What good is a bowl or a plate or a mug with nothing to put in it? We think a lot about food—about how to cook it, who grows it, who has access to it, and who doesn't. We think about the joy it brings us and the ways oppressive systems have used it to shame and control us. We think about the food we ate as children and we think about the food we get to feed ourselves. Below, all that and more.
The Wild and Wonderful World of Tinned Tuna
If you walk into a supermarket looking for a can of tuna, it can be hard to decipher which can to pick. What’s the difference between albacore or...
A Week of Gin Mayo Lunches
Ahh, Mayo. It’s tangy, sweet, and always provides the right amount of luxurious richness to whatever ingredients are graced with its presence.
Everything Connie's Cooking in Quarantine
Until March 10th my family and I had been eating a whole lot of takeout because we were "too busy" to cook. Here's what we've been eating since we've...
Cassou-yay. Don't be intimidated by this French bean stew. This one's an easy version—not a three-day project.
Jeff's Caesar Salad
A crouton is best when it's a cube of sourdough sopping up cheesy, tangy Caeser Salad dressing.
Gnocchi with Tomatoes, Prosciutto, and Zucchini
Meal-kit-service-inspired potato pasta with a creamy tomato sauce, salty prosciutto and humble vegetables.
Báhn Mì Hot Dogs
The iconic Vietnamese sandwich full of pâté, jalapeño, and daikon, but add a hot dog and serve it in a brioche bun.
Thin strips of marinated rib-eye get a couple minutes on the fry-top before a sweet bed of white rice and kimchi.
Japanese Savory Pancakes — Okonomiyaki
Savory Japanese pancakes full of cabbage, topped with mayo, bonito flakes, and green onion.
Bitter greens and nuts dressed in luscious fats and brightened up with a squeeze of citrus.