Whether a recipe takes 15 minutes, 30 minutes, or six hours, time in our hyperactive society is never unpolitical.
Your body needs something green and fibrous, or things are gonna start getting weird.
Deviled eggs, Marmite spaghetti, cake. In Mamma: Reflections on the Food That Makes Us, London food writer Mina Holland champions the dishes your mum used to make and the joy of a humble home-cooked meal.
The chef and food writer was kind enough to share the recipe for the radish, red endive, and apple salad he created on a recent visit to the MUNCHIES Garden.
“Cookbooks don’t have to be about recipes from a chef,” says Olia Hercules, author of Mamushka: Recipes from Ukraine & Beyond. “I like recipes because of the stories they might tell about a culture and all these things our grandmothers used to make.”
These mushroom parcels are adapted from a recipe by Yotam Ottolenghi. They're fun and elegant as a middle course with a slice of sheep’s milk ricotta, or you can serve as a main course with polenta or farro, cooked greens, and grilled rutabaga.
London-based chefs Yotam Ottolenghi and Ramael Scully of NOPI dropped by the MUNCHIES garden to make some salad, geek out over ground cherries, and throw shade at American cinnamon.