After we’re long gone, our food and, with it, the spirit of our homes will live on through our recipes.
Kathy Gunst is the author of 14 cookbooks. She is the “resident chef” for WBUR’s Here and Now, and has received two James Beard Award nominations. Her work has been published in The New York Times, Food & Wine, and Bon Appetit.
Latest by Kathy Gunst
What’s your approach in the kitchen? Photo-worthy perfection or stomach-satisfying nourishment? Flawlessness or fulfillment? Precision or joy?
My diagnosis forced me to slow down and simplify my life. The surprising consolation of an otherwise unpleasant life event. But as my health improves, will I remember to take the time?
One woman’s quest to change the way children — and the rest of us — think about food.