Tejal Rao
A Clam Institution Worth Its Weight in Bellies
Bigelow's is hidden between Long Island car dealerships, but it gives fried clams white-tablecloth treatment
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Tejal Rao
Bigelow's is hidden between Long Island car dealerships, but it gives fried clams white-tablecloth treatment
Tejal Rao
Since the '80s, edible flowers have dwindled away to garnishes. But they're good for more than just looking pretty.
storebukkebruse/flickr
In the early 1900s, a Viennese feminist designed the Frankfurt Kitchen—and revolutionized how the world cooks
Tejal Rao
Angostura bitters weren't invented to flavor cocktails. Why use them only in drinks when they can lend baked goods spice and complexity?
scaredy kat/flickr
Why do diehards trek to Brooklyn to eat one of the funkiest organ meats of them all? Hint: it's not about the taste.
say cheddar/flickr
The 1800s gave rise to both an empire and the Victoria Sandwich. But even if regimes crumble, recipes last forever.
In the works of romance novelist Barbara Cartland, recipes rub up against chaste virgins and frisky aristocrats.
Illustration by L. Nichols
The author reviews three recipe collections with one question in mind: What would my grandmother think?
Photo by Tejal Rao
The founders of Brooklyn Brine preserve vegetables with their special combination of vinegar and spices.
Photo by Tejal Rao
Tiki culture goes upscale thanks to a dedicated bartender and a convenient Mad Men episode.
The world may never run out of oil—and the consequences could be dire. Plus: avoiding the worst parts of death, Henry Kissinger's statesmanship, reconsidering hair metal, and more.
