Regina Schrambling

Regina Schrambling is a longtime food writer who left an editing job at the NYT to train at the New York Restaurant School, freelanced for magazines for 15 years, returned to the NYT for 46 months as deputy editor of the Dining section and then happily returned to freelancing. Her cat eats extremely well.

Oral Tradition

Through ‘Global Kitchen,’ immigrants teach New Yorkers the recipes they grew up on.

West Side Story: Goya Turns 75

Rather than focusing on adapting imports to America’s tastes, Goya primarily caters to each new wave of incoming Hispanics and waits for everyone else to catch up.