Eat Me

Tinned fish—A staple food in many European and Asian countries—is finally enjoying its long overdue moment in the States. These women-owned brands, which put thoughtfully sourced fish front and center in their flavor-packed tins, have made it worth the wait.  Scout Canning Inspired by the fishmongers of her Prince Edward Island home, Chef Charlotte Langley is on a journey to revive the lost art of preserving Canada’s freshest catches—like PEI mussels in a smoked paprika and fennel tomato sauce, and smoked wild albacore tuna in olive oil—with...
Long nights and blustery winter winds make the perfect setting for curling up with a big bowl of ramen noodle soup. Traditional ramen broths can take hours, but this hearty vegan version—made with miso and shiitake mushrooms—offers a fast, delicious hack. Plus, you can switch up the toppings depending on what you’re craving or what’s in the veggie bin. Visit your local Asian market to load up on noodles, miso, and add-ins. Slurps up! Ingredients 2 portions fresh ramen noodles or 2 squares dry ramen noodles 1 6-inch strip kombu...
It’s freezing outside; the snow (and the list of things on your holiday to-do list) are piling up. If you’re anything like me, your bank account is feeling the pressures of the holidays just as much as your mind is. In times like these, no food is as convenient and soul-soothing as a slurpable bowl of instant ramen - warm, savory, and ready-to-eat in five minutes or less. But you and I both know you deserve something a little tastier, nutritious, and satiating to get...
My most treasured times are sitting on the kitchen floor in my family’s home in Southern India watching my grandmother, or paati, draped in her colorful silk sari, shuffle around making her special masala chai tea. She grinds spices and we laugh and gossip as the room becomes fragrant with fennel and star anise. After she pours the tea, we watch the morning come alive as clouds move over the mountains and peacocks begin to talk. Back at home in my modern kitchen, I make this...
   What Is Pancake Spaghetti?  Many people consider breakfast the most important meal of the day, and the latest viral food trend, “pancake spaghetti,” is guaranteed to flip your lid. On September 29, TikToker Briana Archuleta shared with the world how her husband, Steven Archuleta—who calls them “squiggle cakes”—created the pancake spaghetti idea by buttering a hot griddle, and placing the pancake batter in long, striped  spaghetti-like lines until they were golden and crispy, then piled them high in a bowl and topped them with powdered sugar....
I do not come from a one-bite family. Unless that one bite was Godzilla’s. So I have trouble with the notion of dainty hors d’oeuvres. If you’re going to go to the trouble of putting something in your mouth, it should at least be a mouthful—like these. What follows are a few of my tried-and-true favorites—plus making them is way easier than spelling hors d’oeuvres. TUNA FISH + CHIPS Serving gorgeous, sushi-quality tuna on a potato chip is so wrong it’s gloriously right. Buy the best sushi-quality...
It’s hard to name a more iconic duo than butter and bread. They have always been inseparable, but now the pair have been giving an insta-friendly twist: the butter board. It is what it sounds like - a board with butter - but thanks to Instagram and TikTok, it has become an aesthetically pleasing and fun way to serve butter. Instead of just serving bread with butter on the side, why not make it a main attraction on the dinner table? These tasty displays are...
Crunch Drunk Love Chili crisp is my latest food obsession. I am head over heels for this crunchy, spicy, goes-on-everything topping! You can drizzle it on every meal—at breakfast it makes eggs sing, it levels up avocado toast at lunch, it turns any steamed veg or grilled meat into a bomb-ass dinner, and of course it makes rice a thousand times more delicious. I first picked up the old-school Lao Gan Ma Chili Sauce (lao gan ma is Chinese for “old godmother”) from my local Chinese market....
Sorbet is the OG of dairy-free frozen desserts. No ice-cream machine necessary; all you need to make this fresh, fruity treat is a food processor— and a little advance planning. The key, especially on a steamy summer day, is to chill all your utensils in the freezer (including the food processor bowl and blade) and work quickly. With their dense, abundant flesh and plenty of naturally occurring sugar, frozen watermelon and papaya make very tasty outcomes, especially with a touch of fresh citrus juice to punch...
 Aisha “Pinky” Cole bristles at labels. The 34-year-old says she’s not the typical entrepreneur. “Most people start businesses because they want to make money,” Cole explains. “I started Slutty Vegan because I cared about experiences and how people viewed the experiences I could create for them.” For Cole, that means vegan burgers with a side of community activism. She started slinging her burgers—with cheeky names like the classic Fussy Hussy and bacon-topped One Night Stand, both slathered with Slut Sauce—on Instagram in 2018. Now she has...