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Stephanie Izard to Open Fast-Food Chicken Joint

Stephanie Izard to Open Fast-Food Chicken Joint



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She says it's going to be a fast-food, locally sourced chicken spot

Stephanie Izard may forever be linked to a goat (given, you know, her restaurant Girl & The Goat), but it looks like she's working with a different animal for her next restaurant.

The Chicago Tribune reports that the former Top Chef contestant is working on a fast-food chicken concept in River North for next spring.

The menu will reportedly contain five chicken dishes and a few side dishes, in a tiny 2,000-square-foot space. Carryout will be her main focus, she said.

"My boyfriend and I were eating in a chicken place in the mall by Nordstrom. I'm always nervous about where my chicken comes from, and I thought how awesome it would be to have a place where you knew all the chickens came from local farms," Izard told the Tribune.

She's currently talking to local farmers to discuss how much chicken she will need for the first restaurant, although expansion is possible in other cities with other local farmers. No word on what type of chicken it will be, but since it's National Fried Chicken Day, here's to hoping for some Izard-approved fried wings.

Jessica Chou is an associate editor at The Daily Meal. Follow her on Twitter @jesschou.


Travel Issue - Street Food

We travel to eat. We’re long-time believers that the sauce stains on our t-shirts tell more than any stamp in our passports. But the joy of foreign food is fleeting. These feasts are resolutely immovable. You try bringing that unlabeled bottle of fish sauce back through customs — not to mention the smells and sounds of the Bangkok night market where you first had it, hunched over some charred and nameless griddle amid the sweaty din. Life changing meals exist in and of their place, all the more profound for the pilgrimages they require. And thus the tragedy of travel. Ever hungry, we must continue seeking. So we won’t dare claim this month’s crate is a substitute, a trip in a box, but rather think of it as inspiration, a postcard from a friend, a chanced-upon guidebook, a tempting smell from that alleyway down the block. Let it lead you onward — and be sure to pack some napkins.

Jerky Rimmed Michelada (Meatchelada) Recipe Here

Salsa Fresca Jerky // Baja Jerky// Buena Park, CA

Forget standard gas station jerky and take a trip down the Baja with this stunning mix of sweet and heat. The team at Baja Jerky start off with the key players in pico de gallo using real tomatoes, onions, jalapeños and lime juice then kick it up with a touch of turmeric, tamarind and even avocado powder. The result? The closest jerky can come to transporting you to a roadside taco truck down the coast. No nitrates, gluten, preservatives, or MSG, just healthy protein and an open road to a flavortown down south.

Shaved Beef Sandwich With Kimchi And Cucumber Recipe Here

Korea Tangy And Spicy Everything Sauce // This Little Goat // Chicago, IL

What happens when a Top Chef winning, James Beard Award decorated chef starts making globally inspired sauces? Home cooks everywhere get less-boring food in a squeeze. We are obsessed with this tangy concoction of chilies and soybean paste which works on everything from green beans and pizza, to grilled meats and stir fry. Chef Stephanie Izard bottled up years of expertise and travel into easily one of the best product lines from any maker we have seen. When in Chicago, check out her joint Girl & the Goat but in the meantime, the goat is in your corner to help wake up weeknight eats.

From The Maker:

"When chef Stephanie Izard opened Girl & the Goat in 2010, we never imagined that a side of green beans could develop the cult following that they did.

Guests were begging for the sauce to use at home to turn up the flavor for their own veggie dishes. That’s when she decided to start bottling it. Over the years we’ve grown quite a lot from our first flavor, and we’re not looking back. We’re proud to offer a line of cooking sauces and spices that make delicious, globally inspired flavors effortless and can add a boost of flavor to your favorite dish.​ Explore where cooking can take you."

Fast 5 Uses:

1) Whip into cream cheese for a fiery bagel schmear.

2) Warm with butter for an asian-style wing sauce.

3) Whisk with lemon juice and olive oil for a tangy salad dressing.

5) Use it as glaze/marinade for salmon or any fish.

Guntur Sannam Pepper Hot Sauce // Brooklyn Delhi // Brooklyn, NY

Here at Mantry HQ, we come across A LOT of hot sauce but Brooklyn Delhi is bottling up something special. 1) We’re suckers for a cool maker collaboration and Brooklyn Delhi + Diaspora Co. is a match made in hot sauce heaven. 2) It starts where all good food originates, sourcing top notch ingredients and then treating them well (we’ll let Chitra from Brooklyn Delhi jump in here)…

From The Maker:

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradhesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!


