The 7 Best Cookbooks of 2018
Pan-seared steak with za’atar chimichurri, curried lamb ribs, and a host of other inventive dishes from this year’s top food bibles
Food
The Strange Pathos of the Turkey in Madame Bovary
For one writer, Gustave Flaubert’s tragic masterpiece has an offbeat and deeply poignant connection to Thanksgiving.
Samin Nosrat Wants Everybody to Cook
The Bay Area chef believes that great food can be both beautiful and accessible. Her new Netflix series, based on her celebrated cookbook Salt, Fat, Acid, Heat, might just help her deliver that message.
Why Chef José Andrés Set Up a Kitchen in Puerto Rico After Hurricane Maria
The chef’s massive effort to cook food for the island’s residents and relief workers was driven by an urgent sense of empathy.
Writing an Iranian Cookbook in an Age of Anxiety
As my family and my adopted country endured dramatic change, I learned to find solace in the kinds of written recipes I was taught to reject growing up.
The Entrenched Effects of Misconduct in the Restaurant Industry
What the continued controversy over Ken Friedman—and the unsuccessful rehabilitation of the Spotted Pig—says about power and responsibility in the world of food service
Remembering the Inimitable Jonathan Gold
The beloved critic, dead at 57, was the first food writer to win a Pulitzer Prize—and a vital champion of L.A.’s culinary riches.
What Anthony Bourdain Understood About Authenticity
He was one of 21st-century pop culture’s few figures to argue persuasively for an assailed and slippery concept: realness.
Anthony Bourdain’s Extreme Empathy
The chef understood that history and political survey provide more than just context; they can illuminate the specificity of people’s lives.
Remembering Anthony Bourdain
The chef and writer, who died at 61, changed the way we think about restaurant kitchens and the people who work within them.