Issue No. 32: Bluegrass Soy Sauce

Pop Quiz: what’s Kentucky’s biggest foreign export? Horses? Bourbon? Coal? Nope. It’s barrels. Specifically, used bourbon barrels. Most are shipped to Scotland where distillers use them to age scotch. Fifteen years ago, there weren’t too many other people interested in buying the used barrels. But since then they’ve come into vogue. Suddenly it seems like […]

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Issue No. 31: Wood Fire Roasted Piquillo Peppers

In the last two decades, piquillo peppers have taken the culinary world by storm. From nowhere they became the darling ingredient of chefs across the world, including Michelin-starred gastronomic titans Alain Ducasse and Ferran Adria. What’s different about piquillos from nearly every other vegetable making it big time (I’m talking to you, kale) is that […]

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Issue No. 27: Zingerman’s Reuben Sandwich

This Sunday, March 15, Zingerman’s Delicatessen celebrates its 33rd birthday. When Ari Weinzweig and Paul Saginaw started talking thirty-some years ago about opening a deli, they were clear on what eating a sandwich in their shop would be like. They wanted to serve sandwiches so stacked and packed that you’d have to use both hands […]

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Issue No. 26: Nueske’s Applewood Smoked Bacon

The late, great R.W. Apple, longtime writer and editor of the New York Times, once called Nueske’s Applewood Smoked Bacon “the beluga of bacon, the Rolls-Royce of Rashers.” What impressed him—and frankly, impresses me, too—was the bacon’s balance. It’s intensely porky, nicely smoky, never too salty, with a slightly maple-sweet flavor. There are a lot […]

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