Latest
Review: I Sleep in My Kitchen
A hundred recipes spanning Palestinian heritage and American improvisation, where cheese fatayer and smash burgers share the counter.
Review: Lunch at the Shop
More than fifty recipes from a Seattle bookshop where lunch is made every day without a formal kitchen.
Review: Nothing Matters But Delicious
Seventy-five recipes built on the premise that most of what fine dining asks of you does not actually make food taste better.
Review: Odette: Terroir to Table, Heart to Plate
Over eighty recipes from the three-Michelin-starred restaurant named after the chef’s grandmother.
Review: On Eating
A memoir between Long Island and San Juan, between oysters and plantains, asking whether you can eat for joy and justice simultaneously.
Review: Our Knives Will Save Us
A White Mountain Apache chef’s memoir of addiction, sobriety, and the discovery that the French kitchen’s ingredients had Indigenous names.
Review: Salt, Sweat & Steam
A Trinidadian student’s journey through America’s most elite culinary school, where the view from outside in changes everything.
Review: Tamu
Seventy plant-based recipes from across four African regions, where the food is not a substitute for anything but the tradition itself.
The Sea They Gave Away
In December 2025, Ireland lost 57,000 tonnes of fishing quota in a single Brussels negotiation. The dockside value: €94 million. The real cost is measured in harbour towns where the boats sit longer at the pier and the young have one less reason to stay.
Review: What I Made for Dinner
A pandemic memoir about cooking for a large family while watching recipe videos, and whether nightly dinner is a blessing or a curse.
The Holdfast
On Ireland's west coast, families have cut seaweed by hand for generations. Now a Canadian-owned company wants harvesting licences across five of their bays. Three hundred harvesters gathered in Ros Muc to push back. They earn €100 a tonne. The global industry is heading for €22 billion.
Review: Extra Sauce
A chef’s memoir about opening and closing a cult-favourite Brooklyn restaurant, cooking her father his last meal, and the demand for more joy.
Review: A School Lunch Revolution
The culinary icon reimagines school food with recipes that are local, seasonal, affordable, and beautiful.
The Sticker on the Door
Across the Southeast, a flood of foreign imports, two-day fishing seasons, and a climate-driven disease nobody saw coming are unravelling an industry that has defined these coasts for generations. The people who work the water are still here. The question is for how long.
Review: Between Two Waters
Part memoir, part manifesto from the chef of Loch Fyne’s Inver, interrogating sustainability, gender, and what destination restaurants actually teach us.