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.

Saints, Cakes, and Redemption

Allison, our managing editor, discovers the blessings of making a phanouropita, a traditional Greek cake said to help the baker find missing things when it’s given away.

Timeless Sardines

A far cry from their tinned cousins, European sardines are at their plumpest perfection in June. Writer Mary Ann Castronovo Fusco explains it all for you.

Two slices of white bread.

A Glutton for Gluten

What happens when food writer Jess Thomson is faced with a future without gluten? A weekend of unbridled break-up sex.

Waiterly Conduct

Food writer and humorist Jess Thomson recounts her hilarious and daunting visit to the mecca of molecular gastronomy in the States: Grant Achatz’s Alinea.

Meat: The Pleasure of the Flesh

Meat: The Pleasures of the Flesh

Novelist, essayist, and food writer James Sturz writes about the pleasures of flesh—both animal and human—and their sometimes disquieting similarity.

A white bowl filled with alfajores, and one halved one in front of the bowl with a bowl of dulce de leche beside

Alfajores: The Family Cookie

Alfajores are a family staple in Ana Schwartzman’s home. No wonder: alfajores are shortbread cookies filled with dulce de leche and covered in chocolate.