With their crazy schedules and even crazier culinary skills, we’ve always wondered what chefs actually cook for themselves when granted a rare (and much-deserved) moment of down time. So in our new series “Off-Duty Chef”, we’re polling some of our favorites for their go-to recipe—everything from post-shift pantry staple dinners, to family favorites, to entertaining standbys
Between “pasture raised,” “antibiotic-free,” “heritage,” and “organic” (among others), making a responsible, healthy, and informed decision at the butcher counter is pretty overwhelming. So in this latest edition of our goop buying guides, we’re tackling the complex world of meat and poultry.
We eat a lot of kimchi here in the goop test kitchen. As in, A LOT. While we’ve always liked the idea of making our own, busy schedules, lack of proper equipment, and fear of a stinky fermented failure kept us from attempting it. But with the arrival of this gorgeous fermentation crock in the home shop, we decided it was time to go for it.
We spend a lot of time on the clock, so it’s only natural that we’d want our workspace to check off certain boxes: plenty of space to collaborate with our (rapidly growing) team, lots of light, a souped-up test kitchen for our food editors to play with new recipes, and an overall lived-in vibe that reflects what goop’s all about.