Our Street Food issue is available now! Subscribe now and receive Issue 11, our All You Can Eat issue, in June.

current issue
subscribe
about
contact
FAQ



Art
Stories
Recipes
Videos

This is a butter wheel. A butter what? Check out this episode of Munchies shot in Toronto with the Momofuku people to see it in action at Parts & Labour

April 23, 2014   |   44 notes

Obama: In!

Chang: Out!

April 23, 2014   |   86 notes

STREET FOOD

STREET FOOD

April 23, 2014   |   200 notes

The last in our series of pieces nominated for James Beard Awards this year, “I Placed a Jar in Tennessee” by John Jeremiah Sullivan (nominated for the MFK Fisher Distinguished Writing Award) recounts the tale of one man’s reinvention through preservation in our Apocalypse issue.  

This is part of a series that we are running on Medium showcasing the seven pieces from Lucky Peach that were nominated for James Beard Books, Broadcast, and Journalism Awards this year.

Photograph by Kevin West

April 23, 2014   |   51 notes

Another STREET SAUSAGE OMISSION addressed by an OBSERVANT and DUTIFUL READER. Here’s the lowdown, all bolding ours: 

Hi,

My first job as an engineer was at the Montreal office of a German screw-compressor manufacturer.  When i visited the headquarters in the Bavarian town of Coburg, two hours from Frankfurt, I was introduced to a truly unique street sausage.
Cooked over burning pine cones by street vendors in little, often portable shacks, the Coburger Bratwurst is a thin, slender, 10 inch long sausage served in a spherical bun the size of a lemon.   Delicately charred, with the lingering fragrance of the pine cone smoke it is simply garnished with mustard.  At the time of my visit they only cost 1 euro.
The disproportionately-small bun not only allows you to grip the sausage tight enough in one hand to prevent it from slipping out as you take bites, but lets you inhale the aromas emanating from the sizzling sausage.  You can eat it in one hand, the same way you would drink from a wine glass: inhaling and tasting at the same time.  
Not only is the Coburger Bratwurst delicious, but the shape is admittedly sexual.  So like many other great German creations, The Coburger Bratwurst mixes practicality with subtle touch of erotisch.
I did not have time to dig up my old photographs, but I attached some photos of the Coburger Bratwurst found on the internet. [ed note to the ppl of the internet: if these photos are yours and you’d like credit, write to sausageboss @ lky.ph!]
I really enjoy your magazine, thanks
Rohan Rosario
To Rohan we say: we really enjoyed your email! To the city of Coburg we say: we want to eat your sausages! And to you, fellow citizens, if you missed out on our 10-page globetrotting survey of street sausages, you can check it out in the pages of Issue 10
 
 

April 23, 2014   |   35 notes

Reblogged from boohooray | Originally from boohooray

April 23, 2014   |   32 notes

nivbavarsky:

dinner party

Reblogged from nivbavarsky | Originally from nivbavarsky

April 22, 2014   |   192 notes

To continue with our pieces nominated for James Beard Awards this year, Francis Lam penned “A Day on Long Island with Alex Lee” for our second Cooks and Chefs issue, the story of the greatest chef you’ve never heard of. This piece is nominated for a James Beard Award in the Profile category, along with Peter Meehan’s “Life and How it Happens to a Cook.”

This is part of a series that we are running on Medium showcasing the seven pieces from Lucky Peach that were nominated for James Beard Books, Broadcast, and Journalism Awards this year.

Photograph by Gabriele Stabile 

April 22, 2014   |   13 notes

momofuku:

another clip from marco pierre white's 1980s show, “marco.” 

spoiler: young gordon ramsay getting yelled at to the tune of chris rea’s “working on it.”

Reblogged from momofuku | Originally from momofuku

April 22, 2014   |   128 notes

Straight from our second Cooks and Chefs issue (and nominated in the James Beard Awards’ Humor category), hilarious LP columnist Lisa Hanawalt tags along with Wylie Dufresne at his Lower East side restaurant wd~50 and documents her experience in illustrated form in a piece called, “On the Trail with Wylie.”

This is part of a series that we are running on Medium showcasing the seven pieces from Lucky Peach that were nominated for James Beard Books, Broadcast, and Journalism Awards this year. 

Illustration by Lisa Hanawalt 

April 21, 2014   |   31 notes

Notable burger nerd and LP contributor Kevin Pang rounded up some new hot patty action in Chicago for the Tribune. Makes us wanna eat them all; check THE LIST.  
gif by richie

Notable burger nerd and LP contributor Kevin Pang rounded up some new hot patty action in Chicago for the Tribune. Makes us wanna eat them all; check THE LIST.  

gif by richie

April 21, 2014   |   44 notes

John Birdsall’s “America, Your Food is So Gay” from the Gender issue, which is nominated for a James Beard Award in the Food and Culture category, sheds light on how three gay food writers (including James Beard himself) shaped modern American food.

This is part of a series that we are running on Medium showcasing the seven pieces from Lucky Peach that were nominated for James Beard Books, Broadcast, and Journalism Awards this year. 

Illustration by Niv Bavarsky

April 18, 2014   |   36 notes

1 2 3 4 5 Next