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Artist’s palate: Lee Bul’s recipe Pyongyang naengmyeonEnter a new dimension with Lee Bul's gravity-defying recipe for Pyongyang naengmyeon, as featured in our Artist's Palate series, a monthly homage to our favourite contemporary art
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Artist's palate: Landon Metz’s recipe for cacio e pepeNew York-based artist Landon Metz’s recipe for cacio e pepe is a minimal yet magic addition to our monthly artist's palate series, an homage to our favourite contemporary art
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Artist’s Palate: Chiharu Shiota’s recipe for okonomiyakiGet tangled up in Chiharu Shiota’s recipe for okonomiyaki, from our January 2023 issue’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
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Artist’s Palate: Jose Dávila’s chocolate fudge with pecansTry Jose Dávila’s indulgent recipe for chocolate fudge with pecans, from our December 2022 issue’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
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Artist’s Palate: Tom Sachs’ Baked Alaska -
Artist’s Palate: Tom Ford’s pecan pie -
Artist’s Palate: Tokujin Yoshioka’s wagashi -
Artist's Palate: Tobias Rehberger's grandma's roast pork with dumplings -
Artist's Palate: Sir Paul Smith's beans on toast -
Artist's palate: Ernesto Neto's vatapa -
Artist’s Palate: Spencer Finch’s almond chocolate cookies -
Artist's Palate: Richard Estes' Spaghetti carbonara -
Artist's Palate: Salvador Dali's Timbale Elysée Lasserre -
Artist's Palate: Richard Wentworth's bife ana -
Artist's Palate: Michael Craig-Martin's omelette -
Artist's Palate: Maurizio Cattelan's Venetian-style cat casserole -
Artist’s Palate: William Kentridge’s sole Véronique -
Artist’s Palate: Cerith Wyn Evans’ recipe for LaverbreadDeep-dive into Cerith Wyn Evans’ gleaming, gelatinous recipe for Laverbread, as seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
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Artist’s Palate: Giorgio Armani’s saffron risotto -
Artist's Palate: Gaetano Pesce's risotto al caffé -
Artist’s Palate: Leandro Elrich’s chimichurri -
Artist's Palate: Dries Van Noten's fresh summer Rosenade -
Artist’s Palate: Douglas Gordon’s cullen skink -
Artist’s Palate: Doug Aitken’s Neuchâtel fondue -
Artist’s Palate: Donatella Versace’s pasta al caviale -
Artist’s Palate: Takashi Murakami’s tuna nigiri -
Artist's Palate: Claude Lévêque’s tomates farcies
