After a Southern barbecue winds down and Black families and friends begin to depart, the signs of a thoroughly enjoyed feast are unmistakable. Cast-iron skillets, now cooling on the stove with remnants of cornmeal, signify the aftermath of a delightful fried fish gathering. Scattered around are bits of cabbage and carrots from the slaw, and empty plastic bags that once cradled slices of white bread. Abandoned bottles of French’s mustard and Crystal hot sauce lie about, their caps seemingly vanished into another dimension. As the final conversations linger and the last car door closes with a resounding slam, the cleanup ritual begins. Those assisting the host engage in a choreographed dance of clearing plates and bagging trash, their gentle laughter echoing the significance of the event.

As a Black Southern woman with deep roots in Georgia, Alabama, and Tennessee, fish fries represent more than just social gatherings—they embody cultural traditions. A recent trip to Chattanooga, Tennessee, reignited my appreciation for the profound connections forged through food. This wasn’t my first visit; weekends spent in Chattanooga visiting family are a cherished routine. Last autumn, seeking local culinary gems, my relatives enthusiastically recommended Uncle Larry’s, a beloved Black-owned barbecue spot renowned for its fish. Days later, I arrived with a craving for catfish. It had been months since I last savored the crunch of perfectly seasoned cornmeal coating enveloping tender fish. Dressed with hot sauce and yellow mustard, nestled in a warm slice of white bread, this dish links me to generations of Black camaraderie. To me, fish fries are not just gatherings of friends, family, neighbors, and loved ones, but sacred cultural rites.

Owner Larry Torrence, long the designated fish fryer at family reunions, finally succumbed to the urging of his wife and other relatives a decade ago, opening the first Uncle Larry’s in Chattanooga’s MLK District, near the Bessie Smith Cultural Center.

Uncle Larry’s menu extends beyond fish because for Black Southerners, fish fries are more than routine—they are extraordinary events. These occasions unfold throughout the year for various reasons: celebrating a birth, observing Lenten “fish Fridays,” welcoming visiting family, or simply sharing leftover catfish, whiting, or tilapia.

Historically, the concept of fried seafood paired with starch is not new. The British have their iconic fish and chips, featuring beer-battered cod with thick-cut fries. Some historians trace its origins back to Portuguese or Spanish Jews who introduced the dish to British palates as early as the 1600s. Centuries later, European immigrants carried this tradition to the Americas, often with religious significance, particularly during Lent. In the South, fish fries have different origins. Native American traditions of frying fish often intersected with those of enslaved African communities. Fish, especially catfish abundant in the Mississippi Delta, became a staple. In other Southern regions like Georgia, tilapia took precedence; in Alabama and Tennessee, it was whiting or swai.

During my visit to Chattanooga last year, my focus was on catfish. At Uncle Larry’s, I opted for lemon pepper catfish paired with pasta salad, hushpuppies, and onion rings. With the first bite, I was transported from a Chattanooga hotel room to my childhood in Huntsville, Alabama, watching my mother and aunts prepare for a barbecue. They would pat dry the fish with paper towels, season it generously with Lawry’s, coat it in cornmeal speckled with salt, pepper, and cayenne, and the sizzle of the fish hitting hot oil would echo with jubilation.

Last year, I spent several evenings at a carnival in Woodbury Heights, New Jersey, with my dad and nephews. Amid the tempting choices of cheese fries and funnel cake, my attention was unexpectedly captured by a compelling call: “Get your pickle on a stick! Pickle on a stick for just three dollars!” The sight of a growing line for this carnival delicacy intrigued me. A pickle. On a stick.

I wondered, what’s the fuss about?

“Pickle sticks beat ice cream on scorching hot days,” explained Peggy Grodinsky, a writer and editor at Maine’s Portland Press Herald. Grodinsky delved into pickle sticks in the summer of 2020 after trying one at Snell Family Farm in Buxton, Maine. “I’m not dismissing ice cream, which I adore. But ice cream can feel unexpectedly heavy with milk, cream, and often eggs. Many pickles, on the other hand, are made with vinegar, making them feel much lighter—almost invigorating—when you eat them.”

