Features
Local Whole-Fish Dishes Cater to Family-Style Diners and Adventurous Gourmands Alike
“In Mandarin, the word for ‘fish’ and the word for ‘abundance’ have the same pronunciation.” Read more
Mar. 20, 2019
Photo courtesy of @susfoodnews
Miso Soup Should Be So Much More than a Lunchtime Filler, and Sushi Mon’s Is Worthy of Its Solo Billing
Chef Tom Sung adds fish—as well as two kinds of miso—to a rich stock to craft something much finer than the powdered mixes we’ve come to accept as miso soup. Read more
Mar. 20, 2019
Frank Kasell Traveled by Train to Eat Three Hundred Dishes in Fifty-Three Cities for His New Book on Chinese Street Food
Kasell spent three months traveling across China sampling and photographing street food, recording tasting notes and anecdotes, and cataloguing them by province and city. Read more
Mar. 06, 2019
Dish: How Baking Bread Helps Me Understand God and Find Solace
A Duke Divinity student finds “peace in a God that claims to be known in morsels of bread.” Read more
Feb. 27, 2019
Bob Karp
Dish: The Triangle’s Golden Age of Bread Is Fueled by Local Grains
Bakers seek out freshly milled flour from locally grown grains because they create breads and pastries that are fresher, more nutritious, and packed with distinct textures and flavors Read more
Feb. 27, 2019
Bob Karp
Dish: How Two Philosophy Ph.D. Candidates Quietly Revitalized Ninth Street Bakery’s Artisan Bread Program
Alex Ruch’s baking has a deeper philosophy: that bread is a proper food, not merely an accessory to it. Read more
Feb. 27, 2019
Dish: Are You Team Biscuits or Team Cornbread? Why Not Both?
On Southern tables past and present, you don’t have to choose Read more
Feb. 27, 2019
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