Rebecca Flint Marx is a Brooklyn-based journalist whose byline has appeared in places far and wide. The former food editor of San Francisco magazine, she has co-authored two cookbooks and won both an IACP and James Beard Award for her work.
Tea is consumed all over the world, but only in the U.S. has it been so equated with femininity that some companies try to profit from the idea that drinking it makes you less of a man.
Hamburgers, with secretive beef blends, over-the-top toppings, and outrageous prices, used to be the celebrated calling card for any respectable chef. Then the histrionics of the patty became a punch line.
Though it’s long been considered as hippie as a macramé tapestry—and often maligned—there’s now a growing sense that nutritional yeast is, basically, …
Gone are complicated sauces and bloated menu descriptions. Here are meal kits and unflinchingly cool, back-to-basics recipes. But does this movement toward …
The Atomic Age Jewish cookbook Love and Knishes was written in a voice so skeptical, so long-suffering, so unapologetically, unfashionably Jewish that …
