The work of Mandy El-Sayegh is multilayered. Through large-scale paintings – often featuring newsprint, advertisements, maps and other source material – immersive installations, performances and videos, the Malaysia-born, London-based artist dissects, and pieces together disparate socio-political constructs to raise new questions about the contemporary world.

Her artist's palate recipe, Acar (pronounced ‘ah-char’), is a Malaysian vegetable side dish. ‘There are many favourite recipes to choose from growing up – Palestinian, Malaysian, Chinese, Indo-Chinese. My family always had many dishes on the table; interesting combinations that raised me with a very broad palate. So I chose a simple side dish with contrasting flavours, which reflects this breadth,’ she says. ‘It can accompany other recipes and is long-lasting in the fridge. It tastes best after flavours have infused for a few days.’

Mandy El-Sayegh’s recipe for Acar

Ingredients

1 large onion, peeled and chopped
3 garlic cloves, peeled and finely chopped
Chilli powder, chilli flakes, curry powder and turmeric powder, blended with water to create an aromatic paste
Vegetable oil
1 large can of pineapple chunks
White sugar
200-300g salted roasted peanuts, crushed
White vinegar
1 medium carrot, peeled and cut into 4cm strips
1/4 medium cauliflower, cut into florets
1 cucumber, trimmed of inner pulp and cut into 4cm strips
Juice of 1 lemon
1 tsp sesame oil
1 tsp roasted sesame seeds 

Method

Fry the onion, garlic and aromatic paste with a little vegetable oil over a medium heat until fragrant. Add the pineapple with its juice and a little sugar and combine to form a thick, soft paste. Add the crushed peanuts and mix well, then add vinegar according to taste, and stir to a soft consistency. Reduce to a low heat, then add the vegetables and lemon juice, and mix well. Adjust sweetness, saltiness and sourness to taste, then stir in the sesame oil and seeds, and mix. Allow to cool, then transfer to a bowl, cover with cling film and refrigerate it for a day or two. This will help to mature and infuse the taste.

Mandy El-Sayegh will hold her largest solo exhibition to date at Thaddaeus Ropac, London in September 2023, concurrent with a joint show with Kader Attia at Lehmann Maupin, London. ropac.net; lehmannmaupin.com

Since emerging in the 1980s, South Korean artist Lee Bul has captivated viewers with futuristic installations and performances that probe patriarchal structures and the relationship between humans and machines. This recipe, a cold noodle dish originating from North Korea, is her favourite for a hot summer day. ‘It’s often associated with longevity and good health,’ says Lee Bul. ‘I find it sculptural, as it’s served in a metal bowl and every ingredient can be discerned. It’s not until they all come together that we really perceive all these rich flavours and centuries of tradition.’

Recipe for Pyongyang naengmyeon

Ingredients 

2 cups bought chicken broth
2 cups bought beef broth
2 tbsp white, apple cider or rice vinegar
200g buckwheat noodles
1 egg, boiled and halved
½ Korean cucumber, very thinly sliced
1 Asian pear, very thinly sliced
Pickled radishes, very thinly sliced
Cooked beef brisket, very thinly sliced
Korean mustard and rice vinegar, to serve
Salt and pepper, to taste

Method

Mix the two broths in a large bowl with the vinegar, season with salt and pepper, then cover and leave to chill in the fridge overnight. When ready to serve, cook the noodles according to the packet instructions, then rinse well in cold water and transfer to bowls. Pour over the chilled broth, adding some ice cubes if preferred. Top with egg and slices of cucumber, pear, radish and beef. Serve with bowls of mustard and rice vinegar for extra seasoning.

Lee Bul’s solo exhibition at the Gothenburg Museum of Art, Sweden runs from 11 March – 27 August 2023, goteborgskonstmuseum.se; lehmannmaupin.com 

This article was originally published in the April 2023 issue of Wallpaper*, available in print, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News +. Subscribe to Wallpaper* today

The key to a successful cacio e pepe, says New York-based artist Landon Metz, ‘is for each ingredient to be of the highest quality: punchy peppercorns, unsalted butter, a sharp pecorino Romano’. Like Metz’s pared-back paintings, which involve the application of thin washes of acrylic dye onto raw canvas, his favourite dish is proof that the precise execution of a simple formula can yield remarkable results. It’s about ‘stripping back the noise to have a raw experience with life. I’m interested in experiences that manage to transcend the sum of their parts,’ he says. ‘Sometimes the simplest things can be magic.’

Landon Metz’s recipe for cacio e pepe

Ingredients

200g spaghetti

freshly ground black pepper

a little butter or olive oil

50g very finely grated pecorino Romano

Method 

Cook the pasta, a little less than the recommended cooking time, in just enough water to cover it, until al dente. Siphon off around 100ml-150ml of the cooking water, then drain the rest. In a separate pan, over a low heat, toast some freshly ground black pepper in a little oil or butter. Add the drained pasta and 100ml cooking water to the pan, then sprinkle over the cheese and leave (don’t stir) for about 30 seconds. When the cheese has melted, toss together well to coat the pasta, adding a little more water if the sauce needs loosening. Serve sprinkled with more freshly ground black pepper.

In November 2023, Landon Metz will have a solo exhibition at von Bartha Gallery in Basel, Switzerland. landonmetz.com, waddingtoncustot.com

A version of this article appears in the March 2023 issue of Wallpaper*, available in print, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News +. Subscribe to Wallpaper* today!

Memory plays an integral role in the work of Berlin-based Japanese installation artist Chiharu Shiota. For an early work, A Room of Memory, she used 1,000 discarded windows from derelict buildings in former East Germany to construct a tower, inviting viewers to enter and ponder the past lives that these windows had framed. Whereas her Japan pavilion for the 2015 Venice Biennale, The Key in the Hand, entangled more than 50,000 keys collected from volunteers around the world in a labyrinth of red thread. ‘The keys are imbued with various recollections and memories that have accumulated over a long period of daily use. As I create the work, the memories of everyone who provides me with the keys will overlap with my own memories,’ she said at the time.

Shiota’s dish for our Artist’s Palate series comes with a similar dash of nostalgia: okonomiyaki is thought to have originated in Osaka, where she was born. ‘I've been eating it since I was little,’ she explains. ‘I've been in Berlin for 26 years now, and sometimes I crave the taste of okonomiyaki sauce. German cabbage is so delicious that I often make it at home. It tastes like home.’

Chiharu Shiota's recipe for okonomiyaki

Ingredients: (for two pancakes)

Pancakes

100g flour
75ml dashi stock
1 tsp milk
1 tsp tsuyu sauce
3 eggs
150g cabbage, chopped roughly
2 tsp beni shoga (pickled ginger)
2 tbsp vegetable oil
100g pork belly, thinly sliced
1 tbsp Kewpie mayonnaise
1 tsp katsuobushi (bonito flakes)
1 tsp aonori (seaweed flakes)

Okonomiyaki sauce

1 tbsp Worcester sauce
1 tbsp oyster sauce
2 tbsp ketchup
1 tbsp honey
1 tsp soy sauce

Method

To make the sauce, mix all the ingredients in a bowl, then set aside.

To make the batter, sift the flour into a large bowl. Add the dashi stock, milk, tsuyu sauce and one egg to the bowl, then mix well until there are no lumps. Do not over-mix. Cover the bowl with plastic wrap and place it in the fridge for 30 minutes.

Put half the batter in a bowl, then add half the cabbage, half the beni shoga and one egg. Mix well. Heat a frying pan on medium-high heat, then add a tablespoon of vegetable oil. Once hot, add the cabbage mixture to the centre of the frying pan, then lay some pork belly slices on top. Fry until the bottom starts to become brown and crispy, then carefully flip it. Place a lid on the pan and cook for about 5 minutes on medium-low heat. Pierce the middle with a toothpick to make sure it’s cooked. If the toothpick doesn’t come out clean, it’s not quite ready and you need to continue to cook on low heat, checking regularly.

Once it’s cooked through, flip it again and pour half of the sauce on top, using a pastry brush or spoon to spread it evenly. Serve drizzled with mayonnaise and sprinkled with bonito and seaweed flakes.

Repeat the process with the remaining ingredients. Enjoy!

‘Invisible Line’ runs until 16 April 2023 at ARoS, Aarhus, aros.dk; chiharu-shiota.com

'Signs of Life', runs from 19 January - 9 March at Galerie Templon, New York. templon.com

Mexican architect-turned-artist Jose Dávila has happy childhood memories of his grandfather taking a whole weekend around Christmastime to make chocolate fudge for family and friends. ‘Having to wait all year in order to have this was a great lesson in patience. I still remember the smell in his house, and the simplicity of this dark-brown cube exploding with a deep chocolate flavour and rich velvety texture in my mouth.’ 

Dávila describes this treat as minimalist: ‘very few ingredients and maximal results’, much like his assemblages of geometric and organic forms, evidently simple yet exploring complex ideas of gravity, resistance, and the exchange of forces. 

Jose Dávila’s recipe for chocolate fudge with pecans 

1 cup white sugar

1/2 cup unsweetened cocoa powder

1 cup whole milk (evaporated milk if possible)

4 tbsp unsalted butter, at room temperature

1 tsp vanilla extract

3/4 cup pecans, broken into halves or quarters

1 espresso shot (this is my personal take on my grandfather’s recipe but is optional)

Grease an 8in/20cm square baking pan. Put the sugar and cocoa powder in a medium pan, then add the milk and stir until blended. Place the pan over a medium-high heat and stir constantly until the mixture comes to the boil.

Reduce the heat to low and place a sugar thermometer in the pan. Let the mixture simmer for about 10 minutes without stirring until the temperature reaches 238F/114C. Remove from the heat. Allow to cool, for about 50-70 minutes, to 110F/43C. Do not disturb the fudge while it’s cooling. Add the butter and vanilla to the fudge. Add the pecans (and the espresso shot if using), then beat with a wooden spoon until everything is well incorporated and the fudge loses its sheen – do not underbeat! Pour the fudge into the prepared pan and let it flatten. Leave it to cool at room temperature before cutting into squares.

josedavila.mx, nicolaiwallner.com

A version of this article appears in the December 2022 issue of Wallpaper*, available in print, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News +. Subscribe to Wallpaper* today!