Travel Issue - Street Food

We travel to eat. We’re long-time believers that the sauce stains on our t-shirts tell more than any stamp in our passports. But the joy of foreign food is fleeting. These feasts are resolutely immovable. You try bringing that unlabeled bottle of fish sauce back through customs — not to mention the smells and sounds of the Bangkok night market where you first had it, hunched over some charred and nameless griddle amid the sweaty din. Life changing meals exist in and of their place, all the more profound for the pilgrimages they require. And thus the tragedy of travel. Ever hungry, we must continue seeking. So we won’t dare claim this month’s crate is a substitute, a trip in a box, but rather think of it as inspiration, a postcard from a friend, a chanced-upon guidebook, a tempting smell from that alleyway down the block. Let it lead you onward — and be sure to pack some napkins.

Jerky Rimmed Michelada (Meatchelada) Recipe Here

Salsa Fresca Jerky // Baja Jerky// Buena Park, CA

Forget standard gas station jerky and take a trip down the Baja with this stunning mix of sweet and heat. The team at Baja Jerky start off with the key players in pico de gallo using real tomatoes, onions, jalapeños and lime juice then kick it up with a touch of turmeric, tamarind and even avocado powder. The result? The closest jerky can come to transporting you to a roadside taco truck down the coast. No nitrates, gluten, preservatives, or MSG, just healthy protein and an open road to a flavortown down south.

Shaved Beef Sandwich With Kimchi And Cucumber Recipe Here

Korea Tangy And Spicy Everything Sauce // This Little Goat // Chicago, IL

What happens when a Top Chef winning, James Beard Award decorated chef starts making globally inspired sauces? Home cooks everywhere get less-boring food in a squeeze. We are obsessed with this tangy concoction of chilies and soybean paste which works on everything from green beans and pizza, to grilled meats and stir fry. Chef Stephanie Izard bottled up years of expertise and travel into easily one of the best product lines from any maker we have seen. When in Chicago, check out her joint Girl & the Goat but in the meantime, the goat is in your corner to help wake up weeknight eats.

From The Maker:

"When chef Stephanie Izard opened Girl & the Goat in 2010, we never imagined that a side of green beans could develop the cult following that they did.

Guests were begging for the sauce to use at home to turn up the flavor for their own veggie dishes. That’s when she decided to start bottling it. Over the years we’ve grown quite a lot from our first flavor, and we’re not looking back. We’re proud to offer a line of cooking sauces and spices that make delicious, globally inspired flavors effortless and can add a boost of flavor to your favorite dish.​ Explore where cooking can take you."

Fast 5 Uses:

1) Whip into cream cheese for a fiery bagel schmear.

2) Warm with butter for an asian-style wing sauce.

3) Whisk with lemon juice and olive oil for a tangy salad dressing.

5) Use it as glaze/marinade for salmon or any fish.

Guntur Sannam Pepper Hot Sauce // Brooklyn Delhi // Brooklyn, NY

Here at Mantry HQ, we come across A LOT of hot sauce but Brooklyn Delhi is bottling up something special. 1) We’re suckers for a cool maker collaboration and Brooklyn Delhi + Diaspora Co. is a match made in hot sauce heaven. 2) It starts where all good food originates, sourcing top notch ingredients and then treating them well (we’ll let Chitra from Brooklyn Delhi jump in here)…

From The Maker:

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradhesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!


Travel Issue - Street Food

We travel to eat. We’re long-time believers that the sauce stains on our t-shirts tell more than any stamp in our passports. But the joy of foreign food is fleeting. These feasts are resolutely immovable. You try bringing that unlabeled bottle of fish sauce back through customs — not to mention the smells and sounds of the Bangkok night market where you first had it, hunched over some charred and nameless griddle amid the sweaty din. Life changing meals exist in and of their place, all the more profound for the pilgrimages they require. And thus the tragedy of travel. Ever hungry, we must continue seeking. So we won’t dare claim this month’s crate is a substitute, a trip in a box, but rather think of it as inspiration, a postcard from a friend, a chanced-upon guidebook, a tempting smell from that alleyway down the block. Let it lead you onward — and be sure to pack some napkins.

