✳flâneur — a map of the web's best reading

How Recipes Became ‘Garlicky,’ ‘Lemony,’ and ‘Brothy’ - Eater

eater.com · 2,726 words · saved by 2 readers

I t It was the post on X that stopped food media in its tracks. On April 23, 2024, comedian Karli Marulli joked about offerings in the Cooking section of the New York Times, imagining the platonic recipe that comes up no matter what you’re making: “beany leeky greens with greeky rampy beans.” The riffs kept coming in the comments, mentions of jammy eggs and brothy, garlicky stew, each “-y” twisting the knife. Perhaps at some future date we’ll declare that on that day in April, the trend of naming recipes with conversational adjectives officially died. But how was it born? Lemony greens and garlicky beans are not to be found in the Joy of Cooking or any missives from Martha. It may seem like these colloquial descriptors burst forth from the forehead of the millennial internet, fully formed on Bon Appétit. But recipe naming is an act of scene setting, and from the moment recipes were codified into books and the pages of magazines, there has been the challenge of what to name them to lur

Reports When Did All the Recipes Get ‘Garlicky’? Before calling a recipe “leeky” or “lemony” was a joke, these descriptors were a revelation If you buy something from a link, Vox Media may earn a commission. See our ethics statement. by Jaya Saxena Sep 5, 2024, 3:00 PM UTC If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Subin Yang Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing . She explores wide ranging topics like labor, identity, and food culture. It was the post on X that stopped fo

Explore this link on the map →

saved by

related reading