Much like his chosen dish of laverbread, Cerith Wyn Evans is one of Wales’ most treasured national exports. The conceptual artist and filmmaker, who won the Hepworth Prize for Sculpture in 2018, is best known for searing neon works that dance in space and leave traces on the mind and retina. Infused with poetry, philosophy and codes, his art subverts existing communication systems to invent an entirely new vocabulary. Contrary to its name, laverbread is not bread, but a versatile seaweed farmed off Wales’ south coast, near the artist’s hometown of Llanelli. ‘It’s a recipe in a sense because it goes through so many preparations,’ says Evans, referring to the dish as ‘black gold’. ‘I’m made of this. I ate it every single day for breakfast throughout my childhood,’ he says. For Evans, its beauty lies in its consistency: a rich, globular, gleaming ‘black gold’ ‘burgeoning with antioxidants’. From 8 October 2022 – 5 February 2023, Evans will stage his largest show in the UK to date at Mostyn in Wales, a site-specific multisensory exploration of mind, body and language.

Cerith Wyn Evans’ recipe for Laverbread

Laverbread is made from laver seaweed, which has been washed to remove grit and sand, and then boiled for several hours with a little water to create a gelatinous puree. However, you can also buy laverbread online. There are many ways to cook laverbread, but a popular way is to mix it with oatmeal, shape it into patties and fry it until golden brown. Squeeze over some lemon and serve with fried bread, bacon, and cockles or oysters.

INFORMATION

A version of this article appears in the November 2022 Art Special Issue of Wallpaper*, available in print, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News +. Subscribe to Wallpaper* today.

For more than 60 years, Pasadena-based artist Helen Pashgian has toyed with the limits of optical perception and material perfection. A pioneer of California’s Light and Space movement, she is best known for hyper-polished spherical sculptures that trap light and radiate colour. The resulting objects are optically majestic – featured recently in a solo exhibition at Site Santa Fe, and in the seminal show ‘Light & Space’ at Copenhagen Contemporary – and lessons in perception. 

In a major Art Icon profile earlier this year, the artist told us that making art was like a ‘divine itch’ (W*276). For her Artist’s Palate recipe, it was an oven-related design glitch that came between Pashgian and her original idea of meringue. The artist kept us eagerly waiting while she ‘recalibrated her oven’ to fine-tune the recipe. When the oven wouldn’t play ball, the artist herself recalibrated with an innovative summer corn dish that she learnt from her grandmother at age ten – it’s quick, easy, and sharpened with a kick of jalapeño jack cheese. ‘This works great for a barbecue. The quick cooking retains the flavour of the fresh corn,’ she says of the dish, which falls ‘somewhere between eating a corn soufflé and corn on the cob’.

Helen Pashgian’s recipe for summer corn (serves 4)

4 white corn cobs
3-4 tbsp butter 
3-4 tbsp cream 
grated cheese, such as sharp cheddar or jack (I prefer jalapeño jack from Trader Joe’s, which gives it a slight kick)
salt and pepper, to taste

Method

With a sharp paring knife, scrape down the corn cobs to remove the kernels and add them to the top of a double boiler set over a pot of simmering water. Add the other ingredients and season with salt and pepper to taste. Cook for 3-5 minutes until the cheese is melted and totally absorbed into the mixture. Serve in small bowls.

INFORMATION

A version of this article appears in the October 2022 Legends Issue of Wallpaper*, available in print, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News +. Subscribe to Wallpaper* today

lehmannmaupin.com

Bold, colourful and distinctively Italian – the same words often used to describe Domenico Dolce and Stefano Gabbana’s fashion can equally be applied to pasta alla Norma, a staple at their Martini Bistrot in Milan, a recurring favourite at the designers’ festive lunches, and their choice for this month’s Artist’s Palate feature. ‘We like the simplest recipes of the Sicilian tradition, those made with fresh local products: tomato, aubergine, salted ricotta, and lots of love,’ they say. Naturally, the dish is best served on tableware from the newly launched Dolce & Gabbana Casa label – specifically from the ‘Carretto’ range, whose vibrant hues and rambunctious patterns perfectly evoke Mediterranean summers. 

A recipe for pasta alla Norma by Dolce & Gabbana

Ingredients

1 aubergine
10 ripe tomatoes, peeled, chopped and deseeded
olive oil
1 garlic clove, peeled and crushed
1 tsp sugar
400g pasta
100g grated ricotta salata cheese
fresh basil leaves
salt and pepper, to taste

Method

Slice the aubergine, sprinkle generously with salt and leave for half an hour. Place the chopped tomatoes in a large saucepan, season with salt and simmer for about ten minutes. Add a little olive oil along with the crushed garlic and sugar, then season with black pepper. Continue to cook until the sauce is reduced, stirring occasionally. Rinse the aubergine slices, then pat dry with kitchen paper and fry in hot olive oil until browned. Place them on kitchen paper to drain the excess oil, then chop coarsely and stir into the sauce. Boil the pasta, then drain and mix with the tomato sauce. Serve in bowls with grated ricotta salata cheese and fresh basil.

A version of this article appears in the September 2022 issue of Wallpaper*, available in print, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News +. Subscribe to Wallpaper* today!

INFORMATION

dolcegabbana.com

London-based artist duo Cooking Sections advance the cause of environmental justice using research, video and installation. Their ‘Climavore’ project gained major ground last year when 21 cultural institutions across the UK removed farmed salmon from their restaurant menus and introduced planet-friendlier ingredients such as seaweeds, sea vegetables and bivalves. Coinciding with ‘Back to Earth’, a Serpentine North exhibition responding to the climate crisis, they have created a special menu for its restaurant, The Magazine. Their tomatoes on toast starter features hemp seed pesto and is the perfect match for a Seaweed Seeper, a gin-based cocktail topped with samphire.

Cooking Sections’ recipe for tomatoes on toast

Ingredients

For the pita

150g YQ flour
5g salt
3g sugar
3g yeast
1 tsp olive oil

For the pesto 

20g basil, chopped
25g extra virgin olive oil
2 tbsp Hodmedod’s hemp seeds

For the topping

120g British heritage tomatoes, chopped and seasoned with salt, pepper and extra virgin olive oil
dried black olive powder and samphire, to serve

Method

Make the pita: mix together the dry ingredients in a bowl, then add 100g water and the oil. Knead on a lightly floured flat surface for 5-10 minutes, then transfer to a lightly oiled bowl, cover with a tea towel and leave to rise for about 1 hour. Split into two pieces, roll out to 3-5mm thick and leave to rest for 2-3 minutes. Heat the oven to 220C, then bake the breads for 2-3 minutes until puffed up and golden.

Blend the pesto ingredients, then strain and stir into the chopped tomatoes. Spread the tomatoes on the pita and sprinkle with dried black olive dust and samphire to serve

Recipe for Seaweed Seeper

Ingredients

50ml gin 
3g rock samphire
15ml elderflower syrup
10ml lime juice
tonic water

Method

Add the gin and samphire to a cocktail shaker and muddle for 1 minute. Mix in the elderflower syrup and lime juice and add ice. Shake everything for 1-2 minutes. Double strain, then pour into a glass with ice cubes. Top up with tonic water and garnish with samphire.

INFORMATION

‘Back to Earth’ is showing at Serpentine North until 18 September, serpentinegalleries.org, cooking-sections.com

A version of this article appears in the August 2022 Design for a Better World issue of Wallpaper*, available in print, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News +. Subscribe to Wallpaper* today!

Dominique Gonzalez-Foerster’s experimental practice is a cross-disciplinary dissection of the human – and non-human – condition. 

From photography to spatial installations; film to fashion, architecture to live performance, the French artist has forged meeting points between fact and science fiction, history and futurism. Most recently, she’s turned her attention to encounters with extraterrestrials, transforming London’s Serpentine South into a multi-user VR experience for ‘Alienarium 5’.

Considering her multi-layered, otherworldly practice, Gonzalez-Foerster’s chosen recipe is remarkably down to earth. Named in honour of her daughter, ‘Minuit’s special (omelette aux frites)’ consists of four ingredients: eggs (specifically of a ‘happy’ variety), potatoes (chopped into ‘little cubes’), olive oil and salt. In a characteristic fusion of past and present, Gonzalez-Foerster’s dish is ‘an invention from my grandmother for my father, who would then often cook it for me and my brothers. Now, I prepare it for my daughter almost once a week’, she explains. ‘Does that qualify as a children’s favourite and/or a family recipe?’ We would say so. 

Dominique Gonzalez-Foerster’s recipe for omelette aux frites

Ingredients

Three (happy) eggs 
Organic potatoes (for fries) 350/450g
Olive oil 
Salt

Method

Rinse organic potatoes
Peel the potatoes and cut them into little cubes 
Every cube should be between 8 millimetres and 1 centimetre
3-5 spoons of olive oil in the frying pan. turn heat on 
Once oil is really hot. place all the potato cubes inside
Turn them often 
Whisk the three eggs in a bowl 
Put some salt on the potatoes in the pan 
Put some salt and pepper over the egg mix
Once the cubes are golden like fries, pour the egg over the potatoes
Wait till the eggs are cooked under, the eggs need to be firm underneath
Gently bend one half over the front side. the centre must remain runny
Serve with organic ketchup and mâche vinaigrette or cornichon aigres-doux

INFORMATION

A version of this article was originally featured in the July 2022 issue of Wallpaper*, on newsstands now and available to subscribers.

‘Alienarium 5’ is showing at Serpentine South until 4 September, serpentinegalleries.org, dgf5.com

* As featured in our monthly artist’s recipe series 

Indian artist Shilpa Gupta is known for her empathetic, poetic explorations of social justice and freedom of expression (or lack thereof). Whether it’s amplifying the voices of incarcerated poets or modifying utilitarian devices to unpick the political weight of language, the artist’s wide-ranging, often participatory approach to media – from found objects to soundscapes – seeks to challenge assumptions on power and truth. With a category-defying practice spanning installations, performance, sound, video and photography, Gupta examines the political and social powers that shape how we understand the world. 

