Armadillos Quote by Rick Riordan

“There was butternut squash soup from Providence, crispy rice and sour-pork salad from Lum Ka Naad, prawns with black vinegar dressing from Kato, Wagyu…

— Erin La Rosa

“How about Papas Locas? Crazy potatoes?” he asked. The vendor was roasting large potatoes in foil, mashing them with butter and fresh cheese, and…

— Leylah Attar

I used to delight in eating the most exotic meat on the menu: I'd have the snails, camel, squid or anything else that was…

— Judith Durham

“I can tell it's one of those places where they serve "precious" food—appetizers the size of a mushroom cap, unpronounceable ingredients listed for each…

— Jodi Picoult

“As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders-…

— Matt Goulding

“The skewers in the top left are inspired by those colored mochi balls people like to eat at this time of year. Shrimp dumplings,…

— Jesse Kirkwood

“I started in our neighborhood, buying a pastrami burrito at Oki Dog and a deluxe gardenburger at Astro Burger and matzoh-ball soup at Greenblatt's…

— Aimee Bender

I've picked butter beans, okra, watermelon, cantaloupe, honeydew. I've butchered pigs, chickens. We made our own sausage and pudding.

— Jaime Harrison

“Deciding that he was essentially useless, I made him a large glass of sangre del tigre- "blood of the tiger"- a lethal Bloody Mary…

— Stacey Ballis

“These. Are. AMAZING," Caroline says around a mouthful of apple cider zeppole. We're at the Logan Square Farmers Market, and have eaten our way…

— Stacey Ballis

“Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere…

— Hillary Manton Lodge

“Like families all over Japan, that morning we tucked into a special New Year's breakfast soup called ozoni . Although recipes vary from region…

— Victoria Abbott Riccardi