Shucking oysters is one of those culinary tasks which seems intimidatingly hard, but it’s actually easy after you do it correctly once–and after that just let muscle memory do what it does. Follow the guidelines in our video below from Tom Stocks, oyster boss at Taylor Shellfish in Seattle, and you’ll be good.
And when you shuck, might we suggest using a stainless steel Opinel knife? The tool is small, foldable, sturdy and attractive. We’re carrying it as part of our current Pop-In Shop curated by Olivia Kim, Heartbreakers II.
We’re billing Heartbreakers II as a showcase of evolving menswear. But it’s more than just apparel. There’s also a whole category for home & camp.
To better consider Brooklyn Brew Shop’s beer making kit–which we love and will be demonstrating on this blog in the near future–we asked a professional brewer to give it a test drive.
Our friend Andy Arguelles at Two Beers Brewing Company, which is right down the street from our photo studio in Seattle, said he’d give it a whirl. After he played around with Brooklyn Brew Shop’s kit for a few days, we called him and asked what he thought.
Here’s Andy on the beer kit, his favorite parts of the brewing process and which beers to pair with meals you will almost certainly cook/eat this week.
Just in time for the season when we spend the most time indoors, this month’s Olivia Kim-curated Pop-In Shop proudly welcomes HAY Mini Market, featuring playful home and office wares from the beloved Danish Design company with a cult following.
For the second season in a row, we’re counting down the crucial pre-Christmas shopping days with a series called Gifted Givers, in which friends old and new share their thoughts on stylishly spirited giving and receiving.
Meet Grant Crilly: magician in the kitchen, diver, wool sock lover. After collaborating with photographer Ryan Matthew Smith to come up with the gorgeous visual brand that defines the Modernist Cuisine series (the cookbook to end all cookbooks), Grant went on to cofound and become chief creative officer at ChefSteps. Another Seattle-based company, ChefSteps is serious about helping people cook smarter—while having fun doing it (as evidenced by their Instagram).
It’s been a big year for Grant—described by his coworkers as having a “hipster mustache and whistling a lot.” Last spring, his company brought home two James Beard Awards (NBD) and recently launched Joule, a super-sleek sous vide immersion circulator designed and engineered completely in house. We’re Grant Crilly fans—for his high-quality contributions to the culinary space, for inspiring us to try new things in the kitchen (liquid nitrogen, anyone?) and for that hipster mustache—which is why we asked him to be today’s Gifted Giver.
Our Classic Clam Chowder is actually quick and easy to pull together. This recipe–from our Family Table Cookbook and restaurants–is just the right thickness and isn’t stingy on the clams. All it takes is a bit of dicing, sautéingand gentle simmering, and about 45 minutes.
To celebrate our newest store opening—September 18 in Vancouver, Canada—we’re showcasing some of our (and your) favorite dishes and recipes that will be coming soon to our 119th store.
We hope you’ll try cooking with miso at home. The Japanese fermented soybean paste opens up worlds. For example this fall, find us mixing miso with butter and coating sheets of vegetables before roasting them. If not on the daily, at least once a week.
To the matter at hand: this cod and dumpling creation from our Bar Verde is a showstopper. And trust us, it’s doable.
Read on for the recipe and to see blog star Jeff Powell finesse this dish step by step in his home kitchen.
If anyone knows where Vancouver’s cool restaurants are it’s the guy who puts them there. Co-owner of Wildebeest and Pizzeria Bufala, James Iranzad sits at the head of a small dining empire like he would a table, commanding the attention of the city’s food enthusiasts with his charm and energy.
Part of Iranzad’s charisma derives from his fashion sense. In preparation for our new store opening next week (September 18—like you didn’t know), we’ve been talking to some of Vancouver’s citizens about style and the city’s highlights. Here’s what this bon vivant shared.
What three words would you use to describe Vancouver style?
Hyper-casual, moody, improving.
What would you do with 24 hours in Vancouver?
Early dim sum for sure. Then head to Granville Island for oysters and load up on salami, pâté, cheese and good mustard from Oyama, pick up a bottle of rosé, rent a boat, and head behind Bowen Island for a picnic and a swim. Afterward come back, freshen up, head to Gastown for cocktails then Bao Bei for dinner—and hopefully there’s a good show at Fortune or the Commodore.
Be a man: learn to cook. Fried chicken may seem daunting but we swear it’s not–and should really be in your repertoire since it’s perfect hot or cold, ideal for watching football with the homies and also completely advisable for a date, either at home or picnic-style.
There are a lot of secrets to crispy skin and flavorful meat out there. Here’s Nordstrom Sixth & Pine Restaurant’s: a double dredge in heavily seasoned flour with a good, long wait in between to let the herbs and spices make their way into the pieces before frying.
The sweet and spicy honey chipotle dip adds a modern twist to this classic.