Dec 1, 2013
Great news, everyone! The Runcible Spoon's Spring 2014 issue is out December 3!
If you ever thought that food had to be expensive to be good, you might be right. But that didn’t stop The Runcible Spoon from imagining all kinds of cheap food scenarios in the newest CHEAP I$$UE.
In it you’ll find odes to freegans, Whole Foods sample-scourers, and free condiment chefs. Mix low-brow food with high and see what you get. The CHEAP I$$UE, our biggest zine ever at 36 pages, includes:
++ How to make food out of leftovers and a budget-eating advice column:
++ A guide on how to set a dinner party table using items from the dollar store:
++ How to make mochi in a microwave and a guide on porridges of the world:
As always, the issue is handmade and collaged with love for our readers.
Nov 11, 2013
The Runcible Spoon Holiday Gift Pak is the perfect present for the offbeat food lover in your life. Perfect as a stocking stuffer or a gift by itself, the Pak includes a selection of goodies from past year:
1 copy of the BREAKFAST issue (Spring 2013)
1 copy of the SALT issue (Summer 2013)
1 copy of the CHEAP issue (Fall/Winter 2013-2014)
1 Runcible Spoon Pin
They arrive in a shiny purple envelope, ready to wrap or stuff into a stocking.
Get yours here: http://etsy.me/1diR8ek
Order by December 1 and get it in time for Christmas!
Get yr a$$ into gear.
Sep 14, 2013
They say that once a magazine or a newspaper writes about a trend (ahem, New York Times), it signifies the death of that trend. But when I saw this article, "The Next Great Asian Food Trend is Filipino Cuisine," in Details Magazine, I nearly flipped out.
I've been waiting for this moment for a long time. I know I have an Arab name, but I grew up in a Filipino household where we lived and died by our rice cooker, and I have an immense love and appreciation for cooking and eating Filipino food. Over the past few years, I've been following the slow-then-fast growth of Filipino food in America - the food truck scene in LA, Chef Dale Talde's work in spreading the love of Flip food on Top Chef and beyond, the fancy Filipino fusion restaurants like Jeepney Gastropub that have been popping up in New York - and I think things are coming to a head.
So before a Filipino restaurant opens up in your 'hood (rumor has it one is opening up in Columbia Heights), here's five names you need to know in Filipino cuisine to help you dive into more informed learning of our deep food history. I excluded Chef Talde because you probably know who he is already!
1. Nora Daza: As the unofficial "mother" of modern Filipino cuisine, she is the trusted source for Filipino cooking both at home and abroad. Her best-selling cookbook, "Let's Cook with Nora," has all the classics, adobo, sinigang, mechado, plus Filipino versions of Chinese, Spanish and American favorites like paella, shrimp toast and spaghetti. She passed away this week sadly, but her memory will live on in my soy sauce-stained cookbook and through the work of her daughter, Chef Mariles Daza.
2. Knorr: Not quite a person's name, but a good name to know. Many Filipino home cooks rely on Knorr brand flavor packets (or knockoff equivalents) to make popular Filipino dishes like sinigang, kaldereta, ginaatang and adobo. They'll refuse to admit it but I bet you if you asked they'd cave in and say YEAH it's from a packet. These things are jam-packed with MSG, but the cook would probably add in just a pinch of Ajinomoto anyway.
3. Vanjo Merano: Vanjo is the Chicago-based cook and host of Panlasang Pinoy, one of the most-watched YouTube cooking shows for Filipino Food in the world. It's in Tagalog, but you can follow along and get a general sense of what's going on.
4. Jun Belen: One of my favorite Filipino food bloggers. He takes beautiful photos of Filipino food, which is great because most of our national dishes don't look the most appetizing (close-up shots of kare kare, anyone?), and also offers up a little history about each dish.
5. Doreen Fernandez: One of The Phillippines' most treasured food writers and essayists. She wrote the beautiful "Tikim" in 1994, a collection of essays on Filipino food traditions, techniques and histories. It reminds me that I have to look for my copy!
