Culture

A Chef’s Life Story in 14 Ingredients
In his insightful memoir, Peter Hoffman looks back at every crucial aspect of a restaurant, from the daily farmers’ market haul to the lifesaving refrigerator repairmen.
Story: Matt Rodbard
Cooking
Unripe Fruit? Make Fritto Misto.
Fry those firm peaches, nectarines, and pluots with halloumi and olives for the perfect salty-sweet snack.
Story: Christian Reynoso
Cooking
Less Stress, More Streusel
A make-ahead batch of sheet pan streusel will give your improvised crumbles, yogurt bowls, and ice cream scoops a pastry chef polish.
Story: Kaitlin Bray
Culture
Kimbap, Never “Korean Sushi”
The combination of rolled rice and seaweed is one of the most quintessentially Korean bites for picnics, road trips, and school lunches.
Story: Giaae Kwon
Cooking
Ranch Isn’t a Dressing. It’s a Lifestyle.
For many, it’s a topping for pizza or a flavor for snack foods. But for some, it’s just a way of life.
Story: Matt Rodbard
Special Issue
The '90s Issue
We look at some of the joys, fears, and SnackWell’s-fueled anxieties of the decade. It wasn’t always as pretty as our Lisa Frank–tinted glasses might lead us to believe, but it will go down in history as a time when we looked around and decided to recalibrate our taste buds.
Read here!
Samgyetang: Korean Ginseng Chicken Soup
Sourdough-ish Babka
Kimchi and Ketchup Fried Rice
Traditional Cardamom Buns
Mortadella and Calabrian Hot Spread Focaccia
Sausage-Fennel Lasagna Rolls
Emergency Fruit Crostatas
Dumplings With a Crispy Skirt
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