The Washington Post Food staff recently answered questions about all things edible and a new food newsletter – Eat Voraciously. Here are edited excerpts from that chat.… Read More
Elijah Milligan is all about baby steps. After more than 15 years in the restaurant business, the chef is happy to note that the changes he’s been fighting for are finally taking hold across the industry. Much of that is due to what he calls his “baby,” Cooking for the Culture, a culinary network devoted to connecting and helping Black chefs all around the country. The project has made headlines through a series of pop-up dinners helmed by minority cooks — but the effort goes much deeper than that. In this Voices in Food story, the professional chef tells Anna Rahmanan about the struggles he’s had to overcome, how COVID-19 and the Black Lives Matter movement have positively affected the gastronomy world and what dining will likely look like in the near future.
On being one of the few Black chefs on the scene
I’ve been a chef now
1. Creative Home Cooks
On television shows we see talented chefs cooking in professional spaces, but TikTok is all about the home kitchen. From everyday people showing off their culinary interests for the first time to food editors sharing how they cook in their own kitchens, there’s room for everyone to share what they know and love about Southern food. With videos clocking in under a minute, most even shorter, the recipes I see on TikTok often require few ingredients and simple methods to pull together.
Old Man Steve
At 81-years-old, Stephen Austin has garnered more than one million followers on TikTok with his colorful bucket hats and cheerful updates from his kitchen.
If you’re a fan of Hey Y’all, don’t miss Ivy Odom’s weekly TikTok videos on our own channel. From deep-fried deviled eggs to dollar store centerpieces, Ivy tries
The cookbook, which comes from Chicago restaurateur Clara Lizio Melchiorre, gives every food lover the chance to be transported to the heart of Italy, through its traditional recipes.
“I really want this collection to be more of a storybook with recipes,” Melchiorre said in the book via Closer. “A blend of the values my brothers and I grew up with, a special heritage instilled in us by our parents.”
Melchiorre opened her namesake restaurant in Chicago more than 30 years ago in 1987, with the goal of treating every guest like family. Her book Cooking With Clara manages to bring the restaurant’s staples into any home, transforming one’s kitchen into a warm Italian eatery.
“In our family, we show love through food,” she said.