Life is poorly documented.

Not surprisingly, the highlight of our recent weekend getaway to Portlandia was the Paleo Pop Up Brunch I co-hosted at Departure Restaurant with the incomparable Chef Gregory Gourdet—a.k.a. the guy who’s been dominating all the challenges on this season’s Top Chef. (FYI: if you’re not on #TeamGG, I’m sorry, but we can’t be friends.) 

We all raved about the insanely great spread that GG and his crew served, but there was one recipe in particular that everyone wanted: GG’s Paleo Pumpkin and Carrot Muffins.

I can’t blame them.

These mini carrot cakes are dangerously addictive. With a tender crumb, just the right amount of sweetness, and a pleasantly unexpected hit of exotic spice, it’s no wonder the brunch crowd scarfed down these muffins.

You guys know that I’m not much of a baker. And because I refuse to tinker endlessly with batch after batch of Paleo baked goods—my waistline just can’t take it, people—I begged GG to share his recipe. GG, being awesome, happily agreed to spread the pumpkin-y, carrot-y love.

When he sent me the recipe, what really surprised me was his secret ingredient: FIVE SPICE POWDER! I know—you’re raising your eyebrows. But if the guy who’s killing it on Top Chef Boston is telling you to use it, you’d be a dummy not to listen.

Now, grab an apron and let’s start baking!

I see this dumb billboard every day, so I had to make this comic.

If grandmothers around the world had a rallying cry, it would probably sound something like “You need to eat!”

Photographer Gabriele Galimberti’s grandmother said something similar to him before one of his many globetrotting work trips. To ensure he had at least one good meal, she prepared for him a dish of ravioli before he departed on one of his adventures.  

“In that occasion I said to my grandma ‘You know, Grandma, there are many other grandmas around the world and most of them are really good cooks,” Galimberti wrote via email. “I’m going to meet them and ask them to cook for me so I can show you that you don’t have to be worried for me and the food that I will eat!’ This is the way my project was born!”

The project, “Delicatessen With Love”, took Galimberti to 58 countries where he photographed grandmothers with both the ingredients and finished signature dishes.

He acted as photographer and stylist during each shoot with the grandmothers, taking a portrait of both the women and the food they made for him.

From top to bottom: 

Inara Runtule, 68, Kekava, Latvia. Silke €(herring with potatoes and cottage cheese). Grace Estibero, 82, Mumbai, India. Chicken vindaloo.

Susann Soresen, 81, Homer, Alaska. Moose steak.

Serette Charles, 63, Saint-Jean du Sud, Haiti. Lambi in creole sauce.

The photographer’s grandmother Marisa Batini, 80, Castiglion Fiorentino, Italy. Swiss chard and ricotta Ravioli with meat sauce.

Normita Sambu Arap, 65, Oltepessi (Masaai Mara), Kenya. Mboga and orgali (white corn polenta with vegetables and goat).

Julia Enaigua, 71, La Paz, Bolivia. Queso Humacha (vegetables and fresh cheese soup).

Fifi Makhmer, 62, Cairo, Egypt. Kuoshry (pasta, rice and legumes pie).

Isolina Perez De Vargas, 83, Mendoza, Argentina. Asado criollo (mixed meats barbecue).

Highest prison population in the world, by number and by percentage, far more than China or Russia. How are we free again? How are we supposed to be the good guys again?