Adapted From

Tracy Wan
Home cooking with a side of context.
Created 22 Jul 2020
  • Sheet pan kielbasa and cabbage, and feeding yourself when you're depressed.
    26 Sep 2021 • 2 min read
    Part of me is reluctant to admit this to you and in doing so making it real, but my nervous system is shot. I have drained my reservoirs of pleasure and I don’t know how to refill them. After a year a...
  • Kabuli pulao, and looking beyond the headlines.
    12 Sep 2021 • 2 min read
    The brutality of the war in Afghanistan has been making headlines for twenty years. That is a long time to not know much about a country except the amplitude of its suffering, and yet, that is exactly...
  • Cold soba, and cooking when you don't want to.
    15 Aug 2021 • 2 min read • 1 0
    Since the IPCC report came out, even though it didn’t tell us anything we didn’t already know, I have been in a funk. Or maybe it exacerbated an already existing funk? It’s hard to say these days! I h...
  • Katsu curry, and a defense of pleasure.
    01 Aug 2021 • 4 min read • 3 0
    A note before we get into it: this week’s newsletter touches upon eating disorders and body image issues. By all means, I would understand if you decided not to read it. The only thing that rivals my ...
  • Zhug, and learning to be flexible.
    18 Jul 2021 • 2 min read • 1 0
    Have you ever had one of the defining aspects of your sense of self called into question by someone you love? This happened to me not long ago: an unforgettable moment of double betrayal in which my s...
  • Jollof rice, and the pride of getting it right.
    04 Jul 2021 • 2 min read • 1 0
    Food as cultural identity is a funny thing. On the one hand, no one wants to be reduced to their country’s most accessible dish (“Oh you’re Chinese? I love dumplings!”)—but on the other, we take extre...
  • Artichoke pasta, and the changing of taste.
    20 Jun 2021 • 3 min read • 2 0
    I am generally an equal opportunity eater. I’ll try most things once, provided it’s not an organ that still resembles itself when it’s served, or something that used to contain poison. That feels reas...
  • CSAs, and how to use up your bounty.
    06 Jun 2021 • 3 min read • 1 0
    Having grown up in cities my whole life, I still routinely marvel at fruits and vegetables like they are evidence of a higher power. I coo when I see a new blossom appear on my tomato plant. I gasp wh...
  • Pork griot, and the double edges of authenticity.
    23 May 2021 • 3 min read • 2 0
    When I’m cooking a recipe from a culture I know very little about, I’m fairly neurotic about making it exactly as it was written. Sometimes this requires filing the recipe away until I can find a part...
  • Quinoa salad, and not taking the staples for granted.
    10 May 2021 • 3 min read • 1 0
    It occurred to me, while rinsing the quinoa for this salad, that I had no idea what quinoa was. It’s funny how you can eat something for years without truly understanding what you’re eating. [Narrator...
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