Emily Dorio Geometric color blocks abut in a soft patchwork prism of reds, pinks, blues, and grays, each section of cotton fabric bonded to the next by impossibly tiny stitches. The quilt gracing the entrance to Nashville’s Audrey was sewed by Andrea Williams, a descendant of a member of the famed Alabama quilting collective, Gee’s Bend. Standing beneath the abstract piece, diners might notice the rich, earthy fragrance of vetiver and the faint chirping of crickets. With these, chef Sean Brock aims to transport his guests to the woods of Appalachia. “The second you walk in the door, I’ve go ..read more

Ryan Wilkes I’m at dinner on a boat in the heart of the Amazon, and my mouth is tingling as if the anaesthetic has just worn off after a visit to the dentist. This, I’m told, is part of the joy of eating tacacá, a tangy manioc soup made with salted shrimp and an herb called jambu whose stimulating properties and tongue-numbing effects are a touchstone of Amazonian cuisine.   In a globalized world, encountering ingredients and flavors that surprise the palate is increasingly rare—and something of a luxury for any food lover. That was my takeaway from a five-day journey along the Ta ..read more

David Bruce Kawchak, Courtesy Sue Tapia, White Sands Realty. David Bruce Kawchak, Courtesy Sue Tapia, White Sands Realty When Brian and David Whittington visited their grandmother in Houston as kids in the 1970s, they’d gaze, starstruck, at the machine sitting in her kitchen: a Frigidaire Flair electric stove. With polished chrome handles and stark block typography on its dials, it looked more like a car dashboard than an appliance. Most dazzling was its stovetop: four electric burners set into a “roll-to-you” drawer that slid seamlessly out of sight. In the boys’ eyes, the Flair was a wond ..read more

(7-19 Dec. 1972) --- A fellow crewman took this photograph of astronaut Eugene A. Cernan eating a meal under weightlessness conditions of space during the final lunar landing mission in NASA's Apollo program. (Photo by: HUM Images/Universal Images Group via Getty Images). Getty Images Has farm-to-table gone lunar? Thanks to NASA’s Artemis program, which launched when an unmanned spaceship orbited the moon in 2022, the answer is yes. The U.S. government agency has ushered in space travel’s next frontier—one that will involve extended space stays and planetary exploration. Next fall, Artemis ..read more

Raphael Olivier Krakow runs on milk bars. These no-fuss canteens serve affordable yet filling meals that taste like Babcia’s house—big, honking dessert and all—and they hold a deep, nostalgic place in Poland’s national psyche. While the country’s food scene has been sprinting in the opposite direction of hearty staples like żurek soup, schabowy pork cutlets, and pierogi ruskie (more on those later), milk bars have remained steadfast, soul-soothing, and as reliably satiating as ever.  In modern Poland, milk bars (“bar mleczny” in Polish) seem like an anachronism doomed to die out. Polis ..read more

Matt Taylor-Gross. Matt Taylor-Gross Fermentation revivalist Sandor Katz makes this punchy pesto to capture the essence of spring. Chickweed, a spicy herb, is his green of choice to pair with ramps, to which he adds mild herbs and sunflower seeds, but you can replace chickweed with watercress, arugula, or any other peppery green. The same goes for the ramps—this pesto works just as well with spring onions or garlic. It will keep in the fridge for a few weeks, and Katz uses it throughout the day: on grits or eggs for breakfast, slathered on sandwiches for lunch, and tossed with potatoes or p ..read more

Matt Taylor-Gross. Matt Taylor-Gross Ramps’ short window of availability makes their earthy, garlicky twang all the more appealing. When they’re in season, we’re putting them in everything: scrambled eggs, salads, tarts. In this recipe adapted from his cookbook The Broad Fork, chef Hugh Acheson turns ramps into a simple jam thickened with powdered pectin. The sweet-savory compote will serve you well all summer long on grilled sausages and hamburgers, or spoon some on top of shaved pork loin or steak and eggs. Or, can it using a hot water bath and add springtime flair to your morning toast c ..read more

Photo: Belle Morizio • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart. Photo: Belle Morizio • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart When it comes to rib-sticking comfort food, Poland—with its smoky stews, cheese-filled pastries, and potato everything—never disappoints. But while dishes like pierogi and bigos are the first that spring to mind for many Polish food lovers, the country also boasts an abundance of fresh, produce-forward recipes that are just as worthwhile. In fact, as a buzzy new Polish cookbook goes to show, Poland is in the mids ..read more

Photo: Andrew Bui • Food Styling: Jessie YuChen. Photo: Andrew Bui • Food Styling: Jessie YuChen When Indian-British chef Romy Gill was growing up in Burnpur, West Bengal, her parents made kadha for her when she was feeling under the weather. Across India, different variations of the aromatic concoction—made by simmering spices and herbs in a pot of water—are brewed as a home remedy for colds and flus, or enjoyed year-round as an immunity booster. Fresh turmeric and ginger lend earthy warmth, while ajwain, a commonly used spice in Ayurvedic cooking, imparts a peppery fragrance reminiscent o ..read more

Photo: Andrew Bui • Food Styling: Jessie YuChen. Photo: Andrew Bui • Food Styling: Jessie YuChen One of chef Romy Gill’s favorite sweet treats when she was growing up in India was smoothies. Her parents would blitz them up using whatever fruit was freshest, though a combination she especially loved was banana and mango. The pairing tasted even better when her parents added fresh turmeric. The root lent the smoothie a bright, peppery flavor—not to mention its anti-inflammatory powers—and made the fruits’ yellow hues even sunnier.  Though fresh or frozen fruit both work in this banana-ma ..read more