Literary Hub » Food

How to Live in France and Write Novels About Fine Food and Wine

How to Live in France and Write Novels About Fine Food and Wine

Samantha Vérant in Conversation with Andrew Keen on Keen On

By Keen On | December 6, 2022

Cooking With... Crickets? Baking With... Bugs? Yes and Yes.

Cooking With... Crickets? Baking With... Bugs? Yes and Yes.

Heston Blumenthal Experiments With Unconventional Ingredients

By Heston Blumenthal | December 2, 2022

Make Your Next Wedding Unforgettable With a <em>Bridesmaids</em>-Inspired Cocktail

Make Your Next Wedding Unforgettable With a Bridesmaids-Inspired Cocktail

Paul Feig Shares Two Versions of a Boozy, Bubbly Treat

By Paul Feig | December 2, 2022

Food for (Better) Thought: Mary Beth Albright on How Diet Impacts Your Mental Health

Food for (Better) Thought: Mary Beth Albright on How Diet Impacts Your Mental Health

Plus, a Recipe for Savory Breakfast Muffins

By Mary Beth Albright | December 2, 2022

Finding Comfort and Escape in Marcella Hazan’s <em>Essentials of Classic Italian Cooking</em>

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

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

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

Best Reviewed
Books of the Week

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

By David Burkhart | November 17, 2022

Stuck on Your Novel? Try Baking a Pie!

By Amy Wallen | November 10, 2022

Is Revenge-Baking a Thing?

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

“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

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