Play culinary casino with your next meal and let fate decide your flavor. We’ll say it over and over again at FTHQ, playing with your food makes it taste better. Lady luck adds a bit of mystery and mayhem to that fun. Last time we rolled ‘em we wound up with a baked lemon, dandelion green salad. Double down on that.
More Culture Stuff
Here at FT HQ, we’re used to chicken of the fried, roasted, baked, and, well, eaten variety. But that doesn’t mean we can’t talk up the alternatives, like David Ezra Stein’s “Interrupting Chicken”, an illustrated story-within-a-story book geared towards the sleepy little chicks in your life. Let’s hope this funny, not-so-cautionary tale about a young chicken named “Chicken” who can’t stop interrupting his bedtime story succeeds in easing your clutch into quick and uninterrupted slumber instead of, well, the opposite. If, on the other hand, you’re reading this to your brood in Bushwick after a drink and draw, all bets on sleep are off. You know as well as we do you’ll finish the story at Roberta’s.
Recipes, stories and design are cross bred into each issue of this extremely beautiful indie food magazine. Dinette is the Québécois version of Kinfolk and we love it. Reading a little french helps to really dig in but browsing the beautiful photography and perfectly aired page layouts makes it as much a look book than a deep dive into tasty dishes and food maker stories. Issue three is out now.
It’s not often the person we spend our work week five feet from publishes a food book. It’s even less often there’s a city-specific theme which awakens our travel bug gene. Nina, as us lucky insiders know to call her, hails from Athens Georgia, the Classic City, in the shadow of Hotlanta. Nina lifts this veil in a who’s who, foodie filled, Athenian hardcover. Classic City Cooking is perfect for those Georgian friends or people like us who just added another city to our gastro-travel list. If you’re in NYC and want to celebrate all things Athens, her book party is on September 16th. You’ll find us in Athens ASAP, book in hand.
We’re back from our Nordic adventure. If you’ve been following the IG story you know. Now that we’re settled back in BK, expect an onslaught of Nordic and North Euro finds and events on the blog this week. Kicking it off is this bible of new, and old, Nordic cuisine from the man who made it an unignorable culinary trend. Of course, Magnus Nilsson doesn’t call it trendy. He just calls it his childhood food. Part of his notoriety and the cuisines attention stems from his restaurant Fäviken in Sweden. Currently ranked the 25th best restaurant in the world and with two Michelin stars, it’s almost impossible to get a seat. Incidentally, it’s almost impossible to get to as it’s a 7-hour drive from Stockholm. All part of his plan and experience. In comes The Nordic Cookbook. Broken up into sections, you can find classic Nordic favorites and New Nordic expressions woven together as you flip the pages. Ingredient lists read as you might expect. Lingonberry, juniper, pine, pig trotter, fiskbullar and blodpalt, to name a few. Winter is coming in quick. Perfect time to grab this book and make some hearty, comfort cozy for you girlfriend.