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'Lucky Peach' magazine serves up treats for eaters and cooks alike

Lucky peach1
Lucky Peach is a food magazine that seems to be aiming to replicate, in paper and ink, the experience of hanging, traveling and eating with a food-crazed bunch of pals.

It's Chef David Chang of Momofuku at the head of the table, exploring Japan's ramen shops and more with food writer Peter Meehan, who co-authored the Momofuku cookbook. (Meehan contributes a recipe, in haiku, for Momofuku's corn with bacon and miso butter, a dish so popular they won't make it any more.)

There are lots of long articles, from esteemed writers including kitchen scientist Harold McGee and John T. Edge, concerning potato chips, and "the problem of authenticity." There are recipes, too, but none aimed at getting dinner on the table in 30 minutes so you can get the kids to soccer practice.

Take "Cavatelli P.S. 46," for example. Hip Little Italy chef/restauranteur Mario Carbone offers a pasta that melds the best parts of Jamaican patties and pasta with meat ragu.

With its passion, its writers' voices, and its pleasantly eclectic design, it evokes memories of Andy Warhol's Interview. Except that rather than submerging itself in the world of artists and art, Lucky Peach strives to strike up new conversations about food and eating. (Issue 1 has a $10 cover price at your local newsstand, or order here.)

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Food and Drink
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