Saved over the years
Food reading
Articles and discussions about food I kept, from the New York Times, NPR and others. Each card opens the original.
Articles
The 25 Most Influential Cookbooks From the Last 100 Years
A panel of chefs and food writers picks the cookbooks that changed how Americans cook, from Julia Child to the newest generation.
The New York Times (T Magazine) · November 15, 2024Boston Chinese: A Fusion Food Cooked Up in a Melting Pot City
How Boston grew its own style of American Chinese food, from Joyce Chen's "Peking ravioli" to the dishes only New Englanders know.
NPR, The Salt · March 30, 2016Thanksgiving Recipes Across the United States
One Thanksgiving recipe for each state, chosen to show how the holiday table changes from place to place.
The New York Times · November 2014Jewish Delis Are Dwindling, Traditions and All
The slow disappearance of the classic Jewish delicatessen, and what goes with it.
The New York Times · October 7, 2009World's Best Fried Clams, and the readers' comments
A post on New England clam shacks that drew a long thread of readers naming their own favorite fried clams.
The New York Times, Diner's Journal blog · August 28, 2007Your Worst House Guest, and the readers' comments
Readers trade stories of the worst guests they ever hosted, set off by Judith Viorst's book about a long family visit.
The New York Times blog · October 25, 2007Jewish Cookbooks at the New York Public Library
The library's guide to its Jewish cookbook collection, kept mostly in the Dorot Jewish Division, in many languages and from many places and times.
New York Public Library research guideWhat Makes Chinese Food So Good?
A thread on the restaurant techniques behind American Chinese food, like velveting meat in egg white and cornstarch and very hot woks.
Tips from a Reddit discussion