Jerky Rimmed Michelada (Meatchelada) Recipe Here

Salsa Fresca Jerky // Baja Jerky// Buena Park, CA

Forget standard gas station jerky and take a trip down the Baja with this stunning mix of sweet and heat. The team at Baja Jerky start off with the key players in pico de gallo using real tomatoes, onions, jalapeños and lime juice then kick it up with a touch of turmeric, tamarind and even avocado powder. The result? The closest jerky can come to transporting you to a roadside taco truck down the coast. No nitrates, gluten, preservatives, or MSG, just healthy protein and an open road to a flavortown down south.

Shaved Beef Sandwich With Kimchi And Cucumber Recipe Here

Korea Tangy And Spicy Everything Sauce // This Little Goat // Chicago, IL

What happens when a Top Chef winning, James Beard Award decorated chef starts making globally inspired sauces? Home cooks everywhere get less-boring food in a squeeze. We are obsessed with this tangy concoction of chilies and soybean paste which works on everything from green beans and pizza, to grilled meats and stir fry. Chef Stephanie Izard bottled up years of expertise and travel into easily one of the best product lines from any maker we have seen. When in Chicago, check out her joint Girl & the Goat but in the meantime, the goat is in your corner to help wake up weeknight eats.

From The Maker:

"When chef Stephanie Izard opened Girl & the Goat in 2010, we never imagined that a side of green beans could develop the cult following that they did.

Guests were begging for the sauce to use at home to turn up the flavor for their own veggie dishes. That’s when she decided to start bottling it. Over the years we’ve grown quite a lot from our first flavor, and we’re not looking back. We’re proud to offer a line of cooking sauces and spices that make delicious, globally inspired flavors effortless and can add a boost of flavor to your favorite dish.​ Explore where cooking can take you."

Fast 5 Uses:

1) Whip into cream cheese for a fiery bagel schmear.

2) Warm with butter for an asian-style wing sauce.

3) Whisk with lemon juice and olive oil for a tangy salad dressing.

5) Use it as glaze/marinade for salmon or any fish.

Guntur Sannam Pepper Hot Sauce // Brooklyn Delhi // Brooklyn, NY

Here at Mantry HQ, we come across A LOT of hot sauce but Brooklyn Delhi is bottling up something special. 1) We’re suckers for a cool maker collaboration and Brooklyn Delhi + Diaspora Co. is a match made in hot sauce heaven. 2) It starts where all good food originates, sourcing top notch ingredients and then treating them well (we’ll let Chitra from Brooklyn Delhi jump in here)…

From The Maker:

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradhesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!


Travel Issue - Street Food

We travel to eat. We’re long-time believers that the sauce stains on our t-shirts tell more than any stamp in our passports. But the joy of foreign food is fleeting. These feasts are resolutely immovable. You try bringing that unlabeled bottle of fish sauce back through customs — not to mention the smells and sounds of the Bangkok night market where you first had it, hunched over some charred and nameless griddle amid the sweaty din. Life changing meals exist in and of their place, all the more profound for the pilgrimages they require. And thus the tragedy of travel. Ever hungry, we must continue seeking. So we won’t dare claim this month’s crate is a substitute, a trip in a box, but rather think of it as inspiration, a postcard from a friend, a chanced-upon guidebook, a tempting smell from that alleyway down the block. Let it lead you onward — and be sure to pack some napkins.

Jerky Rimmed Michelada (Meatchelada) Recipe Here

Salsa Fresca Jerky // Baja Jerky// Buena Park, CA

Forget standard gas station jerky and take a trip down the Baja with this stunning mix of sweet and heat. The team at Baja Jerky start off with the key players in pico de gallo using real tomatoes, onions, jalapeños and lime juice then kick it up with a touch of turmeric, tamarind and even avocado powder. The result? The closest jerky can come to transporting you to a roadside taco truck down the coast. No nitrates, gluten, preservatives, or MSG, just healthy protein and an open road to a flavortown down south.

Shaved Beef Sandwich With Kimchi And Cucumber Recipe Here

Korea Tangy And Spicy Everything Sauce // This Little Goat // Chicago, IL

What happens when a Top Chef winning, James Beard Award decorated chef starts making globally inspired sauces? Home cooks everywhere get less-boring food in a squeeze. We are obsessed with this tangy concoction of chilies and soybean paste which works on everything from green beans and pizza, to grilled meats and stir fry. Chef Stephanie Izard bottled up years of expertise and travel into easily one of the best product lines from any maker we have seen. When in Chicago, check out her joint Girl & the Goat but in the meantime, the goat is in your corner to help wake up weeknight eats.

