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The Kitchen Issue, Spring 2023

Writer's picture: boxton9boxton9
Apr 10, 20231 min read

Updated: Nov 10, 2023

While I'd done Kitchen Issues at other magazines, this is the first one that we did at our Edibles. What I love most about THESE 4 kitchen issues is that we looked at the actual home kitchens of two, not wildly wealthy, food professionals: Ruby Duke, proprietor of Raven & Boar Farm and maker of fine charcuterie & Nasim Lahbichi, a Brooklyn-based FoodTok content creator. We thought for half a second about covering two glamorous, super high-end designer kitchens but: 1) That's not really on brand for Edible, and 2) It's more interesting to see how real cooks use real kitchens.


We lucked out in getting William Waldron to shoot Ruby's Columbia County kitchen—the good news: the images are luminous. The bad news: they're so gorgeous that you can't tell that the cabinets are Ikea and the floor is really beat up! He did the shoot for the little we could pay him because he and Ruby are best friends.


Use the tag Kitchen Issue below to see the stories in this issue.







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About Me

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I Was Supposed to Go to Grad School

Growing up in a large, loud family of 7, they use to call me “Pass Me The, Pass Me The” for the way that I’d try to doctor my dinner with whatever condiments were on hand. At about 8 or 9, I gave up on condiments and took control of dinner entirely, cooking out of a beat-up copy of The New York Times Cookbook that I still own, my little penciled-in annotations intact. I cooked for 7 people nightly, all throughout high school. By the time I was winding up college, I’d become a damn fine cook.

 

My father was a professor of American History. I figured I’d follow in those footsteps, teaching Dickens to 18-year-olds who were not at all interested. I gathered applications to doctorate programs, meanwhile, I took a job as a waiter in a busy catering company. The kitchen where I worked was perpetually understaffed—my cooking skills were quickly identified and I was press-ganged onto their crew. I LOVED it—the excitement, the creativity, the freedom, the trench humor, learning professional cooking techniques. There I stayed for several years while my graduate school applications gathered dust.

 

Cue me, later, a refugee from a crash-and-burn restaurant opening where I was not only the sous-chef, but also the loan application writer and babysitter for a chef/owner who had gone spectacularly off the rails. By then, I had a couple of herniated discs and no desire to stay in restaurants. I moved back to the world of words, and I’ve never looked back. 

 

Since then, I’ve been a restaurant critic, a national award-winning blogger, a food journalist, a travel writer, a columnist, a cookbook author, and the editor-in-chief of four Edible titles. I can’t wait to see what's next.

 

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