Jess Mayhugh

This seared T-bone steak is paired with avocado salsa and papas criollas

The multigenerational shop Kaneshichi Shoten uses traditional techniques to make umami flakes.

When my husband and I were looking to join a community pool a few years ago, we only had a couple of requirements: a low-key and judgment-free vibe, members who were already friends, an adequate amount of adult swim time, and an old-school snack bar. You know the ones. More shacks than kitchens, these snack bars are keepsakes from my youth. They’re run by middle schoolers still figuring out how to calculate proper change and their “menus” are handwritten in Sharpee and only mildly accurate. They…

The briny, earthy genius of a Thanksgiving stuffing studded with oysters