Lucky Peach--the new mag from McSweeney's, former New York Times food writer Peter Meehan and Momofuku restaurateur David Chang--brings lit nerds, food dorks and design freaks together at the metaphorical table.
According to the magazine's website, the quarterly journal of food writing will "explore a single topic through a melange of travelogue, essays, art, photography, interviews, rants and, of course, recipes. The journal will be full color and perfect bound, with an eye toward exploring new recipe designs."
The first issue dives into everyone's favorite cheap wrinkled noodle: ramen. But not just the 10 for $1 Maruchan variety. Writer Harold McGee, who penned the epic tome On Food and Cooking: The Science and Lore of the Kitchen, explains how to make alkaline ramen noodles and explores the term "molecular gastronomy," while TV celeb Anthony Bourdain discusses David Chang's career trajectory by examining classic films like Ramen Girl and Tampopo.
And if that's not enough foodie clout to get you salivating, the first issue also includes recipes like ramen-encrusted skate or Parisian gnocchi with instant ramen pate a choux from big wigs like Chang and Wylie Dufresne, purveyor of New York's wd-50.