Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.

To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard... MORE

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Hurray for Hozon!

I’ve known about David Chang’s food lab for some time, but I've never really known what takes place behind those closed doors. It seems that unlike other flavor companies (Givaudan comes to mind), who are asking “how can we mimic real food with synthetics?" Chang and his team are moving in the opposite direction. They're trying to tease even more...

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Lion's Mane

If we had stopped to put gas in the car, we would have missed it. But it was almost sunset, and I wanted to get to one of my favorite produce stands before they took everything in for the night. Et Cetera Farm is just a little cart by the side of the road, but on it you can find...

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More France

Beautiful, right? Maybe it's because Anne-Sophie Pic is the only woman chef in France with three Michelin stars, but her food is the loveliest I've seen. Hard to imagine a prettier way to present seasonal vegetables in a green tea- infused broth - or a more delicious way to conceive an essentially simple dish. This was equally delicate, and equally...

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