Food

Ixta Belfrage’s proves that the culinary world’s f-word—fusion— is not just possible but also an exciting way to cook.

Our favourite (mostly) plant-based and home-based cookbooks.

A succession of new-ish books are tackling what keeps us from cooking, what can make cooking suck—and why it’s worth it regardless. In the process, they’re questioning what a cookbook should even look like.

Food media is rife with fatphobia—and it hindered my love of cooking for years.

The combination of sweet and savoury in this recipe, from Ixta Belfrage's new cookbook Mexcla, is perfect. There is no greater union than that of pork and pineapple; the pork here comes in the form of ’nduja, a spreadable chili-spiked sausage from Calabria. Add chicken, pineapple, chipotle and tangerine to the mix and you’ve got yourself a party.