Welcome to Peckish — A food and cooking magazine run by Yale students.
You’re eating a chicken foot?
By Lachlan Sutton
When I stumbled across post after post about this chicken sandwich and its Michelin-star status, I was intrigued. Created by Michelin-starred chef Christopher Bleidorn, this sandwich takes an entire week to prepare. With a focus on farm-raised, local chickens and a commitment to quality over quantity, each sandwich lives up to Bleidorn’s reputation and reflects his expert understanding of flavors and textures.
Japan Through a Lens of Ramen
By Lachlan Sutton
I grew up watching Hayao Miyazaki’s Spirited Away, Totoro, Ponyo, and Howl’s Moving Castle, falling in love with the plotlines and the incredible detail within these animated films. Throughout these movies, Miyazaki presents Japanese cuisine in all its beauty, expertly showcasing its stunning presentation and making my mouth water at every abundant feast or delectable snack. Spirited Away especially captures the allure of these extravagant meals and simple delicacies unique to Japanese cuisine, cultivating my deep desire to visit Japan and experience this type of food firsthand.