Alicia Kennedy
Contributor
The Secret Ingredient in These Vegan Macarons Is Bean Water
If you whip the water from a can of chickpeas in a stand mixer, it turns white and stiffens into peaks like egg whites. As mildly disgusting as it sounds, plant-based bakers and mixologists are thanking the vegan gods for the innovation.
Bolaño's Translator on the Pressure of Working with Great Male Novelists
We talked to Natasha Wimmer, one of the foremost Spanish-language literary translators working today, about her newest project—Álvaro Enrigue's "Sudden Death"—and about why her next book will be one written by a woman.
Lining Up for Lattes with the Goth Kids at Witches Brew
The Witches Brew—a goth-themed vegetarian cafe in West Hempstead, Long Island—opened in 1996 and has been an alt teen staple ever since.
Tempeh Is the Underdog of the Fake Meat World
If plant proteins can be classified by high school clique, tofu is the jock, seitan the punk, and tempeh the stoner. Tempeh is the more versatile one, the more nutritionally complex one, the more delicious one—but it’s also the weird one.
How Puerto Rico's Chefs Are Surviving the Island's Economic Crisis
When Puerto Rico defaulted on its multibillion-dollar debt this month, it created a precarious situation for the restaurants and chefs that have been reinvigorating the nation’s cuisine and helping to rebuild the island’s agricultural bounty.
This Trans Chef Is Putting Rock 'n' Roll into Puerto Rican Cuisine
Paxx Caraballo Moll is where perfectly cooked eggplant intersects with punk rock. They can think of a few reasons for leaving Puerto Rico, but they would rather stay and make its food scene more interesting and delicious.
I Accidentally Started a Vegan Bakery That Turned My Life Upside Down
Rude awakenings are par for the course when one tries to professionalize a passion, and it seems like when food is your passion, they’re even ruder.