Subscribe now and receive Issue 12, our Seashore issue, in September. (And our All You Can Eat issue is available now!)

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This one really scared the crap out of me in 3rd grade.

Reblogged from desertislandbrooklyn | Originally from desertislandbrooklyn

July 31, 2014   |   66 notes

Here’s the trailer for the new Netflix show BoJack Horseman, which premieres August 22nd. If the animation and hilarity seem familiar, that’s because our very own contributor, Lisa Hanawalt, is the show’s production designer!

July 31, 2014   |   25 notes


Scanning these is gonna suck, Deliciously. #donuts #sketchbook

Reblogged from teplin | Originally from teplin

July 31, 2014   |   179 notes

Reblogged from risottostudio | Originally from risottostudio

July 30, 2014   |   123 notes

Lucky Peach #12 is our SEASHORE issue. It is all about food from littoral realms—the spaces where land meets sea. We dive for abalone and gather seaweed off the California coast; we harvest honey in the Bangladeshi Sundarbans; we go behind the scenes at a shrimp farm in Indonesia, and spend a Sunday at the cockle sheds in Leigh-on-Sea. We learn lots about edible sea beasts, from clams to hagfish to sea squirts. Anthony Bourdain takes us on a stroll down a beach town’s memory lane; Robert Sietsema samples practically all the clams on Long Island; Stuart Dybek catches himself a perfect breakfast in the Florida keys. We share recipes from Vietnam and Portugal and the Oregon coast—we aren’t shellfish. Also in this issue: a special, detachable sixteen-page BEACH READS comic book to take on your seaside jaunts, featuring Jason Jägel, Tony Millionaire, and more. It’s summertime and the reading is easy. 

The Seashore issue hits newsstands on August 19th. Subscribe now to receive it as the first in your subscription!

Cover art by Robert Beatty

July 29, 2014   |   916 notes

Reblogged from boohooray | Originally from boohooray

July 28, 2014   |   35 notes

Via twitter, via @_youhadonejob, via @HillaryDixler

July 27, 2014   |   5,090 notes

July 26, 2014   |   218 notes

It’s summertime, which means you should be rubbing things on meat and grilling it. Here’s a spice mix from Issue 1; Rich Torrisi and Mario Carbone use it pasta dough, but we’ve been using it on meats and vegetables this summer, too. 

Jamaican Spice Mix

Makes around 1 cup

22.5 grams (2 tablespoons) whole annatto seeds
2.5 grams (1 1/4 teaspoon) whole allspice
9 grams (1 tablespoon + 1 teaspoon) cumin seeds
12 grams (3 tablespoons) coriander seeds
30 grams (3 tablespoons) black peppercorns
18 grams (3 tablespoons) ground cardamom
42 grams (5 1/2 tablespoons) ground turmeric

Working in batches as necessary, grind the whole spices. Combine in an appropriately sized sealable container, stir to mix well, and deploy as needed.

July 24, 2014   |   48 notes

Reblogged from hippykitchen | Originally from hippykitchen

July 22, 2014   |   41 notes

Reblogged from beefstrong | Originally from beefstrong

July 22, 2014   |   34 notes

check out what lisahanawalt is up to when she’s not gorging at the buffets in las vegas: 

One more month until BoJack!! YEEHAW!

Reblogged from lisahanawalt | Originally from lisahanawalt

July 22, 2014   |   300 notes

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