We’re so excited to launch the first TASTE In Residence cycle, with Maya Erickson (Baker In Residence) and Maryam Jillani (Cook In Residence) serving as our inaugural residents. The program is structured like a traditional artist-in-residence program, where residents are given time, space, and resources to create art in their chosen medium; our residents will work with the TASTE editorial staff on a series of stories to be published over the next four months, September through December 2017. While editors will serve as the residents’ sounding boards—as editors do—we’ve set zero limits for Maya and Maryam. You can read more about them in our two profiles below, and follow their essays, recipes, and creative adventures.
Baker In Residence
Pull up a chair, get out your blowtorch and a bottle of fernet, and let’s get baking.
Cook In Residence
An introduction to Pakistani home cooking and culture through the eyes of a world traveler.
Goma dofu is usually served at the start of a meal, but for one pastry chef it has become a creamy, nutty building block for desserts.
A teatime ritual in Pakistan, and a unique kebab recipe for all.
After years of unrelenting drug cartel violence, a group of ambitious Mexican chefs are helping reshape the city’s culinary identity.
When you get them in season, persimmons are a perfect ingredient for both folklore and layer cakes.
As someone who grew up in Islamabad, went to college in Lahore, and has traveled extensively across Pakistan, a writer can say, with certainty, that Karachi is the best food city in Pakistan.
For TASTE’s Cook In Residence, the holiday season spans two continents and many family members.
For a chef struggling with an eating disorder, a restaurant kitchen is an especially painful place to be.