A visit with Judith Jones, the culinary and publishing icon.
How two women made culinary history.
I have standards—high ones—for the men, friends, and the authors whom I invite into my kitchen.
I love the cold months, love how slowly the days unfold, snow delays and all.
It was the weekend before Christmas, 2010. I was sitting on the 4 or 5 train, one of those on the green line, making the trip from Cornell Weill Hospital on the Upper East Side back to my Crown Heights apartment. I’d spent the previous two nights sleeping at my dad and stepmom’s apartment on …
For a long time, when people asked me, “why food?” I didn’t have a good answer.
“What would you do if you found out you had one year to live?” my brother asked.
Stepping into the stately hallway that leads to the dining room of the renowned restaurant O Navegador (“The Navigator”) in downtown Rio de Janeiro, there is no hint that one is entering a hotbed of agricultural and cultural activism.
An interview with Francisco Goldman.
I wasn’t raised at the elbow of a great cook.