Navajo frybread is a golden crisp canvas of possibilities
I wasn’t raised on frybread. Maybe that’s what encouraged me to drive two hours through New Mexico’s lava fields below…
Acquired Tastes
In Acquired Tastes, The Takeout explores the food and drinks we can’t live without.
Pittsburgh salads prove you can put fries on absolutely anything
No, a Pittsburgh salad isn’t when a high school bully makes you eat the contents of a trash can. It’s not a sex thing,…
The fried paneer sandwich has become a cult fast-food hit
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
Fondue, Imma let you finish, but raclette is the best melted cheese of all time
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
Sicilian pizza squishes to fill the Jersey-shaped hole in my heart
Hunger—the kind that first-world, non-impoverished people experience—is dull. You’d eat anything when you’re hungry.…
An Iowan childhood overflows with loose meat sandwiches
My first job was working at a baseball card shop in Ames, Iowa. Every day after middle school, I’d walk three blocks to…
Abura soba, the ramen that shed its broth
Fall 2013. My friend Shuhei Kitagawa and I were sitting in a cafe at the University of Washington, talking Japanese…
Stollen is the German holiday bread that can’t shake its fruitcake resemblance
I have a hidden holiday dessert wrapped in foil and stashed in the back of my pantry. It’s not cookies or candy, and if…
Kielbasa is the Polish sausage that found an American home
Somewhere in her house, my mom possesses a box of handwritten recipes, either transcribed or handed down from my Polish…
How Kansas City’s burnt ends became the ultimate barbecued meat
It’s not uncommon for people to patronize their favorite restaurants on a trip back to their hometown; it just so…
New Jersey’s version of the Sloppy Joe exists nowhere else
Welcome to American Sandwiches Week, a celebration of the mighty sandwich through the lens of Americana.
The Fluffernutter is a sticky, contested New England delicacy
Welcome to American Sandwiches Week, a celebration of the mighty sandwich through the lens of Americana.
Pork roll is New Jersey’s treasured bacon B-side
Any story written about New Jersey first addresses either its adversarial reputation, its relationship to the New York…
Curd mentality: The gooey, oozy, creamy appeal of burrata cheese
Recently while out for a girls’ night dinner, my friend encouraged me to order the burrata. It sounded intriguing, but…
The surprisingly pleasing combo of peanut butter-and-mayo sandwiches
This week, a fierce debate struck up online inspired by a 2015 article in Garden & Gun magazine. Called “A Forgotten…
Creamed chipped beef is the mess hall staple-turned-hangover cure
Welcome to Old Folks Food Week, where we resurrect and celebrate the delicious dishes of yore.
Everyone loves pierogies—but have you tried sweet pierogies?
Despite the fact that I’m not Polish and hadn’t visited the country until my late 20s, I’ve long been a fan of the…
Tacopaj is the culinary love child of Sweden and Mexico
As I read the ingredients to my Norwegian mother-in-law, Inger, I sensed apprehension. I prefaced the call with a brief…
In praise of the plain hot dog
In Chicago, the rules are firm and shouted from rooftops: absolutely no ketchup on hot dogs. It’s a popular (albeit…
Rib rolls are the tacky appetizer South Florida will defend to the death
Florida is a special type of tacky. And few foods illustrate this more than rib rolls: Fried to a crackly crisp, rib…