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Vegetarian, For Now
Being alive means deciding what to eat
Dec 17, 2025
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Meg Maker
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That Time I Played Chef at the CIA
My two-day culinary romp through the teaching kitchens of the Culinary Institute of America
Nov 25, 2025
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Meg Maker
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Torrone, The Sicilian Not-Too-Sweet Treat
Traditional torrone is my new holiday staple
Dec 24, 2021
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Meg Maker
Suzy Q
Sweet memories of days at the lake.
Jun 20, 2018
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Meg Maker
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Sicily is Delicious
Sicily’s sunny terroir yields flavors what will brighten kitchens everywhere
Jan 29, 2018
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Meg Maker
Ploughgate Creamery Butter, Cultured on a Vermont Farm
In Vermont’s Mad River Valley, Marisa Mauro cranks out delicious cultured butters
Jan 11, 2018
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Meg Maker
Ancient Provençal Sweets, Not Too Sweet
Calissons and nougats from Dana Confection Co. are a delicious, inventive nod to tradition
Dec 23, 2016
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Meg Maker
What The Land Can Yield
Reflections on cooking an all-local New England Thanksgiving dinner
Nov 19, 2016
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Meg Maker
Lessons From The Table
Pour a wine to honor its birthright. Pour it with food.
May 29, 2016
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Meg Maker
Six Delectable French Goat Cheeses, With French Wines to Pair
We call it chèvre for a reason: France produces some of the world's astounding goat cheeses. Here are six, plus wines to pair
Mar 22, 2015
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Meg Maker
Opening the Trentingrana
September landed me in Trento, Italy, a guest of renowned sparkling wine producer, Ferrari. Their wines are magnificent (on which more later), but the…
Nov 25, 2013
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Meg Maker
Zinfandel Gelato
A recipe for Zinfandel Gelato, seasoned with spices
Aug 19, 2012
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Meg Maker
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