all things food
Maggie Cheney on the challenges facing farms; Kenji on why you salt vegetables.
Susan Spungen on cultivating an aura of studied nonchalance when entertaining; Kenji fields questions about smash burgers.
Dan Barber on how the pandemic is affecting small farmers; Kenji weighs in on dried versus fresh herbs.
Kenji talks about European versus American butter, and Anne Saxelby and Sheila Flanagan reflect on the business of selling cheese during a pandemic.
“Ask Kenji” is back with a bit about butter; and Anne Saxelby of Saxelby Cheesemongers and Sheila Flanagan of Nettle Meadow Farm talk about how the pandemic has affected the cheese business.
Chef, restaurateur, opera singer, cookbook author—Alexander Smalls is a multi-talented man whose new book, Meals, Music, and Muses: Recipes From My African American Kitchen, celebrates Black American foodways of the South.
Chef Alexander Smalls has been many things in his long and storied career—opera singer, restaurateur, and cookbook author, to name a few. Smalls speaks to Ed Levine about his life and work, and offers some of his thoughts on the pandemic and the murder of George Floyd.
Susan Spungen talks about her new cookbook, her career, and what it may be like to gather with friends over food in the wake of the pandemic.
NYT restaurant critic Pete Wells on how restaurant criticism will change because of the coronavirus pandemic, and on what he’s cooking at home.
Pete Wells, the New York Times restaurant critic, discusses how the coronavirus pandemic has debilitated the industry.
