“…there was a beautiful wine that she described as ‘a fairy tale in which someone dies’…”
The Anatomy of the Sausage
What should one of the oldest food preservation methods look like in the 21st century?
Dave Rizo's Cowboy Beans
Garlic, onions and tomato paste are deglazed with American-style pale lager for a Texan pot of beans from this San Antonio native.
"Beans Can Take Multitudes"
Discussing the ins + outs of the Fabaceae family as Books Headley launches Superiority Burger Cookbook with Rick Easton of Bread and Salt Bakery and Dave Rizo of Sandwichserious.
Matcha Shortbread
Shortbread is already a contradiction in austerity and opulence. The addition of finely milled green tea powder further complicates matters.
Preserved Plum Cake
Okay, yeah...by ‘preserved’ we mean dried, and by ‘plum’ we mean prune.
House-Cured Salmon Canapé
A quick-cure takes just salt, sugar, water and a few minutes of active prep. Garlic cream cheese and a bagel-inspired topping make it instantly snackable.
Rule of thumb: Your vinaigrette's only as good as your vinegar.
The simple alchemy of a delicious vinaigrette - emulsion at its finest - demands the best oil and vinegar you can get your hands on.
Where's the beef?
Summer squash and spring onions stack up well against skirt steak on the grill.
Haute Leftovers
A leftover gyro transforms into an elegant salad.
Red Lentil Coconut Soup
Recommended dose: once at lunchtime every other week.
Smokey Lime Bars
This unusual take on Melissa Clark’s Lemon Bars With Olive Oil and Sea Salt uses smoked chipotle oil and limes to test the limits of savory dessert.
King of Poisons and Poison of Kings
A new photobook from The Eriskay Connection explores a peculiar facet of Austrian cultural history.
Mole! Mole! Mole!
Time and a little special shopping, not skill, is all that is needed to make this transcendent mole.
Salted Cocoa Walnut Brownies
The pink salt marshes of Grussian in southern France provide inspiration for this simple brownie recipe.
You Can't Serve Chicken with Grits
Chicken mole, stone ground grits with corn and cojito cheese, mango salsa fresca, cilantro oil.
Read what product designer Carolien Niebling was reading during the development of her research project and book The Sausage of the Future.