Issue No. 111: How do you brew? A look at coffee brewing around the globe
If you order “a coffee,” what will you get? It depends where you are in the world.
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Issue No. 108: Gunthorp’s farmstead bacon
Good winemakers often make wine from the grapes grown in their own vineyards. Excellent olive oils are most often pressed from the olives of a single estate’s groves. Farmstead cheeses, made only with the milk of the cheesemaker’s own herd, are revered at most good cheese counters. Being involved in every step of the process […]
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Issue No. 107: Rabitos Chocolate Dipped Figs
Some foods are so much a part of a place that you never think of one without the other. Belgium’s got their waffles. Champagne has their bubbly. Buffalo has its chicken wings; Nashville has its hot fried chicken. In the Spanish village of Almoharín, they’re all about their figs.
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Issue No. 105: Cory Carman & Carman Ranch
Cory Carman grew up in the Wallowa valley in eastern Oregon, the fourth generation on her family’s cattle ranch. On the wall in her office, she has a map of the surrounding land. She can point out which plots were purchased by her great-grandfather a century ago, and chart how the land was later split […]
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Issue No. 102: Summerdown Peppermint Creams
Black Mitcham peppermint was first cultivated around 1750 in the county of Surrey’s Mitcham district, just southwest of London. The “black” part of the name comes from the dark color of the plants. Under grey English skies, the deep purple undersides of the leaves can appear black in some crops. For 200 years, Black Mitcham […]
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Issue No. 101: Gunthorp’s Pecan Smoked Duroc Hams
Forget the pineapple. These hams start with heritage Duroc pork raised outdoors on pasture on a single farm in northern Indiana. They’re cured and smoked by the meat mavens at Smoking Goose. The result? They’re showstoppers without the extra garnishes.
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Issue No. 100: Benton’s Bacon
Allan Benton’s bacon is powerful. Salty, smoky stuff, it’s by far the most intense bacon we sell. After tasting it for the first time, I imagined Allan Benton to be a big, burly guy, with thick, tattooed forearms and a bushy beard. But as the old adage goes, never judge a smoker by his bacon. […]
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Issue No. 98: Pickled Ramps
In Brooklyn, you know it’s officially springtime that week in April when suddenly ramps start showing up on the menu at every restaurant in town. But what exactly are ramps, and why are they the darling of so many hip chefs? And what’s a home cook to do to enjoy ramps the 49 weeks of […]
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Issue No. 97: Jamón Ibérico de bellota from Arturo Sanchez
Even among the most exceptional foods, there are a few makers that go beyond the standard. There’s Champagne, and then there’s vintage Dom Perignon. There’s Parmigiano Reggiano cheese, and then there’s Valserena. There’s jamón Ibérico de bellota—the crown jewel of Spanish cured ham—and then there’s Arturo Sanchez.
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Issue No. 95: BonBonBon’s box of bonbons
Of all the boxes of chocolate you’ve ever received, were you more impressed with the colorful box or the chocolates inside? Let me put that another way. When you think back on that box of chocolates, do you remember how pretty it was, or do you remember the way the velvety, almost-bitter dark chocolate ganache […]
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