“Two years ago, our cooking columnist Yewande Komolafe woke from a coma and soon learned her body would be profoundly altered. She recounts her journey back to the kitchen, and to herself.”
cooking
Posted inEditor's Pick
Arroz Imperial and the Taste Of Regret
“Miami’s famous casserole is a dish meant to be shared. (That’s where I went wrong.)”
Posted inEditor's Pick
Inside the World of “The Great British Bake Off”
“The show captures disastrous custard-making, quintessentially British faux-modesty, and the blistering hubris of bakers—including me.”
Posted inEditor's Pick
Totally Cooked
“We picked the 25 most important recipes of the past century. Then I spent one month cooking every single one. I was not prepared.”
Posted inFeature
The Expanding Table: Honoring Palestinian Culinary Tradition in Arkansas
For one baker and educator in Northwest Arkansas, food is a connection to her family’s roots in Gaza—and an essential way to share the stories of their culture.
Posted inFeature
The Sabbath Stew
What started as a loophole has remained one of Judaism’s most evocative, redolent foods.
Posted inEditor's Pick
The Many Garlics of My Childhood
“Combing through decades of meal memories, and New York’s diamond district, to find a long-lost garlic dish from childhood.”
Posted inEditor's Pick
Who’s Afraid of Spatchcocked Chicken?
“Squeamishness around meat is embedded into the English language — and by extension, Western attitudes towards the realities of meat.”
Posted inEditor's Pick
‘We Have a Deep Hatred of Taking Food Seriously’: An Interview with Alicia Kennedy
“The best way to convince people that they can give up meat or dairy, at least for a day or a week, is to feed them something good.”