Aliza Abarbanel is a contributing editor at TASTE, the co-founder and co-editor of Cake Zine, and a freelance writer based in Brooklyn. Previously, she was an editor at Bon Appetit.
If you’ve ever clicked onto the NYT Cooking or Bon Appétit websites looking for something to make for dinner, you’ve probably seen Hetty McKinnon’s name.
From the Char Siu McRibs to a fishball-inspired Filet-o-Fish, ambitious chefs are merging nostalgic drive-through fare with flavors from their heritage.
