Food is culture.
Issue 01 is out. Ninety-six pages, printed twice a year, on paper heavy enough to be worth keeping. Recipes, people and places.
Cook. Share. Inspire.
A three-star kitchen in a former prison. A day eating in Rotterdam, hour by hour. Twelve producers who changed a menu. And the fig, orange and mascarpone that everyone asks about.
From Issue 01
Recipes
Torta di nocciole recipe: Cortemilia's Piedmont hazelnut cake
Toasted hazelnuts make up 40 per cent of this Alta Langa farmhouse cake, so the nuts decide everything: how they are roasted, skinned and ground.
Marmitako recipe: the Basque albacore stew from the boats
Albacore, potatoes and choricero pepper in a single pot: the stew Basque tuna crews cooked at sea, timed so the fish never boils and stays juicy.
Elote recipe: Mexican grilled corn with chile and lime
Charred corn brushed with crema, rolled in cotija and dusted with chile, the street-food base behind the corn-driven tasting menus now earning Michelin stars.