SAVED RECIPES
Other recipes you might like
Fermented rice kanji
My latest fermented rice kanji recipe is perfect for your next batch of rice leftovers, and this age-old fermentation method means your gut will thank you.
The proof is in the pastry
In a country where dessert is practically a national treasure, the role of dessert at a restaurant plays a starring role,
The evolution of creativity
One of JAN the Journal Volume 15’s exciting collaborators, visual artist Gabriel Cabrera, discusses the role of AI in the art world.
Pan bagnat with tuna
To prove just how easy it is to make delicious at-home meals with sustainable seafood, here is my Pan Bagnat recipe (pronounced pah n bah-nyah), made using Forage And Feast Frozen Yellowfin Tuna Portions.
25 years of pourfection
Reaching a milestone of 25 years in the wine industry isn’t just about longevity, it’s about consistently delivering excellence.
Tide to table
With its rich, velvety texture, naturally muted tones, and impressive durability, soapstone isn’t just a trend; it’s a design statement.