Jaya Saxena

1 week ago | eater.com | Jaya Saxena

Jaya Saxena I’ve been led to understand that Americans have a limited palate for textures. On the whole, we do not do the gooey sproing of collagen-rich tendons, or the sliminess of natto or the sponginess of tripe. Instead, we like things fatty and creamy and most of all, crunchy. Well, yeah, so sue me. This is perhaps the most American thing about me. I can only eat okra if it’s been crisped in besan or cornmeal beforehand, and I’m sorry but I just cannot gnaw on a chicken foot.

1 week ago | eater.com | Jaya Saxena

Jaya Saxena/Hormbles Chormbles Working in food media means your inbox is a minefield of pitches about brands “disrupting” things that were perfectly fine to begin with. But we must give credit when a brand actually succeeds at something, and in this case, it was agitating our entire newsroom for a good hour after my colleague dropped the name of a new product intended to “disrupt the candy industry.” So thank you, Hormbles Chormbles. Hormbles Chormbles! Try saying it out loud.

1 week ago | eater.com | Jaya Saxena

At a recent dinner, I faced the worst fate that can befall a diner: There was an annoying guy at the restaurant. He spoke too loudly about boring things, shared unsolicited “expertise” on subjects it was clear he knew little about, and wore an ugly jacket. He never said anything offensive or inappropriate, but ugh, he just sucked. It would be one thing if I could whisper and gossip with the group I was dining with that night about the odious man across the room.

2 weeks ago | eater.com | Jaya Saxena

Union Square Co./Lille Allen She’s always had an appetite, but ever since she was introduced to the world on RuPaul’s Drag Race, Kim Chi has truly been eating. She’s partnered with Chipotle and Trejo’s Donuts, and made Korean-inspired edibles. She’s launched a podcast about food and so much more with chef Jon Kung. She’s shown us what to eat around the world while on her many drag tours, and how to enjoy it without ruining your makeup.

2 weeks ago | eater.com | Jaya Saxena

I only recently realized just how much I rely on eggs in my diet. This was easy to ignore when the price for a dozen was cheap enough that I could splurge on the certified-humane, free-range kind without feeling like I’d spent my entire paycheck. Also, eggs are just easy: How many times a week have I made a last-minute lunch by frying an omelette or putting a fried egg on top of leftover rice faster than I could prepare anything else in my kitchen?