Eating

What good is a bowl or a plate or a mug with nothing to put in it? We think a lot about food—about how to cook it, who grows it, who has access to it, and who doesn't. We think about the joy it brings us and the ways oppressive systems have used it to shame and control us. We think about the food we ate as children and we think about the food we get to feed ourselves. Below, all that and more.

Kombu Salad

Kombu Salad

We first tried this briny, vegetal salad at Bar Gato in the Lower East Side—the most charming little hideaway where you can easily waste away...

Perfect Rice

Perfect Rice

The thick, porous clay walls of the donabe cook rice with a consistent heat and its double lid, which...

Yakitori

Yakitori

Yakitori is perhaps the most quintessential and deeply satisfying street food in Japan—best enjoyed late night after a few drinks.

All Things Donabe

All Things Donabe

Donabe is traditional Japanese earthen cookware that's also a hallmark of omotenashi, an approach to hospitality that is sincere, loving, authentic.

On Rice & Poetry

On Rice & Poetry

Rice is a mainstay in diets found around the world, but our focus here is Japan, a place where the word for rice, gohan, also translates as “a meal.”...

Edna Lewis: A Tribute

Edna Lewis: A Tribute

We muse on the legacy of the Grand Dame of Southern Cooking. And cook her timeless recipes.

Cravings, Aversions, and a Crispy Eggplant Salad

Cravings, Aversions, and a Crispy Eggplant Salad

A reflection on cravings, pregnancy, and motherhood from Whitney Otawka and a crispy, herbal salad recipe to follow.

Cherry Pops!

Cherry Pops!

A time to taste wine, with Cherry and lots of others in the East Fork-verse, and learn about low intervention wine processes, regions, varietals, fermentation methods, people making and...

The Crispy-Chewy Potato Pancake of Your Dreams

The Crispy-Chewy Potato Pancake of Your Dreams

This four-ingredient wonder has the power to make every day better.

Coconut Vodka Kachumbari

Coconut Vodka Kachumbari

Chef Ashleigh Shanti of Benne on Eagle shares Vodka Coconut Kachumbari, a fresh tomato and onion salad she experienced in East Africa.

Mushy Banana Roast Chicken

Mushy Banana Roast Chicken

Overripe bananas seems like the ingredient is pretty prevalent in anyone’s house, or freezer, and I wanted to challenge myself to make something savory, since my mind automatically goes...

#tunatreat Canned Tuna and Tomato Pasta

#tunatreat Canned Tuna and Tomato Pasta

I know what you’re thinking, "Canned tuna brings back memories of grayish casseroles and lukewarm lunch box sandos..." but we’re on a mission to change preserved tuna’s reputation, so...

The Wild and Wonderful World of Tinned Tuna

The Wild and Wonderful World of Tinned Tuna

If you walk into a supermarket looking for a can of tuna, it can be hard to decipher which can to pick. What’s the difference between albacore or...

Fanny's Superfood Granola

Fanny's Superfood Granola

One of my jobs at the factory is making sure there’s ample snacks available for everyone on the factory floor and in the office. I usually do some combination...

Gallina en Huarache/Chicken in

Gallina en Huarache/Chicken in "Sandals"

I mostly chose this dish because of the cute name. Chicken in “Sandals"—just think about it, can you imagine what a sandal for a chicken would look like? Would...

A Week of Gin Mayo Lunches

A Week of Gin Mayo Lunches

Ahh, Mayo. It’s tangy, sweet, and always provides the right amount of luxurious richness to whatever ingredients are graced with its presence.

Hummus with Preserved Lemon and Fired-Flatbread

Hummus with Preserved Lemon and Fired-Flatbread

We're making flatbreads over an open fire to enjoy with Alice Water's creamy, delicious hummus with preserved lemon.

Make a Tequila Sunrise

Make a Tequila Sunrise

It's another tequila sunrise, this old world still looks the same. —Eagles, 1973

Eggplant Sauce with Tomato and Red Chili Pepper

Eggplant Sauce with Tomato and Red Chili Pepper

We're diving into The Essentials of Italian Cooking with this simple and satisfying eggplant dish. Wanna make it with us?

Zuni Bread Salad

Zuni Bread Salad

There’s something truly extraordinary that happens when you give a very good loaf of quality bread the salad treatment.

Andhra Shrimp Curry

Andhra Shrimp Curry

Here's a heavily-spiced shrimp curry that takes less than half an hour to put together (chopping included,) but is deeply flavorful.

Everything Connie's Cooking in Quarantine

Everything Connie's Cooking in Quarantine

Until March 10th my family and I had been eating a whole lot of takeout because we were "too busy" to cook. Here's what we've been eating since we've...

Cereal Milk Panna Cotta

Cereal Milk Panna Cotta

This panna cotta harkens back to a childhood delight—the leftover milk in the bottom of your cereal bowl.

Flageolet Cassoulet

Flageolet Cassoulet

Cassou-yay. Don't be intimidated by this French bean stew. This one's an easy version—not a three-day project.

