The artisanal e-com platform is a flourishing destination for home cooks looking to go (semi) pro Sherrie Minter really doesn’t want to tell me which of her recipes is the best. “It’s like your children,” she says. “It’s hard to pick one.” The 67-year-old cook from Murrieta, California, finally answers…
The swift convergence of food and music culture meets on the restaurant pop-up promo poster. Back in 2013, an artist friend made a show poster for my old band Krill that depicted me and my two bandmates as poached eggs, floating in a pot of chunky tomato sauce. It was passed around…
How shepherds and chefs are teaming up to revitalize the American sheep industry Huddled together, Katahdin/Dorper sheep look like a batch of meringues. Wispier rather than woolier, they’re a short-haired breed. Dylan Boeken, a first-generation shepherd in Ojai Valley, lets his herd graze on Southern California’s wild pastures. They snack…
Wake up to a gooey, slightly Scandinavian morning bun Asugar-studded morning bun feels like a welcome, even indulgent, wake-up call. Just imagine rolling out of bed and biting into layers of buttery coils. Yes, the recipe takes a bit of planning, but it’s also the perfect pastry project for a snow day…
Cheese expert Marissa Mullen shares a technique straight from the Alps après-ski. On a recent trip to Europe, I had the opportunity to explore the scenic landscape of the French Alps, and, naturally, the first order of business was digging into the region’s cheeses. During this visit, I met a…
A fixture of bars and cafés in Mexico, the mix of filter coffee and Licor 43 puts some pep in our drinking routine. Like dance crazes and pop music (think the Dougie, or chillwave), the drinks we drink are subject to various trends and vogues. And for coffee cocktails—a subgenre…
Whatever you do, don’t forget the garlic butter drizzle. This time each year, I cope with the never-ending Pacific Northwest winter by cheating a little bit of spring into my dinners. Last year around this time, I shared my recipe for vibrantly green frozen pea pesto; this year, in the same…
A simpler springtime take on the brunch classic featuring asparagus and leeks In my family, quiches have always been reserved for holidays and special occasions. It’s for good reason: a quiche is a lot of work. Much like a pizza, each element needs preparing before the quiche can even be…
Save your flawless fruits for snacking, and bake the rest into an extra peachy cake. Biting into a sweet, juicy peach is an unparalleled experience, but it’s also a rare one. For whatever reason, truly perfect peaches remain somewhat elusive, sometimes only showing themselves a few times a season (and…