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Alice Waters on the Benefits of Making School Lunches With Local Ingredients

Alice Waters on the Benefits of Making School Lunches With Local Ingredients

And Yes, Chicken Noodle Soup Season Has Begun (Scroll Down for a Recipe)

By Alice Waters | October 20, 2025

this week.">Here's what's making us happy <em this week.">

this week.">Here's what's making us happy this week.

By Brittany Allen | September 26, 2025

this week.">Here's what's making us happy <em this week.">

this week.">Here's what's making us happy this week.

By Brittany Allen | August 29, 2025

A Modern Take on a Palestinian Classic, Made With Resourcefulness, Memory and Love

A Modern Take on a Palestinian Classic, Made With Resourcefulness, Memory and Love

Learn to Make Sami Tamimi’s Golden, Crisp Couscous Fritters

By Sami Tamimi | August 6, 2025

this week.">Here's what's making us happy <em this week.">

this week.">Here's what's making us happy this week.

By Brittany Allen | July 25, 2025

How Edna Lewis Exemplified the Ethos of Queerness Throughout Her Life

How Edna Lewis Exemplified the Ethos of Queerness Throughout Her Life

John Birdsall on the Unconventional, Trailblazing Existence of an Icon of Southern Cooking

By John Birdsall | June 20, 2025

Best Reviewed
Books of the Week

Food as First Language: Mike Curato on the Validation of Learning to Cook Filipino Food

By Mike Curato | June 13, 2025

Eating Your Words: In Defense of Writing Without a Recipe

By Daria Lavelle | May 20, 2025

Little Meals for Little Ones: On the Joys of Sharing the Kitchen With Children

By Rose Carrarini and marissa-catherine carrarini | March 24, 2025

A Thousand Times Before">Pistachio Kulfi Inspired by Asha Thanki’s <emA Thousand Times Before">

A Thousand Times Before">Pistachio Kulfi Inspired by Asha Thanki’s A Thousand Times Before

From Last Year's “Table of Contents” Dinner

By Evan Hanczor | February 25, 2025

The Poetry of the World’s First Cookbook: What Cooking Can Teach Writers and Translators

The Poetry of the World’s First Cookbook: What Cooking Can Teach Writers and Translators

Aditi Machado on the Literary Power of Food Descriptions

By Aditi Machado | October 21, 2024

Why People Rage at Recipes: On the Current State of Online Food Discourse

Why People Rage at Recipes: On the Current State of Online Food Discourse

Geraldine DeRuiter Considers Hot Stoves and Hotter Tempers

By Geraldine DeRuiter | March 14, 2024

Novelist Sanaë Lemoine, In Praise of the Sheet Pan

Novelist Sanaë Lemoine, In Praise of the Sheet Pan

Plus, With Olga Massov, a Recipe For Sheet Pan Fried Rice

By Olga Massov and Sanaë Lemoine | March 6, 2024

The Marvels of Qu: What Makes Chinese Food and Drink Unique

The Marvels of Qu: What Makes Chinese Food and Drink Unique

Fuchsia Dunlop In Praise of This Multifaceted, Deliciously Diverse Cuisine

By Fuchsia Dunlop | November 21, 2023

Jacques Pépin on Cooking His Way

Jacques Pépin on Cooking His Way

Just the Right Book">In Conversation with Roxanne Coady on Just the Right Book

By Just the Right Book | October 12, 2023

Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life

Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life

"Processes are a series of moments in passing."

By Brendan Shay Basham | September 7, 2023

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