All Food
In Pictures: A taste of Afghanistan helps these bakers find home in IndiaIn India, these naanwais may have left Afghanistan behind, but they’ve brought a slice of home with them.
Burger shaming is out: Coaxing carnivores to climate-conscious eatingWant people to eat more veggies? Watch your words. A study about meal choices in restaurants recommends welcoming carnivores into the plant-based fold.
Thanksgiving in a can? The holiday’s edible controversies explained.We don’t know what the Pilgrims and Wampanoags ate 400 years ago. But we’ve sure got opinions about what counts as a “real” Thanksgiving dish now.
Early settlers loved the pumpkin. But it was Mexico’s favorite first.Looking for something different this Thanksgiving? Try this recipe for calabaza en tacha – Mexican candied pumpkin.
Cover StoryCooking for 15,000: How Fort Bragg pulls off ThanksgivingChef Princido Texidor’s career has focused on bringing sophistication to military mess hall “slop.” For 15,000 Thanksgiving guests, he goes all out.
Q&A with Mayukh Sen, author of ‘Taste Makers’In “Taste Makers,” Mayukh Sen profiles successful female chefs and cookbook authors – immigrants – who made an impact on American food culture.
Kitchen alchemy: Recipes to add to the repertoireWhether it’s holiday recipes or everyday meals, the season’s top cookbooks deliver flavor, a dollop of history, and rave reviews.
Difference MakerThis East St. Louis grocer tends an oasis of uplift in a food desertAn East St. Louis corner store is a lifeline for residents who have to travel far to a supermarket for food. It’s also a hive of social connection.
Amid food pressures, Newfoundland sees a root cellar renaissanceIn Newfoundland, an old-fashioned means of food preservation is finding new life amid pressures from climate change and the pandemic.
Got milk? Nope. Dairy-free ice cream is filling up freezers.What’s the new thinking around ice cream? Changing lifestyles and a desire to help the planet are pushing frozen desserts in a nondairy direction.
A community-made oasis brings hope to a Tulsa food desertOasis Fresh Market in North Tulsa, Oklahoma, is in the business not only of selling food but also of reviving a community.
Latest solution for the global food supply? Less (waste) is more.A U.N. pre-summit is highlighting a shift in thinking on how to improve the world’s food supply. Reduce food waste, and not just at fancy restaurants.
New generation of cooks lifts lid on India’s diverse cuisineRegional Indian cuisines with distinct ingredients and techniques are being rediscovered and celebrated through new cookbooks.
A prickly mother-daughter bond sustained by Korean foodIn an interview, Michelle Zauner describes how writing the memoir “Crying in H Mart” helped her cope with losing her mother.
First LookFor foodie thrill seekers, cicadas add crunch and protein to lunchCicadas are emerging from the soil across the Eastern United States and were once used by Native Americans as a food source. Think eating insects is gross? Try them as a pizza topping or baked into a banana bread.
CommentaryWhy are so many people hungry in America?Hunger in America isn’t a new problem but the pandemic added new challenges – and innovations – to existing complexities of food assistance.
This community garden in Southeast Washington grows far more than foodAlong with nutritious food, the community garden in Washington’s low-income Southeast neighborhood grows opportunities and a sense of community.
The Monitor's ViewWhy the world needs another food summitA rise in hunger from the pandemic has forced a need to rethink the global food system. India offers one example for reform.
Pandemic food lesson: Match struggling farms with hungry peopleA state program called Nourish New York has helped food banks buy from local farms – meeting two pandemic needs at once. It is set to keep going.
Food shows offer all of the fun, none of the cleanupThese food shows entertain, educate, and inspire. Between talking puppets and a culinary tour of Italy, they’ll whet your appetite.
