Category Archives: Food

Literary Cookbooks: The Power of Culinary Melancholia

By Rhian Sasseen

There came a point this winter at which I realized that I was reading more cookbooks than novels, more cookbooks than poetry collections, certainly more cookbooks than newspapers. When I turned on the radio and tried to listen to the day’s events, I found myself compelled, rather, to turn it off and to flip through a Madhur Jaffrey or Nigel Slater volume instead. I stirred ginger into chickpeas and cream into gratins instead of learning what the oligarch would do next. I made elaborate lists of ingredients and recipes to cook almost compulsively, and in this, I was more diligent than any diary keeping or calendar. Continue reading

Eating Korea: an Anthony Bourdain-Approved Search for the Culinary Soul of an Ever-Changing Country

By Colin Marshall

Koreans I meet for the first time tend to draw all their questions from the same well. What they ask starts out basic — why I came to Korea, what kind of work I do, how did I become interested in Korea in the first place — and then gets more culturally revealing. Having asked how long I’ve lived here, for instance, they often follow up with, “Until when will you live here?”, I question I wouldn’t even imagine asking a recent arrival in America. When the subject turns to matters of the table, as in this food-centric society it always does, they almost invariably ask not “Do you like Korean food?” but “Can you eat Korean food?” — a matter not of taste, they imply, but ability. Continue reading

An Alphabet for Vegans: Laura Wright on The First Mess Cookbook

By Chloe Chappe

Laura Wright is the creator of the Saveur Magazine award-winning blog The First Mess. She hails from southern Ontario, Canada, where she still lives and cooks, in her creative and striking style. Laura crafts mostly vegan and gluten free recipes, packing in as much flavor, warmth, and nourishment as she can. The First Mess Cookbook, out March 7th, features many of her unique, innovative recipes, including  Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets, as well as a Earl Grey Tiramisu. We discussed the stress of working on a cookbook, the community in the wellness cooking blog world, and her lineup of female culinary idols.

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L.A.’s Legendary Restaurants

 

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