When you fail to finish off a keg, you’ve clearly shirked your responsibilities and there is only one way to redeem yourself: turn it into to a thick and smoky barbecue sauce. Contrary to popular opinion, that brown sugar, hickory ooze is not such a mysterious undertaking. Here’s an intermediate recipe that will make use of those cups of keg beer and boost your self-esteem. The only problem is that once you’re going ape shit, smothering everything in your fridge with this sauce, you’ll wish you had a keg of beer to go with it. Continue reading →

It’s always unfortunate when a great dish gets type-cast, but there are few tear-jerkers more depressing than the case of miso soup. This broth is rich in culture (both historical and microbial) and is one of the best hangover cures. But the way Americans stereotype miso as a cheap sushi appetizer and an alternative to salad, is criminal. Here, we spruce it up and drink it like morning tea, with a plate of oven crispy curry fries–oil being the next best hangover cure. Continue reading →

Nets suck, but if there’s anything that we love more dearly than dolphins it’s a good tuna melt. Thanks to the gem of Indonesia-i.e., the fermented soy cake that is tempeh-being compassionate doesn’t mean you can’t enjoy this staple of comfort fare.
Here we whipped up a batch of vegan tuna salad without even using Vegenaise (though it’s worth a try) by enlisting tahini instead. The result is a bowl full of good, rich, unfolds-in-your-mouth kind of mush. We then blew all our good vegan cred (and maybe our no-kill karma) by spreading this batch on an open-faced Swiss melt. This stuff is amazing. Do what you will. Continue reading →