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“It's macaroni soup. Curls of pasta swim in steaming, fragrant broth, and pieces of boiled chicken are all tangled up with them, the meat nearly fallen off the bones. It's comfort food, the kind my parents brought over the ocean with them twenty-five years ago, and the kind that doesn't fit westernized Chinese restaurant menus. My mother used to make it for us for breakfast, before we got older and told her we had no time to eat in the morning if we wanted to make the school bus. For years now it's been only the occasional snack, a rare treat.
But I still like it best made with sugar, and so does my brother Lei. Only our older sister Yun asks for it this way, savory and salty.”
― Elsie Chapman, Hungry Hearts: 13 Tales of Food & Love

“I swear, I don't understand white people. Breadcrumbs on macaroni, kissing dogs on the mouth--"

"Treating their dogs like they're their kids," I add.

"Yeah!" says DeVante. "Purposely doing shit that could kill them, like bungee jumping."

"Calling Target 'Tar-jay,' like that makes it fancier," says Seven.

"Fuck," Chris mutters. "That's what my mom calls it."

Seven and I bust out laughing.”
― Angie Thomas, The Hate U Give

“I wanted to show him how to make a timballo. This baroque dish exemplifies the style of cooking from the island's aristocratic past, known as cucina baronale. Its main ingredient is macaroni, which, until the eighteenth century, was a celebratory food that only the very wealthy could afford to eat. The macaroni is mixed with mushrooms, onions, tomato paste, chicken livers, wine, cheese, and ham and then formed into a pie with a melting pastry crust. It is a complicated dish, so we tend to make it only on special occasions.”
― Lily Prior, La Cucina