Johanna Kindvall is a cook and professional illustrator who explores the world of food (from breads to pickling) as well as pattern design. Originally from Sweden, Johanna’s food interests focus primarily on Nordic cuisine. Johanna has both written and...
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots co-founder Jeremy Shapiro had worked under Pepin’s mentorship. Here the master chef reflects on decades spent pursuing, enjoying and creating great...
Celebrating my recent birthday on a Saturday afternoon, my wife brought me to one of the places where I started my career, the “members’ only dining room ” at New York’s Museum of Modern Art. I had been back a few years ago at The Modern, the...
Tasked with making a simple dinner that was primarily plant-based, I revisited a dish from one of my visits to Turkey. Actually, it was one of my creations, inspired while working in the kitchen of Dilara, my host when I visited Istanbul several summers ago. It...
Some dishes can stay in your imagination, the totality of their presence emerging within a millimeter of a moment. Such intensity led me to prepare yakisoba recently. I love this dish. And decided to feature it for my staff meal a few weeks ago. Though it's...
