After Losing Her Limbs, Our Cooking Columnist Returns to the Kitchen

For decades, the kitchen was the centerpiece of Yewande Komolafe’s life. She spent long hours there, first as a restaurant cook and later as a recipe developer. But though she loved the often-intense culinary world, she had to navigate it with certain limitations: She was born with sickle cell disease, an inherited blood disorder, which required her to carefully manage her working life. She did so successfully, becoming a celebrated cookbook author and food writer for The Times.