The New York Times – Fashion & Style:
The Grammy-nominated producer and songwriter hosts a dinner series that has become one of the most coveted invites in Los Angeles.
Category: Food
-
Nutrition for Runners: Your Questions, Answered
The New York Times – Sports:
What’s the real benefit in refueling soon after a run? Can eating mid-run help speed recovery? Your nutrition questions, answered.
-
In a Starving World, Is Eating Well Unethical?
The New York Times – T Magazine:
A meditation on the true cost of dining when nearly one-third of the planet lacks regular access to food.
-
What We Write About When We Write About Food
The New York Times – T Magazine:
Since the days of the Greeks, writers have been consumed by their meals. But are we writing about food — or is food a metaphor for something less palatable?
-
The Godmother of ‘Plant-Based’ Living
The New York Times – Fashion & Style:
Frances Moore Lappé, the author of “Diet for a Small Planet,” which was published 50 years ago and spurred a movement toward vegetarianism, looks back on her legacy.
-
The Godmother of ‘Plant-Based’ Living
The New York Times – Fashion & Style:
Frances Moore Lappé, the author of “Diet for a Small Planet,” which was published 50 years ago and spurred a movement toward vegetarianism, looks back on her legacy.
-
For Many Members of the Arab American Diaspora, Mansaf Offers a Taste of Home
The New York Times – Travel:
The traditional Bedouin dish of bread, rice, lamb and yogurt is a talisman of identity in Jordan — and in various communities in suburban Detroit.
-
In Senegal, a Return to Homegrown Rice
The New York Times – Travel:
The country has remained mostly dependent on the grain’s importation since colonization in the 1800s. But some locals are trying to change that.
-
The Thrilling Dare of Scorched Rice
The New York Times – Travel:
When browned on the bottom of the pot by a skilled cook, the grain is transformed into a complex delicacy, one prized by food cultures around the world.