Pickles are evidently having their moment, with pickle-making workshops cropping up from San Francisco to Billings, Montana, and specialty pickle stores appearing in places like Midland, Texas, and Cedar Rapids, Iowa. For many people, the appeal of cucumbers preserved in brine or vinegar is undeniable. They’re crispy, revitalizing, and loaded with sodium, which can be hydrating on a blistering summer day. However, they can also be messy. “There’s a practical argument for pickles on sticks,” noted Rod Phillips, a food and wine historian at Carleton University in Ottawa. “You avoid getting your fingers soaked in brine or juice, and it makes them easier to handle, especially at informal eating events like carnivals.”

And, as Grodinsky pointed out, “it’s fun.”

A Historical Look at Pickles

The exact origins of pickles are uncertain, but most food historians trace these salted and brined vegetables back to ancient Mesopotamia around 2400 B.C.E. By the 15th century, pickles were being transported to the New World, partly due to the Italian merchant Amerigo Vespucci, known as the “Pickle Dealer” before his days as an explorer. He supplied trans-Atlantic ships with preserved meats and vegetables, including pickles, to combat scurvy. By the 19th century, pickles had become a symbol of status among middle- and upper-class British families, displayed and served in ornate jars known as pickle castors.

Then there’s the kosher dill pickle, a cucumber fermented with garlic, salt, and spices, which has its own unique history. “Ashkenazi Jews began arriving in the U.S. in large numbers from Central and Eastern Europe starting in the 1880s through the 1920s,” explained Liz Alpern, co-founder of Brooklyn’s The Gefilteria. “Millions came. It was these Jews who brought this style of pickling and popularized it in the United States.” Pickling vegetables was a survival strategy in countries like Poland, Ukraine, and Lithuania, where many Ashkenazi Jews originated, with most settling in New York City. “The Jewish deli then brought all of these Ashkenazis together in an American context,” added Alpern.

Pickles became integral to deli culture, often served prominently on plates or wrapped in sandwich paper as part of the meal. “A pickle cleanses your palate,” Alpern noted, “so each bite of a pastrami sandwich, with a pickle in between, can be as refreshing as your first.”

Pickles in Modern American Culture

Today, pickles are everywhere from delis to diners, with festivals celebrating this cherished brined vegetable from Pittsburgh to Beverly Hills. Despite their tartness and saltiness, pickles come in various forms including sweet, sour, bread and butter pickles, and gherkins (pickled baby cucumbers). Pickle varieties across the U.S. mirror the diversity of the country itself.

In certain Texas, Oklahoma, and Mississippi movie theaters, pickles are served in wax paper bags straight from the jar, a concession food believed to have originated with German immigrants. Meanwhile, in the Mississippi Delta region, some pickle enthusiasts stuff their dill pickles with peppermint sticks, a tradition that soul food scholar Adrian Miller suggests began “in the 1940s and ’50s as a playful pastime among children.” According to Miller, local corner stores always had large jars of pickled foods on the counter, including eggs, pigs’ feet, and large cucumbers. The cucumbers were “really cheap,” he said, “as were the peppermint sticks. They would just stick the stick into the softer part of the pickle and let it dissolve. It was all about the sweet and sour combination.”

Kool-Aid pickles, also known as “Koolickles,” are another Delta specialty, made by soaking dill pickles in brine with powdered Kool-Aid mix. These fruity and colorful pickled cucumbers, often bright red (cherry Kool-Aid) or purple (grape Kool-Aid), are an acquired taste for many but are still available at gas stations throughout the region. “I think their initial spread occurred during the Great Migration,” said Miller. Outside the South, however, “they never really caught on anywhere else” until becoming a TikTok sensation in 2021.

This spirit of innovation also led to creations like pickle popsicles and fried pickles, which gained popularity in the 1960s at the Duchess Drive-In in Atkins, Arkansas. Although the Duchess closed later that decade, fried pickles have since become a staple in American cuisine.

Pickle on a Stick: A Classic Carnival Treat

While the exact origins of the pickle on a stick as a carnival treat remain unclear, it has certainly joined the ranks of other stick-bound foods like corn dogs, candied apples, and deep-fried Snickers. This trend can be traced back nearly a century to 1927, when American inventor Stanley S. Jenkins applied for a patent for a device to dip, cook, and hold items such as bananas, hot dogs, strawberries, and cheese “when impaled on sticks.”

However you slice it, pickles have a devoted following. And for many, enjoying this juicy delight—hands-free in the summer heat—only adds to its appeal.

“Eating food on a stick is a bit whimsical and nostalgic,” Grodinsky observed, “but with a pickle, it’s also refreshing.”

