I didn’t realize just how much I loved spices until I started working on this story. They were in so many of the dishes I grew up eating: pomegranates my grandfather sprinkled with golpar (ground angelica seeds) and salt, rice stained with saffron-infused water. These tiny seeds, roots, herbs, and powders are magical. They lend
Without fail I turn to pickles to fill the sour, gherkin-shaped hole in my half-Polish heart. I simply can’t imagine my days (read: grain bowls, chicken sandos, and lazy egg dinners) without those lil’ puckers. I’m not alone: In 2019, 241.44 million Americans—about 68 percent of y’all (not me, I’m from down under!)—partook in some
And just like that, it’s September. While it seems neither possible nor fair, summer is drawing to a close, and with it the brief period of time—at least here in the Northeast—when berries, melons, and stone fruit are at their lushest, juiciest, and sweetest. It’ll be nothing but lumpy apples this fall for us (until
I love grilled corn so much. Why? Because it’s part of that broad group of foods with natural handles: Bananas! Empanadas! Cookies! Sweet corn is evolutionarily designed to be eaten with your hands, which, in these trying times, is pretty much the best thing ever. New me is all about the simple things in life.