Daniel Rugunya

4 days ago | mashed.com | Daniel Rugunya

By Daniel Rugunya May 10, 2025 2:30 pm EST Love. The four-letter word that makes the world go round and has America's second in command changing from his meat-centric ways to praising paneer on the internet. At the center of this quiet culinary revolution is Usha Vance, the daughter of immigrants from Andhra Pradesh in Southern India, and a Yale-educated former litigator.

4 days ago | yahoo.com | Daniel Rugunya

Love. The four-letter word that makes the world go round and has America's second in command changing from his meat-centric ways to praising paneer on the internet. At the center of this quiet culinary revolution is Usha Vance, the daughter of immigrants from Andhra Pradesh in Southern India, and a Yale-educated former litigator. Her vegetarian roots and quietly commanding presence have left a distinct mark on U.S. Vice President JD Vance's diet.

4 days ago | mashed.com | Daniel Rugunya

By Daniel Rugunya May 10, 2025 10:30 am EST Trends change, but few food categories have evolved as noticeably as appetizers. Today's spreads lean into minimalism: one-bite hors d'oeuvres, artisanal dips, and neatly arranged charcuterie boards. But before truffle fries and fig jam became staples, the appetizer course was all about spectacle. Eye-catching, indulgent, and often bizarre. From the '50s through the '70s, appetizers were designed to impress — and even overwhelm.

4 days ago | yahoo.com | Daniel Rugunya

Trends change, but few food categories have evolved as noticeably as appetizers. Today's spreads lean into minimalism: one-bite hors d'oeuvres, artisanal dips, and neatly arranged charcuterie boards. But before truffle fries and fig jam became staples, the appetizer course was all about spectacle. Eye-catching, indulgent, and often bizarre. From the '50s through the '70s, appetizers were designed to impress — and even overwhelm.

4 days ago | yahoo.com | Daniel Rugunya

Trends change, but few food categories have evolved as noticeably as appetizers. Today's spreads lean into minimalism: one-bite hors d'oeuvres, artisanal dips, and neatly arranged charcuterie boards. But before truffle fries and fig jam became staples, the appetizer course was all about spectacle. Eye-catching, indulgent, and often bizarre. From the '50s through the '70s, appetizers were designed to impress — and even overwhelm.