ESSAY 01 / THE PASS
Southern.
On abundance, appetite, the ceremonial ham, and the complicated business of having enough.
READ THE ESSAY →FORD ROW / KITCHEN & TABLE
THE PASS.
An independent culinary journal exploring the relationship between food, technique, and the stories behind what we eat. Original photography, considered essays, and recipes worth returning to.
KITCHEN & TABLE / ORIGINAL RECIPES
From the kitchen
to the table.
Food is never just what arrives on the plate. There is the instinct behind it, the technique that makes it possible, and the pleasure of getting something exactly right.
THE PASS is a collection of original recipes, photography, and culinary observations—an exploration of flavor, texture, tradition, and the occasional beautiful excess. Some dishes begin with curiosity, others with an obsession worth pursuing. Each has a story beyond its ingredients.
THE VIDEO KITCHEN
COMING TO THE JOURNAL
Make it.
Understand it.
Hands-on demonstrations with strong technique, curiosity, humor, and an independent point of view. Original videos will be shot in the FORD ROW home studio.
Original recipes are now available below.
THE PASS / ESSAYS & PHOTOGRAPHY
ESSAY 02 / THE PASS
The Color of Ube.
On the purple yam, Filipino baking, and the difference between a beautiful ingredient and a beautiful idea.
READ THE ESSAY →ESSAY 03 / THE PASS
The Other Side of Sesame.
On the depth of a familiar seed, the character of black sesame, and what happens when an ingredient is allowed to be more than a finishing touch.
READ THE ESSAY →ESSAY 04 / THE PASS
Maillard.
On the chemistry of browning, controlled heat, and flavor at the edge of burning.
READ THE ESSAY →ESSAY 05 / THE PASS
L’Amande.
On the almond and its place in French pâtisserie.
READ THE ESSAY →ESSAY 06 / THE PASS
Envelopes.
On the architecture of pastry, the forces that make dough rise, and the structures we create to hold something delicious.
READ THE ESSAY →ESSAYS 07 & 08 / THE PASS
Anatomy.
On the whole chicken, the intimacy of preparation, and the distance between an animal and an ingredient.
READ ANATOMY →
Restraint.
On the art of trussing, the discipline of heat, and the intimacy of tying up a chicken.
READ RESTRAINT →