On the Dish

Stories behind the food we love.

Matzo: A Summer Camp Love Story

By Sarah Strong

Two childhood camp friends fished around for their culinary inspiration until unleavened bread became the palette for their dreams.

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tin of caviar

Caviar: It’s Not Just About Blinis and Champagne

By Elizabeth Hazard

Caviar has long been considered a luxury product, reserved for special occasions or the wildly rich. One San Francisco shop owner looks to change it up. Plus who knew? Caviar goes well with whiskey.

Rhiannon Menn making lasagna

Lasagna Love: A Dish that Became a Movement

By Kate Eplboim

So you make a good lasagna. And you decide to help out a few neighbors in hard times. Would you ever have guessed your idea would spread to 1,000 cities?

Good Pizza: A Slice for a Smile and a Good Cause

By Waylon Jin

What started as a love for pizza nights with friends soon turned into “how do I get pizza to the people in a safe Covid-friendly way?” Good Pizza PHL not only delivers pies creatively (say hello to a pulley system!), its founder (a Philly grad student) raises money for local charities.

Table Spread at Very Excellent Chinese Restaurant

The Journey from M.I.T. Student to Chinese Food Restaurateur

By AnnMarie Mattila

Hector Hsu grew up in Britain but has gone all in on American-style Chinese food at his new Bristol, New Hampshire restaurant Very Excellent. High quality ingredients and Hsu’s unique perspective have made the spot a hit with locals.

anais mitchell

Music and Food Come Together as Part of a Vermont Virtual Event

By Sarah Strong

Pandemic times have meant being creative with virtual events. That’s how Middlebury Community Music Center in Vermont managed it, and got the award-winning “Hadestown” songwriter to participate.

JEW-ISH Cover Photo

Authenticity Is at the Heart of Jake Cohen’s New Cookbook “Jew-ish”

By Sarah Strong

Recipe developer and social media star Jake Cohen is ready to wow the world with his first cookbook, “Jew-ish,” filled with recipes perfect for shabbat or any other communal meal.

Maya-Camille Broussard

Meet the Chicago Baker Helping to Change the World Through Pie

By Nicolette Degrassi

There’s a lot of good will baked into Maya-Camille Broussard’s sweet and savory pies, quiches, and tarts – and we’re not just talking buttery goodness. Chicago’s Justice of the Pies is all about giving back and helping the community.

asian american portrait cookies

Jasmine Cho is All About Cookie Activism and Bake Therapy

By Sarah Strong

It’s hard to describe Jasmine Cho in just a few words. She’s a woman of many facets: A baker. An activist. An author. And the visionary behind bake therapy.


Editor’s Letter: Can We Go Out Now?

By Ken Carlton

A boy remembers his first destination food from a summer long ago, and looks forward to warmer days and hopeful nights when we can start going out to dinner with friends again.

three fire department meals

Fire Dept. Meals is Extinguishing Hunger Around Orlando

By Samantha Slankard

What does a firefighter do when he retires? Starts a meal prep service delivering globally inspired delicious and nutritious food to customers in Central Florida. The best part? They’re delivered in a fireman’s uniform.