cooking
How To Make Even The Worst Tomatoes Taste Good
Plus: An ode to pomelo, and really great OJ.
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Moldy Soybeans, a Love Story
Plus: IYKYK mushrooms from Pizza Hut
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Lamb Cakes Are the Dessert of the Season
Plus: tofu tendies and some great cookbook recs.
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I Tried Mormon Blender Pancakes
Plus: We need to talk about fiber.
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Your Table Needs a Bone Plate
Plus: The case for meal prepping with your friends and freestyling gorp.
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What Do Food Brands Get Wrong About Ramadan?
We asked cookbook authors Asma Khan, Ifrah F. Ahmed, and Fadi Kattan.
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We’re All Making Chocolate Cake Right Now
Plus: Some new cookbooks we’re stoked about.
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4 Cookbook Authors’ Very Strong Tofu Opinions
A roundtable with Andrea Nguyen, Nik Sharma, Kiera Wright-Ruiz, and Hetty Lui McKinnon.
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You Deserve Fresher, Stinkier Garlic
Also this week: We’re microwaving our tofu and roasting astounding amounts of lamb.
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The Last Egg
Plus: lactation muffins, soto ayam, and a big batch of beans.
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Tinned Tomatoes For Your Cold Winter Heart
Plus: Cook from this book, find comfort in quesadillas, and go get the fuchka.
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You Deserve Post-Run Pav Bhaji
Plus: technicolor beans, sheet pan pasta, and contentious fro-yo.