Hetty Lui McKinnon’s childhood was steeped in the vibrant colors and scents of fresh produce, courtesy of her father, a Chinese immigrant involved in Australia’s wholesale fruit and vegetable business. This environment left a lasting impression on her.

At just 15, McKinnon faced the devastating loss of her father. The grief was overwhelming, and she avoided addressing it for years. Eventually, cooking dishes that reminded her of her father became a source of comfort and a way to process her loss.

“The pain of losing someone never truly goes away. It becomes part of your soul,” McKinnon reflects. “Cooking allowed me to think about his life and his legacy with courage.”

In 2021, McKinnon released the popular cookbook “To Asia, With Love.” Her latest book, “Tenderheart: A Book About Vegetables and Unbreakable Family Bonds,” delves deeper into her emotions surrounding her father’s passing.

Celebrating Heritage Through Food

McKinnon’s recipes are deeply influenced by her Cantonese upbringing, with a particular focus on vegetable-based dishes. Through cooking, she connects with her heritage and hopes to pass this connection on to her children.

“Living in the West, it’s easy to lose touch with intergenerational history,” she says. “I wanted to give my children a taste of their grandfather’s legacy.”

Recipes from ‘Tenderheart’

Fennel and Gnocchi Salad with Fennel Frond Pesto

This salad features a delightful blend of crunchy raw fennel and fennel frond pesto, paired with crispy pan-fried gnocchi. The dish layers anise flavors harmoniously and is versatile enough to include roasted broccoli or cauliflower, leafy greens like spinach or watercress, or even stuffed pasta instead of gnocchi.

Ingredients

• Extra-virgin olive oil
• 1 lb 10 oz (750 g) gnocchi
• Sea salt and black pepper
• 2 baby fennel bulbs or 1 regular fennel bulb, finely sliced
• ¾–1 cup Fennel Frond Pesto
• Handful of grated parmesan, pecorino, or cheddar

Instructions

1. Heat a large skillet over medium-high heat. Drizzle in olive oil, add gnocchi, and season with salt. Pan-fry for 3–4 minutes until golden.
2. Transfer to a serving plate, add fennel and pesto, and toss to coat. Top with grated cheese.

Fennel Frond Pesto

Transform fennel fronds into a mellow, anise-flavored pesto, enhanced with toasted pumpkin seeds for added nuttiness and sweetness.

Ingredients

• 2 ½ cups fennel fronds
• 4 garlic cloves, chopped
• ½ cup toasted pumpkin seeds
• Sea salt
• 1 cup extra-virgin olive oil
• 1 ¾ oz (50 g) hard cheese, finely grated

Instructions

1. Blend fennel fronds, garlic, and pumpkin seeds. Add salt and olive oil, and blend into a coarse paste.
2. Stir in the cheese. Adjust salt to taste.

Exploring More Recipes

Miso-Maple Sugar Snap Pea, Turnip, and Strawberry Salad

This salad balances the crunch of lightly pan-fried sugar snap peas with the sweetness of strawberries and a miso-maple dressing. It’s adaptable and can be made with or without quinoa.

Ingredients

• 1 cup white or mixed quinoa
• 2 cups vegetable stock or water
• Extra-virgin olive oil
• 1 lb sugar snap peas, trimmed
• Sea salt and black pepper
• 2 small turnips, finely shaved
• 5 oz strawberries, hulled and quartered
• Handful of mint leaves

Miso-Maple Vinaigrette

• 4 tsp white miso
• ¼ cup olive oil
• 4 tsp maple syrup
• 4 tsp rice vinegar
• 1 garlic clove, grated

Instructions

1. Cook quinoa in stock or water. Set aside.
2. Whisk vinaigrette ingredients until smooth.
3. Pan-fry sugar snap peas, season, and toss with vinaigrette.
4. Combine quinoa, peas, turnips, strawberries, and mint. Toss with remaining vinaigrette.

Ginger and Cilantro Noodle Pancake

This innovative dish uses instant ramen noodles, flavored with a vibrant ginger-cilantro oil, and pan-fried until crispy. It’s a versatile and quick recipe inspired by quarantine creativity.

