Highlights from a mighty year of conversations with authors and chefs like Rodney Scott, Nadiya Hussain, Sheldon Simeon, Moby, and Missy Robbins.
We launched the TASTE Monday Interview nearly two years ago out of urgent necessity. We had found that, while we could write freely and colorfully about our favorite cookbook authors and pacesetters in the food world, we didn’t have a way to bring the full conversation to life. This changed, thankfully, and now each Monday afternoon our email subscribers are sent a tightly edited, always entertaining chat with legends in baking, saucing, and smack-talking—as well as some legends in waiting. While it’s always difficult to compile a year-end list of favorite anythings, here are some that come to mind. Thanks for reading every Monday. And for more interviews with authors, writers, and the occasional editor debate, make sure to check out the TASTE Podcast on Apple Podcasts, Spotify, and wherever you find your podcasts. – Matt Rodbard
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The Librarian of Mismatched Plates
For Julie Gaines, the owner of NYC’s Fishs Eddy, collecting dishes is a glimpse into America’s history of roadside diners, airlines, hospitals, and country clubs.
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Moby Has the Vegan Croissant Thing Figured Out
The musician still has a soft spot for the frozen bean burritos of the ’90s, but his new cookbook explores a more decadent side of restaurant veganism.
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45 Pasta Shapes and Counting
With 25 years of mafaldine mastery, culminating in a new cookbook, Missy Robbins pays tribute to Italy’s greatest food.
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Get Excited (and Stay Excited) About Fresh Beans and Grains
In a new cookbook, chef-farmer Abra Berens thinks deeply about legumes and seeds, with a refreshing sense of creativity.
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The Future of the Food Magazine? Four Teenagers May Have the Answer.
Published by a crew of innovative high schoolers, Pass the Spatula offers a fresh vision for food writing.
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A Strong Case for Slow Coffee
Meet Nigel Price, Brooklyn’s biggest advocate for the grand ritual of pour-over.
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When Disaster Strikes, Local Farms Step Up
Activist and Soul Fire Farm founder Leah Penniman believes that our food system can learn a lot from the historic innovations of Black farmers.
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Whole Hog BBQ Is a Wholehearted Affair
Rodney Scott on the rhythms of the barbecue pit, and how he finds his moments of zen amid the chaos.
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A Course Correction for American Chinese Food
Junzi Kitchen’s Lucas Sin is preaching scale, empathy, and the power of Crab Rangoon.
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Come for the Cookbooks, Stay for the Arancine
Meet Paige Lipari, chef and owner of Greenpoint’s expanding Archestratus empire.
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Filipino Food Has a New Spokeswoman
In her snack-sized cooking videos, Rachel Lucero of The Sago Show celebrates the intricacies of kaldereta, ensayamada, and sisig.
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Sheldon Simeon Cooks Hawaii. Real Hawaii.
The Maui-based chef is putting his own spin on the Islands’ flavors with furikake ranch and birthday cake butter mochi.
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Bryant Terry Is Rewriting the Cookbook Playbook
The chef and author’s new publishing imprint, 4 Color Books, is diving into the diverse world of art, culture, wellness, and food.
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British Baking for the 21st Century
Cookbook author and TV star Nadiya Hussain is giving the classic bakes the refresh they deserve.
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A Lifetime Getting Invited Into (And Kicked Out Of) the Kitchen
Claudia Roden has written nearly two dozen books about the cuisines of the Mediterranean and the Middle East, and she’s not slowing down anytime soon.