On the Dish

Stories behind the food we love.
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This Girl Nextdough Keeps on Truckin’

By Sarah Strong

When a friend moved to Jersey and had a food truck to sell, this Charleston resident thought: “If not now, when?” She’s now selling bagels on St. James Island.

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A Q & A with Chef LaToya Larkin

By Elizabeth Hazard

It was a long road for this Houston tamale maven to make it to the top in a male-dominated field. She’d like to serve it up to Michelle Obama some day.

Struggle Meals chef Frankie Celenza with a Walmart branded bag of food

In the Kitchen with Chef Frankie Celenza of “Struggle Meals”

By Sarah Strong

Sustainable, low-waste, vegetable forward meals are what Chef Frankie Celenza creates for “Struggle Meals,” though we think they take most of the struggling out of the kitchen. Read our interview to find out what Celenza keeps in his pantry and how his style has changed during the pandemic.

New Administration, New Culinary Treats

By Elizabeth Hazard

While the country gets to know its new leadership, two artisan food-makers from Ohio and California create specialty flavors to tempt the palates of the newcomers to the nation’s Capital.

Vermont Buzz: Bee-Worthy Notes in Caledonia Distillery’s Gin

By Laura Henty

Where else but Vermont would a beekeeper and a distiller find each other and start a line of award-winning gin made from, among other things, honey. Meet the craftsfolks and then try a delicious recipe, below.

Long Island Mother and Daughter Turn Kitchen Treat Into a Business Venture

By Elizabeth Goldish

When Covid cost her a job, this college grad turned home exile into opportunity by converting her love of baking into a mail order cooking business.

RED DOOR desserts: Changing Women’s Lives One Cookie at a Time

By Kate Eplboim

Out of a Covid shutdown, comes renewal and inspiration for formerly homeless women in Sacramento, through baking and the ingenuity of one impassioned CEO.

This Maine Hot Sauce Practically Sings

By AnnMarie Mattila

Some bands sell merch. This national touring artist sold hot sauce. Enough to turn his passion into a business, that is, when he was not recording on Taylor Swift’s latest release.

San Diego Mom Opens Gluten Free Baking Company

By Sarah Strong

Necessity is the mother of invention. So when this SoCal mom met up with her son’s food allergies, rather than locking the pantry, she started her own bakery. The community stepped up and bought in.

Boston’s Chef Ming Tsai Spreads Kindness Through Vegan Pop-Up Meals

By Nicolette Degrassi

Boston Chef Ming Tsai has been a pioneer in the culinary world for years. A former James Beard award winner, he’s also a prolific cookbook author, restaurant owner and host…

A Story in Every Tuk Tuk Box

By Kate Eplboim

As the saying goes, necessity is the mother of invention. So when the pandemic shut down day-to-day operations at California-based charity Courageous Kitchen, a food education organization serving asylum seekers…