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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
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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.
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