Like her work, Gupta’s recipe for methi thepla, a traditional Indian flatbread, is potent, steeped in history and leaves room for interpretation. ‘It can be a snack or a full meal,’ says the artist, who staged her first major London show at the Barbican last year. ‘When rolled up with some lemon or garlic pickle, it makes for the perfect travel food. It tastes delicious when accompanied with cold yoghurt, to which I add finely chopped cucumber and coriander or pomegranate for texture.’ 

Shilpa Gupta’s recipe for methi thepla

1/2 cup methi leaves, washed and chopped
1 1/2 cups wheat flour
1 tsp oil, plus extra for cooking
1/4 cup yogurt 
1 tsp white sesame seeds
1/2 tsp carom (ajwain) seeds
1/4 tsp haldi
1 green chilli and 1 in ginger, made into a paste
Salt, to taste

Method

Mix everything together in a large bowl, adding a little water if necessary, to make a dough. Knead the dough for about 5-7 minutes until it is smooth and soft. Divide the dough into equal-sized balls, then flatten and roll into thin theplas. Brush a hot tawa or griddle with oil and cook the theplas on both sides.

INFORMATION

A version of this article was originally featured in the May 2022 issue of Wallpaper*, on newsstands now and available to subscribers.

Shilpa Gupta's work will be on view within shows at M HKA, Antwerp (3 June - 21 August 2022), Jehangir Nicholson Art Foundation, Mumbai (26 August - 27 November), and Kunstmuseum Wolfsburg (10 September 2022 - 8 January 2023).

shilpagupta.com

Mexican artist Bosco Sodi devised his recipe for Brussels sprouts, which calls for Parmesan cheese, bacon and cherry tomatoes, ‘one time when there wasn’t much to choose from in the fridge’. ‘It’s quick and healthy, and is excellent paired with good bread and wine,’ he tells us. With its alluring charm and embrace of serendipity, the dish calls to mind the artist’s monumental spheres, handcrafted from local clay at his Casa Wabi art centre in Oaxaca, Mexico. Fired in a makeshift kiln on the beach to achieve terracotta-hued, cracked and scorched surfaces, these primordial, planetary forms celebrate the endurance of traditional craft and the beauty that can be found in imperfection. 

As featured in our monthly Artist’s Palate series, a Wallpaper* homage to our favourite contemporary art

Bosco Sodi’s recipe for Brussels sprouts with Parmesan cheese, bacon and cherry tomatoes

6 bacon slices
olive oil
600g Brussels sprouts 
125g butter
300g cherry tomatoes, halved
1 tbsp Dijon mustard
red wine vinegar
50g Parmesan cheese, grated

Method

Fry the bacon in olive oil until it is crunchy, then remove and dab with a paper towel to soak up the fat. Cut the bacon into small pieces. Cut each sprout into four pieces, then fry in butter until they are brownish on the outside. Add the cherry tomatoes and mustard and fry for about 4-5 minutes, gently mixing the tomatoes with the sprouts. Stir in the bacon pieces, then transfer everything to a plate. Add a little extra virgin olive oil and some red wine vinegar and mix together. Top with Parmesan. Ready to eat!!!

Bosco Sodi’s solo show, titled ‘What goes around comes around’  and including specially created new works, will take place at Venice’s Palazzo Vendramin Grimani, Venice, 20 April – 27 November 2022, boscosodi.com

A version of this article appears in the April 2022 issue of Wallpaper*, on newsstands now and available to subscribers 

Mickalene Thomas’ provocative depictions of Black femininity and sexuality have made their way around the world, quite literally. For the latter half of 2021, the Brooklyn-based artist showcased unseen work in ‘Beyond the Pleasure Principle’, an ambitious four-part, multi-city presentation at Lévy Gorvy galleries in New York, London, Paris and Hong Kong. The shows featured interconnected bodies of work that ranged from paintings and illustrations to video pieces, expanding on the artist’s decades-long study of the Black female body as a vehicle of power, eroticism, agency and inspiration. 

Thomas debuted her latest large-scale Jet paintings, all inspired by vintage pin-ups from Jet magazine, which was known for its central role in Black American life since its first issue in 1951. The anonymous pin-ups were recontextualised by Thomas, using a diverse range of material techniques including silkscreen, oil, acrylic and rhinestones to celebrate their beauty, strength and individuality. In these works, Thomas not only co-opts the formal language of the avant-garde movement from the 19th and 20th centuries to convey freedom, fluidity and experimentation, she also inserts and emphasises the political paradigm of Black liberation – a true vanguard of American culture.

For the latest in our Artist’s Palate series, she has put her own spin on a much-cherished dish, Ferran Adrià’s duck with chimichurri, from his book The Family Meal. ‘I’ve been cooking this for over ten years,’ says Thomas. ‘The recipe is delicious and reminds me of my travels. The way I cook it makes everyone love it, even if they don‘t eat duck – some people think it’s chicken.’

Mickalene Thomas’ recipe for duck with chimichurri

Ingredients

1 duck breast
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 bunch of parsley, finely chopped
2 ripe tomatoes, chopped and deseeded
2 small chillies, chopped and deseeded
Juice of 1 lemon
Dried thyme, ground cumin, sweet paprika, coarse salt, to taste

Method

Cook the fat side of the duck on a skillet on a high heat until cooked through and the duck skin is very crispy. Remove the duck and wrap in foil for 15 minutes, then slice. Mix the remaining ingredients together, then spoon over the duck, and serve.

* As featured in our monthly Artist’s Palate series, a Wallpaper* homage to our favourite contemporary art

INFORMATION

mickalenethomas.com

A version of this article is featured in the March 2022 issue of Wallpaper*, on newsstands now and available to subscribers

Credits: 

Knife, £23; fork, £12, both by Cutipol; ’Tac A La Carte’ plate, £68, by Rosenthal, all from Amara. Cockwise from bottom left, paint in Woad, £52 for 2.5 litres, by Little Greene. ‘Segni Minimi 3’ rug, price on request, by Giuseppe Di Costanzo, for CC-Tapis. ‘Tigresse’ fabric in Terre Brûlée, £228 per m, by Dedar. ‘Opus Wall’ wall covering in Blu, £162 for 10m; ‘Fiftyshades’ fabric in Arancio, £47 per sq m; ‘Lacca Wall’ wall covering in Oro, £236 for 10m, all by Rubelli. ‘Tessere’ fabric in Blue Cucumber, £259 per m; ‘Alumnus’ fabric in Tomato Soup, £230 per m, both by Dedar. ‘Burano’ fabric in Multicolore, £68 per m, by Rubelli. ‘Jarrah Sydney’ wood flooring, price on request, by Kährs. ‘Campus’ fabric in Rouge Marinière, £151 per m, by Dedar. ‘CH163’ sofa, £9,965, by Hans J Wegner, for Carl Hansen & Søn. ‘Tessere’ fabric in Lemon Grey, £259 per m, by Dedar. ‘CH88’ chair, £514, by Hans J Wegner, for Carl Hansen & Søn. ‘Lacca Wall’ in Lacca, £236 for 10m, by Rubelli. ‘PANE’ rug, price on request, by CC-Tapis

Artist’s Palate is Wallpaper’s modern take on a recipe feature. It’s an homage to our favourite contemporary art, but also an excuse for some hands-on creativity at Wallpaper* HQ. 

The process is (usually) simple: we contact our favourite artists and request their favourite recipe. Then, after some creative deliberation, we construct the dish in response to the artist’s work, collaborating with top-tier photographers, set designers and chefs.  

The series was conceived in 2009, inspired by a 1977 MoMA cookbook that saw artists serve up their favourite dishes – think Robert Indiana’s Hoosier Borscht or Salvador Dalí’s Green Vegetable Purée. Since then, we’ve racked up more than 120 contributions. The responses have been varied, from deeply personal childhood favourites and curious – sometimes challenging – instructions to originally conceived artworks (hats off to Judy Chicago). Over the years, it’s offered joy, laughs, surprises, food for thought and lesser-known insights into each artist’s life and work. 

As winter descends upon us, we’ve sieved through the Artist’s Palate archives to find you the best hearty home comforts and bold culinary combinations to spice up the festivities. 

10 festive feasts from the Artist’s Palate recipe archives

Ulla von Brandenburg’s orangettes 

Terry’s Chocolate Orange may well be a festive staple (at least in the UK), but we propose an alternative for this classic citrus-cocoa combo: orangettes, courtesy of German artist Ulla von Brandenburg. If you need us, we'll be rockin’ around the orange tree gorging on Brandenburg’s biscuit-shaped treats, brandy-soaked and half-dipped in chocolate.

READ MORE

Tom Sachs’ baked Alaska 

What screams ‘winter nights’ louder than a roaring fire? Luckily, Tom Sachs has us covered. His Fiery Re-entry Descent Dessert is a spaceship in pudding form, created according to an exact diagram he provided. Sachs also outlined a few specifics for a smooth take-off: Bacardi 151 to ignite, Sara Lee all-butter pound cake to insulate and ‘American flag toothpicks to simultaneously show patriotism and dissent’ – bet you didn’t see that one coming. He also suggests Tyvek space mittens to serve; we suggest caution when trying this at home. 

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Louise Bourgeois’ leg of lamb with vegetables

The late, great Louise Bourgeois; an icon of modern art whose bulbous, erotic, latex or fabric-stuffed protuberances and dismembered animal limbs embody trauma, sexuality and domesticity. Fillette, an unmistakable penis, nearly two feet high, hung by a butcher's hook from the ceiling; another depicted her childhood fantasy of chopping up her dictatorial father into chunks of meat. Appetite still intact? Try Bourgeois’ leg of lamb with vegetables for a hearty home comfort. 

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Cornelia Parker’s eggs

Cornelia Parker’s art is about destruction, resurrection and reconfiguration, which is all we can hope for in attempting to reconstruct her recipe for eggs. When she submitted the dish, her instructions were suitably conceptual: that we cook an egg in the style of our choosing, but do so left-handed and blindfolded. We can guarantee festive entertainment for all the family, but can’t promise it will be pretty. 

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Christian Marclay’s fondue moitié-moitié

Nothing notes the arrival of Christmas with more zest than the dulcet timbre of a French horn, particularly when that French horn can also function as a melting pot for a moitié-moitié cheese fondue. Christian Marclay, an audio-visual surrealist like no other, suggested a Valais region dry white as an accompaniment. We’re giddy already. 

