First Person
In her latest Restaurant Diary entry, wine educator Kyla Peal explains how she is creating space in her virtual tastings for diversity, openness, and change.
Kyla Peal, as told to Angela Burke
We're considered non-essential because we cater to customers' wants, not their needs. But that's not the whole story.
Miguel de Leon
Assemble this traditional, spicy-sweet Dominican bottle-infused cocktail once. Drink it all year long.
Carlos Matias
In her first Restaurant Diary entry, farmer Kristyn Leach talks about the never-ending pivots she’s had to make due to COVID-19, fire season, and food insecurity in her community.
Kristyn Leach, as told to Aliza Abarbanel
Sophia Maroon, the founder of Dress It Up bottled salad dressings, on the six rules she never breaks.
Sophia Maroon, as told to Jen Marshall
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In her first Restaurant Diary entry, Jenny Feldt talks about her decision to step away from the bar and return to Grey Goose as a brand ambassador.
Jenny Feldt, as told to Elsie Yang
From escaping Vietnam to opening our restaurant, from surviving COVID-19 to celebrating the Lunar New Year, my family has always found a way.
Lisa Tran, as told to Elyse Inamine
In his first Restaurant Diary entry, Peter Steckler shares how he found his calling in the middle of the pandemic.
Peter Steckler, as told to Allyson Reedy
Maya L. Harris, lawyer, writer, and sister to the Vice President, shares the family traditions she’s passing on.
Maya L. Harris
In her first Restaurant Diary entry, Kyla Peal talks about how her wine education hub, Slik Wines, came to be, and what she’s learning about her community and herself.
Kyla Peal, as told to Angela Burke
“When it came to food—and life—no one was braver than my sister.”
Mohammad Ali
An Armenian American meal connects celebrated memoirist Nadia Owusu to a mother and culture she thought she had lost.
Nadia Owusu
I grew up thinking my feminism was a reaction to my kitchen-bound mom. Only later did I realize she cooked so I could be free.
Aurvi Sharma
Chef Edward Lee on why this could be the end of an era for independent restaurants.
Edward Lee, as told to Ashlea Halpern
We were total opposites, but we shared the same vision in life: having fun, working hard, gathering people, and making sure they were happy.
Belinda Leong, as told to Elyse Inamine
At Cafe Ohlone in Berkeley, cofounders Vincent Medina and Louis Trevino make a deliberate choice to cook dishes that their elders would recognize, including these duck-fat-laden potatoes.
Vincent Medina and Louis Trevino, as told to Christina Chaey
A mash-up of pavo for turkey and chon for lechón, pavochon is the spice-lavished centerpiece of my family's Thanksgiving meal.
illyanna Maisonet
Making it was a true comedy of errors, but somehow it tasted just like hers.
Jasmine Guillory
It took years for Emma Cardarelli of Montreal’s Elena restaurant to unlearn the toxicity the industry had taught her. With help, she eventually found the way.
Emma Cardarelli, as told to Joanna Fox
The founder and CEO of Slutty Vegan ATL is using her growing burger chain’s success to care for her community and get out the vote.
Aisha “Pinky” Cole, as told to Leigh-Ann Jackson
My battle with cancer left me too sick to cook, so my friends made soup. Now it’s my turn to feed them.
Caroline Wright
What needs to change, according to chef-owner Francesca Hong.
Francesca Hong
The crisis forced him to stop, reflect, and start making the food that inspired him to become a chef in the first place. Now, his Cambodian pop-up Touk has lines down the block.
Chanthy Yen, as told to Joanna Fox
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At Cane in D.C., Peter and Jeanine Prime are channeling the communal joy of the beloved Trinidadian hangouts known as limes. These days, it just looks a little different than they thought it would.