Sublime

back. Learning about food—learning to eat—is a series of edible adventures and surprises. For instance, just when you think you have mastered the potato, that such a basic ingredient could have nothing new to offer, you discover aligot, a velvety blend of mashed potatoes, garlic, and Cantal cheese. Or you are introduced to the unlikely but triumpha

It’s like pulling a tin of cardamom muffins from the oven, marveling at their perfectly brown tops before biting in and scattering crumbs on your lap.

three fundamental principles: maximize flavor, manipulate texture, and season confidently.

Without tasting even a speck of the hurry in Janet’s oatmeal, which was so rushed it was like eating the calendar of an executive,

In Savannah, she recommended that members of the writing workshop eat at the Grey Market, where she worked part-time. It is a New York bodega-inspired offshoot of the Grey, Mashama Bailey’s fine-dining Savannah restaurant. Bailey, a Black woman who moved between Georgia and New York throughout her childhood, learned to cook first from the women in