Main Course


photo: kingskolache.com

Keeping Up with the Kolatches

Czech immigrants arrived in Texas around the mid-1800s and brought many native foodways with them, including the kolache. Over time, the stuffed dough balls evolved beyond their original form to include the beans, meats, and other foods for which Texas would become known. Now this iconic regional snack is on the national scene.


By Martintoy (Own work) [CC BY-SA 3.0 By Martintoy (Own work) [CC BY-SA 3.0 ], via Wikimedia Commons

Micheladas Are on the Make

Bloody Marys are so 2014. According to trend forecasters, micheladas — a Mexican-derived drink of lager mixed with some combination of savory sauces and spices — are set to be the hippest thing to sip in 2015.


general tso photo

A Filmmaker Documents His Search for General Tso

After seven years and 838,706 servings of General Tso's chicken, filmmaker Ian Cheney talks about his globe-trotting new documentary, "The Search for General Tso." It traces the origins of the dish and, through it, tells a story of Chinese and Chinese American identity, and the interplay between food and culture at large.


castro

Studying the Food of History’s Most Infamous

Victoria Clark and Melissa Scott bite off a very specific bit of history with thier new book, "Dictators' Dinners: The Bad Taste Guide to Entertaining Tyrants." They discuss the paranoias, obsessions, and just weird tastes of these figures.


momos

Mo’ Momos, Mo’ Popular

Long a staple of Tibetian and Nepalese cuisine, the momo dumpling is having a momo-moment.


bostwick author photo

A Beer Historian on Today’s Beer Trends

We turned to beer critic and historian William Bostwick to pour over some recent beer news, from craft brewers getting a little too crafty, to sport stadium beer that's not quite boozy enough.


Rebecca Sapp / Getty Images

Chef Gabrielle Hamilton’s Work is Excellent — Not Fine

Acclaimed chef and best-selling author Gabrielle Hamilton knows her way around a kitchen. For 15 years she has helmed Prune, one of the most celebrated restaurants in New York City, and her memoir "Blood Bones and Butter" won a James Beard award. This month she released her first cookbook, "Prune."