Culture

Diana Kennedy, pictured here at her ranch in western Mexico.

What Diana Kennedy Taught Us About Appreciation vs. Appropriation

By SHANE MITCHELL
Eggland's Best

Quiz! What Egg Dish Should You Make Today?

By EGGLAND'S BEST
Person holding a bread-and-butter pickle sandwich

The Elusive Story of the Bread-and-Butter Pickle Sandwich

By ERIC KIM
Chef Patrick O’Connell is leaning into his love of theater with his mid-century garbed mannequins and Marilyn Monroe face masks to help keep diners safe and comfortable at his Virgina restaurant.

Leave It to That Eccentric Genius Chef Patrick O’Connell to Serve Up Surprise and Delight Just When We Need It Most

By ELLA QUITTNER
Yucatecan Tostadas Calabacitas Fritas

Yucatecan Tostadas Calabacitas Fritas

By KAT CRADDOCK
Houston Chef Chris Shepherd

Houston Chef Chris Shepherd Is Helping Restaurant Workers Survive the Coronavirus Crisis—But He’s Worried About His Industry After The Pandemic

By ANNA HIRSCHORN
Chef Carmellini is the chef-owner of Locanda Verde, The Dutch, Lafayette, Leuca, and Bar Primi, and he’s also the author of the cookbooks Urban Italian: Simple Recipes and True Stories from a Life in Food and American Flavor.

Chef Andrew Carmellini on Missing Kitchen Life in Pandemic America

By ANDREW CARMELLINI
Author Catherine Tillman Whalen (far left, “blood”), her three children (Jack, second from left, “lice”; her daughter, second from right, “darkness”; her younger son, far right, “frogs”) and their “plus one”, Ava (center, “wild animals”) don masks representing a few of the ten plagues on Egypt.

Seder in The Time of Corona

By CATHERINE TILLMAN WHALEN
Fresh cocoa fruit ready to be processed.

The Best Chocolate In Africa

By HILARY HUELER
Cheese board

Support Our Small Food Producers and Buy Direct

By KAT CRADDOCK
Ingredients prepared for cooking at home

9 Livestream Culinary Classes to Upgrade Your Quarantine Cooking

By ANNA HIRSCHORN
Dried beans laid out on counter

Bean Eaters Unite! “Cool Beans” Author Joe Yonan on Why He Loves Legumes

By JUDY WITTS-FRANCINI
Seating at a restaurant

How to Help Your Favorite Restaurants Through the COVID Closures

By ANNA HIRSCHORN
Produce at grocery store

Five Ways that COVID-19 Has Rocked the Food Industry

By BRIAN BARTH
Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, by Joe Yonan

Let the Music Play: Joe Yonan’s Guide to Minimizing Bean-Induced Flatulence

By JOE YONAN
The New Orleans Kitchen by Justin Devillier with Jamie Feldmar.

10 Things We Learned from the Season’s Best Books

By CHRIS COHEN

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