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.
The Crispy-Chewy Potato Pancake of Your Dreams
This four-ingredient wonder has the power to make every day better.
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
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
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
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
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 "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
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
We're making flatbreads over an open fire to enjoy with Alice Water's creamy, delicious hummus with preserved lemon.
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
We're diving into The Essentials of Italian Cooking with this simple and satisfying eggplant dish. Wanna make it with us?
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
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
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
This panna cotta harkens back to a childhood delight—the leftover milk in the bottom of your cereal bowl.
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
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
Sushi? Cake? Ground Beef? Moms and dads of East Fork share their kids' favorite after school snacks.
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
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
Meal-kit-service-inspired potato pasta with a creamy tomato sauce, salty prosciutto and humble vegetables.
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.
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
A spicy twist on the cubano with notes of orange, lime, fenugreek and berbere from the folks at High Five Coffee.
Japanese Savory Pancakes — Okonomiyaki
Savory Japanese pancakes full of cabbage, topped with mayo, bonito flakes, and green onion.
A plate feat. a gentle famers cheese and a fungus-y blue from our friends at Point Reyes Farmstead Cheese Co.
Bitter greens and nuts dressed in luscious fats and brightened up with a squeeze of citrus.
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
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
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
Toast yourself for finishing your holiday shopping with this bright and bubbly gin-based cocktail.
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
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 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.
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
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
"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
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.
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.
Pepper & Tomato Gazpacho, Peach & Feta Salad, Turmeric Roasted Halibut, Garlicky Swiss Chard
Inspired by our Yuzu glaze and the summer produce explosion at the Asheville City Market right now, and a menu from David Tanis’s A Platter of Figs -...
Morel & Pea Tartine
MOREL + PEA TARTINE Recipe by Erin Hawley Spring is such an exciting time in the kitchen. As warm weather rolls in, eager little shoots and sprigs...
Southern Style Shrimp Rolls
When the weather's warm, we're all about meals that make you feel like you're on a beach vacation, even if you're just on your lunch break. If you've got some...
Baking for two hundred with a baby on my hip presented the obvious challenges: Vita did her best to be helpful but she was a little clumsy with the...
My only job was to believe - really believe - that eating eggplant would set off a hormonal chain reaction that would hasten our baby's birthday.