From The Maker:

"When chef Stephanie Izard opened Girl & the Goat in 2010, we never imagined that a side of green beans could develop the cult following that they did.

Guests were begging for the sauce to use at home to turn up the flavor for their own veggie dishes. That’s when she decided to start bottling it. Over the years we’ve grown quite a lot from our first flavor, and we’re not looking back. We’re proud to offer a line of cooking sauces and spices that make delicious, globally inspired flavors effortless and can add a boost of flavor to your favorite dish.​ Explore where cooking can take you."

Fast 5 Uses:

1) Whip into cream cheese for a fiery bagel schmear.

2) Warm with butter for an asian-style wing sauce.

3) Whisk with lemon juice and olive oil for a tangy salad dressing.

5) Use it as glaze/marinade for salmon or any fish.

Guntur Sannam Pepper Hot Sauce // Brooklyn Delhi // Brooklyn, NY

Here at Mantry HQ, we come across A LOT of hot sauce but Brooklyn Delhi is bottling up something special. 1) We’re suckers for a cool maker collaboration and Brooklyn Delhi + Diaspora Co. is a match made in hot sauce heaven. 2) It starts where all good food originates, sourcing top notch ingredients and then treating them well (we’ll let Chitra from Brooklyn Delhi jump in here)…

From The Maker:

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradhesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!


Travel Issue - Street Food

We travel to eat. We’re long-time believers that the sauce stains on our t-shirts tell more than any stamp in our passports. But the joy of foreign food is fleeting. These feasts are resolutely immovable. You try bringing that unlabeled bottle of fish sauce back through customs — not to mention the smells and sounds of the Bangkok night market where you first had it, hunched over some charred and nameless griddle amid the sweaty din. Life changing meals exist in and of their place, all the more profound for the pilgrimages they require. And thus the tragedy of travel. Ever hungry, we must continue seeking. So we won’t dare claim this month’s crate is a substitute, a trip in a box, but rather think of it as inspiration, a postcard from a friend, a chanced-upon guidebook, a tempting smell from that alleyway down the block. Let it lead you onward — and be sure to pack some napkins.

Jerky Rimmed Michelada (Meatchelada) Recipe Here

Salsa Fresca Jerky // Baja Jerky// Buena Park, CA

Forget standard gas station jerky and take a trip down the Baja with this stunning mix of sweet and heat. The team at Baja Jerky start off with the key players in pico de gallo using real tomatoes, onions, jalapeños and lime juice then kick it up with a touch of turmeric, tamarind and even avocado powder. The result? The closest jerky can come to transporting you to a roadside taco truck down the coast. No nitrates, gluten, preservatives, or MSG, just healthy protein and an open road to a flavortown down south.

Shaved Beef Sandwich With Kimchi And Cucumber Recipe Here

Korea Tangy And Spicy Everything Sauce // This Little Goat // Chicago, IL

What happens when a Top Chef winning, James Beard Award decorated chef starts making globally inspired sauces? Home cooks everywhere get less-boring food in a squeeze. We are obsessed with this tangy concoction of chilies and soybean paste which works on everything from green beans and pizza, to grilled meats and stir fry. Chef Stephanie Izard bottled up years of expertise and travel into easily one of the best product lines from any maker we have seen. When in Chicago, check out her joint Girl & the Goat but in the meantime, the goat is in your corner to help wake up weeknight eats.

From The Maker:

"When chef Stephanie Izard opened Girl & the Goat in 2010, we never imagined that a side of green beans could develop the cult following that they did.

Guests were begging for the sauce to use at home to turn up the flavor for their own veggie dishes. That’s when she decided to start bottling it. Over the years we’ve grown quite a lot from our first flavor, and we’re not looking back. We’re proud to offer a line of cooking sauces and spices that make delicious, globally inspired flavors effortless and can add a boost of flavor to your favorite dish.​ Explore where cooking can take you."

Fast 5 Uses:

1) Whip into cream cheese for a fiery bagel schmear.

2) Warm with butter for an asian-style wing sauce.

3) Whisk with lemon juice and olive oil for a tangy salad dressing.

