Saucy Magazine

The first issue (buy digital or print) was called Culinaesthete.

No one could pronounce it. Now we're Saucy.

New issue:
Sacraments and Sustenance, Fall 2011

Founded and edited by food photographer and writer Kristen Taylor (kthread)

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  1. Fried egg sandwich with local uncured bacon and greens and M.F.K. Fisher.  Not sure it gets better than that. 

    Fried egg sandwich with local uncured bacon and greens and M.F.K. Fisher. 

    Not sure it gets better than that. 

     
     
  2. Nettles, spring garlic, and chives. The rain is hard to take, but we know that leads to better, more beautiful green things like these. 

    Nettles, spring garlic, and chives.

    The rain is hard to take, but we know that leads to better, more beautiful green things like these. 

     
     
  3. In Maine, they sell the dandelions along with the greens. 

    In Maine, they sell the dandelions along with the greens. 

     
     
  4. Sketches for a feature in the next issue of Saucy mag.  Pre-order the new issue over here.

    Sketches for a feature in the next issue of Saucy mag. 

    Pre-order the new issue over here.

     
     
  5. From a few weeks ago, local smoked mussels, kale, and Jacob’s Cattle beans for the new issue of Saucy magazine.

    From a few weeks ago, local smoked mussels, kale, and Jacob’s Cattle beans for the new issue of Saucy magazine.

     
     

  6. Fiddleheads in Maine. 

    The very best part of foraging is learning how to look closely. You cannot see something, and then you can. The rewards of attention are so high that to walk carelessly seems foolish.

    I go out in the mornings and look at the fiddleheads in the back yard, stepping around the little ones stretching out of their brown protective paper. Unpeeling them in the kitchen reveals the young ferns that taste as green as they look. 

    A few weeks ago, I pan-fried a soft shell crab and plated it over crispy fiddleheads in a butter-wine pan sauce, happy to bring both of these fleeting harbingers of spring together, for a moment. 

     
     

  7. A few issues of Saucy from last summer

    I still have a few copies of the issue 2 that are up in the Saucy Goodsie store. 

    The new issue should be out very soon - and more on that on this Tumblr. 

    Thanks for your support as this issue has been a long time coming…

     
     

  8. Sunday dinner: roasted pork tenderloin with mustard-sorrel sauce, potatoes Lyonnaise, applesauce

    Recipes for a Sunday night - this is how to put the whole meal together. It takes about an hour in total. (Recipes are for 2, multiply and divide as needed. You can also add a nice kale salad, just rub the salt into the leaves to soften them.)

    1. Bring medium pot of water to boil while slicing two Russet potatoes thinly (1/4 inch thick). Add them and salt the water, cover, bring it to a boil. Boil two minutes. Drain potatoes, let cool. 

    2. Put oven to 450 degrees. Halve and peel a large onion; saute for 5 min in pan over medium. Add a clove or two of minced garlic and stir in at the end. Put in bowl. Add 4 tbsp butter to pan and melt. 

    3. Layer potatoes and onions in pan, going to edges of pan and pressing down firmly. Bake for 15 minutes in oven. 

    4. Rub pork tenderloin (about a pound) with olive oil and season with salt, pepper, fennel pollen (if available). Place on parchment paper on baking sheet on the other oven rack and roast for 25 minutes. Pork should be 145 degrees F internal temperature. Let sit for five minutes, then slice 1/4 inch thick medallions. 

    5. Meanwhile, chop 4 apples - I like every variety for this, MacIntosh and Macoun break down especially nicely - and toss in a saucpan with 1/2 cup water with a cinnamon stick. Cover and simmer 20 minutes. Remove cinnamon stick and squeeze lemon over at the end. 

    6. To plate, remove potatoes from pan and arrange on half of each plate and then a leftover platter. In empty pan with rest of oil, add a splash of sherry vinegar, then a few tablespoons of heavy cream, let bubble for 2 minutes, then add 1 tbsp Dijon mustard, then a handful of chopped sorrel if you have it. 

    7. Slice tenderloin and array on other side of plate, spoon sauce over. Serve applesauce separately in bowls. Season. 

    (Source: instagr.am)

     
     
  9. So, the marvelous Brainpicker just tweeted about the Fall issue, which means smart, brainy sorts of people might head here (hello!) There are a few copies left of the issue after the New York launch party, and I wasn’t sure whether I’d do this, but… I made a Goodsie store to sell copies, so if you’d like one, you can order it here and since I’m new to Goodsie, send me a little note to hello @ thesaucymag . com with your name and snail mail address to confirm the order and we’ll figure out any details in delivering it to your home or office or coworking space.  Thanks for stopping by - the next issue will be out in mid-November, with any luck.   photo via slavin

    So, the marvelous Brainpicker just tweeted about the Fall issue, which means smart, brainy sorts of people might head here (hello!)

    There are a few copies left of the issue after the New York launch party, and I wasn’t sure whether I’d do this, but…

    I made a Goodsie store to sell copies, so if you’d like one, you can order it here and since I’m new to Goodsie, send me a little note to hello @ thesaucymag . com with your name and snail mail address to confirm the order and we’ll figure out any details in delivering it to your home or office or coworking space. 

    Thanks for stopping by - the next issue will be out in mid-November, with any luck.  

    photo via slavin

     
     

  10. My fabulous friend Dan, who runs the Renegade Kitchen empire, interviewed me at the Saucy mag NY launch party last Tues night. 

    Thanks, Dan!