Greetings from Camp Bacon

At Camp Bacon, our contributor Simran Sethi spoke to chef Ji Hye Kim about pork traditions in Korean cuisine and the commonalities in foods across cultures. Try Kim’s recipe for makjeok, a precursor to modern day Korean barbecue.

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EATING OUT LOUD with Lucky Peach

Hosted by Lucky Peach editors Peter Meehan and Chris Ying, “Eating Out Loud” featured readings and performances about food from David Chang, Jonathan Gold, Kim Gordon, Amelia Gray, Roy Choi and Eric Wareheim. Listen to a full recording of the event here.

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Recipe: Pickled Turnip Stems

There’s nothing quite like a recipe that uses something people often discard and turns it into something delicious. This recipe adds a great burst of flavor to the ordinary turnip stem and makes it a great addition to a pulled pork sandwich or a summer soup.

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