grab a seat!
We’ve got lots of room at the table, and plenty to share.
Scroll for recipes, interviews, features, and more!
MEMORY AND MARMALADE
In both marmalade and kumquats, the sweet and tart stay separate, no matter how you slice it or chew it. The bitter stays suspended in the sweet. Trying marmalade again, decades since I last thought to have it, I’m surprised by just how bitter it is. It’s marvelous.
THE CLUB SANDWICH SUCKS BUT IT’S MY FAVORITE SANDWICH
The Club is happy to be invited to the party. The club lives in the real world. Grounded. Honda Civic. Coffee at home. Paying AAA membership on time kinda real world.
DIGESTING HONG KONG
We stood mesmerized to the point of speechlessness by the nimble wok cooks dishing out razor clams and ginger and spring onion crab with a simple flick of the wrist to throngs of people at the street side dai pai dongs.
BUMPER CROP
Michael Dickman interviews First Field founders Theresa Viggiano and Patrick Leger, and discuss what make the best pizza dough, pizza sauce, and all things toppings.
ASPARAGUS in 500 words
Waste, flavor, and texture are all traded for the ability to ship asparagus to far-away markets. Or, everything changes all the time aways.
We are SIZZLING AND PIPING HOT
No matter the style you’re loyal to, we’ve got a slice for you!
KALE SALAD + MISO and PISTACHIOS
Learn How to Make this Delicious Recipe for Kale Salad with Miso and Pistachios.
PAN-ROASTED MUSSELS
Learn how to make Cory Schreiber’s exceptional Wildwood’s Signature Pan-Roasted Mussels, a PNW favorite.