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Charles Gaines’ Southern-style candied yams

Through grid-like compositions and rules-based processes, American artist Charles Gaines explores how art can conform to systems, and work against them. He offered a detailed formula for Southern-style candied yams, attributed to his mother, Amelia. The results are a sweet-meets-root vegetable flavour sits somewhere between candied yams and sweet potato pie. 

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Cindy Sherman’s gnocchi with sage and butter sauce

Winter time: cue the inevitable ‘new year, new me’ manifesto. No artist has taken self-transformation to greater extremes than Cindy Sherman, whose self-portraits under a variety of guises are at once funny, disturbing and nostalgic. As it turns out, Sherman is also a dab hand with a ball of potato and flour. Her recipe for crescent-shaped gnocchi – complete with hyper-detailed method – makes for the ultimate cockle-warmer. 

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Daniel Buren’s oysters and truffle

If you were describing the work of Daniel Buren in a game of festive charades, there is one motif you might be hard-pressed to avoid. As our editor-in-chief Sarah Douglas recently recalled of creating the French artist’s oysters and truffle recipe: ‘He dared me not to use stripes.’ As challenging requests for Artist’s Palate go, this was the cherry on top. The dish is one of colour-drenched optimism and celebration (unless you find yourself picking up the bill). 

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William Eggleston’s shepherd’s pie

While shepherds watch their flocks by night, you’re likely to find us eagerly pot-watching William Eggleston’s shepherd’s pie. In keeping with his work, the celebrated photographer’s traditional, everyday recipe was transformed into a delicacy. In a cinematic twist, Eggleston’s pie is adapted from a recipe by filmmaker Richard Leacock.

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Ed Ruscha’s cactus omelette

As writer Paul McCann noted in 2010: ‘You can never be sure when you ask Ed Ruscha about his favourite foods if he means to eat them or work with them.’ So, playing it on the safe side (recommended when dicing hazardous food), we presumed both applied to his cactus omelette recipe. This dish, equipped with some important hand-typed, text-based advice, could serve as a reminder of sunnier climes in dark winter months (specifically in Ruscha’s adopted state of California) – just mind the spines. 

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INFORMATION

wallpaper.com/artists-palate

Multilayered, bodily and texturally eclectic: this could just as well describe Holly Hendry’s art as her chosen dish for this month’s Artist’s Palate. The British artist – who has a similar way with words as she does with sculpture – takes sickly-sweet to a new intensity in describing her mother’s banoffee pie recipe: ‘I like that it is a textural masterpiece which takes you through all the layers of imagined production and consumption – whipped, smashed, squashed, chopped, chewed, savoured, swallowed, digested – all before you’ve got it in your gob. Buttery, gelatinous, glutinous-ness to gorge on.’ 

Hendry, who was profiled in Wallpaper’s October 2019 issue, is best known for inventive material concoctions and cartoon-esque, site-responsive sculptures. Whether it’s installing a giant conveyor belt of ‘skin’ encrusted with anatomical detritus, or memorialising a Crossrail digger lost in the line of duty, Hendry has a flair for animating the inanimate, dissecting history and science, and delving deep under the skin of her subjects. On 28 January 2022, the artist will open the London exhibition, ‘Fatty Acids’ at Stephen Friedman Gallery, which explores the ethos of the Bauhaus school. 

Recipe for Holly Hendry’s mum’s banoffee pie

Ingredients

Half a pack of digestive biscuits
75g butter
1 can of condensed milk
2 ripe bananas
Double or whipping cream
A small amount of grated dark chocolate (and/ or nutmeg) to sprinkle on top

Method

Smash the biscuits and combine with melted butter. Press the mix into the bottom of a tin and chill. Simmer boiling water in a pan on the hob. Slightly open the condensed milk can and place in boiling water until the milk caramelises. Chop the bananas and place onto the buttery biscuit base, covering it. Add the caramel on top of the bananas. Whip the cream and smother over caramel and top with grated chocolate.

INFORMATION
Holly Hendry: ‘Fatty Acids’, 28 January – 26 February 2022, Stephen Friedman Gallery, London, stephenfriedman.com

A version of this article appears in the January 2022 issue of Wallpaper* (W*273), on newsstands and available to subscribers

ADDRESS

25-28 Old Burlington St
London W1S 3AN

VIEW GOOGLE MAPS

The high-concept installations of Marguerite Humeau intertwine myth and modernity. Drawing on the work of palaeontologists, anthropologists, linguists and more, she conjures up alternate universes: her breakthrough exhibition, ‘FOXP2’ at the Palais de Tokyo in 2015, imagined elephants, rather than humans, possessing the gene linked to the development of vocal cords, and thus becoming the dominant species; while her 2018 show ‘Ecstasies’, at the New Museum, reenacted a speculated scene from 150,000 years ago, when early female humans first encountered psychoactive ingredients. 

She selected white truffle ravioli for our Artist’s Palate series to coincide with the installation of a new sculpture at the Sandretto Re Rebaudengo Sculpture Park in Guarene, Italy, Rise, which reenacts the first cross-pollination between a male and female grapevine plant. The accompanying explanation is characteristically Humeau: ‘White truffles’ ripening, harvest, entire cycle of life is connected to the moon – the best time to find them is during the crescent moon of October, approximately from the first quarter onwards. Sage is an ancient herb that symbolises immortality [...] it has also been traditionally used to repulse evil spirits – we need sage more than ever right now!’

Pair the dish with a glass of biodynamic wine, made in accordance with moon phases, and you have a meal that is laden with both flavour and meaning: ‘an attempt to connect ourselves to the cosmos, and rethink about our place in the universe and the ecosystems in which we evolve’, says the artist.

Marguerite Humeau’s recipe for white truffle ravioli

For the ravioli

300g pasta flour
3 eggs, plus 1 extra egg for sealing the pasta
1 tbsp olive oil

For the filling

½ cup grated Parmesan
½ cup grated mozzarella
½ cup ricotta
1 tsp white truffle oil

For the sage butter 

Butter
Sage leaves, cut into strips
Grated parmesan

Method

Place the flour, eggs and olive oil in a food processor and pulse until combined. Knead to form a smooth dough, then wrap in clingfilm and place in the fridge for 30 minutes. Mix all the filling ingredients in a bowl. Beat the extra egg in a bowl. Roll your pasta out in a pasta machine until you have two thin, long strips that are about 3in wide. Place one strip on a lightly floured work surface and brush with the beaten egg. Place a teaspoon of the filling, about 2.5in apart, all along the pasta strip, then place the other pasta strip on top, stretching the dough over the filling to join the pasta strip on the bottom and pressing gently around each ball to push out all the air and seal it tightly, then cut into individual ravioli with a pastry cutter and set aside while you make the sage butter. Melt some butter in a pan on a medium heat, then cook the sage for about 10 minutes until it is crispy and the butter is slightly browned. Cook the ravioli in salted boiling water for 2-3 minutes, until the pasta is just cooked, then drain well. Serve the ravioli sprinkled with grated parmesan and sage leaves.

INFORMATION

parcoarte.fsrr.org

The ambitious installations of Ibrahim Mahama bring to light tales of migration, trade and exploitation that can often go unnoticed. Take for example Non-Orientable Nkansa, a wall formed of hundreds of wooden boxes that once held the tools used by shoe repairmen in his native Ghana. Gathered through a process of negotiation and exchange, and carefully assembled into one monumental work with no supporting structure, the boxes articulated the chaos of post-independence society and the spirit of improvisation and collaboration that is necessary for progress. 

For A Grain of Wheat 1918–1945, he collected dozens of Second World War first aid stretchers from a refugee camp near Athens and restretched some of them with household fabrics and smoked fish papers from West Africa, drawing powerful parallels between wartime suffering and colonial exploitation. His Parliament of Ghosts, created for the 2019 Manchester International Festival, used rows and rows of Ghana Railways carriage seats (built under British colonial rule) to conjure a sense of broken promise; meanwhile, a recent installation at White Cube Bermondsey, Capital Corpses, brought together 100 decommissioned sewing machines, rusted but still functional, clattering in tandem to evoke the labour that has been driven to the margins by automation. 

Most famous of all are the jute sacks that have been integral to his art since the early days: made in South East Asia and imported to Ghana to transport cacao beans, they are reused to transport food and eventually coal, accumulating marks and stains that bear witness to their journeys. In draping them over buildings of significance, including the Malam Dodoo National Theatre in Accra, the Torwache in Kassel and the Porta Venezia in Milan, he elevates a humble material and reminds us how the edifices of civilisation are built on the backs of the masses; and in bringing together hundreds of collaborators to weave sacks into these tapestries, he demonstrates the ability of simple gestures to make a big impact.

It follows naturally that his dish of choice would invoke tradition and communal spirit – while there have been passionate debates among west African nations over specific recipes, there is no denying that this is one of the region’s most cherished culinary traditions. Says the artist, ‘Food can bring people together and most certainly jollof rice can do so for Ghanaians, Nigerians, Senegalese and the rest of the world at this time in history.’ With thanks to Jeremy Chan, co-owner and executive chef of London’s Ikoyi restaurant (winner of the One to Watch award at The World’s 50 Best Restaurants 2021), who prepared the jollof rice for our shoot.

Recipe for Ibrahim Mahama’s jollof rice

Ingredients

• 2 large yellow onions, peeled and roughly chopped
• 80ml vegetable oil, plus 2 tbsp
• 396g chopped tomatoes
• 170g tomato paste
• 1 habanero pepper
• 2 tsp curry powder
• 1 tsp garlic powder
• 1 tsp ground ginger
• ½ tsp mixed dried herbs
• 3 chicken bouillon cubes, crushed
• 500g long grain rice, rinsed
• 150g frozen mixed vegetables

Method

Add the onions and two tablespoons of vegetable oil to a blender and pulse until smooth. Transfer to a medium bowl.

Add the chopped tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.

Heat the remaining oil in a large, heavy-bottomed pot over a medium heat.

Once the oil is shimmering, add the onion puree and cook for about 10 minutes until the water has gone and the puree is starting to brown.

Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in colour.

