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Minnow
If you’re craving a salty snack or searching for a briny secret ingredient to add to sandwiches and salads, look no further than artisanal tinned fish company Minnow. The brand launched earlier this year as the latest endeavour from Nialls Fallon, Nick Perkins, and Leah Campbell, the team behind beloved New York restaurants Hart’s, Cervo’s, and The Fly. Leveraging the same expertise that they used while developing their restaurants’ seafood-forward menus, the trio is now filling stylish cans with fish from some of the world’s finest bodies of water. Minnow’s addictively delicious sardines are hand- packed with olive oil and sea salt in Bizkaia, Spain.
Sfoglini
When it comes to most pasta dishes, the secret to a satisfying meal is noodles that have
enough ridges to trap the delectable sauce. Underwhelmed by existing solutions, Dan Pashman—host of the James Beard Award–winning food podcast The Sporkful—partnered with New York pasta company Sfoglini to develop an entirely new shape, documenting the process over a special six-episode series. Inspired by a waterfall, the form Pashman settled on is a ridged candy-cane shape that features a central “sauce trough” for holding marinara or pesto in place. For
the ultimate taste test, sample the new Cascatelli pasta with Sfoglini’s companion recipe for savoury double pork ragù.
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Minnow Sardines: photo courtesy of Minnow. Sfoglini Cascatelli Pasta: photo courtesy of Sfoglini.
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