“If fire and water and salt could transform something pungent, bloody, uncontained into one of savor and energy, what else could be transformed?”
cooking
Posted inTop 5
The Top 5 Longreads of the Week
This week’s edition highlights stories by Megan Greenwell, Kerry Howley, Jeremy B. Jones, Marian Bull, and Ava Kofman.
Posted inEditor's Pick
A Preservation of Summer Pulled into Winter
“The gin, now, is wrapped up in those memories: wild and unruly in both ways, full of the tang of the uncultivated tree, the illicit uses of these spaces otherwise unused by people.”
Posted inEditor's Pick
Mother Sauce
“It proves Johnson’s point that following a recipe is not just an iterative act, but a creative one.”
Posted inEditor's Pick
The “Top Chef” Oral History: “How Is This Going Off the Rails on Day One?”
“Padma, Tom, Gail, and other insiders reflect on how the Bravo show … transcended the reality TV genre to change food media and the American restaurant landscape forever.”
Posted inCuration
The Top 5 Longreads of the Week
This week’s edition highlights stories by Elissa Nadworny and Claire Harbage, Thomas Lake, Jeff Sharlet, Jasmine Attia, and Brett Martin.
Posted inEditor's Pick
Remembering the Egyptian Childhood I Never Had Through Its Culinary Traditions
“Sometimes I think my parents were afraid they might fade into the ether if I didn’t understand what home meant to them. In a sense, they were probably right.”
Posted inEditor's Pick
Can a Better Technology Dethrone the Gas Stove?
“While culture warriors and foodies panic over their favorite kitchen appliance, the induction range is still waiting for America to fall in love.”
Posted inEditor's Pick
Getting Lost in the World’s Largest Stack of Menus
“Menus provide a window into history, a vital connection to our foodways.”