Tall Tale

Introducing our first Monthly Edition, Scraps

There are small stories, and there are big stories.

At Tasting Table, we've told plenty of the former, but longed to attach them to the greater themes throughout the food world.

So we're thinking a little larger with the launch of Monthly Editions, which will interlace our daily e-mails with the culinary zeitgeist: You'll still receive one delicious recommendation daily, but select stories throughout each month will be tied to a single theme.

October unveils Scraps, our progressive investigation about how the food world is doing more with less. First, click here to read our feature-length profile of chef Sean Brock, an innovator who epitomizes the food world's current obsession with bits, pieces and byproducts. Through his commitment to running a waste-free kitchen, he repurposes everything from bones to barrels at his celebrated Charleston restaurants, Husk and McCrady's. And his squash risotto with lamb neck (click here to see the recipe) is one of fall's must-make dishes.

Then be sure to check your in-box daily to watch the story expand as we feature other chefs, winemakers, bartenders and artisans: Throughout October, you'll learn to repurpose oyster shells (and enjoy an exclusive recipe for a chef's take on oysters Rockefeller), go into the wild with a video of a New York City chef and his forager, and follow the lifespan of a bourbon barrel.

Want the big picture? All these stories and features will be collected in the Monthly Editions section of TastingTable.com.

Then just as you feel you've got your finger on the pulse of food culture this month, November will arrive with a new theme and a new Monthly Edition.

Turns out one size does fit all.