Issue No. 85: Bostock
If I had to choose a last breakfast, I’d choose a bostock. It’s like French toast you eat out of hand: one that’s rich and nutty, toasty but bright with citrus, and just sweet enough.
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Issue No. 84: Marash pepper
We’ve carried Marash pepper flakes for over twenty years. I can still remember the first time I tried them, and how different they were. The color was deeper, a glowing burgundy. They were moist. The flavor was full, roasted and toasted, evocative of the sun. I kept waiting for a rush of heat to hit […]
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Issue No. 83: Macroom Irish Oatmeal
Macroom Irish oatmeal from Walton’s Mill is to Quaker Oats what Parmigiano-Reggiano is to the pre-grated parmesan in the green can. It’s made with really good oats and milled on centuries-old stone mills. The result is nutty, toasty, rich, intense flavor that redefines what oatmeal can be.
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Issue No. 82: Summer Sausage
I grew up in Michigan. We often had summer sausage in the fridge. But mention summer sausage to a friend from California and chances are they’ve never even heard of it. Why is it so ubiquitous in the midwest and so unknown elsewhere in the country?
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Issue No. 81: Bayley Hazen
Tucked deep into the green, rolling hills of Vermont’s northeast corner is America’s most groundbreaking cheesemaker—literally. A decade ago, the team at Jasper Hill Farm spent 10 weeks blasting into a hillside to build cheese aging cellars.
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Issue No. 80: Nduja
If you’ve gone out to eat or looked at menus for restaurants in New York City in the last few years, there’s a good chance you’ve noticed one ingredient show up again and again: nduja. It’s everywhere: in egg dishes, on burgers, with pasta, with vegetables, with fish or shellfish, with cheese. Its status as […]
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Issue No. 79: Turkish Delight with Double Roasted Pistachios
Pop quiz: What did Napoleon, Picasso, and Winston Churchill all have in common? The answer is that they all totally loved Turkish delight. (That’s what you guessed, right?)
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Issue No. 78: Lebkuchen
The Germans know their Christmas cookies. Depending on where you hail from, you might celebrate with spicy little pfeffernüsse or anise-scented springerles. But the real showstoppers are thick and chewy lebkuchen.
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Issue No. 77: Robert Lambert’s Rare Citrus Fruitcakes
The first time you taste Robert Lambert’s rare citrus fruitcake, it’s a revelation. The fruit is bright and sweet and tart. The nuts are deep and rich and toasty. The cake is lightly spiced with just a hint of the cognac it soaked in. It isn’t just good. It is exceptional.
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Issue No. 76: Pecan Pie
It’s not as traditional as pumpkin pie, or as familiar as apple pie, but I’m going to go ahead and say it: pecan pie is the ideal Thanksgiving dessert. It has deep American roots. It has warm, caramel, nutty flavor. And while it’s fancy enough for a holiday spread, it’s also homey enough to serve […]
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