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Lucky Peach Magazine, Summer 2012 (#4): The American Food Issue

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  • Mark Fiorentino's rye pullman

    Mark Fiorentino's rye pullman (page 48)

    • Categories: Bread & rolls, savory
    • Ingredients: fresh yeast; bread flour; pumpernickel flour; margarine
  • Rose Levy Beranbaum's Jewish rye

    Rose Levy Beranbaum's Jewish rye (page 50)

    by Rose Levy Beranbaum

    • Categories: Bread & rolls, savory; Jewish
    • Ingredients: bread flour; rye flour; instant yeast; malt powder; caraway seeds; cornmeal
  • Rhonda Crosson's vollkornbrot

    Rhonda Crosson's vollkornbrot (page 52)

    • Categories: Bread & rolls, savory; East European
    • Ingredients: apples; bread flour; rye flour; flaxseeds; sunflower seeds
  • Mark Fiorentino's bread starter

    Mark Fiorentino's bread starter (page 53)

    • Categories: Bread & rolls, savory
    • Ingredients: apples; bread flour
  • Bologna à la Bologna

    Bologna à la Bologna (page 54)

    by Marco Canora

    • Categories: Main course; Italian
    • Ingredients: fatback; egg whites; pistachio nuts; pork shoulder; pink salt; paprika; nutmeg; almond extract; dried milk; milk; black peppercorns; Amaretto; collagen casings
  • Gravy fries

    Gravy fries (page 58)

    • Categories: Main course
    • Ingredients: aged cheese; duck fat; boiling potatoes; garlic; thyme; black peppercorns; ground beef; onions; tomato ketchup; hot sauce; pimentón
  • Wylie Dufresne's beach burgers

    Wylie Dufresne's beach burgers (page 59)

    • Categories: Sandwiches & burgers; Main course
    • Ingredients: American cheese; potato rolls; wagyu beef chuck; beef short ribs; powdered milk; kombu; soy sauce; rice vinegar; sake; mirin; green tomatoes; screw-pine essence
  • American cheese

    American cheese (page 62)

    • Categories: North American; Vegetarian
    • Ingredients: beer; sodium citrate; iota carrageenan; kappa carrageenan; cheddar cheese; American cheese
  • Jonathan Waxman's fried chicken

    Jonathan Waxman's fried chicken (page 73)

    by Jonathan Waxman

    • Categories: Main course; North American
    • Ingredients: whole chicken; buttermilk; cream; Tabasco sauce; dried red pepper flakes; cornmeal; all-purpose flour; oil
  • Saratoga club sandwich

    Saratoga club sandwich (page 77)

    • Categories: Sandwiches & burgers; Main course; North American
    • Ingredients: Pullman bread; potato chips; iceberg lettuce; beefsteak tomatoes; mayonnaise; oregano; chile flakes; honey; rosemary; bacon; whole chicken; thyme; bay leaves; celery; red onions; scallions; celery seeds; spicy brown mustard; parsley; grapeseed oil; mustard seeds; Cabernet Sauvignon vinegar
  • The John John Deragon

    The John John Deragon (page 81)

    by Peter Meehan

    • Categories: Sandwiches & burgers; Main course; North American
    • Ingredients: hot dogs; hot dog buns; cream cheese; scallions; oil; sesame seeds; dehydrated onion flakes; dried garlic; poppy seeds
  • Popcorn grits

    Popcorn grits (page 83)

    by Daniel Patterson

    • Categories: Appetizers / starters; Cooking for 1 or 2; Central Southern States; Vegetarian
    • Ingredients: popcorn kernels; grapeseed oil
  • Wedding cake

    Wedding cake (page 85)

    by Brooks Headley

    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd; Dinner parties/entertaining
    • Ingredients: lemons; dark chocolate; ricotta cheese; butter; confectioner's sugar; sugar; dried apricots; grappa; cocoa powder; all-purpose flour; buttermilk; olive oil
  • Creamed Cope's corn

    Creamed Cope's corn (page 90)

    • Categories: Side dish; Vegetarian
    • Ingredients: dried corn; milk; heavy cream; butter
  • Braised monkfish tripe with scungilli

    Braised monkfish tripe with scungilli (page 135)

    • Categories: Pasta, doughs & sauces; Main course; Italian; North American
    • Ingredients: penne pasta; parsley; peperoncino flakes; beef fat; red onions; fennel; carrots; fish stock; canned tomatoes; dried thyme; dried basil; oregano; scungilli; Spanish onions; leeks; celery; lemons; black peppercorns; coriander seeds; fennel seeds; bay leaves; white wine; monkfish stomach
  • Courtney's Texan crunchy beef tacos

    Courtney's Texan crunchy beef tacos (page 163)

    • Categories: Sandwiches & burgers; Main course; North American; Mexican
    • Ingredients: taco shells; iceberg lettuce; tomatoes; white onions; cheddar cheese; sour cream; salsa; chile powder; ground cayenne pepper; ground cumin; oregano; jalapeño chiles; ground beef; cocoa powder; limes; hot sauce; cilantro
  • Alison's Californian al pastor tacos

    Alison's Californian al pastor tacos (page 165)

    • Categories: Sandwiches & burgers; Main course; Mexican; North American
    • Ingredients: tomatillos; garlic; white onions; jalapeño chiles; grapeseed oil; limes; cilantro; corn tortillas; radishes; pork loin; guajillo chiles; ancho chiles; cumin seeds; coriander seeds; pineapple

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  • ISBN 10 1936365553
  • ISBN 13 9781936365555
  • Published Jul 10 2012
  • Format Magazine
  • Language English
  • Countries United States
  • Publisher McSweeney's Publishing
  • Imprint McSweeney's Insatiables

Publishers Text

Lucky Peach is a new journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productions—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations.

The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them.

Each issue will focus on a theme, with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists.

The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.
Lucky Peach Magazine, Summer 2012 (#4): The American Food Issue

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