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Sean Brock on the Ingenuity, Soul, and Care that Created 'Southern Cuisine'

Sean Brock on the Ingenuity, Soul, and Care that Created 'Southern Cuisine'

Why Comfort Food is Worth Taking Seriously

By Bethanne Patrick | December 4, 2019

The True Tales of a <br>Literary Bartender

The True Tales of a
Literary Bartender

Nick Petrulakis Builds Cocktails from Books

By Erika Mailman | December 3, 2019

A Day in the Life of a Food Critic: <br>Chef Tantrums Included

A Day in the Life of a Food Critic:
Chef Tantrums Included

Adam Platt on the Time Mario Batali Called Him “a Miserable Fuck”

By Adam Platt | November 13, 2019

What Was It Like to Bake the Royal Wedding Cake?

What Was It Like to Bake the Royal Wedding Cake?

Claire Ptak Talks to Bethanne Patrick About Her
Journey to Pastry Chef Stardom

By Bethanne Patrick | November 6, 2019

What Makes Good Comfort Food? Writers in Conversation

What Makes Good Comfort Food? Writers in Conversation

With Mira Jacob, Maile Meloy, Emily Raboteau, and Diana Abu-Jaber

By Natalie Eve Garrett | November 1, 2019

Cookbooks Are So Much More Than Recipes and Photographs

Cookbooks Are So Much More Than Recipes and Photographs

Joshua Raff on the Triple Pleasures of Memoir,
Travel, and Family History

By Joshua Raff | November 1, 2019

Best Reviewed
Books of the Week

  • The Pelican Child: Stories
  • Languages of Home: Essays on Writing, Hoop, and American Lives 1975-2025
  • On the Calculation of Volume (Book III)
  • The Ferryman and His Wife
  • Empire of Orgasm: Sex, Power, and the Downfall of a Wellness Cult
  • Mexico: A 500-Year History

The Day of the Dead: Day of Masquerade and Rebellion

By Paul Theroux | October 31, 2019

How Do We Preserve the Vanishing Foods of the Earth?

By Lenore Newman | October 15, 2019

Henrietta Lovell, the Tea Lady, Reveals Secrets of the Trade

By Henrietta Lovell | October 10, 2019

The Bougie, Classist History of Eggs Benedict

The Bougie, Classist History of Eggs Benedict

Real Talk: "This was a rich dish devised for rich people."

By Rachel Wharton | October 9, 2019

What Americans Get Wrong About Pasta

What Americans Get Wrong About Pasta

In Conversation with Chef Evan Funke, Author of American Sfoglino

By Bethanne Patrick | October 8, 2019

September 10, 2001 at the World Trade Center's Windows on the World

September 10, 2001 at the World Trade Center's Windows on the World

Life in New York City on the Eve of History

By Tom Roston | September 13, 2019

A Working Night in the Life of a Poet-Turned-Sommelier

A Working Night in the Life of a Poet-Turned-Sommelier

Rosie Schaap Trails Restaurant Wine Director Amanda Smeltz

By Rosie Schaap | September 10, 2019

From Gutting Fish to Making Pastry, 12 of the Fall's Biggest Cookbooks

From Gutting Fish to Making Pastry, 12 of the Fall's Biggest Cookbooks

Sure, Food is Great, but Have You Tried Reading?

By Bethanne Patrick | September 4, 2019

The Quiet Renaissance of India's Community Cookbooks

The Quiet Renaissance of India's Community Cookbooks

A Plea For Regional Flavor Rises in the Era of Prepackaging

By Meher Mirza | August 14, 2019

How Cooking Helped Me Find Joy After Coming Out

How Cooking Helped Me Find Joy After Coming Out

Veronica Esposito on Samin Nosrat and What Cooking Taught Her About Transitioning

By Veronica Esposito | August 2, 2019

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Page 18 of 22
    • Sherlock Holmes, ScientistNovember 26, 2025 by Olivia Rutigliano
    • The Five Funniest Far Side Cartoons About DetectivesNovember 26, 2025 by Olivia Rutigliano
    • Which International Thriller Should You Binge This Weekend?November 26, 2025 by Dwyer Murphy
    • The Pelican Child: Stories
    • The Best Reviewed Books of the Week
    • "The stories in her hypnotic collection em The Pelican Child em are painterly and provocative…"
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