Pizzeria Kamikaze

I spent five years at “Lechem Erez” in Herzliya. During those years, we created at “Lechem Erez” a simple cuisine inclined to use herbs and dwarf leaves, balady vegetables and local fruits, fresh meat…

Miriam Steinberg of Highland Park, Illinois, would never think of making her weekly challah without first separating some dough, reciting a blessing over it, and then burning it in the oven, in…

Mildred Lubritz Covert was born in uptown New Orleans in 1927 and ate a rich mix of eastern European, creole, and African American foods throughout her childhood. She later chronicled this cuisine in…

Food was important not just as a means of survival, but also because, as Ma repeatedly told me, “it’s made with love that makes it taste so good.” As a toddler, perched on a chair, I watched each step…

We eat to live. The world is one vast dining room, in which each living thing both consumes and is consumed, in infinite cycles. Everything alive is a potential foodstuff. Big…