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What We're Reading This Week

Priyanka Anand

April 15, 2016

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These windowsill herbs will give your homemade cocktails extra layers of flavor. [Saveur

Practice Zen Buddhism in the kitchen through observation and intuition. [MUNCHIES

This fava bean flatbread is a great way to welcome spring. [Bon Appétit

A look into how the USDA contributes to America’s local food movement through digital media and storytelling skills. [Modern Farmer

The desire for cheap, “ethnic foods” in America restricts immigrant chefs and their creativity. [NPR

A salmon guide: from natural pigments to smoked and salted. [First We Feast

An in-depth look at the relationship between Instagrammers and restaurants sheds light on our ever-changing food scene. [Bon Appétit

The latest in food and technology: placing delivery orders through social media robots. [Eater

This Indonesian poached chicken makes for a hearty salad. [NYT Cooking]