Outside Food

Welcome to SALT PIG! This week we are talking about eating food outside of home: from the beach to the park, from a car trip to just about every social interaction during COVID. Lukas extolls the virtues of slab sandwiches wrapped in parchment and individual half-pint containers. Ellie makes orzo salad with giardiniera-brine dressing. And we dissect the difference in appeal between a communal trough and a curated sharable spread. (Do you want to share long noodles with anyone??) Plus, hear the genesis story of Lukas’ love affair with oatmeal and one way to get extremely crispy salmon skin. Discussed in this episode: Goodbye Caputo’s…I guess we’ll be making our lard bread at home now. Ellie’s Marinated Beans Lukas’ Spicy Marinated Butternut Squash Lukas’ Beach Linguine Snacks For Dinner Instagram | Substack