Add the rice, mixed vegetables, and 360ml water. Bring to the boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes until the rice is cooked through and the liquid is absorbed. 

A version of this article originally appeared in the November 2021 Art Special Issue (W*271), on newsstands now. Subscribe to Wallpaper* today. 

INFORMATION

‘Lazarus’ is showing until 7 November 2021 at White Cube Bermondsey, whitecube.com

Through searing, potent pieces such as The Dinner Party and her smoke sculpture series, American artist Judy Chicago has examined, reimagined and rewritten the role of women in the history of art, confronting patriarchal systems with a fearless zest.

Her chosen dish, selected for its simple genius, is a Niçoise salad, with a recipe attributed to Jennifer James, who co-owns Albuquerque restaurant Frenchish with Nelle Bauer. ‘Until the pandemic, we regularly celebrated our wedding anniversary with the festive New Year’s Eve dinners that Jennifer cooked up at Frenchish. And in 2020 – our 35th – Jennifer and Nelle personally delivered our feast to us at home.’ When composing the salad, ingredients should be seasonal, in their prime, and ‘at the whim of mother nature’. 

Photographed by Chicago’s husband Donald Woodman, the artist’s recipe features colour-coordinated carnations, seasonal ingredients and a specially created smoke sculpture titled Niçoise Smoke. ‘We had no idea how much smoke we’d need,’ says Chicago. ‘The first time we tried, there was way too much; it completely covered everything and the fire department came.’

Recipe for Judy Chicago’s Niçoise salad

2 tbs extra virgin olive oil

¼ cup champagne vinegar (any white wine vinegar will do)

1 tsp smooth Dijon mustard

¼lb French beans, snipped, cooked and allowed to cool

7 radishes, 1in or less in diameter, well scrubbed

2 tomatoes, golf ball size, quartered and cored

1 head baby leaf lettuce, preferably summercrisp or buttercrunch, halved lengthwise

2 hen eggs, soft-boiled in the shell, peeled, chilled and halved

5oz sushi-grade tuna, preferably 1+, raw and very cold 

½ lemon, seeded

¼ cup Niçoise or black olives (optional)

Method

In a small bowl, whisk together the olive oil, vinegar and mustard with some kosher salt and freshly ground black pepper to make the vinaigrette. In a large bowl, toss the green beans with a spoonful of vinaigrette, just to gloss. Set on a serving plate. Dress the remaining vegetables (radishes, tomatoes, lettuce), one type of vegetable at a time, in the same way, just enough to gloss, then arrange on the serving plate. Arrange the hen eggs on the plate. Slice the tuna into ¼-in-thick slices and arrange on the plate. Garnish with the lemon half. As this is Judy Chicago’s preferred salad, the olives are omitted. 

This article appears in the October 2021, 25th Anniversary Issue of Wallpaper* (W*270), on newsstands now. 

INFORMATION

Judy Chicago’s first retrospective is at San Francisco’s de Young Museum until 9 January. deyoung.famsf.org

judychicago.com

Marina Abramović is an artist who knows the power of a simple idea. Her seminal works are easy to summarise – walking the entire length of the Great Wall of China, living on three open platforms at a gallery for 12 days, locking eyes with 1,000 strangers from across a wooden table – while striking an emotional chord with audiences far beyond the art world and leaving a searing impression on our lives.

The Serbian conceptual and performance artist is widely admired for an enormous and unwavering self-discipline, and a willingness to push the boundaries of the human body and mind. These convictions are evident in the dish she has chosen for her Wallpaper* artist's palate recipe, which originates from a cookbook by Austrian doctor Nonna Brenner. The artist explains that the barely seasoned ‘diet soup’ of flax seeds, oats and oat bran is meant to be consumed on the first day of fasting: ‘Monastic, simple and pure, it is deeply satisfying and keeps your mind peaceful and clear.’ 

In September, the artist will have a notable presence in London. Her ‘Seven Deaths’, a new show of work inspired by the tragic life of operatic legend Maria Callas, runs from 14 September – 30 October at Lisson Gallery on Cork Street and Lisson Street; she will stage an ‘multimedia sensory experience’ with WePresent at the Old Truman Brewery, and will take part in a three-artist group show at Colnaghi which will also see works by Fyodor Pavlov-Andreevich, and Nico Vascellari in dialogue with a range of historical masterworks. 

Find peace of mind with performance art pioneer Marina Abramović's soul-cleansing soup, as featured in our monthly Artist’s Palate series

Ingredients

Flax seeds
Oats
Oat bran
Pinch of herb salt
Zest from a frozen lemon

Method

Add 1.5 litres of water to a large saucepan and bring to the boil. Add all the ingredients and cook for 5 minutes, adding salt to taste. Add the lemon zest and serve. 

A version of this article originally appeared in the September 2021 Style issue of Wallpaper* (W*269). On newsstands now, and available for free download. 

INFORMATION

lissongallery.com

mai.art

From his 1993 installation Amazing Grace – 365 discarded baby strollers entwined with fire hoses in an abandoned fire station in Harlem, New York – to wall installations of bright shoelaces spelling out ‘We the People’, Nari Ward powerfully grapples with what it means to be American today. As befitting a nation of immigrants, the artist has often alluded to his Jamaican roots, not least in his favourite recipe, a combination of ackee and saltfish (the national dish) and Jamaican patties. ‘This humble meal immediately brings me back to my early memory of going to our neighbourhood bakery on the island,’ he explains. Our image, accessorised with Allbirds’ recycled plastic bottle shoelaces, pays homage to Ward’s 2013 artwork Canned Smiles: a series of sealed cans containing mirrors that he allegedly smiled into, simultaneously critiquing the cliché of the happy Jamaican and celebrating his dual identity. 

How to create Nari Ward’s Jamaican ackee and saltfish patties

For the ackee and saltfish

Ingredients 

1lb dried salt cod
2 tbs olive oil
1 tbs fresh thyme leaves
1 large yellow onion, peeled and chopped
4 garlic cloves, peeled and finely chopped
1/4 tomato, cored and chopped
1/4 each red and green bell pepper, chopped
1/2 scotch bonnet or habanero chilli (optional), stemmed, seeded and finely chopped 
2 scallions, sliced
19oz can ackee, rinsed and drained
kosher salt and freshly ground black pepper

Method

Place the cod in a 2-quart saucepan and cover with 2in of cold water. Bring to a boil over a high heat, then cook for 20 minutes. Drain the cod, return to the saucepan, and repeat the process twice more. Transfer the cod to a bowl and flake into large chunks with a fork; set aside. Heat the oil in a 12in skillet over a medium-high heat, then add the thyme, onion, garlic, tomato, peppers, chilli, if using, and scallions, and season with salt and pepper. Cook, stirring, for about 10 minutes until soft. Add the cod, stir and simmer for another 5 minutes, then add the ackee and stir gently for another 2 minutes.

For the pastry

Ingredients

4 cups all-purpose flour
1 tsp salt
1 tsp of ground turmeric, curry or annatto
6 tbs vegetable shortening
1 cup ice cold water, plus more if needed

Method

Add the flour, salt and turmeric to a mixing bowl, and mix thoroughly. Rub the shortening into the flour with your fingers until there are small pieces of shortening completely covered with flour.
Pour in half the water and bring the mixture together with your hands. Keep adding water, a little at a time, until the mixture forms a dough. Wrap the dough in clingfilm and refrigerate for 30 minutes before using.

For assembly

1 large egg

Method

Preheat the oven to 350°F/180°C. Beat the egg with a tablespoon of water to make an egg wash and set aside. Flour a work surface and rolling pin. Unwrap the dough and roll out. Using a bowl approximately 4-5in wide, cut out circles. Place about a tablespoon of the salt cod filling in the middle of the circle. Dip a finger into a cup of water and moisten the edges of the pastry. Fold over the other half and press to seal, then crimp the edges with a fork. Cut off any extra to make it look neat or to make another patty. Place the patties on a parchment-lined baking sheet and continue to work until all the dough is rolled and filled. Brush the assembled patties with egg wash, then bake for 30 minutes or until golden brown.

INFORMATION

nariwardstudio.com

lehmannmaupin.com

Quintessentially British yet universally appealing, accessible yet unimprovable. What can be said of Peter Blake’s pop art is equally applicable to his favourite dish, beans on toast. It’s a culinary staple that ‘has been in my life from wartime to now’, he tells us, while specifying that the dish be created with ‘white crusty bread with Heinz beans, HP sauce, and a cup of tea on the side’.

His devotion to this simple yet precise formula echoes his rigorous approach to collage, made famous by his album covers for The Beatles and The Who, but equally groundbreaking in the worlds of painting and sculpture. As Blake says in his new book, ‘I feel free to go anywhere in the realm of art. I believe that you can be diverse and serious at the same time. There are no fences and no gates.’

Pop art star Peter Blake’s favourite dish is simple, precise, and full of beans, as featured in our monthly Artist’s Palate series

June 2021 is a big month for the groundbreaking pop artist. London’s Waddington Custot will stage ‘Peter Blake: Time Traveller’, (18 June - 13 August 2021) an exhibition that deep dives into the artist’s singular approach to collage-creation. Spanning seven decades, the show sees historic, iconic works alongside new, unseen pieces. Coinciding with the exhibition, a new monograph, Peter Blake: Collage, which includes a foreword by Blake’s school friend David Hockney, will be published by Thames & Hudson. 

Artist’s Palate is a modern take on a recipe feature. First published in 2009, the series was inspired by an artist’s cookbook that MoMA produced back in 1977, which saw artists serve up their favourite dishes – think Robert Indiana’s Hoosier Borscht and Salvador Dalí’s Green Vegetable Purée.

Blake’s recipe is the latest in a lineage of recipes contributed by leading artists to the monthly series. You might like to snap up Gabriel Rico’s gravity-defying fish out of water, test the formula for Charles Gaines’ grid-like southern-style candied yams, or even grow familiar with Claudia Comte’s intriguing sharing dish, ‘Eggplant Baby’. From hearty home comforts to bold culinary combinations, we’ve got your taste buds covered, and plenty of food for thought.