5) Use it as glaze/marinade for salmon or any fish.

Guntur Sannam Pepper Hot Sauce // Brooklyn Delhi // Brooklyn, NY

Here at Mantry HQ, we come across A LOT of hot sauce but Brooklyn Delhi is bottling up something special. 1) We’re suckers for a cool maker collaboration and Brooklyn Delhi + Diaspora Co. is a match made in hot sauce heaven. 2) It starts where all good food originates, sourcing top notch ingredients and then treating them well (we’ll let Chitra from Brooklyn Delhi jump in here)…

From The Maker:

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradhesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!


Travel Issue - Street Food

We travel to eat. We’re long-time believers that the sauce stains on our t-shirts tell more than any stamp in our passports. But the joy of foreign food is fleeting. These feasts are resolutely immovable. You try bringing that unlabeled bottle of fish sauce back through customs — not to mention the smells and sounds of the Bangkok night market where you first had it, hunched over some charred and nameless griddle amid the sweaty din. Life changing meals exist in and of their place, all the more profound for the pilgrimages they require. And thus the tragedy of travel. Ever hungry, we must continue seeking. So we won’t dare claim this month’s crate is a substitute, a trip in a box, but rather think of it as inspiration, a postcard from a friend, a chanced-upon guidebook, a tempting smell from that alleyway down the block. Let it lead you onward — and be sure to pack some napkins.

Jerky Rimmed Michelada (Meatchelada) Recipe Here

Salsa Fresca Jerky // Baja Jerky// Buena Park, CA

Forget standard gas station jerky and take a trip down the Baja with this stunning mix of sweet and heat. The team at Baja Jerky start off with the key players in pico de gallo using real tomatoes, onions, jalapeños and lime juice then kick it up with a touch of turmeric, tamarind and even avocado powder. The result? The closest jerky can come to transporting you to a roadside taco truck down the coast. No nitrates, gluten, preservatives, or MSG, just healthy protein and an open road to a flavortown down south.

Shaved Beef Sandwich With Kimchi And Cucumber Recipe Here

Korea Tangy And Spicy Everything Sauce // This Little Goat // Chicago, IL

What happens when a Top Chef winning, James Beard Award decorated chef starts making globally inspired sauces? Home cooks everywhere get less-boring food in a squeeze. We are obsessed with this tangy concoction of chilies and soybean paste which works on everything from green beans and pizza, to grilled meats and stir fry. Chef Stephanie Izard bottled up years of expertise and travel into easily one of the best product lines from any maker we have seen. When in Chicago, check out her joint Girl & the Goat but in the meantime, the goat is in your corner to help wake up weeknight eats.

From The Maker:

"When chef Stephanie Izard opened Girl & the Goat in 2010, we never imagined that a side of green beans could develop the cult following that they did.

Guests were begging for the sauce to use at home to turn up the flavor for their own veggie dishes. That’s when she decided to start bottling it. Over the years we’ve grown quite a lot from our first flavor, and we’re not looking back. We’re proud to offer a line of cooking sauces and spices that make delicious, globally inspired flavors effortless and can add a boost of flavor to your favorite dish.​ Explore where cooking can take you."

Fast 5 Uses:

1) Whip into cream cheese for a fiery bagel schmear.

2) Warm with butter for an asian-style wing sauce.

3) Whisk with lemon juice and olive oil for a tangy salad dressing.

5) Use it as glaze/marinade for salmon or any fish.

Guntur Sannam Pepper Hot Sauce // Brooklyn Delhi // Brooklyn, NY

Here at Mantry HQ, we come across A LOT of hot sauce but Brooklyn Delhi is bottling up something special. 1) We’re suckers for a cool maker collaboration and Brooklyn Delhi + Diaspora Co. is a match made in hot sauce heaven. 2) It starts where all good food originates, sourcing top notch ingredients and then treating them well (we’ll let Chitra from Brooklyn Delhi jump in here)…

From The Maker:

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradhesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!


Travel Issue - Street Food

We travel to eat. We’re long-time believers that the sauce stains on our t-shirts tell more than any stamp in our passports. But the joy of foreign food is fleeting. These feasts are resolutely immovable. You try bringing that unlabeled bottle of fish sauce back through customs — not to mention the smells and sounds of the Bangkok night market where you first had it, hunched over some charred and nameless griddle amid the sweaty din. Life changing meals exist in and of their place, all the more profound for the pilgrimages they require. And thus the tragedy of travel. Ever hungry, we must continue seeking. So we won’t dare claim this month’s crate is a substitute, a trip in a box, but rather think of it as inspiration, a postcard from a friend, a chanced-upon guidebook, a tempting smell from that alleyway down the block. Let it lead you onward — and be sure to pack some napkins.

