VOLT ink: Recipes. Stories. Brothers.

An intensely personal cookbook by brothers and chefs

The day before Michael and Bryan Voltaggio‘s collaborative new cookbook VOLT ink. hit the shelves this week we talked over a delicious lunch at chef George Mendes’s Aldea. Sharing a meal with the Voltaggio brothers is a lens into their worlds and their bonds—to each other, their families and the people they work with. The heavily-tattooed, good-looking and highly-acclaimed chef brothers have achieved great professional …

Poilane Biscuits

Cherry spoons and bone-shaped treats—pas pour les chiens!

On a recent visit to beloved Parisian boulangerie and patisserie Poilane , we scooped up the two newest flavors in their line of savory and sweet biscuits—cherry cookies in the shape of spoons (nicely complimenting their curry forks and shortbread spoons) and dog bones aptly called Pas Pour Les Chiens (not for dogs). The bone-shaped cookies by celebrity cartoon dogs Caperino and Peperone (little caper …

Deano’s Jalapeño Chips

A slice of spice from Vermont with bold South-of-the-Border flavor

A small Vermont-based operation with outsized creativity, Deano’s Jalapeño Chips are flavorful little slices of actual peppers—perfect for spicing up burgers, eggs, snack mixes, popcorn or even as a stand-alone snack. Founder Doehne “Deano” Duckworth, inspired by Jalapeño-flavored potato chips, decided to skip the potato altogether. Sliced paper thin, the peppers fry to a crisp before a dusting with either cheddar or ranch flavoring. Though …