Recipes

Edible flowers: the how, the what and the why

A new book from Monacelli, Edible Flowers: How, Why, and When We Eat Flowers, uncovers a fascinating history

By Hannah Silver • Last updated 19 September 22

This tool is the secret to making a perfect tequila cocktail

Make Maestro Dobel’s Peppered Berry Margarita, the ideal tequila cocktail for summer days, with a molcajete and tejolote (mortar and pestle) designed by architects Pedro y Juana

By Mary Cleary • Last updated 10 August 22

Serve up this strawberries and cream treat for Wimbledon

This alternative swing on strawberries and cream is a sweet way to celebrate the arrival of the Wimbledon tennis championships and summer 

By Mary Cleary • Last updated 8 September 22

Shake it: sip this classic Negroni recipe

It doesn't get much simpler than a Negroni, the classic cocktail composed of equal parts gin, Campari, and sweet vermouth

By Melina Keays • Last updated 10 July 22

Let's roll: make sushi with this surprisingly simple recipe

Start enjoying a (slightly) lighter lockdown with our Flowers Sushi recipe

By Melina Keays • Last updated 11 July 22

Fire up the BBQ with this Black Sesame Chicken Burger recipe

As the weather heats up and the back garden barbecues begin anew, try this Asian-inspired take on the American classic – a big, juicy burger

By Melina Keays • Last updated 12 July 22

Elevate brunch with Egg Flowers in Toast

Explore this culinary flight of fancy for discerning young diners

By Melina Keays • Last updated 10 September 22

Artist’s Palate: Hugh Hayden’s cornbread pudding

Tuck into Hugh Hayden’s Southern comfort food

By TF Chan • Last updated 15 September 22

Miso is taking a starring role in fine dining desserts

This traditional savoury staple of Japanese gastronomy is beginning to venture outside its comfort zone and into the sweet dish sphere

By Harriet Lloyd-Smith • Last updated 6 September 22

Buon gusto: the table is set and our vita is definitely looking more dolce

Sublime sustenance with these festive winter recipes, as originally featured in our December 2018 Entertaining Special issue (W*237)

By Melina Keays • Last updated 4 August 22

Artist’s Palate: Camille Henrot’s gâteau Manon

Treat yourself to the French artist’s great-grandmother’s sophisticated gâteau recipe

By TF Chan • Last updated 8 July 22

Artist’s Palate: William Kentridge’s sole Véronique

By TF Chan • Last updated 17 October 22

Artist’s Palate: Giorgio Armani’s saffron risotto

By TF Chan • Last updated 14 October 22

Kelp mates: sea greens are gastronomic gold to palate-conscious planet savers

By Emma Moore • Last updated 18 October 22

Artist’s Palate: Lawrence Weiner’s open-faced sandwich

By TF Chan • Last updated 29 July 22

Artist’s Palate: Doug Aitken’s Neuchâtel fondue

By TF Chan • Last updated 13 October 22

Artist’s Palate: Sarah Sze’s South Asian endive boats

By TF Chan • Last updated 9 September 22

Artist’s Palate: Takashi Murakami’s tuna nigiri

By TF Chan • Last updated 13 October 22

Liquid assets: strike it rich with the current fondness for fat-washed cocktails

By Emma Moore • Last updated 30 September 22

Brands brew up a new breed of caffeine kicks in cold brew espresso martinis

By Emma Moore • Last updated 1 September 22

Artist’s Palate: Leandro Elrich’s chimichurri

By TF Chan • Last updated 14 October 22

Artist’s Palate: Katharina Grosse’s squid ink pasta

By TF Chan • Last updated 13 October 22

Artist’s Palate: Rirkrit Tiravanija’s Buñueloni

By TF Chan • Last updated 15 September 22

Artist’s Palate: Ulla von Brandenburg’s orangettes

By TF Chan • Last updated 23 August 22