Buffet Magazine
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We—the five worker-owners behind Buffet Magazine—love to cook, and love to eat. Which, duh, obviously: We started a food magazine. But it feels worth saying at a time when so much of mainstream food media has adopted a strategically aversive relationship to the topic. In the pursuit of endless audience growth, they prioritize recipes geared towards people who don’t particularly like prepping or cooking or doing dishes, and run clickbait designed to inspire angst rather than joy. We think you deserve more than 20-minute meals, lightly edited press releases, and another story about the decline of restaurant service. You deserve to read something delicious. Source
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| Scope | Consumer |
|---|---|
| Language | English |
| Country | United States of America |
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Recent Articles
Search ArticlesCorn Chowder, Summer’s Sweet Surrender
Vol. III • Issue VI Email sent! Check your inbox to complete your signup. Welcome to Buffet Magazine, an independently owned digital food magazine. Our Thursday editions are where we feature a great new recipe. Tuesday is for features. IN THIS ISSUE: Unsalted almonds of self-control, a historical fish butchering machine, sandwich cookies reach for the sky.
Does Fish Taste Better if a Robot Kills It?
Email sent! Check your inbox to complete your signup. Welcome to Buffet Magazine, an independently owned digital food magazine. Our Tuesday editions are where we feature great writing about food. Thursday is for recipes. IN THIS ISSUE: A CraBby (ComRAde of Buffet) book launch, a festive request. Dare you to call this number • Aleksey Kondratyev Food Mag Seeks Party People Now that the rebrand dust has officially settled, we at Buffet have entered Planning Mode.
Carla Lalli’s Crème Caramel
Vol. III • Issue IV Email sent! Check your inbox to complete your signup. Welcome to Buffet Magazine, an independently owned digital food magazine. Our Thursday editions are where we feature a great new recipe. Tuesday is for features. IN THIS ISSUE: Cale’s antipodean adventures, another round of inbox insouciance, and an excerpt and recipe from Carla Lalli’s latest book.
The Real Blackened Fish
Email sent! Check your inbox to complete your signup. Welcome to Buffet Magazine, an independently owned digital food magazine. Our Thursday editions are where we feature a great new recipe. Tuesday is for features. IN THIS ISSUE: One last reminder about our incoming new name, and a metaphysics of magnets via Jacques Derrida’s favorite snack. Amiel Stanek New Name Incoming Dear readers, thank you for sticking with us through this transitional time.
Fermented Tomato Harmony
Email sent! Check your inbox to complete your signup. Welcome to Buffet Magazine, an independently owned digital food magazine. Our Thursday editions are where we feature a great new recipe. Tuesday is for features. IN THIS ISSUE: Baby Bistro’s glorious summer tomato elixir and two tales from the kitchen as we tested the recipe. Amiel Stanek Tommy Time When Alex first brought up the idea of running a recipe for Baby Bistro’s fermented tomato water, I was admittedly a little bit nervous.
Seventy-Two Hours in Ciudad Juárez
Plus Ça Change Look around, and you might notice a few changes to our humble publication. First, and most apparent, is the name. Gourmet is out, and a new era is upon us. The long and short (and legal) of it is that we have agreed to rebrand and cease use of the Gourmet trademark as part of a confidential settlement agreement with Condé Nast.
Cold Grilled Beef, Cold Braised Green Beans
Vol. II • Issue IV Email sent! Check your inbox to complete your signup. Welcome to Buffet Magazine, an independently owned digital food magazine. Our Thursday editions are where we feature a great new recipe. Tuesday is for features. IN THIS ISSUE: Amiel seeks to infuse the plums that are in the icebox; Cale seeks haute jelly beans for his tum-tum.
Baby Bistro Is for Grown Ups
Ripped From the Inbox An ongoing series in which we present a few gems from our press release-jammed inbox with no context or comment. “Backyard Hosting Is Having a Main Character Moment” “Long before farm-to-table, there was Nile-to-table” “Does anybody really enjoy drinking hot bone broth after a workout or on a warm day as part of a morning wellness routine?
Spare Rib, Daikon, and Corn Soup
Vol. II • Issue II Email sent! Check your inbox to complete your signup. Welcome to Buffet Magazine, an independently owned digital food magazine. Our Thursday editions are where we feature a great new recipe. Tuesday is for features. IN THIS ISSUE: Amiel rejoices in a new-to-him sauce, and Alex gets lost in the sauce of two new-to-him amari.