A version of this article was originally featured in the July 2021 issue of Wallpaper* (W*267), now available on newsstands and for free download

INFORMATION

Peter Blake: Collage, £50, published by Thames & Hudson in association with Waddington Custot

‘Peter Blake: Time Traveller’ is at Waddington Custot, 18 June-13 August 2021, waddingtoncustot.com

ADDRESS

Waddington Custot
11-12 Cork Street
London W1S 3LT

VIEW GOOGLE MAPS

* As featured in our monthly Artist's Palate series

Mexican conceptualist Gabriel Rico creates poetic assemblages that bring together found objects with crafted pieces. Whimsical at first glance, they have an architectural rigour and give corporeal form to scientific principles and existential musings. His goal is to encourage the viewer to engage with big issues, such as the evolving relationship between humans and the natural environment.

‘Art acts like a bridge and is a language all of us understand,’ he says. Inspired by his Excessive Butter series (taxidermied deer heads with various sports balls balanced between their antlers), we created this interpretation of his favourite ceviche, using ingredients for which his adopted hometown of Guadalajara is known. ‘It’s mixed with some other products that come from the north of the country, like chiltepin peppers,’ he says. ‘The decision to use pomegranate is a personal touch.’

Gabriel Rico’s recipe for red snapper ceviche

400g red snapper fillet (or you can use other white fish)
¾ cup lemon juice 
1 green mango, peeled and cut into small cubes
2 chiltepin peppers, crushed with a mortar (or 1/4 serrano or jalapeño pepper to make it less spicy) 
3 tbsp chopped coriander 
½ cup pomegranate seeds 
¼ cup finely chopped red onion 
salt and pepper, to taste 
Avocado and corn tostadas, to serve

Method

Cut the fish fillet into squares, then mix with the lemon juice in a bowl. Refrigerate for 15 minutes so the lemon can ‘cook’ the fish. 

Add the mango, chillies, coriander, pomegranate and onion, and season to taste with salt and pepper. You could also add about half a spoonful of good quality olive oil. Mix well and serve with avocado and corn tostadas. 

‘Guadalajara is the city where I live and it's very close to the Pacific coast so normally I'm visiting the area where the food from the sea is very good and it's mixed with some other products that come from the northeast and north of the country like chiltepín pepper. The decision to use pomegranate is a personal touch.’

This article originally featured in the June 2021 issue of Wallpaper* (W*266),  available for free download

INFORMATION

Gabriel Rico is at Perrotin New York until 5 June. perrotin.com 

Noodles are associated with longevity in Korean culture, so it’s fitting that a noodle soup, janchi guksu, is a favourite of painter Park Seo-Bo, who turns 90 this year.

A founder of Dansaekhwa, a monochrome style that emphasises repetition and tactility, Park played a pivotal role in shaping postwar Korean art and remains active to this day. His new London show reinterprets his pencil and oil works as vehicles for collective healing: ‘my slower movement of pencil tracings overlap on top of one another to reveal the passage of time,’ he reflects. His wife Yoon Myeong-Sook has written up his recipe featuring step-by-step photographs for preparing the anchovy broth, which Park favours for its ‘clean taste’.

Janchi guksu recipe and method: serves 4

The broth:

2 green onions 
2 litres water
50g dried Asian mini anchovies (myulchi)
25g kelp (dashima) 
2 tbs soju
2 tsp salt 
2 tbs soy sauce 
1 tbs brown sugar
1 onion

Tip: prepare the mini anchovies by removing the head and the gunk so they don’t taste bitter in the soup

Wash the roots of the green onions thoroughly with a toothbrush and include them in the broth (the root is good for colds). Put all the ingredients in a pot at once and boil them over a high heat. When the water starts to boil, remove the kelp, reduce the heat to medium low, and boil for 30 mins with the lid on the pot closed. Turn off the heat, cover the pot, and let it sit for 30 mins or up to 2 hours. Strain the broth using a sieve.

The garnish:

Zucchini
Salt
Carrot
Cabbage kimchi
1 tsp sugar
Sesame oil
2 eggs and a little oil for the egg garnish

Slice the zucchini and sprinkle with a teaspoon of salt, and when water forms, squeeze the water out with your hands and stir-fry the zucchini in a frying pan with oil. Chop the carrot, sprinkle with a teaspoon of salt and stir-fry.

Shred the cabbage kimchi, squeeze tightly and mix with a teaspoon of sugar and sesame oil.

Make an egg garnish according to the instructions from Bburi Kitchen.

Seasoned soy sauce:

1 garlic clove, chopped
2 tbs chopped chives
1 to 2 chilli peppers, chopped
3 tbs soy sauce
1 tbs bonito fish sauce (or oyster sauce)
1 tbs chilli powder
1 tbs sesame seeds
1 tbs water
1 tbs sesame oil

Combine all the ingredients together to make the seasoned soy sauce. Those who like a lighter flavour may prefer unseasoned soy sauce.

The noodles:
 
Dried somyun noodles, such as those found at Starry Mart. 

Boil the noodles according to packet instructions, rinse them in cold water, and squeeze the water out with your hands. 

This article originally featured in the May 2021 issue of Wallpaper* (W*265), on newsstands now and available for free download

INFORMATION

Park Seo-Bo’s exhibition at White Cube Bermondsey will be on view until 1 May 2021. whitecube.com

ADDRESS

144-152, Bermondsey St
London SE1 3TQ

VIEW GOOGLE MAPS

For a 2019 solo exhibition at the Met Breuer, titled ‘Vessel Orchestra’, artist Oliver Beer presented 32 hollow objects from the Met’s collection, across many time periods and places, ranging from an ancient Persian jar to a ‘Shiva’ vase by Ettore Sottsass. Suspending a microphone in each of them to capture the specific note at which sound would resonate, he created a two-and-a-half octave instrument that could be played like a piano, revealing the hidden audio dimension of these diverse cultural artefacts and bringing them together in musical harmony. It’s an approach echoed in his favourite nibble, a Korean candy bar (gangjeong) with a ‘super crispy amazing percussion crunch’.

His preferred recipe, by Korean-American YouTube sensation Maangchi, sees freeze-dried strawberries and raspberries added to the more traditional mix of peanuts and sesame seeds, a small nod to the cultural inheritance and transformation highlighted in Beer’s artwork.

This article originally featured in the April 2021 issue of Wallpaper* (W*264), available for free download 

INFORMATION
Beer is part of British Art Show 9, showing until 4 September. southbankcentre.co.uk

ropac.net

A groundbreaking conceptualist and educator, American artist Charles Gaines explores how art can conform to systems, and work against them. Employing rules-based processes, he generates grid-like compositions, often involving the structures of trees, faces, music and language. Gaines attributes his detailed formula for Southern-style candied yams to his mother, Amelia. ‘It is tricky because I couldn't get exact measurements from my mom, but came up with my own proportions that come close in taste to my mom's yams,’ says Gaines, who was born in Charleston, South Carolina. ‘It is traditional Southern-style, but the difference is the use of milk, [which is] not usual in a Southern yam recipe’. The resulting sweet-meets-root vegetable flavour sits somewhere between candied yams and sweet potato pie.

Ingredients

5 medium-sized yams (or sweet potatoes)
8 tbsp salted butter
1 tsp ground cinnamon
¼ tsp ground clove
½ tsp ground nutmeg
¼ tsp ground ginger
1 cup brown sugar
3/4 cup granulated sugar
1 tbs pure vanilla extract
½ cup heavy cream (or double cream)

Method

Preheat the oven to 350 degrees F/180 degrees C.

Boil the yams until the skins loosen and the yams are slightly softened but still firm. Allow to cool just enough to be able to handle them and then peel off the skin. (They should be easy to peel at this point, with the skin coming off with little effort.) Cut the yams into ½in slices and place in a 8”’x12” baking dish, layered in rows like fallen dominos. 

Melt the butter in a pan. Once melted, turn off the stove and add the cinnamon, clove, nutmeg, ginger, ½ cup brown sugar, ½ cup of granulated sugar and vanilla extract, then mix all together. In a separate bowl, mix ¼ cup granulated sugar with the cream, then add this to the candied mixture. 

Pour the candied mixture over the yams, cover the dish with foil and cook for 25 minutes, then remove from the oven and baste the yams with the candied mixture. Sprinkle the top with the remaining brown sugar, then cover and return to the oven for another 20 minutes. 

Allow the dish to sit for ten minutes before serving.

* As featured in our monthly Artist’s Palate feature

Sean Scully has spent the last six decades fusing spirituality with abstraction, creating grids, stripes and bold stacks of colour. When the Irish-born artist proposed pancakes for our recipe series, we instantly imagined a stack, but as he explains, ‘I could make a stack, like one of my sculptures or paintings. But the family is eagerly waiting, so take them as they come, with maple syrup for the kids and jam for the adults.’ He has his pancake production down to a fine art, creating them a few times a week for his wife and eleven-year-old son. For Scully, giving a pancake enough airtime before serving is crucial because it excites the recipient. ‘If you can flip it over a couple of times in the air, you’re a master.’

Ingredients 

1 organic egg 
4 loaded tsp organic gluten-free flour 
Organic grass-fed whole milk 
Coconut oil, for frying

Method

Mix the egg and flour in a mug and leave it for a few minutes. Then stir in some milk. I make it thinner than most people because I want the pancake to be thin and delicate (you will have to play with amounts). Put coconut oil in a non-stick frying pan (not too much, about one teaspoon), then heat it over a medium heat. Pour in the pancake mix so it makes a nice, even puddle. After a few minutes, it should be solid enough to flip over with a wooden skillet. Then, here’s the artistic part, it should slide around, nice and loose, in the pan. This means it’s ready to be flipped. This is very important because it dries the pancake and gives it air. Plus, it excites the client. If you can flip it over a couple of times in the air, you’re a master.

