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Open Fire Cooking With Lee Kalpakis

Father's Day Gift Guide

The Most Common Carbon Steel Questions, Answered

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Excellent Gluten-Free Sourdough Bread Is Possible—in Just 5 Easy Steps


Butter Mochi Meets Diet Culture Resistance in a Portland Home Kitchen 


Bluenoon Gelato Is Mixing Up Middle Eastern Flavors Into Frozen Treats

Recipe: Cinnamon Apple Poptarts with Boiled Cider Glaze


An interview with Chula Galvez

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Sylvan Esso's Amelia Meath

for The Pantry

 Pineapple Collaborative

Butter mochi meets diet culture resistance in a Portland home kitchen

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For “Great British Baking Show” Contestants, the Real Loss is the Trolling

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Sonoko Sakai for The Pantry

 Pineapple Collaborative

No Guts, No Glory for Eaten Magazine (print)


Divination was like science: a quantifiable means to harness your surroundings. It was often ritualistic, but never really religious; the future was there for anyone to take, if they just knew where to look.


To the Bitter End: The Rise and Fall of Seville’s Bitter Orange for Eaten Magazine (print)


Physically, they leave a lot to be desired; if those perfectly round and smooth-skinned navel oranges are the Giseles of citrus, lumpy and squat bitter oranges are the Danny DeVitos.


The Legacy of a Geechee Girl and Her Culinary Vibrations for Eaten Magazine (print)


There is no southern food without the Black home cook. There is no skillet cornbread, golden brown and sizzling in its cast-iron pan; there is no she-crab soup, made rich with full-fat cream and pearled crab roe the color of dried apricots.


Fictional Feasts for Counter Service


I doubt there’s ever been a young reader who hasn’t jealously followed along as Bruce Bogtrotter made his way through that huge chocolate fudge cake, who hasn’t envied the splendor of Fantastic Mr. Fox’s stolen feast, who hasn’t salivated over the thought of a giant summer-ripened peach.

Inside Serafina LoGiacco's Santa Barbara kitchen. // Pineapple Collaborative


Capisce Market’s Serafina LoGiacco has pecorino in her blood — or at the very least, permanently stocked in her kitchen.

Succumbing to the magnetic pull of the farmers market — and the vinegar aisle — with Emily Eisen. // Pineapple Collaborative


Step two is a freeform shop at the farmers market, where she relies exclusively on the magnetic pull of chance ingredients like elephant heart plums.


“Not all those who wander the grocery store are lost.” – a Pasta Social Club parable // Pineapple Collaborative


Mostly it was an excuse to peek in Meryl’s kitchen, where jars of tomato passata, smoked trout, and Calabrian chilies commingle in the cabinets. In the fridge, a small graveyard of parmesan rinds awaits soup weather.


Salimatu Amabebe prefers cooking with his ancestors — and Sister Sledge // Pineapple Collaborative


In Portland, chef and artist Salimatu Amabebe prefers cooking to confuse: “I love making showy, decadent desserts that make people say, ‘What the f*** am I eating?’”