From the Desk of Alicia Kennedy

Seeing somewhere as home versus destination.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but ca

Where I took my Culinary Tourism students during their week here.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like

Puerto Rico, as seen from outside and from within.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription

Can travel magazines tell the truth of a place.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but

Six years of one drink to rule them all.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant a

Thinking through traveling via flavor.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant aff

The construction of desire.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant afford one at

The first lecture in the class I'm teaching this semester.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subsc

Thinking about the differences between travel and place writing, through my hometown.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per mont

Changes are coming to the weekly cooking supplement for paid subscribers.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you wou

The genre food writing I can't get enough of.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but c

What does it mean that chefs in movies now are shown to be broken.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like

No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating is out on August 15, 2023.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 p

My last missive of the year, in which I take a look back.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscr

This works as a cookie or a tart crust.Open in app or onlineFrom the Kitchen: Walnut ShortbreadThis works as a cookie or a tart crust.Alicia KennedyDec 9PreviewSaveWhy, you may ask, am I so obsessed with shortbread recipes.Its because theyre so simple and adaptable.Theyre so good at being cookie, sa

which are both magical and mundane.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant afford

A conversation with Illyanna Maisonet.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant aff

What I'm making this Thursday.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant afford one

A four-day, five-night trip that felt like fate.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription bu

A short note about throwing a few coins in every pot.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscripti

Where does it end and where does literature begin.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription

Reading Marion Nestle's new memoir, in which she forges a path now taken for granted.Open in appYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you w