Ingredients

• 3 packages instant ramen noodles, soaked in warm water
• 5 tsp soy sauce or tamari
• 1 tbsp rice vinegar
• 2 tbsp toasted sesame seeds
• Handful of cilantro leaves
• 1-inch piece of ginger, julienned

Ginger-Cilantro Oil

• 3-inch piece of ginger, chopped
• ½ cup cilantro, chopped
• 1 tsp sea salt
• ⅓ cup neutral oil

Instructions

1. Prepare ginger-cilantro oil by heating oil and pouring it over ginger and cilantro.
2. Drain noodles, mix with most of the ginger-cilantro oil, soy sauce, vinegar, and sesame seeds.
3. Pan-fry noodles until crispy on both sides.
4. Serve with remaining ginger-cilantro oil, cilantro leaves, and ginger strips.

Reflections

McKinnon’s “Tenderheart” offers a heartfelt journey through recipes that celebrate family bonds and heritage. Her culinary creations are a testament to the enduring power of food in preserving memories and connecting generations.

For more insights and recipes, explore “Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds” by Hetty Lui McKinnon.

Nadifa Ibrahim, a Sudanese refugee residing in an eastern Chad camp, proudly displays her new compact gas cylinder and burner. This simple addition has transformed her cooking routine, enabling her to brew strong local tea without the need for firewood.

“It’s efficient and useful, and we avoid the danger of searching for firewood,” says Nadifa, originally from Sudan’s Darfur region. “The difference is significant. Gas leaves no ashes and eliminates the need for firewood.”

Nadifa’s new cooker, powered by liquefied petroleum gas (LPG), is part of a clean cooking initiative launched by the World Food Programme (WFP) and the UN Refugee Agency (UNHCR). This project aims to benefit over 5,000 households and numerous local vendors across six refugee camps in eastern Chad.

Promoting Clean Cooking Solutions Globally

From Chad to El Salvador, WFP is advocating for cleaner, greener cooking solutions at both grassroots and governmental levels. These initiatives address environmental, health, and safety concerns while saving time and resources in some of the world’s most vulnerable communities.

“Change happens when people realize how much easier their lives can be with modern cooking solutions,” explains Raffaella Bellanca, WFP’s senior energy adviser. “It’s also a significant gender issue as it frees up time for productive activities like farming, which many smallholder farmers are women.”

Scaling up clean cooking options, such as solar, gas, or energy-efficient stoves, can significantly impact countries facing climate and environmental challenges. These solutions can reduce communal tensions and attacks, particularly on women who gather firewood.

In sub-Saharan Africa, over 60% of energy needs are still met by burning charcoal or firewood, which produces hazardous smoke linked to respiratory diseases. This practice also contributes significantly to deforestation, exacerbating the climate crisis.

Progress and Challenges in Chad

Transitioning to clean energy takes time. In Chad, only 3% of residents currently use clean cooking technologies, according to a WFP study.

“Cooking demands a lot of energy, so the potential for improving efficiency is enormous,” Bellanca notes, highlighting the emissions-reducing impact of greener energy. “Each institutional stove for schools, for example, can save an average of 40 tons of carbon annually.”

In eastern Chad, where traditional three-stone fires are common, cleaner energy sources like gas are not only more efficient but often the only viable option. In the Kounougou refugee camp, finding firewood is a constant struggle.

“We have trouble gathering firewood,” says Dar Assalam Youssouf Adam, a longtime refugee from Sudan. “Sometimes we use cow dung. Sometimes we have nothing at all.”

WFP is also introducing clean energy solutions to schools. In southern Mauritania, WFP is piloting gas stoves in six schools, providing nutritious meals to nearly 1,500 children. Similarly, in southern Guinea, WFP has introduced solar-powered cookers to primary schools, training kitchen staff on better food storage and cooking techniques.

In El Salvador, WFP is piloting fully equipped, solar-powered kitchens in three large public schools, aiming to serve WFP meals to hundreds of students. If funding permits, these initiatives will expand both nationally and globally.

Long-term Impact and Government Collaboration

Beyond grassroots efforts, WFP collaborates with governments to foster a comprehensive cooking transformation with long-lasting health and environmental benefits.

In Tanzania, where a booming charcoal and firewood trade contributes to one of the world’s fastest rates of deforestation, a new government plan aims to transition to clean cooking and sustainable energy solutions over the next decade. WFP is working with civil society groups to support this plan, advocating for sustainable, clean, and locally sourced biomass energy options.

WFP has helped meet the energy needs of over 10 million people in 48 countries.

