Caroline Kane credits her mom with her love of cooking. Kane, who uses she/they pronouns and is making her Broadway debut as an ensemble member in Water for Elephants, learned this recipe for glory bowls from her mom, who had in turn learned it from her friend, Sandy. While fighting cancer, Sandy embarked on a group hiking trip. At the end of each day, the hikers would gather around a long table laden with roasted vegetables, rice, tofu, and a pitcher of dressing. “Afterwards, she’d feel so well-nourished and fueled, and be able to get up the next day and hike again,” says Kane. “I really liked the idea that I can make this for my friends, and just set out all of the rough ingredients and everyone can build their own bowl, and go nuts.”

“I hate when something says ‘gluten-free,’ and it pretends to be something it’s not,” says Jordan Fry, who stopped eating gluten and grain eight years ago to help combat her alopecia. “Don’t tell me that it’s a chocolate chip cookie and then it tastes like cardboard.” Fry, who left Ballet West in 2021 to focus […]

Rohan Bhargava sees cooking as a form of love. “It’s something I acquired from my fiancé because his love language is cooking for someone else,” says the founder and artistic director of the New York City–based Rovaco Dance Company. Bhargava’s fiancé, Shivam, gets the credit for reintroducing him to a childhood favorite: besan ka cheela, savory gram (chickpea) flour pancakes. “It’s a breakfast dish I grew up eating a lot back home in New Delhi, India,” says Bhargava of cheelas, which also happen to be vegan and gluten-free. “I always thought it would require so much effort, but it’s something that’s really fast and easy to prepare.” Although cheelas are usually paired with green chutney, Bhargava also enjoys eating them with ketchup. “It’s an unpopular opinion that a lot of people look down on,” he jokes.

When Virginia Lensi first moved to the U.S. from Milan, she fell hard for one element of American culture: brunch. “It was my first time realizing that people here actually have pancakes on Sunday,” says the American Ballet Theatre corps dancer. “I had brunch once, and I loved it. I always wanted to keep pancakes as a tradition on Sundays with my friends or my boyfriend.”

In the folktale “Stone Soup,” members of a village each bring one ingredient to a simmering pot; it doesn’t matter what they bring, but they learn that the combination of items is more delicious than each one indivi­dually. That’s how Mark Morris thinks of this vegetable stew hailing from Kerala, a state in the south of India.

Keon K. Nickie learned to cook by watching three of the wonderful women in his life: his sister, mother, and grandmother. “I started at a tender age, 7 or 8,” says the former Dallas Black Dance Theatre member, who now works as the artistic assistant for DBDT’s second company,­ Encore! Growing up in Arouca, Trinidad and Tobago, Sunday meals were a highlight of the week, and macaroni pie was always on the menu. “We’d have it with fried rice, stew chicken, potato salad, and callaloo [Caribbean stewed greens],” says Nickie, who, since moving stateside for college, has continued the tradition by making macaroni pie nearly every Sunday. Now, he invites friends over to share the fruits of his labors.

Growing up, whenever Bala Devi Chandrashekar was feeling under the weather, her mom would make her jeera rasam, a traditional Indian cumin-and-pepper soup. Chandrashekar did the same for her two sons, and continues to swear by the dish’s healing powers.

Kyle Marshall turns to cooking for stress relief. “I also eat a lot, so I like to make big meals,” adds the dancemaker and artistic director of Kyle Marshall Choreography. “This curry dish is something I started making as a dancer coming home and wanting something that felt really filling.”