• Food

    Recipes

    Novelist Sanaë Lemoine, In Praise of the Sheet Pan

    By Olga Massov and Sanaë Lemoine  March 6, 2024
    The Critic and Her Publics

    Hannah Goldfield on the Joy of Describing Tastes

    By The Critic and Her Publics   February 27, 2024
    The Literary Life with Mitchell Kaplan

    Chef Eric Ripert on Keeping Seafood Simple

    By The Literary Life  February 23, 2024
    Family Stories

    Amanda Churchill on Embracing Her Japanese Heritage Through Food

    By Amanda Churchill  February 20, 2024
    Recipes

    Crystal Wilkinson on the Importance of Birthdays in the Black Community

    By Crystal Wilkinson  January 24, 2024
    Wellness

    My Search for Answers in the Fringe “30 Bananas a Day” Movement

    By Jacqueline Alnes  January 17, 2024
    Culinary History

    Royally Sweet: How Hot Beverages Became All the Rage in 18th Century Britain

    By Gareth Russell  December 8, 2023
    Chinese Food

    The Marvels of Qu: What Makes Chinese Food and Drink Unique

    By Fuchsia Dunlop  November 21, 2023
    Dictators

    Dinner With A Dictator: What Joseph Stalin Ate

    By Witold Szabłowski  November 9, 2023
    Food

    A Brief History of Onions in America

    By Mark Kurlansky  November 9, 2023
    Drinking

    Dwight Garner on the Long History of Writers and America’s Greatest Invention, the Martini

    By Dwight Garner  October 25, 2023
    Mushrooms

    Instead of Writing, Margaret Renkl Forages for Fungi

    By Margaret Renkl  October 24, 2023
    Chefs

    Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life

    By Brendan Shay Basham  September 7, 2023
    The Craft of Writing

    Alicia Kennedy on Navigating the Thorny Terrain of Food Writing

    By Alicia Kennedy  September 1, 2023
    Agriculture

    How the Banana Came To Be—And How It Could Disappear

    By Emily Monosson  August 21, 2023
    Food Memoirs

    The Memoir That Found Me: Michaele Weissman on Food, Marriage, and Identity

    By Michaele Weissman  August 16, 2023
    Chefs

    Skill Plus Inspiration: Wylie Dufresne Offers His Recipe for Becoming a Chef

    By Wylie Dufresne  August 4, 2023
    Food

    On the Joys of Food-Centered Fiction

    By Michelle Wildgen  August 1, 2023
    Cooking

    How To Make Boston Baked Beans, Lovecraft-Style

    By Olivia Luna Eldritch  July 25, 2023
    Food Writing

    On Grief, Pizza, and the Power of Food to Evoke Memory

    By Adam Dalva  July 24, 2023
    Keen On

    Bill Boggs, Satirist of America’s Addiction to Celebrity, Drugs, Sex, and Food

    By Keen On  July 6, 2023
    Emergence Magazine

    Jake Skeets on Diné Food Traditions and the Relationship Between Food and Community

    By Emergence Magazine  July 5, 2023
    Keen On

    From Pizza to Borscht: Unscrambling the Politics of National Dishes

    By Keen On  June 30, 2023
    Cuisine

    Is There a French National Dish? On the History and Making of French Cuisine

    By Anya von Bremzen  June 20, 2023
    Food Writing

    Finding Radical Potential in Nigella Lawson’s Food

    By Rebecca May Johnson  June 7, 2023
    Page 2 of 16

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