“We’ve established an open channel to the President’s commission, which is making recommendations for investment reform and clean cooking initiatives,” says Brian Bogart, WFP Tanzania deputy country director. WFP is also developing solar-powered irrigation and stoves for schools in Tanzania.

“WFP’s role is to provide a platform for advocacy at the national level and bring solutions to the communities we serve,” Bogart says. He emphasizes that food security encompasses more than just having enough to eat; it also involves ensuring that food is prepared in ways that protect both people and the environment.

“If we only focus on food consumption and not on its preparation and production, we might address short-term food security while inadvertently causing long-term food insecurity,” he adds.

Learn more about WFP’s work in energy and food security.

4o

Highlight Recipes:

• Hot and sour sweetcorn risotto with lime leaf butter
• Mango and ‘golden coin’ curry

Notable Mention: Bhogal’s rich heritage and diverse experiences, woven throughout the book, reflect her move to London’s multicultural environment.

Recipe to Try: Sweet and sour dal with chickpea flour pasta rags

Fun Fact: Lime leaf salt can significantly enhance a tomato salad.

Published By: Bloomsbury (£26)

The Flavour Thesaurus: More Flavours by Niki Segnit

Background: Niki Segnit’s third book delves into the intricacies of plant-based flavor pairings, aiming to impart the joy of understanding and experimenting with flavors. Despite its scholarly depth, the book’s lively and humorous tone makes it an essential kitchen resource.

Highlight Recipe: Neri miso, a blend of miso, honey, and sake, celebrated for its balanced extremes of saltiness and sweetness.

Fun Fact: During World War II in Italy, barley coffee (caffe d’orzo) gained popularity due to coffee bean shortages.

Published By: Bloomsbury (£20), available at Blackwells.

Love is a Pink Cake by Claire Ptak

Background: Claire Ptak, owner of East London’s Violet Bakery and former Chez Panisse pastry chef, crafts a beautiful cookbook reflecting her dual heritage. Ptak celebrates seasonal baking with recipes like black tea poppy seed muffins from California and apricot, chamomile, and honey scones from her English home.

Highlight Recipe: Pistachio green plum cake with candied violets

Fun Fact: Early in his career, Andy Warhol illustrated a cookbook by etiquette expert Amy Vanderbilt.

Published By: Square Peg (£22), available at Blackwells.

Notable Releases

Vietnamese Vegetarian by Uyen Luu

Background: Food writer, photographer, and supper club cook Uyen Luu presents a stunning book celebrating the harmonious blend of sweet, sour, hot, umami, and bitter flavors in Vietnamese cuisine.

Highlight Recipe: Green papaya salad with pomelo, apple, and artichoke

Fun Fact: In Vietnam, the equivalent of asking ‘how are you’ is ‘have you eaten rice yet?’

Published By: Hardie Grant (£25), available at Waterstones.

50 Pies, 50 States by Stacey Mei Yan Fong

Background: This book is a heartfelt homage to America through pie, reflecting Stacey Mei Yan Fong’s 17 years in the USA, with recipes exploring American culture through its pies.

Highlight Recipe: Honey peach pie with pecan crumble topping

Fun Fact: Washington State produces nearly half of the USA’s apples.

Published By: Voracious (£30), available at Blackwells from June 29.

Simply Scandinavian by Trine Hahnemann

Background: Copenhagen-based chef Trine Hahnemann offers a collection of straightforward, seasonal recipes perfect for weeknight dinners, with a pleasing and simple book design.

Highlight Recipe: Chicken breasts in curry sauce with grapes

Fun Fact: Potato pancakes are a traditional dish at Norwegian weddings.

Published By: Quadrille (£27), available at WHSmith from June 8.

For The Love of the Sea II by Jenny Jefferies

Background: Celebrating the British seafood community, Jenny Jefferies’ book emphasizes sustainability and features diverse dishes like oat fried herring and champagne oysters.

Highlight Recipe: Pale smoked haddock scotch egg

Fun Fact: Cornish sea salt contains over 60 naturally occurring minerals.

Published By: Meze Publishing (£22), available at Blackwells.

Tandoori Home Cooking by Maunika Gowardhan

Background: Maunika Gowardhan’s second book brings the vibrant flavors of Indian tandoori cooking to home kitchens, with well-balanced recipes and tips like the ‘double marinade technique.’

