Just a spoonful satisfyingly sears on the way down, tickling all the microvilli on its magic school bus trip through the body. A taste so tangy, a flavor so fearless. Anything but diluted, the way I’d always told myself to be.
Then to discover we both go
first for that old chipped blue soup bowl
Is that love?
In Time I Find Strength, in Time I Get Caught in the Memories of Food There had been a time when I had been told that if I had to go through the most important events in my life I would remember only a mere hour of them, all of them painfully squished against each…
Lorighittas are a type of pasta made in one small village, Morgongiori, on a side of a mountain on the east of Sardinia. Only the women of this village, and only some of them, know how to make lorighittas. A lorighitta is effectively a woven pasta made from a dough of semolina and water. Each…
The unconsidered diaries of family life fall open at once favourite recipes,
bittersweet imprints on the page of stained, smeared, sticky memories.
C.S. Barnes reflects on her complicated relationship with food through the years, from comfort eating to comfort starving. Features discussion of eating disorders.
My earliest memories of goulash are full of warm, satisfying sensations—soft, chewy egg noodles draped in thick brown gravy and big chunks of beef adorned with a few key ingredients like green pepper, onion, and paprika.
I originally wanted to write an article about how different diets suit different people, and how breaking away from my father’s belief in the Atkins diet and doing my own research was liberating for me. I had hoped that those reading this article would find a similarly freeing effect, and it would give them hope…
I receive a call from my mother. It is to tell me a recipe for tortang talong, which she learnt last night in a dream.
Rather than a distant past we can simply overcome or attempt to forget, our relationship to the historical atrocities of violent imperialism is difficult and clearly far from over, despite attempts to suggest otherwise.
Every year, while the people who crowd around the Christmas Eve table might change, the chili is always just as delicious, and just as cheap to make.
Dissecting the Heart of Mandu The Chinese, Mongolians, Japanese, and now the Americans and Europeans are in my food, but are the Turkic nomads there as well? Intriguing and exciting. A mandu (만두) is a Korean dumpling. A savory dumpling with a filling of meat. It’s usually boiled but it can also be steamed, pan-fried,…