Long Reads

The Curiously Delightful Pasta Dish I Found on My Solo Trip to Italy

Table for One is a column by Senior Editor Eric Kim, who loves traveling alone, and seeks to celebrate the beauty of solitude in its many forms. This summer, I spent a week alone in Northern Italy. I wanted to…

When I Got Cancer, Baking Made Me Feel Powerful

When I was diagnosed with breast cancer at age 41, I was working as a “junior baker” in a hip, new Brooklyn bakery called Baked. I had pivoted professionally by about 1000 degrees a few years prior, transitioning from (unhappily)…

Can Grocery Stores Survive the Age of Big Tech?

In 1978, a blizzard befell the East Coast of the United States. Schools were closed for days. Roads were impassable. On our street, in a suburb just west of Boston, children spent their afternoons building caves and carving tunnels through…

Cooking in Restaurants Taught Me What Workplace Harassment Is

My name is Emma, but no one at my first kitchen job called me that. I was a stage for the summer, mid-college, which is to say: I worked for free. It was an Italian restaurant with unlimited bread, good…

I Didn’t Feel Connected to My Mom Until We Cooked Korean Food Over the Phone

My mom and I have never cooked together. Unlike many sentimental food stories that start with “I learned how to cook at the helm of my mother,” I have absolutely zero memories that involve home cooking with my family. Both…

Why I Love Going to Bars Alone

Table for One is a column by Senior Editor Eric Kim, who loves drinking alone and seeks to celebrate the beauty of solitude in its many forms. I once walked into a bar during happy hour, headed straight to the…

The Healing Powers of Antoni’s ‚Polish Hangover Soup’

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones. This week, an excerpt from Emmy Award–winning chef and television personality…

The Simple, Perfect Blueberry Pie That Traveled 3 Generations

Summer doesn’t happen for me until I’ve had a warm slice of blueberry pie. Growing up, we made them double-crusted and a little tart, from a squeeze of lemon and just a touch of added sugar. And we ate them…

After Cancer, a Tiramisu With New Meaning—& New Ingredients

People always ask me if I learned to cook and bake from my mother. They don’t know her, so they have no idea how hilarious that question is. Even though she wasn’t a “domestic goddess” à la Nigella Lawson, she…

Roasting a Chicken Like Laurie Colwin, in Memoriam

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers. Laurie Colwin, ‚Home Cooking’ If…