It has to be peppery to be good.

The latest installment of The Epestle is now available. Subscribe for the story and recipe.
It has to be peppery to be good.
The latest installment of The Epestle is now available. Subscribe for the story and recipe.
Getting the cabbage to the point where it straddles a razor-thin line between heavily charred and burnt brings out its rarely seen side
A recipe for charred cabbage with spicy dressing can be found on The Epestle (for paying subscribers only).
Around this time last year, I met with some of my friends who are part of Dill Magazine to talk about something I had wanted to see for a long time: a story on Thai relishes, nam phrik. These dishes form the most significant segment of Thai cuisine, but they’re the least understood and the least appreciated. I thought it was about time this changed.
Western food media doesn’t like to publish a story like this. It’s too niche. It doesn’t have a broad appeal. For them, it doesn’t make sense to dedicate their precious real estate on something most people don’t already know and love. Nam phrik, therefore, hasn’t received a lot of coverage in mainstream publications, and when it does, the coverage doesn’t go deep and is often rife with misinformation.
I took the idea to Dill, because of this. I wanted to see a story on nam phrik; I wanted it written with competence, understanding, and insight; and I knew the group behind Dill was capable of pulling this off. Even though they’re new and small and don’t have the resources of a large publication, they don’t shy away from specialized materials. I also know the Dill people don’t present niche stories in a “hey, look at the bizarre foods these other people eat!” manner either. In other words, I knew this story would be in good hands. Continue Reading →
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