Ah Labor Day, that final melancholic belch the summer emits as it pushes back from the table and makes way for autumn. In these foreboding days of unforeseeable weather, the official end of summer never seems to sync up with the end of long, hot days, or, for that matter, our desire to linger outside getting tipsy. Thus we present you with an activity for just such purposes: Goon of Fortune. Editor in Chief Chris Ying learned this game from esteemed food writer Myffy Rigby, she of Time Out Australia, where the summer is yet to come and the bladders that store the goods inside of boxes of wine are called “goon sacks.” This game requires a kind of laundry line not common in America, but resourceful online shoppers or improvisors will be richly rewarded.
Gifs by Richie Brown
September 1, 2014 | 46 notes
We were walking around the Union Square Greenmarket the other day and came across something we had never seen before: wasong, or rock pine. You can’t tell from the photo, but some of these things were huge—around the size of a forearm. Turns out it’s a Korean plant (the family behind Lani’s, the stand where we found it, is Korean). I tried it and didn’t quite get the appeal—it was so sharply citrus-y and vegetal that it tasted like a crunchy form of intense, unsweetened green juice—but they say to use it like purslane, or to dry it and make it into tea.
August 29, 2014 | 56 notes
August 28, 2014 | 56 notes
August 28, 2014 | 145 notes
Part 2 of our Seashore issue release celebration happened on Potrero Hill at Anchor Brewery and Distillery. There were Seashore-inspired cocktails by The Bon Vivants (and presented by PUNCH), Anchor Brewery beer, pesto by Danny Bowien, bread from Tartine Bakery, more oysters from Hog Island Oyster Company, and seaweed snacks from the Mendocino Coast. The Monterey Bay Aquarium came by to spread awareness about their Seafood Watch.
August 28, 2014 | 23 notes
To celebrate the launch of our Seashore issue, we presented a night of readings, demonstrations, oysters, and martinis at the flagship Williams-Sonoma store in San Francisco.
Our friends Danny Bowien, Heidi Hermann, Tienlon Ho, and Daniel Patterson dropped by and talked about seaweed harvesting and abalone and seashore-y things. Tom Sancimino and Guy Spinale of Swan Oyster Depot took a break from running one of the world’s greatest eating places to teach us how to shuck oysters. Chris Ying and Walter Green discussed living out their Goonies-themed fantasies on the Oregon Coast. Then we rewarded attendees for listening with oysters and martinis.
Photographs by Rob Jordan
August 27, 2014 | 18 notes
Oh Oh my! Here’s a cluster of sketches I sent to Lucky Peach for their latest issue. It’s on the shelves now so get your dirty fingers all over it! All of this eventually became this. As always, shout out to AD Walter Greeeeeeeeen for keeping me in the mix.
August 26, 2014 | 131 notes
In The Seashore Issue, we took a trip to the Oregon coast, where we met up with a few of our friends (Portland chefs Johanna Ware, Johnny Leach, and Joshua McFadden) and took a Goonies-themed adventure: visiting the key sites where the movie was filmed, riding THE REAL JEEP from the movie right on the beach, and cooking food that honored both The Goonies and all of the seashore-y abundance of the Pacific Northwest. Joshua McFadden, of the Portland restaurant Ava Gene’s, made this dish on a portable stove out on the street in Astoria, Oregon, and we shot it on every surface possible in our hostel—on the floors of our room, other people’s rooms, closets, bathrooms, carpets, the cement outside—all while dragging around that huge clanking chain. Nobody seemed to care, or even notice.
If you can’t find some of these ingredients, don’t sweat it. Any sort of whole grain linguine will work, and it will still taste good without the fir tips. Both sea lettuce and arugula are delicious; use what you’ve got. But make sure to cook your pasta just shy of al dente, so that it can finish cooking in that sea-beer goodness without getting too soft.
Toasted Farro Linguine with Wild Mussels, Rainier, Fir Tips, Wild Watercress, and Sea Lettuce
Makes 4 servings
2 dozen mussels
+ extra-virgin olive oil
4 garlic cloves
1 pound farro linguine
3 big pinches red chili flake
2 handfuls fir tips, when in season
½ can Rainier (or your local cheap beer equivalent) + extra for drinking
2 tablespoon butter
1 bunch scallions, sliced
2 handfuls watercress, preferably wild (if it’s small, add more as it will wilt down)
a handful parsley leaves, torn
a handful sea lettuces (or sub arugula, bibb lettuce, or anything green and delicious)
½ cup fresh breadcrumbs, toasted
1. If you get all the ingredients together ahead of time, this recipe should be on the table by the time you finish one can of Rainier. Bring a big pot of water to a boil and salt aggressively—it should taste like the sea. Meanwhile, scrub and de-beard the mussels under cold water.
2. Get a large sauté pan nice and hot and add two tablespoons of olive oil. Smash the garlic cloves with your hand and toss them into the hot oil. Do not burn the garlic. Remove from the heat if you’re in danger of doing so. Use the back of a spoon to smash the garlic into the oil.
3. Cook the pasta in the boiling salted water for 1 to 2 minutes fewer than what the package says. Stir often to prevent clumping.
4. Once the garlic is toasted but, again, not burned, add the chili flakes, mussels, and fir tips. Toss for 10 seconds, then pour in a ½ can of Rainier and cover with a lid. After a minute, the mussels should begin to open up. When most of them have opened, carefully pull them out with a spoon and set aside, doing your best to drain the sweet mussel liquor into the pan as you pull each mussel. If the pan looks particularly dry (there should be about a 1/8” of liquid), add more beer.
5. If all has gone according to plan, your pasta should be finishing just as you reach this step. Drain the pasta and add to the mussel pan, along with the butter. Coat the noodles with buttery sea-beer goodness, taste, and adjust seasoning. If it needs salt, add a splash of pasta water. If it needs spice, add more chili flakes.
6. Toss in the scallions, watercress, parsley, and lettuce. Toss and give it a squirt of fresh lemon. Remove from the heat, and hit with a glug of olive oil. Add back the cooked mussels, mix, garnish with breadcrumbs, and serve.
Photos by David Reamer
August 26, 2014 | 79 notes
August 25, 2014 | 23 notes
August 25, 2014 | 20 notes
In The Seashore Issue, Robert Sietsema and photographer Liz Barclay took down approximately 170 Long Island clams—raw, chowdered, fried, steamed, stuffed, bisqued, and pizza-ed—in 24 hours. There are, shockingly, still some clams left on Long Island, and in case you’re heading there this long weekend, here’s the full list of places they hit up:
1. Peter’s Clam Bar (600 Long Beach Road, Island Park, NY)
2. Bigelow’s (79 North Long Beach Road, Rockville Centre, NY)
3. Nicky’s Clam Bar (99 Maple Avenue, Bay Shore, NY)
4. Chowder Bar (123 Maple Avenue, Bay Shore, NY)
5. Pizzetteria Brunetti (103 Main Street, Westhampton Beach, NY)
6. Clam Bar (2025 Montauk Highway, Amagansett, NY)
7. Cafe La Strada (352 Wheeler Road, Hauppauge, NY)
8. The Steam Room (4 East Broadway, Port Jefferson, NY)
To read the full article—and learn what they have to say about each of the places—pick up a copy of The Seashore Issue!
Photos by Liz Barclay
August 25, 2014 | 145 notes
Chris Ying and David Chang, backstage at #MAD4.
August 24, 2014 | 11 notes