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Foodways
For us, the tamalada, a tamale making party, goes back several generations to San Luis Potosí, Mexico.
It’s Hanukkah and time to dig out the three-by-five index card with my mother’s recipe for latkes.
Regardless of how long it’s been since eating that dish, one taste can send us back through the haze of time to a particular kitchen and a particular plate.
At Thip Khao in Washington, D.C., Chef Seng serves Lao food, family style.
D.C. restaurateur Jennifer Selman offers stories and recipes for two Trinidadian Christmas staples: black cake and sorrel drink.
As a young girl, I dreamed of my father coming home and saying, “Hey kids, I brought fried chicken!”
In this interview, Zimmern reflects on his many journeys, the personalities he met along the way, and the social role of food in our lives.
After ten years traveling around the world as an advertising executive, I perfected the art of the solitary meal.
Folklife Magazine explores how culture shapes our lives. We publish stories about music, food, craft, language, celebrations, activism, and the individuals and communities who sustain these traditions.