What We've Been Reading

It's always nice to find and highlight a quality food blog written from the male perspective. Wrightfood, written by at home cook Matt, is just that.

Matt, originally from England though now living in Seattle, brings his interest in cooking and photography to his beautiful blog. Though the features a range of cooking styles and recipes, he focuses on seafood and charcuterie, where is main passions lie.

Charcuterie, the process in which meats like prosciutto and salumi are preserved and aged, is an art form in itself, and one that is not super approachable to the outsider viewer at that. Meats are processed and then hung out to grow mold and dry, each needing different humidity levels and conditions to ensure the safety of eating a final product.

While for many this is a more difficult cooking style to fully grasp, Matt explains both the why's and the how-to's in simple, interesting ways that everyone from beginner to meat-hanging veteran will be able to understand. He even has special posts to help readers both prepare for meat curing in their own homes and ensure their safety when doing so.

Separate from the charcuterie, his more general recipes are divine. We particularly like his approachable bottarga pasta dish and the ever delicious braised oxtail ragu. If these stronger flavors aren't for you, Matt also has plenty of more basic recipes, like this one for pan-seared scallops.

Whether you are looking to start meat curing at home or are simply looking for an interesting and different food blog to procrastinate with, Wrightfood is a perfect resource. All entries are incredibly approachable and filled with interesting cooking tidbits and tasty food photos.

Check out Wrightfood today and be sure to let us know your favorite of Matt's recipes below