March Roundup: The Best Cheesesteak You've Ever Had

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Welcome to The Culinary Cut—a monthly digest curated by Rhoda Boone, Made In’s Culinary Creative Director. Here are the product debuts, recipes, and chef stories to keep your cooking inspired.

This SXSW, we threw a paella party with the iconic José Andrés, renowned chef, founder of World Central Kitchen, Emmy Award-winning TV personality, and New York Times bestselling author. Four acclaimed Austin chefs and Made In customers—Edgar Rico (Nixta), Evan LeRoy (LeRoy & Lewis), Jorge Luis Hernández (Nicosi), and Sarah McIntosh (Épicerie)—accepted our challenge to create their own take on paella, serving inventive, chef-driven versions of the Spanish classic, with ingredients ranging from squid ink to barbecue. Austin Monthly called this the “Most Refreshing Bash” of SXSW, and we couldn’t agree more.

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ICYMI, we just launched our new 8" Soup Bowl, handcrafted in Stoke-on-Trent, England, from pristine coastal clay, the same material that's been behind the world's best plateware since the 1600s. We put it on the tables of top restaurants and hotels, who loved how it handled everything from delicate soups to hearty grain bowls. Now, it's finally available for your home.

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This is no ordinary cheesesteak. Chef Nikki Hill and Claire Wadsworth of La Copine put an elevated spin to the classic Philly sandwich with shaved Wagyu beef, silky caramelized onions, and a rich homemade cheese sauce. They shared this recipe with us from their forthcoming cookbook La Copine: New California Cooking from an Oasis in the Desert, inspired by their destination restaurant near Joshua Tree.

View the Recipe

Brining, curing, marinating, pickling—do you actually know the difference? Watch for a quick breakdown of what each method does and when to use it.

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