Shakshuka, the generous skillet for any hour
A closer look at the tomato, pepper and egg dish, plus a flexible approach for cooking it at home.
Read article ↗
The journal
Articles
Stories about the ingredients, people, places and rituals that shape the way we eat. Browse the archive for useful cooking ideas and a wider view of food culture.
What a lifetime of Italian cooking teaches us
Ingredient-led cooking rewards patience, restraint and close attention to texture.
Read article ↗
The case for slow-roasted ribs
Low heat and a well-seasoned crust turn a relaxed afternoon into a deeply savory meal.
Read article ↗
Why carefully cured foods reward a slower pace
Texture, time and place come together in a meditation on traditional preservation.
Read article ↗
The patient sweetness of a summer onion
How to choose, store and cook a mild onion while its season is at its brightest.
Read article ↗
A better way to think about marinades
Three flavor directions for chicken, vegetables or tofu before they meet the grill.
Read article ↗
How fruit-forward drinks find their audience
A thoughtful look at flavor, marketing and the changing culture around lighter pours.
Read article ↗
Three good futures for a ripe apricot
Turn a short season into jam, pastry or a simple dessert with very little fuss.
Read article ↗
Find your thread
Follow the flavor.
Move through the archive by mood: practical cooking, thoughtful ingredients, drinks and stories from farther afield.