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Mike McJunkin

From the 1950s to the 1970s, America’s kitchens descended into a dark and confusing time where tradition was being cast aside and mutant food creations were being spawned in the name of culinary creativity. Hollandaise covered bananas wrapped in ... more

Sushi & Biscuits

When I first moved to Northern Thailand, I spent the first few months eating everything in sight. I didn’t just want to taste these foods, I wanted to study, cook, and immerse myself in the history and culture that surrounded the ingredients ... more

Sushi & Biscuits

Matcha is everywhere. It’s in our ice cream, it’s in our doughnuts, it’s in our smoothie bowls and even in our tea cups. But what is this mysterious substance that turns everything it touches an unnatural shade of iridescent green and why is it ... more

Sushi & Biscuits

Ask any American to name their favorite cocktail, and odds are they will name a Southern concoction. The cocktail wasn’t technically invented in the South, but it was certainly popularized and perfected among the moonlit magnolias and sweet tea ... more

Cover Story

In the glistening pantheon of the world’s great drinking foods, there will always be a place for the humble Scotch egg. While they don’t have pizza’s marketing team and can’t match the convenience of “parking-lot-tamale-guy,” it’s hard to beat ... more

Sushi & Biscuits

Say it with me now, “Curry leaves are not related to curry powder.” Once more, “Curry leaves are not related to curry powder.” Curry, curry powder, and curry leaves are very often misused and misunderstood, so before we more bring shame upon our ... more

Sushi & Biscuits

It’s hard to imagine that after six thousand years of use as food, seasoning, medicine, aphrodisiac, currency, and magic potion, there would be anything new in the world of garlic news. But lo and behold, after a half dozen millennia, this ... more

Sushi & Biscuits

While enduring last week’s brutally cold weather, I learned that hypothermia is a common medical condition that occurs when the body’s core temperature drops below 95 F. This can result in violent shivering, blue colored lips and an increased ... more

Sushi & Biscuits

It’s that time of year again when all of God’s food writers review, reflect, and reminisce about the past year’s memorable meals and conspicuous comestibles. Personally, I’m not one to dwell on meals gone by, so I want to take a moment to peer ... more

Sushi & Biscuits

During the holiday season, we are often encouraged to step back, take stock of the things we take for granted and reflect on the unsung heroes that silently add comfort, serenity, and pleasure to an existence that spends the rest of the year ... more

Sushi & Biscuits

Granny seemed to always have something cooking. Pulling open the squeaky screen door to her kitchen was like opening a gift. Some days I would be greeted with the glorious aroma of pan-fried chicken livers and cat-head buttermilk biscuits cooked ... more

Sushi & Biscuits

On average, Americans spend at least 67 minutes out of every day eating, and we try to make sure we spend that time eating things we enjoy. Most of us would agree that macaroni and cheese, bacon, pizza, and chocolate are magically delicious, but ... more

Cover Story

Sweet, salty, sour, savory, and spicy. When our brains sense this holy quintinity of tastes simultaneously, we briefly lose all sense of the world around us and our eyes begin to instinctively retreat into the back of our head in a glorious ... more

Sushi & Biscuits

On a crisp, fall evening in the year of our Lord 2001, my mind was engaged in steely resistance to the onslaught of self doubt and anxiety brought on by a task with which I had been entrusted. Just one fortnight prior, the entirety of my house ... more

Cover Story

Think for a minute and imagine what pumpkin tastes like. Not pumpkin pie, pumpkin spice lattes, or pumpkin cheesecake vodka—just pure, unadulterated pumpkin. Unless you’re a foraging deer or work on a pumpkin farm, odds are you’ve never tasted ... more

Sushi & Biscuits

The best part of eating cereal is drinking the milk that’s left over at the end. Every human—rich, poor, young and old, ritually lifts that morning’s phiale to our lips and partakes in the sweet, creamy nectar that lingers in the bowl like a gift ... more

Sushi & Biscuits 1 Comments

Walking through the noodle section of your local Asian market can be overwhelming. The shelves are stacked high with a confusing array of fresh, dry, soft and hard noodles, often labeled with unfamiliar names and taking on a seemingly endless ... more

Sushi & Biscuits

In the US, there are four types of food you can get at a bar. Salty things in a bowl, fried things in a basket, meaty things on a plate or deconstructed things on a board. Put a drink in an American’s hand and they’ll be holding a fistful of ... more

Sushi & Biscuits

It’s peak grilling season. I stand motionless, staring out my apartment window as the smoke of a thousand grills rises above the city. The air is perfumed with the savory aroma of searing proteins and aromatic herbs that trigger deep-rooted ... more

Sushi & Biscuits 1 Comments

Laying back on a bamboo mat, I stare out at the dreamlike reflection our bamboo hut makes on the rippled surface of Thailand’s Huay Tung Thao Lake. The shoreline of the lake is dotted with a dozen or more of these open-air huts, jutting out just ... more

Sushi & Biscuits

DI 15.20

Wednesday

May 23, 2018

Thursday

May 24, 2018

Friday

May 25, 2018

Saturday

May 26, 2018

Sunday

May 27, 2018

Monday

May 28, 2018

Tuesday

May 29, 2018