Following Naan Through Asia
Regardless of where it travels, the flatbread known in Indian cuisine as naan shares its gastronomic inheritance with several countries in Asia.
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Step Aside Cold Brew; Make Room for Japanese Iced Coffee
Become a master of the hot weather coffee style with this Japanese iced coffee method.
Viewing this Moment through Chef Chris Williams’ Eyes
Chef Chris Williams of the Houston institution Lucille’s talks about what the Black Lives Matter movement means to him in this moment.
Marlon Hall on Being Black During the Movement
Houston Anthropologist and Black Culture Storyteller Marlon Hall considers the Black experience during the movement of the moment.
The State of Seafood with Providence’s Michael Cimarusti
In Los Angeles, Chef Michael Cimarusti of Providence describes the struggles and potential solutions facing the seafood industry.
Organizing for Survival: The Independent Restaurant Coalition
Independent Restaurant Coalition co-founders Kwame Onwuachi and Naomi Pomeroy describe efforts for government aid.
The Spirits of Hospitality in Crisis
In response to the COVID-19 crisis, the alcohol industry leverages its creativity to care for workers and communities.
When the Rain Doesn’t Come
In Australia, Drought Angels organize to provide assistance and relief to small farmers. In Los Angeles, Chef Curtis Stone supports their efforts with his celebrated restaurant, Maude.
Lessons from Italy on the Cure for Coronavirus
In Italy, the COVID-19 crisis highlights a culture of community, even at a distance.
Roasted Carrot Soup with Spiced Hazelnuts
This recipe takes a little inspiration from an egyptian spice blend called Dukkah. In this recipe, we roast carrots with some cumin and coriander seeds until caramelized and then blend into a soup.
Moroccan Red Lentil Stew
Harira is a traditional red lentil stew from Morocco that’s typically served around Ramadan. This stew takes inspiration from Harira, while introducing new, non-traditional ingredients.