Editors’ Lounge

a Food Content Self-Service Buffet

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Pickled Peppers. The Common Denominator

carrot, pepper

14 Aug at 4:28 am

Whatever the context, the job of the pickle is always the same: to add a burst of acid with which to cut through the richness of the bite, like a sip of wine in a mouthful of cheese.

Garlic Independence

garlic

25 Jun at 4:33 pm

Sometime in the mid-1990s, after a lifetime of servitude to the shriveled heads of garlic that I would bring home from the supermarket, I finally declared myself independent. As a cook and a garlic lover, I would no longer stand for garlic heads that contain 47 cloves each, cloves that I had to painstakingly peel one by one in order to get the itty bitty chunks of garlic inside.

Green Ramen

ramen

17 May at 4:55 pm

My breakthrough happened when I stopped thinking in terms of which ingredients should I add to my ramen, and instead began looking at a package of instant ramen as itself an ingredient, a raw material to be used in the creation of a truly unique bowl of noodle soup.

Chicken Curry, Island Style

chicken

12 Apr at 5:03 am

Granny served the curry with coconut rice and fried smashed plantain chips called tostones. We doused our food with habanero vinegar and chased it with sweet cold tamarind beverage, as Granny told us about a cooking contest that was going down the next day at the village wharf.

Spicy Lentil Water

lentils

12 Mar at 12:56 pm

If we needed more evidence that American society is in decline, consider how little respect we give lentils. Pound for pound, these legumes quietly deliver more nutrition to more people than anything else growing on earth.

Meat Head

meat

19 Jan at 9:56 pm

Any time you can see or hear an elk, it’s an opportunity to learn. And when you’re a hunter, every moment spent learning about your prey is a moment spent hunting. You pay dues like this eagerly if you want to fill your freezer with a year’s supply of clean, lean animal protein.