Devorah Lev-Tov

Devorah Lev-Tov

Devorah Lev-Tov is a food and travel journalist living in Brooklyn with her husband, two kids and senior dog. She has been published in The New York Times, National Geographic, Travel + Leisure, Bon Appetit and Food & Wine.

Plov is a dish made of rice, beef or lamb, oil or animal fat, carrots (usually cut into matchsticks), and onions, cooked with cumin and salt in a large pot.

Rich or Poor, Uzbeks Eat Plov

The beloved medley of rice and meat is the national dish of Uzbekistan

Smithsonian's picks for the best books about food of 2023 include Invitation to a Banquet, For the Culture: Black Women and Femmes in Food and More Than Cake.

The Ten Best Books About Food of 2023

Travel to Rome, Alaska, West Africa and beyond with this year’s best cookbooks, memoirs and historic deep dives

This year's titles include Watermelon and Red Birds, To Boldly Grow, Budmo! and Diasporican.

The Ten Best Books About Food of 2022

From cookbooks to memoirs to food history, these ten titles will fill you up

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