Thoughts on Eggs

Thoughts on Eggs

Another time I sat alone at the bar at Frenchette, my first real meal without my children, and cried softly into a plate of brouillade with caviar. I don't know...

Our Go-To Snacks

Our Go-To Snacks

Sushi? Cake? Ground Beef? Moms and dads of East Fork share their kids' favorite after school snacks.

Jeff's Caesar Salad

Jeff's Caesar Salad

A crouton is best when it's a cube of sourdough sopping up cheesy, tangy Caeser Salad dressing.

Make a Piña Colada

Make a Piña Colada

Hot tip: Shake it crazily until a cloud-like coconut head forms, then add a dash of bitters at end. Salud!

Gnocchi with Tomatoes, Prosciutto, and Zucchini

Gnocchi with Tomatoes, Prosciutto, and Zucchini

Meal-kit-service-inspired potato pasta with a creamy tomato sauce, salty prosciutto and humble vegetables.

Báhn Mì Hot Dogs

Báhn Mì Hot Dogs

The iconic Vietnamese sandwich full of pâté, jalapeño, and daikon, but add a hot dog and serve it in a brioche bun.

Beef Bulgogi

Beef Bulgogi

Thin strips of marinated rib-eye get a couple minutes on the fry-top before a sweet bed of white rice and kimchi.

The Mother of the World Latte

The Mother of the World Latte

A spicy twist on the cubano with notes of orange, lime, fenugreek and berbere from the folks at High Five Coffee.

JaQuan's Baked Ziti

JaQuan's Baked Ziti

A cheesy, glutinous masterpiece loaded with sauce and a little sweetness.

Japanese Savory Pancakes — Okonomiyaki

Japanese Savory Pancakes — Okonomiyaki

Savory Japanese pancakes full of cabbage, topped with mayo, bonito flakes, and green onion.

Cheese

Cheese

A plate feat. a gentle famers cheese and a fungus-y blue from our friends at Point Reyes Farmstead Cheese Co.

Endive Salad

Endive Salad

Bitter greens and nuts dressed in luscious fats and brightened up with a squeeze of citrus.

Celery Salad Madness with Molly Baz

Celery Salad Madness with Molly Baz

A very green giveaway and a sweet & salty celery salad recipe from Bon Appétit's Molly Baz

30 Poblanos and Two Bags of Limes

30 Poblanos and Two Bags of Limes

A little insight into our bi-weekly staff lunches that we take turns cooking and make us very happy.

5-Piece Feast: A Japanese Meat and Three

5-Piece Feast: A Japanese Meat and Three

A salty, rich, creamy, umami and vegetal Japanese meal for two, using our 5-piece dinner set. Plus, store bought mochi because— who has time?

Ruby Gin Spritz

Ruby Gin Spritz

Toast yourself for finishing your holiday shopping with this bright and bubbly gin-based cocktail.

Boo Brew

Boo Brew

A spooky brew to drink with your boos. Halloween is the best time to break out the cheese-factor and get a little weird with your cocktail ingredients. 

Recipe: Molasses Pound Cake with Golden Raisins +  Malted Whipped Cream

Recipe: Molasses Pound Cake with Golden Raisins + Malted Whipped Cream

Our beloved Brand Manager, Erin, baked a Molasses Pound Cake with Golden Raisins — along with a malted whipped cream to slather on top — to share with you. We also...

Shishito Peppers with Orange & Soy

Shishito Peppers with Orange & Soy

Shishito peppers are a cinch to throw together, and eating them is like playing a game of less-lethal Russian Roulette—about one in every ten is fiery-hot. 

Cocktail: Pomelo Daiquiri

Cocktail: Pomelo Daiquiri

This week, Erin brings us a Pomelo Daiquiri.

Fritto Misto

Fritto Misto

Fritto Misto literally translates to mixed fried. The recipe called for anchovies, but we used smelt because it was fresh at our local grocery store. 

Rosemary Pine Nut Sugar Cookies with Big + Little Rolling Pins

Rosemary Pine Nut Sugar Cookies with Big + Little Rolling Pins

Classic enough to fire up all those nostalgia sensors in your reptilian brain, but intriguing enough to keep you coming back for another bite.  

Radicchio & Pear Salad with Parmesan Vinaigrette

Radicchio & Pear Salad with Parmesan Vinaigrette

"If you had told me at the time I'd learn to love the super bitter green enough to eat a whole salad bowl full of it, I'd call you...

Pasta with Smothered Onions

Pasta with Smothered Onions

In this inexpensive, easy recipe, a humble pot piled high with sliced onions turns sweet, earthy, and soul-warming with a little time, patience, and heat.

Orange & Thyme Whiskey Drink

Orange & Thyme Whiskey Drink

A killer orange-thyme cocktail.

Ham & Cheese

Ham & Cheese

The trick to this sandwich, as it so often is, is don't be afraid of butter. Spread it liberally, and don't waste your time with guilt.