Communal Table Podcast: Kiki Aranita Kat Kinsman © Provided by Food & Wine Claudia Gavin / Philly Mag
Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week,
Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you d like to know more about or a guest you d love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter so you never miss an episode. Catch up on previous episodes here.
New Year s recipes for dishes to light on fire
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A Unifying Nostalgia for Port Wine Cheese Saveur 12/21/2020 Eric Kim © Provided by Saveur Amy Thielen’s pounded cheese with port wine syrup is an updated take on a Midwestern classic. Get the recipe for Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup »
“After leaving a roadside cheese store, you can suck on a single small cube of aged cheddar like a lozenge, the flavor trailing out for miles.” It’s for lines like this that I love reading Amy Thielen’s
The New Midwestern Table not just for its recipes, but also for its writing. And for the cheese.
The Best Dishes We Ate in 2020 Maria Yagoda
To make it through this year, we ve clung to our comforts. While projects like sourdough bread-making, gardening, and buying obscene amounts of spices certainly helped, it was the food lovingly made by others that so often sustained us on days we couldn t even bear the thought of boiling water.
Independent restaurants are barely hanging on, and it s going to get worse this winter as indoor dining goes dark and inclement weather foils outdoor seating. In the absence of meaningful government action, beloved neighborhood restaurants will continue closing in droves.
So, as 2020 staggers to an end, we re looking back at all of the beautiful things we ate this year, brought to us by restaurants that need our support now more than ever. Below, find our very favorite dishes of the year, 2020 edition.
J. Kenji López-Alt on Editing an Anthology as Coronavirus Hit
December 14, 2020
I had finalized the list of articles to include in Best American Food Writing 2020 by early February of 2020.
Before I had a chance to write my introduction, the coronavirus pandemic hit, and everything else suddenly seemed trivial. What relevance does food writing have in a world where restaurants don’t exist? What role could chefs play during a global pandemic? Why should I care about the death of the Kansas City taco or the local supermarket, when I have the potential actual deaths of hundreds of millions of people to think about?
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