Sean Scully’s pancake flipping in action, filmed in April 2020. Video courtesy of Sean Scully Studio

INFORMATION

This article appears in the January 2021 issue of Wallpaper* (W*261) – on newsstands now and available for free download here

‘Sean Scully: Passenger’, until 15 January 2021, Hungarian National Gallery, Budapest. en.mng.hu

The artist will stage his first show with Thaddaeus Ropac, Paris in Spring 2021. ropac.net

seanscullystudio.com

* As featured in our monthly artist’s recipe series 

Pasta Liguria may hail from the Italian Riviera, but for Georgie Hopton and Gary Hume, the dish is deeply entwined with upstate New York, where they own a 40-acre farmstead. ‘Apart from the fact that this dish is utterly delicious and profoundly comforting, we get stupidly excited at the prospect of using our early potatoes, the ever giving beans and lots of aromatic basil from our vegetable garden,’ Hopton explains. The result is a dreamy medley of green and blue, reminding the artists of Picasso and Matisse, and the frescoes of Pompeii. The couple recommend serving the pasta ‘in hot bowls in front of a good film, with a glass of something that shines in the light like wet grass’.

Pasta Liguria recipe

Ingredients

175g trofie pasta (or broken spaghetti)
75g blue potatoes, skins on, sliced 4mm thick
75g green beans, cut in half if using fine, in thirds if thick
50g basil leaves
1 large clove garlic, peeled and chopped
1 tbs pine nuts
6 tbs fabulous olive oil
25g grated pecorino cheese
salt and pepper

Suggested vegetable varieties

Blue potatoes - Adirondack Blue
Green beans - Fin de Bagnol 
Green basil - Genovese 

Method

Boil the pasta and potatoes together in a large pot of salted water, adding the green beans after 7 minutes. Meanwhile, make your pesto: put the basil leaves, garlic, pine nuts and olive oil in a food mixer, season with salt and pepper, and whizz until smooth, then stir in the cheese. Reserve a cup of the pasta water before draining. Add half of this (or more, if desired) to the drained pasta and vegetables with the pesto. Serve in hot bowls in front of a good film, with a glass of something that shines in the light, like wet grass.

A version of this article is featured in the December 2020 issue of Wallpaper* (W*260) – on newsstands now and available for free download here

INFORMATION

‘Gary Hume: Archipelago’ is at Sprüth Magers London until 23 December, spruethmagers.com

He is one of Britain’s foremost abstractionists, but Frank Bowling is also renowned for his love of pig’s trotters, a dish that reminds him of his childhood in Guyana. During a career that has lasted more than six decades, he has been so immersed in his exuberant, large-scale canvases, it has left little time for preparing food. ‘The use of an electric slow cooker was a practical solution to this problem,’ explains Bowling’s wife, textile artist Rachel Scott. ‘This recipe became a staple of his diet. It supplied him with an instant warm and hearty dish after a long day at the studio. To date, it remains one of his favourite dishes.

Ingredients

5-6 pig trotters
1 small aubergine
1/2 bulb of fennel
12 Okra
1-2 medium karelas (bitter melon)
1/2 scotch bonnet
1/2 glass of vodka
1 bottle of beer
Water (if required)

Method

Roughly chop the aubergine and fennel
Cut the karela in half, remove seeds and chop
Remove the seeds from the scotch bonnet and finely chop
(alternatively leave the scotch bonnet whole for a stronger heat)
Place all ingredients in a heavy casserole dish
Add the vodka and beer
If required, add some water enough to cover Trotters
Allow to slow cook for 24 hours

Cook’s Tips

Before serving the stew, remove large and small bones
Serve with boiled rice, and cooked spinach
Squeeze a lemon over each serving.

INFORMATION

frankbowling.com

Dates (a prized Iraqi export often smuggled out and relabelled to circumvent international trade restrictions) have long been integral to the work of Iraqi-American artist Michael Rakowitz. Date syrup cans were the building blocks of his Fourth Plinth installation in London in 2018, a replica of a winged bull sculpture destroyed by Isis. A year later, for a solo exhibition at the Whitechapel Gallery, he developed this sandwich for the gallery restaurant, featuring a mixture of date syrup and tahini. Witty, wistful and easy on the palate, it’s the perfect embodiment of Rakowitz’s practice as artist and cultural provocateur. 

Ingredients

2 tablespoons of date syrup
2 tablespoons of tahini
1 large piece of pita or lavash bread, approximately 10” in diameter
4 slices of halloumi or akkawi cheese
1/4 cup of freshly cut mint

Recipe

In a bowl, mix the tahini and date syrup with a spoon. Admire the psychedelic swirls it makes when it begins to blend. In Iraq, this mixture is called dibis wa’rashi.

Heat a buttered or oiled pan on the stove on medium heat. Place the halloumi in the pan and fry until both sides turn a sienna brown. Remove from pan to a plate.

Next, spread the date syrup and tahini mixture on the pita or lavash. Place open in the pan on the stove on medium heat. Add the halloumi evenly on top of the date syrup, and finish with the freshly cut mint. 

Finally, carefully roll and close the pita up like a burrito, or fold over with a spatula like a quesadilla. Be sure to continue to cook for a few minutes, pressing down on each side like a pressed sandwich. 

Cut in half and share.

A version of this article originally appeared in the October 2020 issue of Wallpaper* (W*258) – on newsstands now and available for free download here

INFORMATION

michaelrakowitz.com

Swiss artist Claudia Comte has had a meteoric rise in the past few years. From underwater cactus sculptures and dazzling Op Art interventions, to a forest of carved reliquaries and a functional fairground installed in Art Basel’s Messeplatz: her output is varied, memorable, and always characterised by a sense of humour. The same goes for her ‘Eggplant Baby’, a dish that she recently used to kick start the birth of her son, Kai Nikolai. The recipe originates from Scalini’s, an Italian restaurant in Georgia, US, and is said to have induced labour for more than 300 expectant mothers. As Comte recalls: ‘My partner, Samuel Leuenberger, prepared the meal for me, and remarkably within a few hours I was in labour!’ 

Recipe for ‘Eggplant Baby’

‘The measurements below serve much much more than just a mother, baby, father family unit. It’s a dish that can be shared!’

Ingredients for the marinara sauce

2 teaspoons of grated garlic
3 teaspoons of olive oil
1.8kg chopped tomatoes (canned or fresh)
230g chopped onions
100g chopped parsley
1 teaspoon of oregano
1 teaspoon of grated red pepper
30g chopped basil
1 pinch of thyme
1 pinch of rosemary
1 teaspoon of salt
1 teaspoon of pepper

Preparation of marinara sauce

First, fry the onions in a large saucepan with hot olive oil. Add garlic and fry again for 1 minute. Now add the tomatoes and bring everything to the boil before you reduce the heat. Then put the remaining ingredients in the pot and let it simmer for 1 hour. Stir every now and then.

Ingredients for the eggplant and parmesan bake

3 medium sized eggplants
230g flour
6 beaten eggs
940g breadcrumbs of Italian bread (Ciabatta)
1.8 l marinara sauce
100g grated Romano cheese
100g grated parmesan cheese
100g chopped mozzarella cheese
460g ricotta cheese
Olive oil

Preparation for the eggplant and parmesan bake

Wash and chop the eggplants first (either with or without the skin is fine). Spread the eggplants on a paper towel and sprinkle them with salt. Put another layer of paper towel on top and weigh the whole thing down for an hour so that the excess liquid can flow out.

Dip the individual pieces of eggplant one after the other in flour, beaten eggs and the breadcrumbs. You can then fry the eggplants in olive oil until they are golden brown. Spread the marinara sauce, eggplant, ricotta, parmesan and romano cheese alternately in layers in a baking dish until the baking dish is almost completely full. Then sprinkle a layer of mozzarella on top.

Now everything goes into the oven for about 25 minutes at 190 degrees (please preheat).

Bon appetit and good luck!

A version of this article originally featured in the September 2020 issue of Wallpaper* (W*257) – on newsstands now and available for free download here

INFORMATION

Claudia Comte’s solo exhibition at Austria’s Kunstraum Dornbirn opens 26 November. claudiacomte.ch; kunstraumdornbirn.at

‘I have come to the conclusion that much can be learned about music by devoting oneself to the mushroom,’ says John Cage in his book A Mycological Foray - Variations on Mushrooms. The experimental composer was not alone in his belief that humble fungi are, in fact, a treasure trove of unexpected revelations. Chefs, skincare experts, and artists alike are harvesting the various benefits of the 'shroom for their own creations.   

Recent studies have shown that the fungus is not just a flavoursome addition to the classic ramen or stroganoff, but also a bountiful source of health benefits. A daily dosage is said to ensure your immune system stays strong, your joints stay healthy and your blood sugar remains balanced. 

In today’s lockdown living, keeping anxiety levels at bay is paramount, and these fleshy fungi are also believed to reduce stress levels and improve mental clarity.

For inspiration on how to work these button-topped superfoods into your diet, take a page from the Campana Brothers, whose contribution to our May 2018 Artists Palate features a mushroom and beef take on a Brazilian culinary staple. Or, serve up some mushroom dischi volanti as seen in our December 2018 Entertaining Special. 

Beauty experts are also utilising the unique benefits of shrooms. ‘When researching ingredients to combat stress, I was so excited to discover the wide range of amazing benefits mushrooms have in the skin,’ says Dr.Dennis Gross, who has incorporated four different types of mushrooms into his eponymous skincare line. ‘They neutralise free radicals, reduce inflammation, increase blood circulation, increase firmness and elasticity, have hydration properties and even increase the body’s production of amino acids.’ 

Likewise, natural skincare pioneer Tata Harper uses tremella mushrooms in her own line of products. The super absorbent Asain shroom can hold 1,000 times its weight in water and forms a flexible film on the skin to help keep the barrier intact.

Other brands like HyperSkin use the fungi-derived kojic acid to naturally reduce skin pigmentation, while Shiseido uses the prized Japanese snow mushroom in its Waso products for plump, dewy complexions.

The mushroom will no doubt become an ever more popular ingredient, as our growing fixation on health and wellbeing corresponds to a greater interest in natural solutions. Whether garnishing your plate or refreshing your face, the shroom is here to stay.

A personal breakdown about ten years ago led Jeppe Hein to take up conscious breathing. What began as an exercise for balancing body and mind has since become an art form, firstly in his Breathing Watercolours series, where the Danish artist represents his breaths as vertical strokes of ultramarine blue paint on a white surface; and now in the ‘Breathe with Me’ movement, which invites people to join in the action and create a collaborative artwork, reminding participants ‘to cooperate if we want to share this world together, today and in the future’. Hein has now given his project a culinary expression for Wallpaper*. His spiced dal, rice, chapati, vegetable raita, mango chutney and mango lassi are meant to be shared between ten people. Says the artist, ‘The dishes bring everyone to the same table, giving us the opportunity for communication and making us aware of what unites us.’

