Chef Daniel Humm on ambition, burnout and cooking as artWhen he became the best chef in the world, his life fell apart. Now he’s back with a new visionWhy we are more addicted to sandwiches than everAs the humble sarnie enjoys a creative renaissance, Tim Hayward explores its enduring appealCrab salad, miso chicken, rhubarb pavlova: three spring recipes from JikoniIt’s time to welcome the delicate and fresh bounty of the new season, writes chef Ravinder BhogalFarmed fishing is the future — but can it be sustainable?Wendell Steavenson visits a French abalone farm and discovers the benefits of the new ‘blue economy’Beyond chocolate eggs: the Easter food traditions we should cherishBee Wilson on why the freshest flavours celebrate green shoots and new beginningsFrom tortellini to frittata: the best asparagus recipes from Bocca di LupoChef Jacob Kenedy shares his tastiest ways to prepare the prized vegetableMore from this SeriesJancis Robinson on Anderson Valley, CaliforniaIt was only when champagne producer Louis Roederer arrived in the early 1980s that this hippy hideout was put on the international wine mapElizabeth Haigh: ‘Food waste is kind of why I moved away from Michelin restaurants’Q&A with the chef on her restaurant Mei Mei, kitchen disasters and changing careers in her twentiesMy kitchen essential: I’d be lost without . . . misoFermented soyabeans deliver the rich umami flavour behind many of chef Nobuyuki ‘Nobu’ Matsuhisa’s prized dishesGymkhana, London: ‘the exceptionally hot Indo-Chinese halibut is only for the brave’ — restaurant reviewNine months after a fire forced it to close, the world-renowned Indian restaurant reopens with some new surprisesMy Addresses: chef-patron Nikos Roussos on the best places to eat and drink in AthensFrom souvlaki to artisanal wines and ‘Greek sushi’, the city has much to offer
Chef Daniel Humm on ambition, burnout and cooking as artWhen he became the best chef in the world, his life fell apart. Now he’s back with a new visionWhy we are more addicted to sandwiches than everAs the humble sarnie enjoys a creative renaissance, Tim Hayward explores its enduring appealCrab salad, miso chicken, rhubarb pavlova: three spring recipes from JikoniIt’s time to welcome the delicate and fresh bounty of the new season, writes chef Ravinder BhogalFarmed fishing is the future — but can it be sustainable?Wendell Steavenson visits a French abalone farm and discovers the benefits of the new ‘blue economy’Beyond chocolate eggs: the Easter food traditions we should cherishBee Wilson on why the freshest flavours celebrate green shoots and new beginningsFrom tortellini to frittata: the best asparagus recipes from Bocca di LupoChef Jacob Kenedy shares his tastiest ways to prepare the prized vegetableMore from this SeriesJancis Robinson on Anderson Valley, CaliforniaIt was only when champagne producer Louis Roederer arrived in the early 1980s that this hippy hideout was put on the international wine mapElizabeth Haigh: ‘Food waste is kind of why I moved away from Michelin restaurants’Q&A with the chef on her restaurant Mei Mei, kitchen disasters and changing careers in her twentiesMy kitchen essential: I’d be lost without . . . misoFermented soyabeans deliver the rich umami flavour behind many of chef Nobuyuki ‘Nobu’ Matsuhisa’s prized dishesGymkhana, London: ‘the exceptionally hot Indo-Chinese halibut is only for the brave’ — restaurant reviewNine months after a fire forced it to close, the world-renowned Indian restaurant reopens with some new surprisesMy Addresses: chef-patron Nikos Roussos on the best places to eat and drink in AthensFrom souvlaki to artisanal wines and ‘Greek sushi’, the city has much to offer