Jerky Rimmed Michelada (Meatchelada) Recipe Here

Salsa Fresca Jerky // Baja Jerky// Buena Park, CA

Forget standard gas station jerky and take a trip down the Baja with this stunning mix of sweet and heat. The team at Baja Jerky start off with the key players in pico de gallo using real tomatoes, onions, jalapeños and lime juice then kick it up with a touch of turmeric, tamarind and even avocado powder. The result? The closest jerky can come to transporting you to a roadside taco truck down the coast. No nitrates, gluten, preservatives, or MSG, just healthy protein and an open road to a flavortown down south.

Shaved Beef Sandwich With Kimchi And Cucumber Recipe Here

Korea Tangy And Spicy Everything Sauce // This Little Goat // Chicago, IL

What happens when a Top Chef winning, James Beard Award decorated chef starts making globally inspired sauces? Home cooks everywhere get less-boring food in a squeeze. We are obsessed with this tangy concoction of chilies and soybean paste which works on everything from green beans and pizza, to grilled meats and stir fry. Chef Stephanie Izard bottled up years of expertise and travel into easily one of the best product lines from any maker we have seen. When in Chicago, check out her joint Girl & the Goat but in the meantime, the goat is in your corner to help wake up weeknight eats.

From The Maker:

"When chef Stephanie Izard opened Girl & the Goat in 2010, we never imagined that a side of green beans could develop the cult following that they did.

Guests were begging for the sauce to use at home to turn up the flavor for their own veggie dishes. That’s when she decided to start bottling it. Over the years we’ve grown quite a lot from our first flavor, and we’re not looking back. We’re proud to offer a line of cooking sauces and spices that make delicious, globally inspired flavors effortless and can add a boost of flavor to your favorite dish.​ Explore where cooking can take you."

Fast 5 Uses:

1) Whip into cream cheese for a fiery bagel schmear.

2) Warm with butter for an asian-style wing sauce.

3) Whisk with lemon juice and olive oil for a tangy salad dressing.

5) Use it as glaze/marinade for salmon or any fish.

Guntur Sannam Pepper Hot Sauce // Brooklyn Delhi // Brooklyn, NY

Here at Mantry HQ, we come across A LOT of hot sauce but Brooklyn Delhi is bottling up something special. 1) We’re suckers for a cool maker collaboration and Brooklyn Delhi + Diaspora Co. is a match made in hot sauce heaven. 2) It starts where all good food originates, sourcing top notch ingredients and then treating them well (we’ll let Chitra from Brooklyn Delhi jump in here)…

From The Maker:

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradhesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!


Travel Issue - Street Food

We travel to eat. We’re long-time believers that the sauce stains on our t-shirts tell more than any stamp in our passports. But the joy of foreign food is fleeting. These feasts are resolutely immovable. You try bringing that unlabeled bottle of fish sauce back through customs — not to mention the smells and sounds of the Bangkok night market where you first had it, hunched over some charred and nameless griddle amid the sweaty din. Life changing meals exist in and of their place, all the more profound for the pilgrimages they require. And thus the tragedy of travel. Ever hungry, we must continue seeking. So we won’t dare claim this month’s crate is a substitute, a trip in a box, but rather think of it as inspiration, a postcard from a friend, a chanced-upon guidebook, a tempting smell from that alleyway down the block. Let it lead you onward — and be sure to pack some napkins.

Jerky Rimmed Michelada (Meatchelada) Recipe Here

Salsa Fresca Jerky // Baja Jerky// Buena Park, CA

Forget standard gas station jerky and take a trip down the Baja with this stunning mix of sweet and heat. The team at Baja Jerky start off with the key players in pico de gallo using real tomatoes, onions, jalapeños and lime juice then kick it up with a touch of turmeric, tamarind and even avocado powder. The result? The closest jerky can come to transporting you to a roadside taco truck down the coast. No nitrates, gluten, preservatives, or MSG, just healthy protein and an open road to a flavortown down south.

