022

Versatile, Universal, and Delicious: Karon Liu on the Magic of Dumplings

Versatile, Universal, and Delicious: Karon Liu on the Magic of Dumplings

"It’s impossible for a dish to remain static, like a museum showpiece, if the people who cook and eat it aren’t static."

By Karon Liu | October 27, 2022

Best Reviewed
Books of the Week

“I’d Read Her Grocery Lists.” On Cooking with Sylvia Plath

By Eliza Dumais | October 27, 2022

“Before the Words Became Pages, We Were Eating.” Why Kay Ulanday Barrett’s Best Poems Are About Food

By Thresholds | October 26, 2022

Polenta, Pizza, Polenta-Pizza, Polizza, or Polenta Not-A-Pizza?

By Yotam Ottolenghi and Noor Murad | October 20, 2022

Maya-Camille Broussard on Creating a Recipe for Cannabis Justice

Maya-Camille Broussard on Creating a Recipe for Cannabis Justice

Plus, How to Make Peaches + Herb Cobbler with Weed-Infused Butter!

By Maya-Camille Broussard | October 19, 2022

Rose Levy Beranbaum on Lemon Madeleines and the Pure, Childlike Joy of Baking Cookies,

Rose Levy Beranbaum on Lemon Madeleines and the Pure, Childlike Joy of Baking Cookies,

“There’s always room for one perfect cookie.”

By Rose Levy Beranbaum | October 18, 2022

On the Culinary and Artistic History of Cheese

On the Culinary and Artistic History of Cheese

Noëlle Janaczewska: “Cheese is a cheese is a cheese.”

By Noëlle Janaczewska | October 17, 2022

Jacques Pépin on Learning the Many Ways to Cook a Chicken as a Young Parisian Chef

Jacques Pépin on Learning the Many Ways to Cook a Chicken as a Young Parisian Chef

“This classic tour de force was carried out to the guests in the dining room...”

By Jacques Pépin | October 6, 2022

Two Classic Cocktails For Your Next Literary Happy Hour

Two Classic Cocktails For Your Next Literary Happy Hour

Robert Simonson Offers the Best of Book-Inspired Mixology

By Robert Simonson | October 6, 2022

Stephen King on What Authentic Maine Cuisine Means to Him

Stephen King on What Authentic Maine Cuisine Means to Him

Plus, a Recipe for Cujo-Inspired French Toast Casserole

By Stephen King | October 4, 2022

Japanese Cuisine Made Simple: Okonomiyaki

Japanese Cuisine Made Simple: Okonomiyaki

Maori Murota on How to Make Easy Japanese Pancakes At Home

By Maori Murota | September 30, 2022

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