If you missed the chance to get your hands on Cantillon’s latest Fou’Foune release, don’t fret: just pick up a bottle of The Kernel’s Bière de Saison Apricot instead. It...
From chestnuts to squash, autumn calls forth a bounty of seasonal ingredients that are all the more enticing for their ephemerality. But beyond all the pumpkins, the season’s arrival also...
It’s hard to believe that, a few short weeks ago, we were eating peaches and tomatoes by the bushel. But now that it’s October, there’s a whole new seasonal bounty...
This month, I found myself thinking about carrot cake. Specifically, about the way that a slice of carrot cake works wonders alongside an IPA—it’s one of those classic pairings that’s...
At a recent dinner, I encountered one of the more memorable food and beer pairings I’ve had in recent months. A plate of tagliatelle, covered in pencil shaving-sized flakes of...
I like a beer that isn’t afraid of being controversial - and Marble’s LanGOSEtine is definitely polarising. For beer drinkers unused to sour beers, goses - which are distinctly tart, as...
For all the pleasure of discovering new breweries, the thrill of the can release, there’s an abiding satisfaction in returning to the classics. Not long ago, I realised it had...
Where I’m from, July means pie season: apple pies, peach pies, and cherry pies, made with freshly picked fruit and crowned with a lattice of crust. But while I love...
Most people’s bucket lists comprise the exotic destinations they want to visit before they die. Mine, on the other hand, lists all the recipes I want to cook while I’ve...
Jackfruit is one of the food world’s cleverest sleights of hand. Raw, the fruit’s yellow lobes are hidden within a huge, spiky expanse; like a durian but larger and...
Pairing food with beer is one thing. But cooking with it is something else entirely. At risk of sounding close-minded, I find that the addition of beer rarely elevates...
It’s a tip I learned from a friend of mine a few years ago, and one I still prize: when having a large group over for dinner, roast salmon. The...
There’s a lot of mythology around steak. Perhaps that’s why many home cooks leave it to the professionals, who tend to harp on about wood varieties and have very strict...