Understanding the Finer Points of Coffee Bean Roasting
Scott Rao, an authority on coffee, explains how bean roasts affect flavor, body and caffeine content of a cup of coffee.
How to Make Nordic Honey-and-Beer-Braised Short Ribs
After a long day shoveling snow, this hearty meal is the perfect cure.
How to Make Stuffed Peppers with Chorizo and Wild Rice
A recipe that honors the vegetable, while keeping the meat lover happy.
How to Make Pierre Thiam’s One-Pot Senegalese Dinner
This easy one-pot dish is reminiscent of thiebou guinaar, also known as “the original jambalaya.”
Elevate Your Ramen Game with a Simple Pesto Recipe
A Korean kid from Oklahoma beats the Italians at their own game.
An Architecture Book Where the Hotels are the Destinations
No travel plans? Open this 500-page beauty and that'll change real quick.
How to Make Butternut Squash Soup and Charred Eggplant Dip
These two recipes from Rohan Anderson's Whole Larder Love cookbook are perfect for cold weather (and for a salsa replacement on NFL Sundays).
How to Make Fall’s Best Dessert, AppleJack Stack Cake
Spice up your dessert game and go for something that'll really get the buds going.
The Best, and Only, Surfboard Ding Repairman in Montauk
Montauk-based publication The Usual interviews the town's only surfboard ding repairman, Jimmy “Is My Board Done Yet” Goldberg.
Postcard: Pain, Glory and Spectacle at the Tour of California
Manual for Speed shares a behind-the-scenes look at stage seven Tour of California winner Julian Alaphilippe.
The Wilderness Guide to Natural Shelters
Shelter is the most important ingredient for wilderness survival. in his book, Bushcraft 101: A Field Guide to the Art of Wilderness Survival, expert Dave Canterbury, known for his role in the television series Dual Survival, takes readers through the basic, life-saving natural shelters that can be built without a tarp or tent.
The Drink: Sean Brock’s Pappy Van Winkle Old Fashioned
James Beard Award-winning chef Sean Brock shares a recipe for the Julian, a variation on the Old Fashioned.
The Dish: Roasted Root Vegetables with Eggs
Zoe Nathan , alongside her husband and business partner Josh Loeb, owns the Rustic Canyon and Huckleberry Café & Bakery. Her recently released cookbook, Huckleberry: Stories, Secrets, and Recipes From Our Kitchen, dishes secrets to making fantastic organic morning meals.
Like Intense Beef Flavor? Dry Aging Is For You
When it comes to aging meat, you need to talk to the beef cognoscenti, and Pat LaFrieda is a card-carrying member: butchery goes back more than 100 years in his family. He shared this excerpt from his new book, Meat: Everything You Need to Know.
How to Make the Man Steak
From the Archives: Comprised of the sirloin with all of its various muscles intact (including the tenderloin), the Man Steak is a beautiful thing to behold. Tom Mylan, owner of The Meat Hook, a whole animal butcher shop in Brooklyn, NY, shares a recipe for one from his cookbook.
The Smoker: An Excerpt from the Joe Beef Cookbook
You don't just build a smoker and start cooking in it. Like any other major project, the idea turns into an obsession, which turns into a real possibility, which turns into a mess. Only then can you see what your initial idea has twisted itself into. We know this, and so does Frédéric Morin of Joe Beef. In this excerpt from the restaurant's cookbook, Morin explains the tortuous path from a childhood of smoky fiddlings to an adulthood of...smoky fiddlings. And, ultimately, a working, self-built smoker at Joe Beef in Montreal.
48 Hours of Sun and Swell in Montauk
When we invited Forest Woodward, one of our favorite photographers, to Montauk for the weekend, we had no idea we’d be graced with the best waves we’ve seen in years.
Grilling Basics from The Meat Hook Butcher Shop
Whether you have a cheaper grill or a top-dollar wood-fired jam, one thing should be made clear: grills don’t cook steaks by themselves. Tom Mylan, owner of The Meat Hook in Brooklyn, NY, explains in this excerpt from his book.
The Dish: The Man Steak
Comprised of the sirloin with all of its various muscles intact (including the tenderloin), the Man Steak is a beautiful thing to behold. Tom Mylan, owner of The Meat Hook, a whole animal butcher shop in Brooklyn, NY, shares a recipe for one from his cookbook.
The Collector Series, Part Nine: Mustang Fastback
Vintage is in something fierce. You can blame the cliche and assign Mad Men all you want. But vintage is deeper than that. A stretch of tough times and the "planned obsolescence" of today has refocused our attention to history even more than ever. New doesn't always equate to better and some things really don't work like they used to. The Collector, a new Octane series in partnership with the classic car experts at Petrolicious, acknowledges the automotive gems of yesteryear that have gone overlooked for one reason or another. As a series, the selections we'll share stand as both a group of savvy buys we'd base our personal car collection around and as a source of inspiration for life in the wake of ownership.
“The Horrible Waste of War” by Ernie Pyle
Editor's Note: Today marks the 70th year since the invasion of Normandy by Allied troops, the largest seaborne invasion in history in the largest war in history. It was just after the massive beachhead invasion of Operation Overlord had grabbed a toehold on the coast of France that war correspondent Ernie Pyle walked along the shoreline of one landing beach and looked out on what the invasion had left in its wake. This became the subject of his short piece, "The Horrible Waste of War", published on June 16, 1944.
30 Minutes With: Jeremy Powers
Beats, turntables, peanut butter and extreme conviction have helped fuel Rapha-Focus cyclocross pro Jeremy Powers to a national championship. Through his web video franchise "Behind THE Barriers TV", Powers has also sought the broader goal of elevating the profile of his sport. In a cycling epoch besmirched by the failings of a Texan colossus, the adept DJ and former ice cream truck driver continues to inspire his countrymen. We caught up with Powers to talk about his sport, Belgian beer and finding inspiration.
Kit: Thanksgiving Dinner
The kitchen is one of the last bastions of respect and order in a society that mostly eschews hierarchy. Snapchat may be run by kids, but grandma's red sauce is no flash in the pan. Though we've proved our chops in the kitchen, for Thanksgiving we decided to bring in one of the big guns of culinary wisdom: Jim Oseland, former Editor-in-Chief of Saveur, one of our favorite food magazines. Here's his essential turkey-roasting kit.
Packing for three weeks of travel could easily balloon into roller bags, laptop cases and fanny packs. If you're staying in luxury hotels and somebody else is handling your gear, fine. Bring the sheepskin robe. But if you may have to spend full days carrying your luggage on your back, then you're limited to the essentials. Here's what I stuffed into my GORUCK GR2 for three weeks in Cuba.
Tested: Trekking Across Cuba with the GORUCK GR2
On my first night with the GORUCK GR2 ($395) we slept together in a bus station -- and we’ve been going steady since. Specifically, after a flight from Cancun to Havana and midnight bus from Havana to Santa Clara, in the geographical center of Cuba, I looped a carabiner through the side webbing of the GR2, clipped it to my jacket’s pit vents, rested my head gently against her rugged 1000D cordura, and knocked off for six hours in a metal row chair.