Recipes from the drawer, notes from the road, and everything we learn chasing the best tinned fish in the Mediterranean.
Confit Garlic, and the Oil You Get For FreeGarlic, olive oil, rosemary, an hour of doing nothing. You get sweet spreadable cloves and a jar of garlic oil that improves...Read ✦
Recipe
How to Build a Tin BoardOpen the drawer, open three tins, whip two dips and cut a great deal of toast. The least amount of cooking that...Read ✦
Recipe
The Whole Fish, and How to Stop Being Frightened of ItA whole sea bass, a lot of lemon, tenderstem on the side. The most impressive thing you can cook and quietly the...Read ✦
Recipe
Sardine Pasta al LimoneSpaghetti, one tin, a lemon and a crisp sardine crumb that does the work of a whole extra ingredient. Twenty minutes, most...Read ✦
Story
The First Supper ClubA rooftop in Marbella, a red tablecloth, scallop place cards and forty sardine crostini. What happens when you make people sit down...Read ✦
Recipe
The Green PlateOne tin, everything green in the fridge, no cooking whatsoever. The lunch we make more than any other and the one we...Read ✦
Story
Day 93: We Don't Actually Have Any TinsThree months into building a sardine brand we have no sardines, a drawer that will not shut, and seventy tins of other...Read ✦
Story
Welcome to The Salty JournalPull up a chair. This is where the recipes, the stories and the salt live.Read ✦
