Ingredients

In Heated. More on Medium.

What makes an ingredient coveted? Colonization plays a role

A large basket overflowing with heirloom tomatoes of various sizes and colors.
A large basket overflowing with heirloom tomatoes of various sizes and colors.
Photo: Fun With Food/E+/Getty Images

This was first posted as the August 17 newsletter, “From the Desk of Alicia Kennedy.” You can sign up here.


Even a toddler will like the underdog vegetable in this format

Zucchini fritters with fresh parsley and sour cream on a plate on a blue concrete background.
Zucchini fritters with fresh parsley and sour cream on a plate on a blue concrete background.
Photo: Andrey Zhuravlev/iStock/Getty Images Plus

Pancakes.


Cooking For Joy

Be proud of looking at what you have and making something delicious

Photo: Corey Mintz

Editor’s Note: Heated has asked contributors to write about a dish they’re cooking that cuts through bleak headlines, forced isolation, and limited ingredients to bring them joy; we’ll be running at least one contribution a day through this stay-at-home stretch.


Put this list on your fridge

Photo: Romulo Yanes

For the rest of March, Heated is focused on cooking. With so many Americans holed up at home for an indefinite period, we want to highlight recipes, tricks, and techniques to make life easier during these uncertain times. We’ll still run profiles and reported stories, but we’re trying to meet people where they’re at: in their kitchens.


Good afternoon. I hope you’re getting a respite from the heat wave on what’s shaping up to be a rainy Monday in this part of the world.


Why it matters

Judy Davidson for Getty Images

Welcome to Hometown Appetites, a recurring look at the way this country eats, neighborhood by neighborhood.


But arrive hungry and leave time to graze

Photo: Corey Mintz

When travelers visit Toronto, they’re told by locals, food experts, and tour guides to head to Kensington Market. But they’re not told what this mixed commercial and residential neighborhood is, how it came to be, what to do here or how to eat.


The bulk foods aisle is self-governed and a little feral

Photo: Melissa McCart

Not long after I moved to San Francisco, a foot fetishist tried to pick me up at Whole Foods. I was wearing sandals; he told me I had nice arches, and added that he could offer more than just compliments.

Heated

Food from every angle: From Medium x Mark Bittman

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