Literary Hub » Food

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

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

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

Eliza Dumais Navigates the Intersection of the Domestic and the Literary

By Eliza Dumais | October 27, 2022

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

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

In Conversation with Jordan Kisner on Thresholds

By Thresholds | October 26, 2022

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

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

Yotam Ottolenghi and Noor Murad Put a Twist on Classic Baked Polenta

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

Best Reviewed
Books of the Week

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

By Rose Levy Beranbaum | October 18, 2022

On the Culinary and Artistic History of Cheese

By Noëlle Janaczewska | October 17, 2022

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

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

Morning Brew: Nadiya Hussain’s Very Simple Coffee Cake

Morning Brew: Nadiya Hussain’s Very Simple Coffee Cake

Anyone Can Bake!

By Nadiya Hussain | September 29, 2022

Conjuring Family Through Sour Cream Sugar Cookies

Conjuring Family Through Sour Cream Sugar Cookies

Maren Ellingboe King on Making Classic Midwestern Cuisine for the Modern Era

By Maren Ellingboe King | September 23, 2022

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

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

When Life Gives You Lemons, Make Roast Chicken

By Victor Hazan | September 20, 2022

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

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

How to Make Cooking at Home Easier Than Ever

By Mark Bittman | September 20, 2022

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