The wok appeared over 2,000 years ago during the Han dynasty and arrived in the United States during the mid-19th century.
Cooked tomatoes hold a soft spot in my heart. Their rich aroma simmering over a stovetop conjures specific, warm memories from throughout my life—from my mother carefully blowing on a spoonful of hearty stew before handing it off to me, to making a delicious (and messy) homemade pizza sauce with my partner as an adult.
Whether you’re having a casual meal with family or friends, celebrating a special occasion, or simply dining at your summertime country house, if there’s meat on the menu, it will be roasted on a mangal.
You’ve probably seen someone elaborately snorting and swishing wine or know some guy with a hipster mustache who’s really, really into coffee.
A chilling burst of winds rolls in from the Kazakh Steppe, rattling the thin metal walls of the marketplace. I stride through the maze of crudely disassembled shipping containers that hold clothes, toys, and industrial products.
Festive bundles of red pepper hang ubiquitously on storefronts and roadside stands of New Mexico, where they’ve been grown since 1600.
Dad hurries to the grocery store after work. It’s rush hour, or la hora del taco, in Chile. The store is packed, and only a few discs of pan amasado remain, but fresh bread is a must for once—the Chilean afternoon teatime.