one taste at a time

Taste, Think

anchovies and adulthood

The one experience that opened my eyes to the fish everyone loves to hate.

Taste, Think

on cooking through grief

When grief entered my kitchen, people instinctually wanted to feed me. But I didn’t need food — I needed to cook.

Taste, Think

when words failed, ratatouille didn’t

How this humble peasant dish helped me feel at home in Paris.

Travel

While hoards of tourists flock to Tuscany and the Amalfi Coast every year, Puglia has managed to retain a quintessential Italian flair — not to mention a cuisine boldly celebrating the freshest flavors of the Mediterranean.

Read

from counterculture to contemporary American cuisine in Jonathan Kauffman’s “Hippie Food”

A poignant look at how the revolutionary “hippie” food of the 1960s and 70s — from sprouted whole grains and legumes to organic produce, soy, and macrobiotics — evolved into what we eat today.