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The writer supports The Hope Exchange, a group of people who provide food for the homeless in Cape Town. Please help them When I was a child, around 7, we lived next door to a large family in London. I liked to visit neighbours, anything to get away from my own family. There was something different about this family. Even at a young age, I could tell.  One evening I tottered in and the woman next door was lighting candles with her hand over her eyes. She then started singing in a strange language.  I rushed home to tell my ma. “It sounds magical,” my mother said. It turned out they wer...

What’s on this week’s table for your patriotic Taiwanese? Freedom pineapples! As the WSJ reports: …These days, pineapple consumption is seen as an act of patriotism. Taiwan residents have been gobbling up the fruit since China—by far the island’s largest outside buyer—banned imports of their pineapples starting March 1, citing dangerous pests detected in recent shipments. Does that mean we should all rush out and try and get our hands on a Taiwanese pineapple, in solidarity with the position of the island vis-à-vis the mainland? Must we also embrace offerings described by the WS...

Last modified on Sun 28 Feb 2021 08.35 EST It is November 2009 and I’m in a new restaurant on Fairfax Avenue in Los Angeles called Animal. I have been in the city for three weeks, serving as a judge on a TV food contest, all British piss and vinegar to the familiar American gush, and I’m missing my family terribly. No matter, for here on the menu is roast bone marrow with parsley salad, the dish made famous by the chef Fergus Henderson at his Clerkenwell restaurant St John. His guiding principle: “If you’re going to bang an animal on the head it’s only polite to eat i...

Meredith Miotke Chefs rarely follow recipes, but many of them find plenty to savor in cookbooks, nonetheless. They read for inspiration, education, context and community. They earmark pages that reveal fresh approaches to technique. They scribble down notes of promising flavor combinations. We asked three chefs, one cookbook author and one plant nursery owner to share the cookbooks or other food books they pore over. Cara Chigazola Tobin ...