Popcorn

By Popcorn Possessed

Today is National Popcorn Day. And, as Renee shows us, the ubiquitous kernel has a way of–dare we say it?–popping up at important life events.

Sunchokes

Sunchokes

Sunchokes, alias Jerusalem artichokes, stumped our intrepid Greenmarket Girl, Renee, until she consulted the Sunchoke Deity, Jonathan Gold.

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New Taste 5 Umami Paste

Leite’s Loves…Taste No. 5 Umami Paste

Taste No. 5 Umami Paste from Laura Santtini is a cook’s secret weapon. A little dab’ll do ya, adding a subtle umami hit to any dish.

Elvis Presley

A Kingly Appetite

Elvis food–all the dishes, like his quirky peanut butter-banana-bacon sandwich–has inspired generations of cooks. What’s your Elvis-ish treat?

Lampshade Lady

Hangover Cures from the World Over

Hangover cures are on everyone’s mind the day after celebrations, like New Year’s Eve. Discover hangover cures and myths from around the world.

Giant Squid

Christmas Eve Calamari: Feast of the One Fish

The Feast of the Seven Fishes in Domenica Marchetti’s home stars one fish: calamari. It’s the centerpiece of her Christmas Eve dinner.

The Hundred-Foot Journey

The Hundred-Foot Journey: Novel Excerpt

Young Hassan finds his calling when his family moves from Mumbai to the French Jura, upsetting the tranquility of Chef Madame Mallory’s culinary rule.

Doughnut Makers

History of the Jelly Doughnut | Sufganiyah

The history of the jelly doughnut, AKA the sufganiyah, goes back to the 15th century. Since then, it’s been dipped, sandwiched, and injected with savory and sweet fillings.

Thanksgiving in Belgium

If It’s Thursday, It Must Be Thanksgiving (in Belgium)

For expat Kimberley Lovato, Thanksgiving Thursday in Belgium is just another day. To introduce her daughter to the holiday, she ruins a pie and starts a tradition.

Saffron Threads

Saffron: Spendy Threads

While saffron picking in Washington state, Jess Thomson learns a thing or three about crocuses, back-breaking work, and la rosa de saffron.

Cipollini and Blue Cheese Tart

Suzanne Goin’s Vegetable Voodoo: Cipollini

In the hands of chef Suzanne Goin, cipollini become something magical as she coaxes them into submission in her Cipollini-Bleu de Gex Tart.

Lardo

Hog Heaven: Lardo di Colonnata

Lardo di Colonnata is the pristine, silky fat from pigs that sup on forest nuts near the Italian town of Colonnata and that’s cured in an herby brine.

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