『SALT PIG』のカバーアート

SALT PIG

SALT PIG

著者： Elinor Hutton & Lukas Volger
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今ならプレミアムプランが3カ月 月額99円

2026年5月12日まで。4か月目以降は月額1,500円で自動更新します。

概要

Lukas and Ellie really hate washing greens. We may be two professional cookbook writers, but when the aprons come off, we eat quesadillas for dinner more often than we might like to admit. Real home cooking is improvisational, intimate, surprising, creative, sometimes mundane, sometimes memorable, and always best when debriefed with a pal. Topics include: dried mushrooms and where to use them, making stock out of arguable trash, the joy of broccoli pancakes, what not to bring to a dinner party, how we really clean our cast iron pans (even when people say not to), gauging the lifelessness of one’s sourdough starter, and a seemingly neverending discussion on how to pronounce fricassee. Join us as we get together to break down the flops, the good enoughs, and the pleasures and hilarity of home kitchen life.

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Elinor Hutton has been a writer, ghostwriter, editor, and publishing and culinary consultant since 2010. She’s worked on more than 25 books to date, including four New York Times bestsellers, most recently as the co-author of Gisele Bündchen’s Nourish. She’s also judged the James Beard awards twice, ran the test kitchen for a meal-kit company, and has worked in book packaging and design.

www.elinorhutton.com


Lukas Volger is the author of six cookbooks, including Start Simple and Bowl, and has collaborated on numerous other cookbooks, including two New York Times bestsellers. Previously, he co-founded the award-winning queer food journal Jarry, and created a line of premium, fresh, and locally made veggie burgers called Made by Lukas. He lives in Brooklyn. www.lukasvolger.com


© 2026 SALT PIG アート クッキング 食品・ワイン
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  • Food for Resetting

    Food for Resetting
    2026/04/07

    Welcome to Salt Pig! Given our perpetual professional exposure to wellness culture, this week we discuss what healthier cooking means in our kitchens on a day-to-day basis. Topics range from food hangovers in your 40s and the power of data from wearables, to the pleasures of raw vegetables and the previously scorned superfoods we now consider everyday ingredients. Even when you are enthusiastic about healthier eating, making it stick can be challenging. It comes back to the question we ask ourselves after every vacation: how can we feel nourished but still enjoy every bite?

    Discussed in this episode:

    • Nine Vegetables that are Healthier for You When Cooked
    • Jeanine Donofrio’s Pressure Cooker Brown Rice
    • Michael Pollan’s In Defense of Food
    • Lukas’ Charred Scallion Tofu Meatballs
    • Ellie’s Green Sauce
    • Everyone is extremely into sleep scores

    Instagram | Substack
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    34 分
  • Food Gifting with Jenny Rosenstrach

    Food Gifting with Jenny Rosenstrach
    2026/03/31

    Welcome to Salt Pig! To mark a dozen episodes(!), this week we have cookbook writer Jenny Rosenstrach joining us as our first ever SALT PIG guest. We discuss all the food we give our friends and family when they have had a baby, are going through something, or just because. From practical dinners and surprising treats, to weird concoctions that need a home, we compile ideas for gifting homemade and storebought food for the ones we love. We cover packaging, too: Jenny buys cellophane bags and shops from her designated gift closet (we knew she was a pro), Lukas keeps it classy (most of the time) with parchment and twine, and Ellie finds out that upcycling cottage cheese containers, while environmentally noble, really ruins the vibe. And be sure to subscribe to Jenny’s Substack newsletter if you haven’t already!

    Discussed in this episode:

    • Salt Lick Nationwide Delivery via Goldbelly
    • Kari Kari Chili Crisp
    • Jenny’s I’ll-Miss-You Granola
    • Homemade Vanilla Extract
    • Zingermans Coffee Cake Trio
    • Tasteful Biodegradable Containers
    • Batched Cocktail Details from Brooks Reitz
    • Lukas’ Blueberry-Almond Smoothie
    • The I Hate to Cook Cookbook by Peg Bracken
    • Jenny’s Three-Bean Chili

    Instagram | Substack
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    34 分
  • The Kitchen Cleanliness Spectrum

    The Kitchen Cleanliness Spectrum
    2026/03/24

    Welcome to SALT PIG! Where are we on the kitchen cleanliness spectrum? And what actually matters when it comes to keeping the germs at bay? We discuss gloves in the kitchen, festering sponges, dishes in the sink, the folly of designating dishtowels for different purposes, and more. We get deep into Ellie’s scarcity mindset and Lukas’ performative cleaning. Plus when you love a cutting board, (how to) treat it well.

    Discussed in this episode:

    • How Black Gloves Took Over Cooking Videos (via Eater)
    • Sweetbitter by Stephanie Danler
    • Ikea kitchen towels
    • Submerging wood cutting boards in mineral oil (via Reddit)
    • The Garlic Powder Bias (via Ellie)

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    36 分
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