“In my homeland, where we used to cook and celebrate together, my relatives are eating animal feed to keep from starving.”
Food
Posted inFeature
The Sabbath Stew
What started as a loophole has remained one of Judaism’s most evocative, redolent foods.
Posted inEditor's Pick
Tasting Indian Creek
“We let the sauce simmer until it is thick. The apparition of my grandmother lingers awhile before it disappears.”
Posted inEditor's Pick
Tell Me Why the Watermelon Grows
“Throughout its botanical, cultural, and social history, it has been a vehicle for our ideas about community, survival, and what we owe the future.”
Posted inEditor's Pick
You Will Miss the Pizza Delivery Driver
“DoorDash has nothing on old-school delivery workers.”
Posted inEditor's Pick
The Unending Quest To Build A Better Chicken
“Maybe what we need is not just a new form of poultry farming but a complete revolution in how we relate to meat.”
Posted inEditor's Pick
How to Love an Oyster
“The Pacific coast’s only native oyster is making a comeback, but it still needs a little help from its friends.”
Posted inEditor's Pick
The Bitter Taste of ‘Not Too Sweet’
“Asian Americans have claimed the phrase ‘not too sweet’ as a defiant shorthand and a cheeky rallying cry. But is that maxim really true?”
Posted inEditor's Pick
‘How Do You Reduce a National Dish to a Powder?’: The Weird, Secretive World of Crisp Flavors
“Why can you buy lasagne flavour snacks in Thailand but not in Italy? Which country can cope with the hottest chili? And why do Germans like paprika so much?”
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.”