Lukas Volger's Blog

We’ve just launched Issue 3 ofJarry, and the past six months flew by so quickly that I missed myappropriate window of opportunity to share a favorite recipe from Issue 2. So before it’s too late, this is a quiet but great recipe from our magazine, one that readers might miss because as it’s incorporated into a photo series where spice blends are applied to the lips of models. Think about it… lips… spices…. blend!

Anyway, Andy Baraghani—a senior food editor at Bon Appetitwho, in his recipes...

Afew years ago, when I was doing my final tests of this recipe—one of my favorites from Bowl—it was peak August. My poorly ventilated apartment was very much a sweat lodge, and the last thing I wanted to do was bring a pot of liquid to simmer. But I had no choice. I was on deadline. I’d learned in my research aboutthe principle—popular throughout many East Asian cuisines—of battling hot food with hot weather, but as Isat over this bowl of steaming“summer” ramen, my hair, face, and clothes ma...

As you know, not much needs to be done to a tomato when it’s perfectly ripe. Salt, pepper, maybe some olive oil. Still, it’s nice to shake things up a little—but maintainthat same spirit of simplicity. An easy dish I like is thick slices of ripe tomato sprinkled with soy sauce, scallions, and pepper, maybe a little bit of grated ginger. The following recipe is an evolution of that idea: I applied butter and heat.

It’s one of those 5-minute recipes that hardly merit an actual recipe. Chopped...

This week I shared a new recipe for tofu burgers on Food52. Back when I wrote Veggie Burgers Every Which Way I wasn’t as enthusiastic about tofu as I am now, now that I’ve spent a lot more time enjoying it on its own and in the myriad of delicious ways that it appears in dishes across many Asian cuisines. So I revisited the tofu burger with the intent of makingthe tofu shine, and incorporated a few great tricks like grating it for a lighter, less tacky texture. Head over to Food52 for the wr...

Over the weekendI shared a story on Medium about a “luncheon” that my mom threw, and her favorite cookbookBound to Please. In that story, the quiche I describe is Mom’s go-to quiche—a quiche Lorraine, made with ham of course, but alsowith a Pillsbury pie crust and two different kinds of pre-shredded cheese. Here’sthe one that I made myself on Mother’s Day.

There was a time when I thought it was a good idea to try to make quiche a little less dairy rich, more egg-oriented—”healthier.” But tha...

I stumbled on these muffins when I was flipping—well,scrolling—through old issues of Feast by Lukas and I remembered how good and easy they were. Sturdy but tender, and just under-sweetened enough sansglaze to pass as breakfast, but with it,you’ve gotacasualdessert. And like most muffins it’s a simple process of stirring the wet ingredients into the dry ones, then popping them into the oven. I made them with walnuts last weekend, but hazelnuts and almonds are also great.

I’ve just returned...

What an exciting few weeks it’s been! Thank you for supporting Bowl—the reception has really blown me away. I apologize if I’ve already inundated you with these news items on other social media channels, but if you missed any of it, check out this New York Times article that still has me feeling faint, and bowls in Vogue, and then a few pieces I wrote for Food52: on Dashi, and Vegetarian Pho Broth, and, finally, The Anatomy of a Broth Bowl. (All these links have recipes.) Lastly, if you live...

There was a time, not that long ago, when Kimchi Fried Rice was very popularonthe internet, and ever since then it’s been one of my favorite things to eat.I put a kimchi fried rice bowl in Bowl, but today wanted to share a spinon thatrecipe. It’s inspired in part by the10 pounds of kimchi that I have packed up in Ziplocs and fermenting in my fridge— for the Bowl Brunchevent on March 12, presented by Jarryhere in New York. It won’t be a bigevent, but there are a few seats left if you live in...

Cabbage is a vegetable that puts up with a lot. You can project onto it. You can say, “You’re asweet and crunchy, refreshing condiment,” and it says, “That’s me!” Or you can say, “You are a spicy, funky, perfect example of what lactic fermentation is good for,” and it says, “Exactly.” Or you can appreciate it for beinga nuanced, velvety decadence, say to it, “Gosh, you’re an classybrassica,” and it responds, “I’m yours.” Maybecabbage is a littletoo tolerating.

[Quick interruption: There’s st...

Last weekend, while it was still unseasonably warm here in New York,I boughta bag of mixed soup beans at the farmers market andset out to make chili. (I found the beans—beautiful beans!—throughagreat newinitiative called the Greenmarket Regional Grains Project.) I wondered if it was too warm, that chili was the wrong thing forthe weather. But then a cold, icy front blew in on Monday andit turned out that chili wasa smart move.

My go-to recipe, which was on Buzzfeed a while ago, is like most c...