Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
Articles by Thom Eagle
Grove at Home: April 4-10 | Grove Atlantic
Every weekday, from now until we’re all out of the house again, we’ll be sharing a couple of links — some fresh, some from the vault — to say hi, remind you to keep reading, and let you know what’s on our minds.
White Daikon Kimchi
Share: Facebook Share on Facebook Twitter Tweet on Twitter Email Share by Email Pinterest Pin on Pinterest Although the most common form of kimchi is highly spiced and made with napa cabbage it is traditionally made with almost any vegetable or even fish, sometimes dry-salted and sometimes brined. I like this version, with the sharper heat of green chilli and ginger replacing pungent red pepper paste.
Turmeric Spiced Cauliflower Pickle
Share: Facebook Share on Facebook Twitter Tweet on Twitter Email Share by Email Pinterest Pin on Pinterest I really like the combination of vegetables and spices here, both the flavour and the beautiful colour the liquor goes from the yellow of the turmeric and the red hearts of the radishes, but you should treat it more as a jumping-off point for your own experiments with whatever vegetables you have to hand.
The Ultimate Guide To Pickling With Thom Eagle
Share: Facebook Share on Facebook Twitter Tweet on Twitter Email Share by Email Pinterest Pin on Pinterest Fermenting expert Thom Eagle shares everything you need to know about vinegar pickling, including what it is, which vinegar to use, how to choose the right vegetables, and how to ensure everything you make is safe to eat. What is pickling?
Homemade Hot Sauce
If you like heat you’ll know how a little stash of hot sauces can make all the difference to your cooking. Not just there for the burn, a good hot sauce carries all of the fruity flavour of its chillies alongside a sharp streak of acidity, which might come from vinegar, citrus juice – or, in this case, fermentation. Fermenting gives pepper sauces a funky depth which makes them just as useful to cook with as they are as a splash of condiment on your scrambled eggs.
Fermenting For Life
How do you cook without cooking? Add a new world of flavour to your repertoire with these simple fermentation techniques. I don’t think anything else had made such a big difference to my cooking as fermenting has.
In Praise of Digression, Both Literary and Culinary
I always think that there are two essential ways to approach cookery. The first is to start with an idea of what the dish you are making should be, what precise arrangement of ingredient and technique you wish to create and to work backwards from there. This is the approach which gives us a steady demand for aseasonal goods, a misguided ideal of perfection, and Michelin stars.
Let Us Now Praise… The Onion
When we look for evidence of life around distant formations of stars, which may in fact have twinkled their last ten thousand years ago, it is mainly water that we look for, clouds or streams or breaths of precious water; where there is water, we think, there must follow life. If this seems a little self-centerd, it is understandable, I suppose.
FORTNUM & MASON FOOD AND DRINK AWARDS 2019
9 – Shortlist Announcement – The annual Fortnum & Mason Food and Drink Awards celebrate the very best writers, publishers, broadcasters, photographers and personalities working in food and drink. The shortlist for the 2019 Awards has now been announced. There are 13 categories and an independent panel of professional judges, led by Ewan Venters, CEO of Fortnum & Mason, selects the winners from work published or broadcast during 2018.
Lost and Found by Thom Eagle
Why is it that we romanticise the food of other countries and dismiss our own? Chef and writer Thom Eagle looks back to tomorrow’s dinner. All food writing is nostalgic; every recipe is an act of remembrance, looking back on the pleasures of eating as it looks forward to the process of cooking.
Angel’s Kiss
In Oliver Rowe’s new and rather lovely work, a photo-less cookbook-diary-memoir called Food For All Seasons, which details the sometimes extreme locavorism that drives his cooking, he talks of the turn of the seasons as a sort of relentless force which moves entirely as it pleases; not a peaceful, steady wheel but a rollercoaster which gathers or loses speed and momentum according to the time of the year, the weather, and so on.
Quel Outrage!
The best of summer requires so little in the way of human intervention on its way to the plate that it often seems, by the end of the season, as if I have almost forgotten how to cook. Tomatoes fall apart under the knife, providing their own dressing to soak into yesterday’s bread; slices of cured fish nestle just-so against piles of freshly-picked herbs; torn pieces of greengage and peach drip down the chin and onto the wrist.
Five New Things
I was going to do another dishes of the year post (it is Listmas, after all), but looking back at last year’s I realise that I haven’t eaten anything like as well.
Act Natural
I’ve been reading a lot about natural wines recently. This style, as distinct from organic winemaking, which bars chemical intervention in the vineyard, requires a more or less additive-free approach to the brewing process itself, barring added yeasts, sugars, and various other chemicals and techniques which have become standard in the industrial wine trade.
Aches and Kale
What’s a food writer to do in the face of such ridiculous weather? I was almost ready to write about little boiled artichokes and loose green mayonnaise, poached fish, fricassees of rabbit and peas – about spring, in other words, and beyond it the faint potential for wine and roses; then along came the snow. I suppose it’s fortunate given these circumstances that I’ve already written an entire book about the possibilities of spring eating, or I would find myself quite frustrated.
In Search of Lost Thyme
It is, of course, Pancake Day, Shrove or more pleasingly Fat Tuesday, more romantically Mardi Gras, time for Carnival, carne-val, when we prepare for the month-long renunciation of meat and much else that is the Lenten Fast by stuffing ourselves silly with all of the things that will soon be forbidden – except we don’t, really, because few people – outside, presumably, of monasteries and convents – go the full Catholic hog any more, the asceticism of the Roman tradition having withered along...
First, Catch : Notes on a spring meal
`The thing to do is just begin. The question, of course, is where?' So opens Thom Eagle's hymn to a singular early spring meal. A cookbook without recipes, this is an invitation to journey through the mind of a chef as they work. Stand next to Thom in the kitchen as he muses on the very best way to coax flavour out of an onion (slowly, and with more care than you might expect), or considers the crucial role of salt in the creation of the perfect assembly for early green shoots and leaves.
First, Catch : Study of a Spring Meal
`The thing to do is just begin. The question, of course, is where?' So opens Thom Eagle's hymn to a singular early spring meal. A cookbook without recipes, this is an invitation to journey through the mind of a chef as they work. Stand next to Thom in the kitchen as he muses on the very best way to coax flavour out of an onion (slowly, and with more care than you might expect), or considers the crucial role of salt in the creation of the perfect assembly for early green shoots and leaves.
Forever fall’n
I have been waiting some time for it to really become autumn, but the seasons don’t seem to do what they’re supposed to be doing these days. First it was too hot, then it was too grey; the week so far has been dense and muggy. We’ve had a few mizzling wet days, but today is the first, I think, that can really be described as crisp, the adjective properly associated with autumn. The trees opposite my house are a bright yellow, and I am contemplating buying more sweaters.
Boat Bread
Of all the alien things about Georgia – the language, apparently written in Elvish, the darkly ornate Christianity, the fruit-and-garlic sauces, the tininess of their cats – perhaps the strangest is that that they simply don’t eat breakfast, or at least have no real culture of doing so.
green in judgement
It used to be quite common in recipe books to read that if you didn’t like coriander, parsley could easily be used instead – an instruction so entirely wrong-headed it is hard to know where to begin.
Show More
loading
Actions
Is this you?
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.Get in touch with Thom
Contact Thom, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack