issue 189

(Re)Consider the Lobster: How to Grill the World’s Most Regal Crustacean

(Re)Consider the Lobster: How to Grill the World’s Most Regal Crustacean

By STACY ADIMANDO
Cast-Iron Plum Tarte Tatin

Cast-Iron Plum Tarte Tatin

By ASH HEEGER
Farmer Sausage w Pepper Relish

Grilled Farmer Sausage with Pepper Relish (Boerewors Rolls with Chakalaka)

By ANDY FENNER
Heeger Braais for an Audience

The South African Art of Braai

By MARK BYRNE
Samp & Beans Recipe

Samp and Beans with Smoked Pork Lard

By ANDY FENNER
Grilled lamb sirloin recipe

Grilled Lamb Sirloin with Salsa Verde

By ANDY FENNER
Coal-Roasted Butternut Squash

Grilled Butternut Squash

By ASH HEEGER
Octopus Salad with Pickled Lemons

Octopus Salad With Pickled Lemons

By ASH HEEGER
Mixed Spring Vegetables With Almond Cream

Mixed Spring Vegetables With Almond Cream

By LAURENT GRAS
Vegetables

A General Theory for Cooking Great Vegetables

By MITCHELL DAVIS
3 Food Photographers Who Changed How We Eat

3 Food Photographers Who Changed How We Eat

By SUSAN BRIGHT
Nigerian ingredients

How to Stock a Nigerian Pantry

By YEWANDE KOMOLAFE AS TOLD TO LESLIE PARISEAU

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