Craig Claiborne, a culinary journalist and restaurant reviewer, was approached by National Public Radio in 1983. This request was made to publicize the radio drama The Empire Strikes Back. They asked Claiborne to develop "Yoda's Incredible Herb Stew," a dish based on the rootleaf stew that Yoda offered to Luke Skywalker at his hut located on Dagobah. This recipe was subsequently published in newspapers across the country. Lamb, spinach, parsley, onions, and a plethora of spices form the core components of the stew. While its appearance may be somewhat reminiscent of a swamp, the flavor profile strongly suggests Indian-inspired cooking.
From 1957 to 1986, Claibourne served as the food editor for The New York Times, where he is recognized for originating the widely adopted restaurant rating system that uses a scale of up to four stars. He authored many cookbooks, with The New York Times Cookbook, released in 1961, being his most famous. Following his departure from the Times, he continued to write cookbooks. Craig Claibourne's Southern Cooking, a later publication influenced by the dishes he ate growing up in Mississippi, is a particularly noteworthy example.