For the Love of Food

Repasts and Reflections —Thinking About, Eating, and Cooking Food


THE TRUTH ABOUT JAMAICAN JERK


Many travelers come to Jamaica and want to try “authentic” Jamaican food. To most of these people Jerk Chicken is one of those foods. I’d like to debunk a few…


Notes on Chicken Paprikas

A recipe passed down from grandmother to mother to daughter creates new connections to friends and family across three continents.


The Recipe Project: A Delectable Extravaganza of Food and Music

David Chang on Fried Chicken, David Bowie, and Girlfriends Who Like Desperate Housewives with


Lunch: A Quest for Dinner

Two hungry people, one car, and zero restaurants. 


My boyfriend and I decided to go to East Hampton for the day. We enjoyed the day at…


How to Sell Expensive Okra to Europeans so Africans Pay Less

Liberia, one of Africa’s poorest nations, is steeped in a domestic food crisis. This is the story of how…


Small Amounts of Financing Earn Big Rewards for Vegetable Farmers

The USAID Food and Enterprise Development (FED) Program and local microfinance institution Liberian…


Socca—from Algiers to the Côte d’Azur: The Other Mediterranean Flat Bread

The Wood-Oven Cook in the Mediterranean Garden


Stew Glechik

A peasant stew is my religion


The best meals of my life have been emotional experiences — moments that connect me to some place outside my current mode. I…


The Brooklyn Grange Welcomes Refugees to Mutual Benefit

On rooftop farms, a bridge between cultures.


Two-Hundred Brownies


I recently had the privilege of arranging a free lunch for the faculty of one our local Middle Schools. During the lunch I met Lanette, a teacher who was 8 days away from…


Every Revolution Eats Its Young

“I’ll gladly pay you Tuesday for a hamburger today.”—J. Wellington Wimpy


Every Revolution Eats Its Young____________

The revolution in food awareness in the United States started in 1971 when Alice Waters opened Chez Panisse in Berkeley, California. Then, in the decade before Lehmann Brothers collapsed in…


My Favorite Cookbook

A love story.


When I was 16, I had become obsessed with what I considered “high-culture.” I was certain “culture” (In my uniformed, forming, but not entirely ignorant, mind.) was the answer to many of the questions found in a small, yet famous, town in the middle of what I eventually realized was the only geographically and culturally elevated place…


No GMOs! My County’s Win Against Monsanto


Momofuku Má Pêche

Dim Sum Reinvented 


The earliest memory of food I have with my family is Dim Sum. Basically every Sunday morning of my childhood was devoted to Dim Sum…


The Raw and the Cooked: Rolled Timbuktu Couscous

The Wood-Oven Cook in the Mediterranean Garden


An Egg Cream Manifesto

How to save this iconic delicatessen beverage from extinction.


The Egg Cream is dying. Unless you’re a person of a certain time and place…


The Pursuit of Perfection

And the best piece of duck I ever had.


“We define excellence as the culmination of thousands of details executed perfectly…

The Big Apple Feeding Frenzy

How Stress and Anxiety Make New York the Best Food City on the Planet


In Search of a ‘Fun Scone’

An open letter to a barista who hopefully knows as much about baked goods as coffee

For the Love of Food
For the Love of Food

Repasts and Reflections —Thinking About, Eating, and Cooking Food

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