Month: February 2019

Noma’s Grilled Asparagus and Tender Spruce

René Redzepi's Grilled Asparagus and Tender Spruce

Photograph by Ditte Isager

A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant’s history. After a month of vacation, world-famous chef René Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world’s most creative minds.  (more…)

Crisp-fried pork belly with sticky tomato shrimp paste sauce

Crisp-fried pork belly (Binagoongan)

Photography by Jana Liebenstein

In this collection of more than one hundred recipes, Yasmin Newman takes a culinary journey through the Philippines and uncovers an intriguing notion of 7,107 islands where the people’s love of eating is as big as their hearts.

Despite the Philippines’ location right in the middle of Southeast Asia, most people know very little about the country and even less about the cuisine. For Filipinos, food is more than a pleasurable pursuit; it is the cultural language. It can be seen through the prism of its unique and colourful history, with influences from Malaysia, Spain, China, Mexico, and the US adding to the cuisine’s rich texture. (more…)

Mostly Raw Lasagna

Vegan Lasagna

Photography by Megan Sadd

With 30-Minute Vegan Dinners, Megan Sadd, of the popular plant-based blog Carrots & Flowers, shows how anyone can enjoy incredible plant-based meals every night of the week.

This inventive cookbook reveals the secrets to cooking dinners that you crave―the kind that comfort, nourish and inspire you, without a ton of work. With every recipe clocking in under 30 minutes (prep included!), anyone can enjoy incredible plant-based meals every night of the week. 

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