Animated Recipe: Charred Shishito Peppers

A super-easy guide to cooking a healthful, tasty treat using this popular vegetable

Originating in East Asia, shishito peppers are growing in popularity all over the world; popping up on restaurant menus, at farmer’s markets and grocery stores over the last couple of years. While these peppers are not traditionally spicy (on average one in every 15-20) every once in a while, you will find a pepper with a serious kick. This is a delicious, easy recipe to …

Fine Dining with Food Scraps at wastED

From juice-pulp burgers to dumpster dive salads, the pop-up at NYC's Blue Hill restaurant is serving delicious food waste

Local, seasonal ingredients weren’t enough for Chef Dan Barber of iconic NYC farm-to-table restaurant Blue Hill. Long invested in the future of food and ethical consumption, Barber has a new experiment called wastED: a pop-up running through 31 March 2015 that transforms his Greenwich Village venue into a unique dining experience where food waste and reuse are the guests of honor. From the candles made …

Interview: Bruichladdich Master Distiller Jim McEwan

How life on the isle of Islay, Scotland inspired a famed master distiller to help resurrect the historic whisky distillery

Sharing a glass of Bruichladdich Islay Barley 2006, master distiller Jim McEwan marvels over the oil content in the class. After decades at Bowmore and garnering countless awards, McEwan was tasked to reopen Bruichladdich in 2000 and restore some hope and much needed jobs in Islay, Scotland. At a recent tasting in Los Angeles, in anticipation of the release of their heavily peated Octomore 6.3 …