MADE IN COOKWARE
Open Fire Cooking With Lee Kalpakis
Father's Day Gift Guide
The Most Common Carbon Steel Questions, Answered
FOOD WRITING
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
Sylvan Esso's Amelia Meath
for The Pantry
Pineapple Collaborative
Butter mochi meets diet culture resistance in a Portland home kitchen
For “Great British Baking Show” Contestants, the Real Loss is the Trolling
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?’”