Max Falkowitz

Bio

Max Falkowitz is a food and travel writer for the New York Times, Saveur, New York magazine’s Grubstreet and elsewhere. He’s also the co-author of the "Dumpling Galaxy" cookbook with Helen You.

How a humble pot of rice became the ultimate celebratory food in cultures around the world

By Max Falkowitz

Growing up in the West Bank on the outskirts of Ramallah, Palestinian chef Fares “Freddy” Zedeia ate maqloubeh once a week. The layered casserole of seasoned rice, fried vegetables and braised meat took his mother three hours to assemble, so she…

Naan, dosa and beyond: A beginner’s guide to Indian breads

By Max Falkowitz

When Indian-American chef Floyd Cardoz built out the New York City restaurant space that would eventually become Bombay Bread Bar, he wanted to make use of the wood-burning pizza oven a previous tenant installed. So, he baked some saag paneer pizza,…

Beyond ramen and pho: A beginner’s guide to Asian noodle soups

By Max Falkowitz

Love is the family pack of instant ramen that didn’t fit in my luggage. After seeing me off at the airport, my mom drove to the post office to send it express, so it’d arrive at my dorm by the time I landed. As a college student in the mid-’00s —…