Diwali is a celebration of light over dark, good over evil. Pooja Makhijani rounds up up recipes from some of her favorite South Asian food writers to celebrate the holiday.
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All in Recipes
Diwali is a celebration of light over dark, good over evil. Pooja Makhijani rounds up up recipes from some of her favorite South Asian food writers to celebrate the holiday.
Dakota Kim profiles Yonette Alleyne of LA’s Caribbean Gourmet.
A recipe for an historic sourdough election cake by Sarah Owens.
Before women had the right to vote, they baked election cakes as a way to participate in democracy. A look at the American history and revival of elections cakes.
Pooja Makhijani brings us a rendition of her grandmother’s Indian barfi, made with cashews and cardamom, perfect to serve with a pot of tea.
A small collection of recipes and how-tos in order to help inspire creativity in the quarantine kitchen.
A small collection of recipes and how-tos in order to help inspire creativity in the quarantine kitchen.
Turn blueberries into a traditional Swedish “saft,” fruit cordial. This one is made with a touch of fresh mint.
A small collection of recipes and how-tos in order to help inspire creativity in the quarantine kitchen.
A small collection of recipes and how-tos in order to help inspire creativity in the quarantine kitchen.
A small collection of recipes and how-tos in order to help inspire creativity in the quarantine kitchen.
A recipe to have on hand the second you start spotting fresh spring asparagus.
Join us in the Comestible Kitchen Club as we make a Swedish-inspired soup using canned smoked salmon and a pinch of saffron.
Join us in the Comestible Kitchen Club as we make a ricotta cake that can be made with rhubarb or really any fruit that you have on hand.
Join us in the Comestible Kitchen Club as we bake the Georgian dish Imeruli khachapuri.
A simple foraged recipe to capture the essence of the forest in a cup of tea.
Infuse this now and have it in time to make holiday cocktails or gift to friends.