The Blue Stove; incredibly busy on a weekday morning thanks to mum’s feeding their untameable children, business folk grabbing a slice of paradise before clocking in, and a lot of local Brooklynites in their tattooed, plaid shirts, ripped jeans camouflage. What strikes you on entry is the heavenly smell of baked vanilla, butter, and flour, mellowed out with an inkling of brewed coffee that Americans drink by the gallon. So what makes such an delicious institution tick? We talk to owner Rachel McBride about her tasty brain-baby.
How to spruce up the humble fried egg, the Thai way. PTJ presents, ’Yum Kai Dow’. This is how its done.
For the first brainstorm breakfast series run by our pals (re)vision society, we watched co-founder Stacy prepare some super delicious smoothie bowls. Here Stace shares her secrets to a good banana, pear, kale and mint smoothie bowl
Give Lauren’s very own recipe for a curried bitter melon dish inspired by her travels through South East Asia.
Last week in London we teamed up with our pals (re)vision society for a special event, a brainstorm breakfast to open discussion about issues of inefficiency and sustainability that need addressing in our different fields. This is how it went down, recipes and all.
We often forget that many beings in this Universe can’t speak to defend themselves. So in this light, let’s talk about the world’s favourite fish, salmon, and how it became the pop-star of fish in the first place.
In celebration of Thai New Year, I’m bringing some spicy goodness to your kitchen with this Herb-y Spicy Northeastern Thai chicken soup. It’ll make you start dancing in your seat.
Enter scene, the Kir Royale, that classic French concoction. It’s a sophisticated drink which makes for a perfect aperitif and is simple enough to make with your eyes closed.
Presenting to you, the ultimate Japanese way to eat the best quality, freshest eggs - raw. Although this dish may not be for the squeamish, it is a simple pleasure that shows off the purest ingredients.
Nam prik gapi is almost a staple here in Thailand. It’s super versatile and adds a punch to seasonal vegetables, rice, egg, fish, and many other goodies. Here we show you how to make our quick version!
Steaming is a wonderful way to lock in goodness that your food has to offer. It’s also going to ensure that flavour is locked in, given that you don’t overcook your food in the steamer which is often why this method of cookery has had a bad rep in the past. We urge you to try your eggs in the morning steamed with a dash of soy sauce and perhaps some sesame oil drizzled on top. It’s best when the egg is cooked to a perfect medium, where the yolk is firm on the outside and gooey in the middle. So here we have made a simple steaming guide for you to practise with - whether you have a steamer or just a regular saucepan!