Saturday Food Section: What Chefs Eat When They Need to Reset

Behind the Scenes, Meet, What We're Reading


Welcome to the weekend! Now’s the time to settle into a laid-back rhythm and catch up on all this week’s food news on the web. Here are the high-level highlights of the food stories we’ve been reading this week.




  • Lettuce jam—yes, you read that right—sounds crazy but tastes magical. [Food52]


  • At 61, Thomas Keller—arguably the most accomplished chef of his generation—contemplates his legacy, and what comes next. [The New York Times]


  • Here’s a brief history of everyone’s favorite sweet Asian snack, Pocky. [Tasting Table]



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