Food, Faith and Religion
An in-depth look at the relationship between food, faith and culture in the Jewish, Islamic and Sikh traditions.
Food & Wine
Bûche de Noël: A traditional Christmas treat
Created in France in the late nineteenth century, Bûche de Noël is a favorite Christmas delicacy: a rolled chocolate cake that is a little piece of art. Alina Cho talks with food historian Loïc Bienassis about the dessert's origins, while pastry chef Mickaël Marsollier discusses variations on the traditional Bûche.
Leftovers: Giving food a makeover
A third of the food produced globally goes to waste, but leftovers are enjoying a revival, with leftovers cookbooks, leftovers influencers, even a leftovers-themed cooking show. Nancy Giles talks with food historian Eleanor Barnett about the value placed on food through the ages; and with Chris Morocco, food director of Bon Appétit and Epicurious, who delves into Giles' refrigerator to turn her leftovers into a whole new meal.
Teaching the food truck business
A retired Air Force brigadier general sought a new mission: to create the first certified mobile food-truck apprentice program in America. David Pogue talks with John Michel about Currency of Caring, which helps teach entrepreneurs (many of whom had been going through hard times) the food-truck business; and with Demetrius Gower, whose Big Meechie's Kitchen & Food Truck, in Granite City, Ill., has proven an award-winning success.
The beauty of charcuterie
Culinary content creators have turned charcuterie into a visual art form. For Marissa Mullen, founder of "That Cheese Plate," designing a resplendent cheese board or array of sliced meats is a passion project. Faith Salie talks with Mullen about building a board that is more than mere party food; and with chef and restaurateur Daniel Boulud about the history of traditional French charcuterie.
A restaurant where you pay what you can
In order to make good food more accessible, food justice writer and advocate Mark Bittman and chef Mavis-Jay Sanders have launched a pilot program in New York City called Community Kitchen, which for a limited time is offering fine dining on a sliding scale. Customers pay what they can - $15, $45, or $125. It's a model they hope to open in a permanent version in Manhattan and beyond. David Pogue reports.
Korean fried chicken: The other KFC
The growing popularity of Korean fried chicken reflects a greater familiarity with Korean culture. But its origins can be traced back to African American soldiers fighting in the Korean War.
Korean fried chicken: The other KFC
The growing popularity of Korean fried chicken reflects a greater familiarity with Korean culture. But its origins can be traced to an American cookbook dating back to when African American soldiers fought in the Korean War. Nancy Giles talks with chef Judy Joo, co-creator of Seoul Bird, and Suzie Tsai, CEO of the chain Bonchon, about food that has come full-circle.
What presidents ate: Squirrel soup, anyone?
Bennett Rea's social media series "Cookin' With Congress" demonstrates the arcane diets of our nation's presidents, first ladies, and other political figures. He discusses with Mo Rocca some of the unusual dishes enjoyed by our former chief executives, from Richard Nixon's ham mousse, to James Garfield's favorite: squirrel soup.
Sauerkraut, the tangy crowd-pleaser
Its origins stem from China, Korea and Germany, and today it's never far from a hot dog (or, if you're attending the annual Sauerkraut Festival in Waynesville, Ohio, a pizza or donut). Jonathan Vigliotti talks with Sandor Ellix Katz about how fermentation produces sauerkraut, and checks out the process at Real Pickles, a Massachusetts co-op that also produces chile, turmeric and kimchi varieties.
Welcome to the world's oldest restaurant
Founded in 1725, Restaurante Botín, in Madrid, Spain, is recognized by Guinness World Records as the oldest restaurant in the world. But across town, the owners of Casa Pedro believe theirs may be even older; it's been in their family for at least 10 generations. Seth Doane visits two timeless establishments that each celebrate family, pride, tradition, and some very good food.
Powering our appetite for protein
Proteins, whether from whey, plants or animals, are essential for building muscle. Last year, approximately 71% of consumers identified protein as the nutrient they most frequently try to eat. That's an appetite corporate America is more than happy to feed – even though protein often doesn't taste very good. Lee Cowan looks at how companies like General Mills are developing protein-fueled products, and how Americans may be consuming more protein than they need.
Why we love comfort foods
Dr. Uma Naidoo, a nutritional psychiatrist, says the sugar found in many comfort foods hits our brains in the same pleasure center as street drugs do. But that's not the only reason we find comfort in such treasured dishes; there is also warm-and-fuzzy nostalgia.
Recipe: Dr. Uma's Cherry Calm Smoothie
Nutritional psychiatrist Dr. Uma Naidoo, author of "Calm Your Mind With Food," offers "Sunday Morning" viewers her choice for the perfect smoothie.
Recipe: Haddock Hash, from the Villager Cafe
This breakfast dish comes to us from chef Tim Purdy of the Villager Cafe in Camden, Maine.
Recipe: President James Garfield's favorite apple pie
Bennett Rea, of "Cookin' With Congress," has examined a niche of culinary history: collecting and testing recipes of some of the favorite foods of America's presidents.
"Sunday Morning" 2025 "Food Issue" recipe index
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of New York Times Cooking!
Recipe: Maine Blueberry Pancakes with Blueberry Compote
Nothing tops blueberry pancakes on a lazy weekend morning. From chef Tim Purdy of the Villager Cafe in Camden, Maine.
Recipe: Korean Fried Chicken Bites by Judy Joo
These crowd-pleasing bites will disappear in no time. Feel free to substitute any cut of chicken, and even use shiitake mushrooms for a vegetarian twist.
Recipe: Marissa Mullen's Winter Holiday Antipasto Platter
Marissa Mullen, founder of That Cheese Plate, offers "Sunday Morning" viewers her tips for a great appetizer spread.
Recipe: Make-Ahead Roast Turkey
From New York Times Cooking: Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe.
Recipe: Roasted Mushroom and Green Bean Casserole
From New York Times Cooking: If you're the kind of person who likes some crispy with your creamy, this is the green bean casserole for you.
Recipe: Roasted Butternut Squash With Brown Butter Vinaigrette
From New York Times Cooking: This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved.
Recipe: Thanksgiving Stuffing
From New York Times Cooking: This deeply savory, buttery sage stuffing builds layers of flavor with each step.
Recipe: Brown-Butter Mashed Potatoes
From New York Times Cooking: The simple act of browning butter takes this holiday mainstay from simple to superb in a matter of minutes.
Entertainment
Patrick Stewart, best known for "Star Trek" and "X-Men," dies at 86
Hayden Panettiere's death ruled accidental by South Carolina police
Jay-Z to headline 2027 Super Bowl halftime show
Walter Koenig, actor who played Chekov on "Star Trek," dies at 90
Eric Bauza, actor who voiced Bugs Bunny and Daffy Duck, dies at 46
How punk rock and MTV inspired opera composer Missy Mazzoli
"The Mosquito Bowl" and the human cost of war
Parker Posey: "I have felt in the right place at the right time"
Tom Skerritt, known for roles in "Alien," "Picket Fences," dies at 93
John Anderson, country music Hall of Famer, dies at 71
Christina Applegate reveals she was misdiagnosed with MS
First on CBS
Theranos whistleblower calls Holmes "almost unrecognizable" in film
Cindy Crawford and family break silence on Presley Gerber's death
Rosalía on "Lux" and her devotion to music
