Virginia’s Dare

How a cooking competition in Old Dominion in 1948 unwittingly set the tone for modern food journalism.

Tortas in Tuscaloosa: Memory after a storm

Change comes in many forms. During the spring in Alabama it sometimes comes from the horizon, a funnel-shaped cloud descended from the gray-slabbed sky.

View from the Treehouse

Chef Jason Zygmont has a kickass resume and a distinctive culinary voice. But is that enough for the critics?

Nowruz: Rebirth, Renewal, and Repast

Nowruz, or Persian New Year, is an annual secular festival timed to the spring equinox. Feasts served over thirteen days in March celebrate rebirth, renewal, and the rewarding complexities of life.

Family Recipes

Celestia Morgan’s images are part of her “Family Recipes” series, a collection of photographs which explores the nostalgia and physical pull of recipes as a generational connector and reinforces the determined effort required to make them last.

The Value of Southern Food

As he researched the influence and reputation of world cuisines, Dr. Krishnendu Ray noted that Southern food takes a beating. In this interview for Gravy, Ray shares his thoughts on Southern food’s place and future.