Late last year, while sheltering from a Philadelphia snowstorm, I ate the best falafel of my life. Incongruous, but true. The setting was Goldie — a restaurant which is owned...
If I could only pick one beer to pair with food for the rest of time, I’d probably go with Brattish – a recent collaboration between Beavertown and Belgium’s De...
The arrival of spring means rain showers and growing things, but in beer circles, it also means bock. German bockbiers - which you’ll recognise because their labels are almost always festooned...
Wings are, in many ways, the perfect food. Crispy and juicy when done right, they offer the messy, almost carnal satisfaction of eating with your hands, of failing to care...
Duck salad has long been one of my go-to speedy dinners. Typically, I pair pan-fried duck breast with spinach, caramelised onions, and cherry tomatoes, but it’s an almost infinitely customisable...
We tend to think of citrus - palm-sized clementines, sweet tangerines, piquant blood oranges - as winter's bounty. But too often we overlook the persimmon. Similar in size and hue...
From New York bagels to char-dappled Neapolitan pizzas to, duh, beer, my relationship with bread and grain-based products remains one of the longest and happiest of my life. You can...
Gnudi are a joy—especially these gnudi, which involve a few cheffy flourishes but remain straightforward to prepare. If you’re not already acquainted, think of gnudi as standalone ravioli filling (their...
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...