What We're Reading This Week

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]