Food

Rice, nori, and assorted fillings all come together in a roll that is part food, part art—and entirely delicious.

This hearty, Italian bean soup was a staple in photographer Luca Santini’s childhood home in Rome. Today, the photographer keeps his mother’s recipe in rotation.

When it comes to reacclimating after a photoshoot abroad, Brad Torchia has the perfect remedy.

Restaurateur Keith McNally has never been afraid to speak his mind, but it wasn’t until he began to put his thoughts to words—first online and now in his forthcoming memoir—that he found his full volume.

Photographer Christopher Barraja makes his family’s spaghetti bolognese with a twist.

This basil-forward recipe packed with extra protein is a staple for photographer David Kitz.

Kobe Wagstaff’s comfort food draws from their upbringing in Utah, and is a hit among their Los Angeles friends today.

SingleThread’s omakase-style ThroughLine dinner series with Audi unfolds with cinematic flair at Park City, Utah’s Lodge at Blue Sky, as 12 courses are paired with short films that bring the origins of ingredients to life.

‍

This flavor-packed main course from Ike Edeani features a Thai-style marinade.

Painter Andrew Cranston’s favorite breakfast is a nostalgic treat to remember.

Jacques Pépin suggests using an extra hot skillet for this wonderfully delicious beef stroganoff with zucchini recipe.

Before celery juice, ginger shots, and fermented sodas, there was bacteria-fighting salad dressing.

Artist Alix Vernet says no one does the Eastern European specialty better than New York’s B&H Dairy.

Family Style’s Seoul Editor Monica Kim shares her Seoul recipe that is sure to please the sweet tooth.

‍

Larry Bell's chili resurrects memories, submerged in a sea of spice and flavor.

Yumiko Sakuma shares her versatile rice paper recipe that only has one required ingredient.

Sean Thor Conroe doesn't hold back—both in his writing and in his chicken soup recipe from scratch.

This no-fuss sourdough toast fuels Dean Kissick during long stints of writing.

Liam Hess brings tranquility to the palate with his Sichuan-style recipe.

Writer Zoë Hopkins' banana pancake recipe is perfect for a sweet tooth.

At the start of Black History Month, chef and writer Magdalena O'Neal digs beneath the surface of Black American food to examine how the complex, delicious genre proliferates across the creative arts.