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.
***
We publish zines, artwork, stories and a weekly newsletter devoted to food. We like to use food as a lens to look at other critical issues, from gender to culture to politics.
Ultimately, Comestible is a celebration of real food, accessible to real people.
Comestible is about celebrating the one thing that sustains us and brings us together, no matter who we are or where we are in the world.
Come join us.
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.
Jess Eng explores her Chinese grandmother’s regular ritual to honor their ancestors at the table.
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.
Pizza to the Polls is a nonpartisan effort to feed people standing in line to vote. A Q&A with one of the co-founders, Katie Harlow.
A small collection of recipes and how-tos in order to help inspire creativity in the quarantine kitchen.
Bake your own “vote” loaf and download a free poster to print and hang up in support of bread and democracy.
Mary Fawzy explores sexism and patriarchy in the professional kitchen, and the rich contribution of grandmothers that so often gets left out.
A new cookbook, inspired by the 1909 edition published by Washington Equal Suffrage Association, explores the intersections of food, community, and feminism.
A poetic rumination on food, smells, language, and memorial to love from Noël Russell.
Elisabeth Fondell takes us to her grandmother’s table in Nome, Alaska in the 1960s, via the pages of the local community cookbook, the kind of book that helped share American cookbook culture.
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.
Writer Claiborne Williams Mildé brings us into the history of women food writers and journalists and their influence on the industry.
Comestible’s ongoing interview series with artists and illustrators about the intersection of food and art.
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.
Turn blueberries into a traditional Swedish “saft,” fruit cordial. This one is made with a touch of fresh mint.