Shaved Beef Sandwich With Kimchi And Cucumber Recipe Here

Korea Tangy And Spicy Everything Sauce // This Little Goat // Chicago, IL

What happens when a Top Chef winning, James Beard Award decorated chef starts making globally inspired sauces? Home cooks everywhere get less-boring food in a squeeze. We are obsessed with this tangy concoction of chilies and soybean paste which works on everything from green beans and pizza, to grilled meats and stir fry. Chef Stephanie Izard bottled up years of expertise and travel into easily one of the best product lines from any maker we have seen. When in Chicago, check out her joint Girl & the Goat but in the meantime, the goat is in your corner to help wake up weeknight eats.

From The Maker:

"When chef Stephanie Izard opened Girl & the Goat in 2010, we never imagined that a side of green beans could develop the cult following that they did.

Guests were begging for the sauce to use at home to turn up the flavor for their own veggie dishes. That’s when she decided to start bottling it. Over the years we’ve grown quite a lot from our first flavor, and we’re not looking back. We’re proud to offer a line of cooking sauces and spices that make delicious, globally inspired flavors effortless and can add a boost of flavor to your favorite dish.​ Explore where cooking can take you."

Fast 5 Uses:

1) Whip into cream cheese for a fiery bagel schmear.

2) Warm with butter for an asian-style wing sauce.

3) Whisk with lemon juice and olive oil for a tangy salad dressing.

5) Use it as glaze/marinade for salmon or any fish.

Guntur Sannam Pepper Hot Sauce // Brooklyn Delhi // Brooklyn, NY

Here at Mantry HQ, we come across A LOT of hot sauce but Brooklyn Delhi is bottling up something special. 1) We’re suckers for a cool maker collaboration and Brooklyn Delhi + Diaspora Co. is a match made in hot sauce heaven. 2) It starts where all good food originates, sourcing top notch ingredients and then treating them well (we’ll let Chitra from Brooklyn Delhi jump in here)…

From The Maker:

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradhesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!


Travel Issue - Street Food

We travel to eat. We’re long-time believers that the sauce stains on our t-shirts tell more than any stamp in our passports. But the joy of foreign food is fleeting. These feasts are resolutely immovable. You try bringing that unlabeled bottle of fish sauce back through customs — not to mention the smells and sounds of the Bangkok night market where you first had it, hunched over some charred and nameless griddle amid the sweaty din. Life changing meals exist in and of their place, all the more profound for the pilgrimages they require. And thus the tragedy of travel. Ever hungry, we must continue seeking. So we won’t dare claim this month’s crate is a substitute, a trip in a box, but rather think of it as inspiration, a postcard from a friend, a chanced-upon guidebook, a tempting smell from that alleyway down the block. Let it lead you onward — and be sure to pack some napkins.

Jerky Rimmed Michelada (Meatchelada) Recipe Here

Salsa Fresca Jerky // Baja Jerky// Buena Park, CA

Forget standard gas station jerky and take a trip down the Baja with this stunning mix of sweet and heat. The team at Baja Jerky start off with the key players in pico de gallo using real tomatoes, onions, jalapeños and lime juice then kick it up with a touch of turmeric, tamarind and even avocado powder. The result? The closest jerky can come to transporting you to a roadside taco truck down the coast. No nitrates, gluten, preservatives, or MSG, just healthy protein and an open road to a flavortown down south.

Shaved Beef Sandwich With Kimchi And Cucumber Recipe Here

Korea Tangy And Spicy Everything Sauce // This Little Goat // Chicago, IL

What happens when a Top Chef winning, James Beard Award decorated chef starts making globally inspired sauces? Home cooks everywhere get less-boring food in a squeeze. We are obsessed with this tangy concoction of chilies and soybean paste which works on everything from green beans and pizza, to grilled meats and stir fry. Chef Stephanie Izard bottled up years of expertise and travel into easily one of the best product lines from any maker we have seen. When in Chicago, check out her joint Girl & the Goat but in the meantime, the goat is in your corner to help wake up weeknight eats.

From The Maker:

"When chef Stephanie Izard opened Girl & the Goat in 2010, we never imagined that a side of green beans could develop the cult following that they did.

