“The best cities and towns for great authentic BBQ are off the beaten path. The mom-and-pop places in whatever BBQ region you may pursue are where you'll find the best dishes.” From Conde Nast Traveler, a Q&A with pitmaster Myron Mixon.
The New York Times Magazine speaks with Ruth Reichl about her latest book, the novel Delicious! “I had always said if I didn’t have a day job, I would write a novel, and so there it was: I didn’t have a day job; I better write a novel.”
Also from the Times, a story about Mexican cuisine expert (and newly-minted inductee into the James Beard Foundation’s Cookbook Hall of Fame) Diana Kennedy, on the announcement of the nonprofit Diana Kennedy Center.
Carla Hall talks with the AP about The Chew, the way that television and social media can dehumanize people, and her new cookbook, Carla’s Comfort Foods.
The Wall Street Journal interviews Kim Sunée, whose cookbook A Mouthful of Stars pubs this week. "I just finished Marcus Samuelsson's Yes, Chef. Aside from the similarities between us in being adopted around the age of 3, what resonated was his constant chasing of flavor. It's a way to transcend geography—as if with certain flavors, we can pinpoint a place on the map that says, You are here! Or, in the adoptee's case: You are from here!"
From the Washington Post, an interview with Afro-Vegan author Bryant Terry: “If we move past the stereotypes of African American cuisine, the foundations are really healthful foods: nutrient-dense greens like mustards and turnips and kale and collards and dandelions, and butter beans and sugar snap peas and pole beans and black-eyed peas and sweet potatoes.”
And from Boing Boing, what may be the world’s first and only edible cookbook, with embossed “pages” of pasta that get baked into a lasagna as you complete the recipe.