Jaya Saxena

A new wave of cookbooks—plus an iconic Martha reissue—are showing how to cook and host a crowd.

For too long, the king of cocktails has been sullied with dirt and brine. But bartenders have concocted a refreshing plan to rescue the drink—and our taste buds.

The era of bracing bravado is coming to an end.

Across the country, Indian restaurants are grappling with whether the popular tomato-cream stew is something to reject or redeem. How did such a “basic” dish get so complicated?

How did such a “basic” stew become so controversial?

Cannabis beverages with up to 100mg of THC are increasingly popular. A ban on hemp is threatening their survival.

“When did you become such an adventurous eater?” my mom often asks me, after I've squealed about some meal involving jamón ibérico or numbing spices. The answer is, I don't know, but I can think of moments throughout my life where food erupted as more than a mere meal: My cousin and his Ivy League rowing team hand-making pumpkin ravioli for me at Thanksgiving. Going to the pre-Amazon Whole Foods and giddily deciding to buy bison bacon for breakfast sandwiches assembled in a dorm kitchen. Eating paneer for the first time in India. Slurping a raw oyster in New Orleans.

Jaya Saxena If the devil had worked your idle hands into Googling the phrase “mortadella cookies” in 2024, you would have found KC Hysmith.

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