Explore Sean St. John’s modern twists on traditional British cuisine.
There’s a stall at my local market that sells nothing but mushrooms. The owners are two brothers from Yunnan, a region 2000 miles southwest of Beijing. The first spends his time foraging for fungi in the steamy woodlands of the…
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Asian cuisine is often seen as the answer to a quick dinner. Somehow, Chinese cooking has been marketed as quick and easy, but it’s neither of these things, really. Yes, the cooking times are much shorter than Western food, but…
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Bitters add the je ne sais quoi to a cocktail, that extra something that makes us go wow. Behind the scenes, bitters work hard – they can bring a shy rye out of its shell, calm a boisterous bourbon down,…
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Summer squashes, so different from their autumn brethren: slender, slight and unimposing, somewhat carefree with their dresses of speckled green and headdress flowers of egg-yolk orange. Their beauty is subtle: the garden aroma from freshly picked globe squashes, the kempt…
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My new cookbook, A New Way to Food, has been out in the world for two whole weeks. And, girl, it’s been a roller coaster ride. The book released and I received so many sweet, kind, and very emotional messages.…
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I’ve been big all my life. I was chubby as a big-little kid. I was plump and overly developed as a teen. And through my twenties and thirties, I was definitely obese. As if being big all my life wasn’t…
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To understand why I love picnics, you you need to understand British summers. Let’s say British summers are … spontaneous. Rain is always a possibility and therefore always on our minds. Alfresco plans are easily thwarted and perfect afternoons fleeting.…
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Most of us have a love-hate relationship with Bloody Mary. The hate because it’s often the symbol of a night that went too far; one thinks of staggering into the kitchen to find a pitcher of thick red liquid in…
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Food gifts run the spectrum from sweet and sugary to savory and nutritious. Sean’s Tea-Smoked Duck Breast is savory and so thoughtful, nourishing in a way that candied gifts just can’t match. Don’t forget the Pickled Rhubarb — it’s just…
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Take a fine moment to consider Sean’s brilliant take on Coq Au Vin that actually has no Vin at all. It’s a bit of fowl stewed with hard cider, two styles of sausages (including chorizo) and beans. If partridge isn’t…
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