Originally published in the November 2016 issue of Dispatch Magazine Like many of the other foods in this column, I had never really given boxed macaroni and cheese all that much thought. I consider Kraft Blue Box to be the gold standard, a blank canvas that is perfect when fixed with Greek yogurt, sour cream, really good butter, chorizo,…
Originally published in the October 2016 issue of Dispatch Magazine Sriracha’s origins can be traced to the village of Sri Racha in Thailand, the brainchild of Ms. Thanom Chakkapak and bottled under the label Sriraja Panich. But most fervent hot sauce addicts insist that the only one that matters is still the “rooster” or “cock” sauce invented by David Tran of…
Originally published in the July 2016 issue of Dispatch Magazine Photo by Lauryn Hottinger If you want the best chicken stock, hands-down one of the most important elements in cooking great food, you’re going to have to make it yourself. Unfortunately, most people either don’t have the time, are too lazy, or just think the process is more complicated than…
Originally Published in the February 2016 Issue of Dispatch Magazine What most people don’t realize is that this magical, umami-laden seasoning comes in many incarnations. Most of the stuff in packets isn’t actually soy sauce at all, but a non-fermented mixture made to taste like real-brewed soy. I bought way too many different bottles and brought them to the East…
Originally published in the February issue of Dispatch Magazine In a normal human’s life, there’s never an occasion that warrants tasting dozens of kinds of canned tuna fish. In fact, the mention of such an endeavor is enough to induce the gag reflex of almost everyone I know. But everyone thinks that canned tuna comes in one form only —…
