Scoop on Food event

  • Nightstand Reads: Turning the Pages with Kathy Casey

    by Kathy Casey Time-worn. Yellowed. Dog-eared. Marked-up. To some, these words might describe relics to be brushed aside as part of the past. To me, they are the qualities I love most about my cookbook collection. I’m not a “cookbook preserver”; the more splatters and spills and notes left in the margins, the more loved… Continue reading

  • Nightstand Reads: Karen Gaudette

    As a writer, food lover and former reporter, I look to cookbooks as entry points to a variety of cultures and eras. Ever wonder why Southern cookbooks devote so many pages to dessert? One trip to my husband’s grandmother’s church social in middle Tennessee, with its bountiful tables of cakes and pies, neatly answered that… Continue reading

  • Nightstand Reads: Matthew Amster-Burton

    When I’m sick, sad, or don’t know what to eat for lunch, I always turn to Asian food for comfort. Usually it’s some kind of spicy noodles, like pad Thai or the Tetsu Hell Fire dipping ramen at Samurai noodle, a dish you can’t eat without looking like a barbarian. Similarly, when I wander into… Continue reading

  • Nightstand Reads: Greg Atkinson

    As a food writer, I use words and letters almost without thinking. Just as whisks, rolling pins, pots and pans are incidental to the actual foodstuffs with which they interface, so words and letters, paragraphs and sentences are just a means to an end. The end is whatever meaning I hope they will eventually convey… Continue reading