I'm sure I missed a gajillion others but I am just so excited to spread the word that I just sort of did a brain dump. I'll keep adding more as I remember!
Sep 11, 2013
In every issue of The Runcible Spoon's SALT issue, we included a mini zine called "My Beautiful Salt Twisted Fantasy," a collection of dream salt shakers by illustrators across DC. Marcella Kriebel, author and illustrator of "Comida Latina," made a beautiful drawing of a shaker that could produce any kind of salt you asked it to. We couldn't fit all of it in the mini zine (I had to cut it up so it could fit...), so here it is in its entirety. Enjoy!
Didn't get the SALT issue? Order it here.
Sep 10, 2013
Meet Hollis Miller, The Runcible Spoon's very first intern. She just graduated from Williams College in Massachusetts and will be helping us with our upcoming Fall/Winter 2013 issue from start to finish. Here's a little bit about her!
Hi Hollis! Why did you want to intern for The Runcible Spoon?
I love to cook and make collages, so The Runcible Spoon seemed like the perfect zine for me! I just learned about the zine this summer, and I really enjoy reading it. I am also interested in becoming a writer, so I thought I could learn about the process and get some great advice from the experts.
What is your signature dish?
I am probably most known for making chocolate chip banana pancakes – they were definitely a crowd favorite on weekend mornings at school this past year. A close second would be chocolate chip cookies – you can see the pattern here.
How do you like to dress up your instant ramen?
I'm kind of a purist when it comes to instant ramen – although I’ve always been interested by how much water people choose to use. After I cook the noodles, I usually drain most of the water out so that the flavor is really concentrated.
What's your life motto?
Probably something like “Enjoy the day.” “Seize the day” always seemed a little too aggressive for my style.
2 + 2 is 4, or perhaps a double date?
Thanks Hollis for being our Fall 2013 Runcible Spoon intern! We're very happy to have you on board. ^_^ -Malaka
Aug 22, 2013
We're starting to line up some neat stuff for the fall so just wanted to put these two events on your little rat radars:
1. Runcible Editor's Pick available on Food 52's new Provisions online shop. September 3. We'll be providing an exclusive curated selection (limited quantity available) of our favorite zines for Provisions. Get a discount on the $30 set by inviting your friends to join Provisions now.
2. cookNscribble's annual LongHouse Food Revival event, September 6-8. The Runcible Spoon is traveling to upstate New York to do a zine art installation on Arab and Muslim spices, the theme of this year's event, and sell the #SALTissue to food writers and chefs. Pictures and photos soon!
4. And finally, the event we have cooking in the pot... a Korean Drama-watching party, along with boba and some Asian treats! Sneak peek here.
Aug 6, 2013
The beautiful Athenaeum Niewscentrum, Amsterdam
If you are wondering where to get our beautiful new #SALTissue, here's a handy dandy guide:
Where do you think we should sell our magazine? Tell us in a comment below!
Jul 27, 2013
AJ Chavar / ajchavar.com
When it comes to salt, you may think you’ve seen it all. But our new SALT ISSUE challenges you to stretch your imagination and rethink the ol’ pantry staple. Salt as a family-fun board game? Check. Adding a dash of cigarette ash in your fleur de sel? Double check. Featuring a mix of recipes, stories and how-tos, our team explores salt’s boundless potential in cooking and beyond.
- Jared Earley’s ramen noodle-crusted Spaghetti Pie with canned veggies
- Chris Scott’s movie review of “Salt,” which also conveniently showcases a recipe for an egg sandwich
- Kalee Rinehart’s adventure in eating salty foods like beef jerky and ham for a whole day
- A non-joke recipe for Uncle Chip’s-inspired salted peanut butter cookies, courtesy of Chef Carole Wagner Greenwood
Every issue comes with a free copy of “My Beautiful Salt Twisted Fantasy,” a mini-zine featuring illustrations of dream salt shakers by DC illustrators Martine Workman, Elizabeth Graeber, Marcella Kriebel, Bryan Minnich and more.