Macaroni & Cheese from 1845
Maccaroni a la Reine (Macaroni and Cheese)
The Art of Hand-Made Restaurant Signs
Meet the artists behind Noble Signs, a Brooklyn-based design studio that specializes in custom hand-painted and neon signs for restaurants all over New York, from mom-and-pop shops to some of…
Cleanliness in the Tudor Kitchens at Hampton Court Palace
The Tudor kitchens at Hampton Court Palace served over 400 people a day in the court of Henry VIII. Lavish feasts for the King and courtiers, and meals for 200…
History’s Worst Copper Merchant
and His 4000 Year Old Cake
Fresh Air: In ‘Tastes Like War,’ a daughter reckons with her mother’s schizophrenia
In the new memoir, Tastes Like War, Cho chronicles her efforts to reconnect with her mother as an adult. She details the hardships Koonja faced as a child both during…
Get Ready With Me | Working in Henry VIII’s Kitchens
When we think of Tudor fashion at the court of Henry VIII, we probably imagine the lush gowns and shining doublets that we see in portraits. But what did ordinary,…
The History of SPAM
Tasting History
Dish Podcast: Emilia Clarke
Emilia joins us to celebrate Dish’s fourth birthday. The celebrations begin with a chilled glass of Laurent-Perrier La Cuvée Champagne and a tomato tonnato salad, packed with all the salty,…
American Masters: James Beard
Today’s American food movement can be traced back to one man: cookbook author, journalist, television celebrity and teacher James Beard.
Angela Hartnett makes a classic spring vignole with lamb
Vignole is an Italian stew made with beans, artichokes and fresh herbs. It’s great with meat – or piled on toast