Shakshuka is a North African dish with many variations. Some add preserved lemons, others feta and different herbs and spices. It is my ideal brunch fair. Browse online for more.

A rich, ultra-chocolate French cake - simple yet decadent! This recipe will wow your friends and family. Great served with ice cream or whipped cream.

Check out Edd Kimber's ultimate recipe for a beautifully flaky pie crust. This easy guide uses vodka as opposed to water to get a lighter, softer dough

The Atlanta-based chef and restaurant owner makes a smart and flavorful one-pot pasta — with a twist.

Chef Preeti Mistry shares their recipe for pani puri after featuring it on the new Netflix kid's cooking show Mochi + Waffle, which features Mrs. Obama.

I’ve been sitting on this post for three months now. I tested the enchilada sauce back in August, and it just seems like I kept forgetting that I had this recipe in the queue, so yesterday wh…

Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. The inspiration for this butter comes from the classic Roman …

The Turkey and the Wolf chef takes you step by step through his summer original

Chefs Susan Feniger and Mary Sue Milliken's Recipe for Carnitas Tacos is perfect for Cinco de Mayo

Butter Chicken (Murgh Makhani) by Nik Sharma of America's Test Kitchen. Broil-charred chicken in a velvety Kashmiri-spiced sauce. Ready in under an hour.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

What is queer food, you ask? Let’s find out! Alex Ketchum and Megan Elias tell me all about the connections between gender and food, cooking and sexuality, and recipes and community. The amazing book Queers at the Table is a product of the queer food conference Alex and Megan ran in 2024 (returning in 2026!) and consists of essays, stories, comics and endlessly inspiring reflections on queer cooking and intellectual inquiry. Lesbian chefs, feminist cafes, queer community cookouts – this episode has them all.   References: Queers at the Table (Arsenal Pulp Press, 2025) Alex Ketchum’s Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses (Concordia UP, 2022) https://press.library.concordia.ca/projects/ingredients-for-revolution (open access) Megan Elias’ Food on the Page (Penn Press, 2017) Queer Food Conference https://www.queerfoodconference.com/ @queerfoodconference Alex Ketchum’s How to Organize Inclusive Events and Conferences (Microcosm, 2026) https://microcosmpublishing.com/catalog/books/63461 Alex Ketchum’s Digital Queers and High Tech Gays (MIT Press, 2027) @dr.alexketchum http://alexketchum.ca Alex Ketchum’s Engage in Public Scholarship!: A Guidebook on Feminist and Accessible Communication (Concordia Uni Press, 2022) https://press.library.concordia.ca/projects/engage-in-public-scholarship (open access) https://www.justfeministtechandscholarshiplab.com/ Greggor Mattson Prism Comics Queer Food Foundation The Female Glaze @thefemaleglaze The Nonbinarian Bookstore https://thenonbinarian.gay/ Bishakh Som’s Spellbound Cait McKinney’s Information Activism: A Queer History of Lesbian Media Technologies The Ripped Bodice Casey McQuiston’s The Pairing   Questions you should be able to respond to after listening: -      How do Megan and Alex define queer food? -      Megan thinks about what ‘not queer food’ might be and whether we would want to define this. What is your opinion? Is there ‘straight’ food? -      How is gender connected to food? Were you surprised by anything we mention? -      What connections do Megan and Alex draw between sexuality and food? -      Alex and Megan speak a lot about community. Can you name two examples of how community makes food queer? -      How might food be linked to queer knowledge production?

Explore two books that celebrate LGBTQIA+ food culture, queer kitchens, and inclusive dining history.

From a New York Times journalist, a culinary tour of gay restaurants—their history, and how they evolved as a space of safety and celebration for the LGBTQ...