Scores of different artichoke cultivars—encompassing a wide range of sizes, shapes, and colors—are available outside the United States. Here, by contrast, a single variety has dominated the market since the 1920s: the big, round California green globe. But in recent years California growers like Steve Jordan of Baroda Farms, in the town of Lompoc, have started to change that. Keep reading »
Credit: James Oseland
While reporting our April 2013 special feature on New Orleans, we got to meet the people behind some of the city's most iconic restaurants—the waiters, bartenders, and line cooks who make it all happen. In this Q&A, Philip "Skip" Lomax Jr. talks about working for over 30 years as a line cook at Mr. B's bistro in New Orleans. See the interview »
Credit: Todd Coleman
This East African snack—a cousin of the Indian stuffed flatbread mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet. See the recipe »
Credit: Todd Coleman
• [Pictured above] Hong Yi, an artist and architect in Malaysia, set herself to the ongoing project of making shockingly beautiful works of art with food as her medium and a plain white dinner plate as her canvas. The level of emotional detail she evokes using everyday ingredients is extraordinary. —Helen Rosner
• I've been greatly enjoying The Hairpin's series Get This Look: fashion inspiration taken from places, concepts, and various inanimate objects—in this case, cheese. I think I'm more of a cheese ball than anything else (I don't wear hats well), but I admire the bold fashion choices of blue and manchego. (There's also a sandwich and a baked goods version, if your style leans more towards carbohydrates.) —Laura Sant
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Credit: Hong Yi
It took about two hours on the ground in Savannah before I was referring to my boyfriend as "sugar," and another hour before I was craving she-crab soup. By early afternoon, I was listening exclusively to Johnny Mercer—the city's most famous musical son—and humming along to Ella Fitzgerald's cover of "Skylark" as I wandered through historic squares. Carriage horses held up traffic. Towering oak trees dripped with Spanish moss, dappling the light. A thought occurred to me that had never occurred to me before at 4PM on a weekday: It was about time for a mint julep. Read the full review and area guide »
Credit: Courtesy of Bohemian Hotel
While reporting our April 2013 special feature on New Orleans, we got to meet the people behind some of the city's most iconic restaurants—the waiters, bartenders, and line cooks who make it all happen. In this interview, Karry Bird talks about his work as a pot cooker at Pascale's Manale in New Orleans. See the interview »
Credit: Todd Coleman
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds. See the recipe »
Credit: Todd Coleman
Plenty of people fall in love with a dish while traveling, return home raving about it, and launch a quest to find the most authentic version they can get in their own city. Before a recent trip to Thailand, I operated in reverse: I first read about khao soi, a northern Thai coconut curry soup, on one of New York's myriad food blogs. I then set about sampling every version of the dish my city has to offer—which turned out not to be all that many—and was smitten. So when work took me to Thailand earlier this year, I set out to Chiang Mai determined to eat as much khao soi as humanly possible.Keep reading »
Credit: Jamie Feldmar
The Brennan Family has been running some of New Orleans' best restaurants—including Brennan's and Commander's Palace—since the 1940s. In this video, the matriarch of this dining dynasty, Ella Brennan, reminisces with her sister Dottie, daughter Ti, and niece Lally about the openings of their quintessential New Orleans restaurants, the conception of their famously original dishes Bananas Foster and Eggs Hussarde, and the chefs—like young Emeril Lagasse—that earned a name in their kitchens. Watch the video »
I tried raw honeycomb for the first time in Istanbul a few years ago. It was served with breakfast at the hotel where I was staying. Slathered on a simit (bagel), the first bite was transformative: chewy, fresh and pleasantly sweet. Later that week, I ate honeycomb again, this time with kaymak, the Turkish version of clotted cream. Such a delicious mouthful! I knew I'd be seeking the sweet stuff once I got back home. Savannah Bee Company in Savannah, Georgia, has wonderful, floral honeycomb, harvested from bees in my neck of the woods. Researching the company, I discovered that this unrefined form of honey is the healthiest and purest you can get. It's also, at least in my opinion, the most delicious.
Savannah Bee Company Raw Honeycomb Square, $24 at savannahbee.com
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