Highlight Recipe: Aubergine tikkas in creamy yogurt, mustard, chili, and ginger

Fun Fact: Traditional tandoor walls are reinforced with straw.

Published By: Hardie Grant (£25), available at Waterstones from May 4.

The Pepperpot Diaries by Andi Oliver

Background: Andi Oliver’s book celebrates the rich diversity of Caribbean cuisine, featuring recipes like tea-brined spiced chicken and sticky star fruit pork chops.

Highlight Recipe: Aromatic shrimp curry

Fun Fact: Short ribs taste exceptionally good when cooked in cola.

Published By: DK (£27), available at WHSmith from April 27.

Honey by Amy Newsome

Background: Amy Newsome’s debut book is a tribute to bees and honey, showcasing honey’s versatility in the kitchen with recipes like smoked lime and honey chicken and lemon pollen pie.

Highlight Recipe: Gochujang apricot sticky wings

Fun Fact: Honeybees’ body hair has the perfect electrical charge to attract pollen grains.

Published By: Quadrille (£27), available at Waterstones from May 11.

Pomegranates & Artichokes by Saghar Setareh

Background: This visually stunning book captures the migration of ingredients and recipes between Iran and Italy, featuring dishes like saffron roast chicken stuffed with dried fruit.

Highlight Recipe: Saffron roast chicken stuffed with dried fruit

Fun Fact: Iran is the world’s largest producer of pistachios.

Published By: Murdoch Books (£26), available at Amazon from May 4.

Mom Tongue: Flavours of a Second Generation by Gurdeep Loyal

Background: Gurdeep Loyal’s debut book joyfully explores British-Indian cuisine, featuring inventive recipes like sticky treacle and kokum chicken lollipops.

Highlight Recipe: Pear and panjiri trifle

Fun Fact: Red Leicester cheese pairs surprisingly well with spices and sweet potatoes.

Published By: 4th Estate (£26), available at Amazon from March 2.

Andaza by Sumayya Usmani

Background: This memoir and cookbook delves into Sumayya Usmani’s Pakistani heritage and the role of cooking in her life, with enticing recipes like sour lemon, mustard seed, and garlic pulao.

Highlight Recipe: Sour lemon, mustard seed, and garlic pulao

Fun Fact: Andaza means ‘estimation’ in the context of cooking by intuition.

Published By: Murdoch Books (£25), available from April 13.

Of Cabbages and Kimchi by James Read

Background: James Read’s book on fermentation is a comprehensive guide filled with techniques and recipes suitable for both newcomers and seasoned fermenters, including unique recipes like soy caramel dark chocolate tart.

Highlight Recipe: Kefir panna cotta with mandarin and thyme

Fun Fact: In Germany, tinsel is colloquially known as ‘silver-plated sauerkraut.’

Published By: Express Books (£22), available at Waterstones.

Pasta Masterclass by Mateo Zielonka

Background: Mateo Zielonka’s book is a colorful guide to pasta making, featuring techniques for various doughs and shapes, with delightful recipes like agnolini mantovani with pumpkin and amaretti.

Highlight Recipe: Agnolini mantovani with pumpkin and amaretti

Fun Fact: Scraps from pasta cutting are called maltagliati, meaning ‘poorly cut.’

Published By: Quadrille (£26), available at Amazon from April 20.

Cucina Povera by Giulia Scarpaleggia

Background: Giulia Scarpaleggia’s book celebrates rustic Italian cooking, transforming simple, seasonal ingredients into delicious meals, with recipes like chestnut flour maltagliati with porcini sauce.

Highlight Recipe: Chestnut flour maltagliati with porcini sauce

Fun Fact: Chestnut flour has a short shelf life and is best stored in the freezer.

Published By: Artisan (£30), available at Blackwells.

Rice Table by Su Scott

Background: Su Scott’s intimate book explores the Korean-British food experience, featuring recipes ranging from innovative ferments to bold mains, delving into the importance of food in identity and relationships.

Highlight Recipe: Spicy squid salad

Fun Fact: Many Koreans believe the touch of fingertips can influence the overall harmony of a dish’s flavor.

Published By: Quadrille (£27), available at Waterstones from March 30.

Salt of the Earth by Carolina Doriti

Background: This book celebrates Greek cuisine with authentic and historical insights.

Highlight Recipe: [To be completed]

Fun Fact: [To be completed]

Published By: [To be completed]