lsanderson | Food! Glorious Food!

Meat Is Linked to Higher Cancer Risk, W.H.O. Report Finds
By ANAHAD O’CONNOR

Thug Kitchen: Veganism You Can Swear By
By PENELOPE GREEN

New and Healthier Food Choices Are Being Pushed by Old Hands
By MICHAEL MOSS

Museum of Food and Drink Takes a Look at Flavor

About a decade ago, scientists discovered that the lignin in cow dung could yield vanillin, a breakthrough that food manufacturers have not exactly trumpeted.

By WILLIAM GRIMES

Edna Lewis and the Black Roots of American Cooking
The chef and author made the case for black Southern cooking as the
foundation of our national cuisine. Does she get the credit she deserves?
By FRANCIS LAM
Recipes: Spiced Pears | Corn Muffins | Smothered Rabbit | Biscuits | Garden Strawberry Preserves

Cornish Game Hens Are Worth the Splurge

City Kitchen
By DAVID TANIS
Recipe: Game Hens With Sumac, Pomegranate and Cardamom Rice

Shredded Tofu, Bright and With Bite
By MELISSA CLARK
Recipes: Shredded Tofu and Shiitake Stir-Fry

Unlocking Culinary Secrets of Okinawa

Front Burner
By FLORENCE FABRICANT

Lentils Thicken and Enrich a Squash Soup
Recipes for Health
By MARTHA ROSE SHULMAN
Recipe: Puréed Winter Squash and Red Lentil Soup

Betty Crocker’s Absurd, Gorgeous Atomic-Age Creations
The iconic brand’s midcentury recipes evoke the era’s peculiar optimism, encased in gelatin and smothered in mayonnaise.
Photographs by MAURIZIO CATTELAN AND PIERPAOLO FERRARI and TEXT BY TAMAR ADLER
Slide Show

Letter of Recommendation: Bamba