The Recipe
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Masala Chai from Sújan Sher Bagh
When Clara Hranek traveled to India for the first time, she started off every morning with a cup of masala chai, and took the recipe home with her.
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Segera Retreat’s Ginger Kombucha
At Segera Retreat in Kenya’s Laikipia plateau, kombucha isn’t just a drink, it’s an art. As refreshing and gut-restorative in winter as it is after a long, hot game drive, this bracing, ginger-forward version became an unlikely anchor of Alex Postman’s stay.
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Hudson Ranch Vinaigrette
A pantry staple vinaigrette recipe that Hudson Ranch’s Christina Hudson learned in the kitchen at Chez Panisse.
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Chocolate Mousse with Olive Oil and Fleur de Sel
Zurich-based chef Ralph Schelling has worked in some of the world’s top kitchens, from El Bulli in Spain to RyuGin in Tokyo. His new book from AT Verlag, Simple is Best, is full of unfussy recipes—like this chocolate mousse, which is simpler than you’d expect, and finished with the perfect savory twist.
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A Week of Oysters
Oysters have been part of Ireland’s diet for millennia, their shells still found in ancient coastal middens. For autumn, when they’re at their plump and creamy best, we asked photographer, writer and former chef Cliodhna Prendergast to share recipes that honor the tradition.
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Stuffed Cabbage Rolls
In Luisa Weiss’ latest cookbook, Classic German Cooking, she shares recipes like stuffed cabbage rolls—timeless staples that sound old-fashioned but, wrapped up like little edible presents, feel just right for the approaching cooler nights and cabbage season.
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Aguachile de Camarón
At Ser Casasandra, the soulful 18-room retreat on Isla Holbox with electric-blue water and easygoing vibe, the shrimp aguachile—a spicy Mexican riff on ceviche—is the house specialty.
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Lambrusco Negroni
There are two types of people in the world: those who love Negronis and those who don’t. We tested the twist on the classic from the new Wishbone Kitchen Cookbook, and it might just be the version that brings both sides together.
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Upstate Style Ratatouille with Grilled Bread
A late-summer one-pot riff on the Provençal classic from Matt Hranek’s A Man & His Kitchen—made with market vegetables at their peak and served with charred bread for mopping up every last bit.