The Modern Pantry

The Modern Pantry

The Modern Pantry: Baia Pasta

By Ashley Beck | July 23, 2013

Founders of Baia Pasta
Baia Pastas, lovingly made by two Italians in Oakland, California.

Baia Pastas, lovingly made by two Italians in Oakland, California.

Made by two Italians in California with wheat from Utah, Montana, and Colorado, Baia Pasta is as authentic as it comes, and yet as local as one can get. “We believe that American wheat is among the best in the world and are very proud to create the first pasta that glorifies all its features. We always travel with a couple bags of Baia Pasta” say the founders, and after you read more about this delicious, locally made pasta phenomenon, I am sure that you’ll do the same. Read More

The Modern Pantry

The Modern Pantry: Bluebird Grain Farms

By Ashley Beck | July 2, 2013

Sam Lucy carefully inspecting his crops

Sam Lucy carefully inspecting his crops

“For us [Sam Lucy and his family], bluebirds are a reminder that every single thing we do as farmers is connected to—and impacts—the environment at large. We believe that nutritious food produced from nature is the cornerstone of a healthy community. And we take pride in making great food available to our friends, our neighbors, and you.”

Bluebird Grain Farms uses nothing but the most ideal terrior to produce the most ideal grain. The finest 100% organic grains from balanced soil. They understand that health soil makes healthy, nutrient dense foods and strive to give their customers and community the very best. Read More

The Modern Pantry

The Modern Pantry: NW Elixirs

By Ashley Beck | June 25, 2013

nwelixirs

NW Elixirs founder and creator Chef Andrew Garrett is an award-winning chef who has a worldly passion for food and life . His travels have allowed him to become familiar with cooking with a wide range of ingredients and flavor profiles, which show through in his spicy elixirs. Growing up in Sonoma, California, Chef Andrew was introduced to the concept of local and healthful eating at a young age and therefore accepts nothing but the best for his “HOTT” sauces.

Another plus: His delectable sauces are never made with refined sugars or gums.

What that means? They don’t burn when heated in cooking. Instead, richer and bolder flavor is induced. Read More

The Modern PantryWhat To Buy

The Modern Pantry: Bourbon Barrel Foods

By Ashley Beck | June 18, 2013

 

“Slow…small… and simple.” That’s the way the people over at Bourbon Barrel Foods, located in Louisville, Kentucky (“The Gateway to Bourbon Country”) have been able to make their products so unique. Here’s a sample of their goods: smoked sea salt, worcestershire sauce, “mint julep” sugar (made with raw Demerara sugar and fresh mint powder) and their flagship product, the Bluegrass Soy Sauce, the last of which excites us most today. And here’s why: Read More

The Modern PantryWhat To Buy

The Modern Pantry: Tin Mustard

By Ashley Beck | June 11, 2013

Tin Dizdarevic, creator of Tin mustard

With a need for an accoutrement to a charcuterie board during service, Tin Dizdarevic, a Colicchio vet, quickly improvised and came up with this “caviar pop” grainy mustard. With simple, natural ingredients to back it up, the texture is really what makes this condiment shine in an array of dishes.

A great partner to its original mate, charcuterie, Tin Mustard is also great in vinaigrettes, on grilled meats or an all-American hot dog. Add it to this grilled sausage and pepper sandwich or a healthy and simple green salad with shake and pour vinaigrette (made) in a jar. They guarantee it’s so good, you can even eat it solo from the spoon. Let’s just say, Tin has taken The Mustard Revolution to a whole new level. Read More

The Modern PantryWhat To Buy

The Modern Pantry: Argania

By Ashley Beck | June 6, 2013

Argania argan oil and amlou
Argania argan oil and amlou

Argania, argan oil and amlou

 What is Argan Oil and Amlou?

I don’t know about you, but before I discovered Argania, my knowledge of argan oil was associated with hair. The hottest product around; meant to strengthen, silken and luscious your locks. Little did I know, that this precious salon oil is also a culinary gold mine and has been for centuries.  Read More

The Modern PantryWhat To Buy

The Modern Pantry: Marshall’s Haute Sauce

By Ashley Beck | June 5, 2013

Sarah and her husband at the Farmer's Market

 

Sarah and her husband at the Farmer's Market

Sarah and her husband at the Farmer’s Market

“We bring sauce to the people” and man do they ever! With sauces like Habanero Carrot Curry, Red Chili Lime and Serrano Ginger Lemongrass this husband and wife team, located in Portland, Oregon, have created a sauce generation like no other. Inspired by her mother’s canning ways, Sarah has kept the tradition alive. These sauces are the perfect example of How To Eat Locally in the Winter or anytime for that matter. And it all started with the intent to bring the freshest ingredients together and pour them all over your favorite dishes. Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger