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Food

Cooking

Finding Comfort and Escape in Marcella Hazan’s Essentials of Classic Italian Cooking

A. Cerisse Cohen on the Lessons of a Great Bolognese

 
By A. Cerisse Cohen  November 28, 2022
Beer

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

By David Burkhart  November 17, 2022
Recipes

Stuck on Your Novel? Try Baking a Pie!

By Amy Wallen  November 10, 2022
Recipes

Is Revenge-Baking a Thing?

By Becca Rea-Tucker  November 4, 2022
Tourism

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

By Dionne Irving  November 1, 2022
Recipes

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

By Erin Jeanne McDowell  October 28, 2022
Book Marks: What the Critics Are Saying
Food Writing

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

By Karon Liu  October 27, 2022
Food Writing

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

By Eliza Dumais  October 27, 2022
Thresholds

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

By Thresholds   October 26, 2022
Keen On

How Does the Power of Scarcity Affect the Seeming Abundance of Food in Our Thanksgiving Dinners?

Mindy Weinstein in Conversation with Andrew Keen on Keen On

By Keen On  November 22, 2022
Recipes

Maya-Camille Broussard on Creating a Recipe for Cannabis Justice

By Maya-Camille Broussard  October 19, 2022
Baking

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

By Rose Levy Beranbaum  October 18, 2022
Cheese

On the Culinary and Artistic History of Cheese

By Noëlle Janaczewska  October 17, 2022
News and Culture

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
Cocktails

Two Classic Cocktails For Your Next Literary Happy Hour

By Robert Simonson  October 6, 2022
Recipes

Stephen King on What Authentic Maine Cuisine Means to Him

By Stephen King  October 4, 2022
Recipes

Japanese Cuisine Made Simple: Okonomiyaki

By Maori Murota  September 30, 2022
Recipes

Morning Brew: Nadiya Hussain’s Very Simple Coffee Cake

Anyone Can Bake!

By Nadiya Hussain  September 29, 2022
Cooking

Conjuring Family Through Sour Cream Sugar Cookies

By Maren Ellingboe King  September 23, 2022
Food History

Human Skulls, Misogynists, and Disability: On the Life of Marcella Hazan and Her Return to Culinary Simplicity

By Victor Hazan  September 20, 2022
Homecooking

Fast Ingredients: Mark Bittman on How To Stock Your Pantry With All the Essentials

By Mark Bittman  September 20, 2022
Food Memoirs

A Life Told in Dishes: Five Essential Food Memoirs

Sylvie Bigar Recommends Nora Ephron, Edward Lee, Diana Abu-Jaber, and More

By Sylvie Bigar  September 14, 2022
Cooking

Fear Not. Have Fun: Ann Beattie on Lessons in Cooking and Life from James Haller

By Ann Beattie  September 7, 2022
Indigenous History

How Making Maple Syrup Keeps Native Culture Alive

By Joseph Bruchac  September 2, 2022
Recipes

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

By Yotam Ottolenghi and Noor Murad  October 20, 2022
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