Guests were begging for the sauce to use at home to turn up the flavor for their own veggie dishes. That’s when she decided to start bottling it. Over the years we’ve grown quite a lot from our first flavor, and we’re not looking back. We’re proud to offer a line of cooking sauces and spices that make delicious, globally inspired flavors effortless and can add a boost of flavor to your favorite dish.​ Explore where cooking can take you."

Fast 5 Uses:

1) Whip into cream cheese for a fiery bagel schmear.

2) Warm with butter for an asian-style wing sauce.

3) Whisk with lemon juice and olive oil for a tangy salad dressing.

5) Use it as glaze/marinade for salmon or any fish.

Guntur Sannam Pepper Hot Sauce // Brooklyn Delhi // Brooklyn, NY

Here at Mantry HQ, we come across A LOT of hot sauce but Brooklyn Delhi is bottling up something special. 1) We’re suckers for a cool maker collaboration and Brooklyn Delhi + Diaspora Co. is a match made in hot sauce heaven. 2) It starts where all good food originates, sourcing top notch ingredients and then treating them well (we’ll let Chitra from Brooklyn Delhi jump in here)…

From The Maker:

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradhesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!


Travel Issue - Street Food

We travel to eat. We’re long-time believers that the sauce stains on our t-shirts tell more than any stamp in our passports. But the joy of foreign food is fleeting. These feasts are resolutely immovable. You try bringing that unlabeled bottle of fish sauce back through customs — not to mention the smells and sounds of the Bangkok night market where you first had it, hunched over some charred and nameless griddle amid the sweaty din. Life changing meals exist in and of their place, all the more profound for the pilgrimages they require. And thus the tragedy of travel. Ever hungry, we must continue seeking. So we won’t dare claim this month’s crate is a substitute, a trip in a box, but rather think of it as inspiration, a postcard from a friend, a chanced-upon guidebook, a tempting smell from that alleyway down the block. Let it lead you onward — and be sure to pack some napkins.

Jerky Rimmed Michelada (Meatchelada) Recipe Here

Salsa Fresca Jerky // Baja Jerky// Buena Park, CA

Forget standard gas station jerky and take a trip down the Baja with this stunning mix of sweet and heat. The team at Baja Jerky start off with the key players in pico de gallo using real tomatoes, onions, jalapeños and lime juice then kick it up with a touch of turmeric, tamarind and even avocado powder. The result? The closest jerky can come to transporting you to a roadside taco truck down the coast. No nitrates, gluten, preservatives, or MSG, just healthy protein and an open road to a flavortown down south.

Shaved Beef Sandwich With Kimchi And Cucumber Recipe Here

Korea Tangy And Spicy Everything Sauce // This Little Goat // Chicago, IL

What happens when a Top Chef winning, James Beard Award decorated chef starts making globally inspired sauces? Home cooks everywhere get less-boring food in a squeeze. We are obsessed with this tangy concoction of chilies and soybean paste which works on everything from green beans and pizza, to grilled meats and stir fry. Chef Stephanie Izard bottled up years of expertise and travel into easily one of the best product lines from any maker we have seen. When in Chicago, check out her joint Girl & the Goat but in the meantime, the goat is in your corner to help wake up weeknight eats.

From The Maker:

"When chef Stephanie Izard opened Girl & the Goat in 2010, we never imagined that a side of green beans could develop the cult following that they did.

Guests were begging for the sauce to use at home to turn up the flavor for their own veggie dishes. That’s when she decided to start bottling it. Over the years we’ve grown quite a lot from our first flavor, and we’re not looking back. We’re proud to offer a line of cooking sauces and spices that make delicious, globally inspired flavors effortless and can add a boost of flavor to your favorite dish.​ Explore where cooking can take you."

Fast 5 Uses:

1) Whip into cream cheese for a fiery bagel schmear.

2) Warm with butter for an asian-style wing sauce.

3) Whisk with lemon juice and olive oil for a tangy salad dressing.

5) Use it as glaze/marinade for salmon or any fish.

Guntur Sannam Pepper Hot Sauce // Brooklyn Delhi // Brooklyn, NY

Here at Mantry HQ, we come across A LOT of hot sauce but Brooklyn Delhi is bottling up something special. 1) We’re suckers for a cool maker collaboration and Brooklyn Delhi + Diaspora Co. is a match made in hot sauce heaven. 2) It starts where all good food originates, sourcing top notch ingredients and then treating them well (we’ll let Chitra from Brooklyn Delhi jump in here)…

From The Maker:

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradhesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!


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