‘Breathe with Me’ buffet (serves 10) 

Please use organic products only

Spicy vegan dal with rice

250g whole, peeled red lentils
21/2 tsp coconut oil
21/2 onions, peeled and chopped
21/2 garlic cloves, peeled and chopped
625ml coconut milk
375g jasmine rice
21/2cm piece fresh ginger, peeled and chopped
21/2 tsp ground coriander
21/2 tsp turmeric powder
21/2 tsp garam masala
21/2 tsp Indian curry powder
21/2 tsp chilli powder
21/2 tsp roasted black sesame seeds
21/2 bunches of fresh coriander, chopped
lime slices
salt and pepper

Rinse the lentils. Heat the coconut oil in a pan and fry the onions until translucent. Add the garlic and lentils and deglaze with 375ml water and the coconut milk. Cook for about 12 minutes until the lentils are soft. In the meantime, cook the rice according to the packet instructions. Add the ginger and all the spices to the lentils, season with salt and pepper, then simmer for another 3-5 minutes. If necessary, add some more liquid (coconut milk or water). Fry the sesame seeds briefly in a pan. Arrange rice and dal on a plate. Garnish with sesame seeds and fresh coriander and serve with a slice of lime.

Roti chapati

800g ghee 
1200g wheat flour
salt

Put the ghee, flour and a pinch of salt in a bowl with 640ml lukewarm water. Knead first with a kneading chopper, then with your hands. Cover and allow to rest for 30 minutes at room temperature. Cut the dough roll into slices and roll out smooth. Bake in a pan without fat.

Raita with vegetables

750g natural yoghurt
450g salad cucumber, peeled and cut into pieces
11/2 tsp ground cumin
11/2 tsp sugar
11/2 tsp paprika powder
3 tsp ground coriander
salt and pepper

Add a little water to the natural yoghurt and whip vigorously with a fork. Add the cucumber pieces, cumin, sugar, paprika, ground coriander, and salt and pepper to the yoghurt. Mix well.   

Mango chutney

2 lemons, juice and zest
2kg mango
4 chillies
2 bay leaves
4 cardamom pods
1 tsp coriander seeds
2 tbsp Indian curry masala
1 tbsp black mustard seeds
1 tbsp turmeric powder
300g brown sugar
4 medium onions, peeled and chopped finely
100g fresh ginger, peeled and chopped finely
50ml peanut oil
100ml white wine vinegar
400ml clear apple juice
1 tbsp sea salt

Fill a large bowl with cold water and add the lemon juice. Wash, peel and halve the mango and remove the stone. Place the mango halves in the lemon water. In a pestle and mortar, grind the chillies, bay leaves and spices until the mixture has a fine consistency. Caramelise the sugar in a large saucepan set over a medium heat, watching it carefully so it doesn‘t turn darker than needed. Add the onions, ginger and peanut oil. Carefully add the spices and deglaze with the vinegar and apple juice. Allow the chutney base to reduce to half before adding the strained mango halves. Cover with a lid and simmer at a medium heat for 15 minutes, stirring occasionally. Transfer the hot mango chutney to sterilised jars.

Mango lassi

3 very ripe mangoes
500g natural yoghurt

Cut the juicy flesh off the mangos and place with any juices in a blender with the yoghurt. Blitz until smooth. Taste, adding a little honey, if needed. Serve immediately. 

A version of this article originally featured in the May 2020 issue of Wallpaper* (W*254) – on newsstands now and available for free download here

INFORMATION

Hein’s solo exhibition, 'Nothing is as it appears', is featured in the online viewing room of König Galerie here. 
breathewithme.world

From his memorably blackened American flags to monumental charcoal drawings of atomic mushroom clouds, and more recent works that speak to gun violence and political corruption, Robert Longo has never shied away from the visceral and morbid. His fascination with the dark side of civilisation is also reflected in the title of his signature dish, ‘blood and guts’. A penne with tomato sauce is topped with sweet Italian sausage (gutted, to make it look extra lumpy) and chopped sirloin, then garnished with grated cheese and fresh basil. ‘I’ve been making it for years, and taught it to my kids,’ says the artist. ‘It should look like a horror show.’

Ingredients (serves four)

2 tbsp olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and chopped
400g can chopped tomatoes
300g squid ink penne pasta (or normal if this is unavailable)
6 sweet Italian sausages, casings removed and cut into pieces
400g sirloin steak, cut into pieces
grated Parmesan, to serve
fresh basil, to serve

Method

Heat a tablespoon of olive oil in a pan, then cook the onion and garlic for about 5 minutes over a low heat until softened. Stir in the chopped tomatoes, then simmer for about 15-20 minutes. Meanwhile, cook the pasta.
 
Heat the remaining olive oil in a frying pan and fry the sausage pieces over a fairly high heat until golden brown, then set aside. Fry the steak pieces until cooked to your liking. Drain the pasta and stir into the sauce.
 
Serve the pasta in bowls topped with sausage, steak, grated Parmesan and basil.

A version of this article originally appeared in the March 2020 issue of Wallpaper* (W*252)

Hugh Hayden’s first show in London, at Lisson Gallery, is an ode to Southern food: invented on plantations, intertwined with the history of slavery, and an inextricable part of American culture. The Texan sculptor's meditation on identity and diaspora includes hand-carved tables and chairs adorned with branches and thorns, cast iron skillets overlaid with African masks, and a video piece showing him cooking and eating bacon. For our recipe series, he offers a twist on his mother’s quintessentially Southern cornbread, refined through three months of ‘internet sleuthing and weekly recipe trials’. ‘I call it a pudding because it’s thick and moist, yet doesn’t need a spoon.’ 

‘This spin on a cornbread recipe gets you the ideal texture – neither too moist nor too dry. I think using a cast-iron skillet gets the best result. You can adjust the amount of sugar to your desired sweetness. It tastes best when it has had time to cool to room temperature, but warm is also nice,’ says Hayden.

Ingredients

110g butter, at room temperature
2 tbsp sugar
1 cup soured cream
1 egg, beaten
200g creamed corn
400g canned sweetcorn, drained
240g Jiffy corn muffin mix
1/3 cup dried cranberries

Directions

Preheat the oven to 350°F/180°C.
In a large bowl, cream the butter and sugar together.
Mix in the soured cream and then the beaten egg.  
Mix in the creamed corn and then the corn kernels.
Gradually sprinkle over the corn muffin mix and stir, but don't overdo it.  
Fold in the cranberries.
Pour the mixture into a buttered cast-iron skillet, then bake for 55-65 minutes until the crust is golden brown.
Allow to cool for at least 15 minutes, then cut into squares.

For a more savoury version, you can replace the dried cranberries with 1/4 cup each of caramelised onions, jalapeños, cheddar cheese and/or crispy bacon bits.

A version of this article originally featured in the April 2020 issue of Wallpaper* (W*253) – on newsstands now

INFORMATION

‘American Food’, 11 March - 2 May, Lisson Gallery. lissongallery.com

From his seven stacks of fluorescent boulders in the desert outside Las Vegas, to walls of mirrored windows in jewel-like hues, and poetic phrases that arch across rainbow-coloured neon signs, Ugo Rondinone’s artwork is made for our fast-moving times: exuberant, visually arresting and impossible to forget.

His favourite dish is subdued in comparison, a comforting combination of pasta, potatoes, bacon and garlic that ‘mixes Italian cuisine with down-to-earth Swissness’, says the New York-based, Swiss-born mixed-media artist. It’s not quite as social media friendly, but a crowd-pleaser all the same.

Ingredients
250g dry elbow macaroni
2 medium potatoes, peeled and diced
250g bacon
2 medium onions, peeled and sliced
3 garlic cloves, peeled and diced
1 tbs butter 250ml cream, half and half, whole milk or a mixture of any of these
1½ tbs cornflour
3 tbs chopped fresh parsley
250g cheese, such as Bergkäse, Gruyère, Appenzeller or Emmentale
breadcrumbs, for sprinkling

Method
Preheat the oven to 190C.

Boil the macaroni and potatoes separately until al dente. Set aside. Cut the bacon into strips and cook until lightly crisp. Set aside. Sauté the onions and garlic in butter until caramelised and browned. Set aside.

Mix the cream or milk with cornflour and parsley in a saucepan and bring to a simmer. Season with salt and pepper to taste. Set aside.

Layer half of the cooked macaroni, potatoes, bacon, onions and cheese in a 2-quart casserole dish, then repeat the layers.

Pour the milk mixture over the macaroni, sprinkle breadcrumbs on top and bake for 35 minutes until lightly browned.

A version of this article originally featured in the January 2020 issue of Wallpaper* (W*250)

Camille Henrot is capable of many things: explaining the creation of the universe in 13 minutes (as she did in Grosse Fatigue, which stole the show at the 2013 Venice Biennale); taking over the entire Palais de Tokyo (2017); and even designing a capsule fashion collection (last year, in collaboration with cashmere label Parenti’s). She is, however, ‘very bad at using technological kitchen utensils’, which is why her gâteau Manon doesn’t require an oven.

The recipe is inherited from her great-grandmother Marie-Thérèse, nicknamed Manon, who lived until the age of 104. Says the New York-based French artist, ‘I like that it uses industrial biscuits with a sophisticated shape, only to crush them into pieces for a cake that, in the end, looks very simple.’

Ingredients
200g dry biscuits, such as Leibniz
200g sugar
200g soft butter
2 eggs
1 cup of strong coffee

Method
Grind the biscuits into small pieces, then add the sugar and butter and mix well. Stir in the eggs, one at a time, and the coffee, little by little. Blend for 20 minutes. Put buttered greaseproof paper in a mold, and pour in the cake mix. Garnish, if desired, with whipped cream and caramelised almonds, then leave in the fridge to set.

A version of this article originally featured in the December 2019 issue of Wallpaper* (W*249)

INFORMATION

camillehenrot.fr

Whether scrawled across a wall, winding along a bridge on the Seine, or piercing the Louvre’s glass pyramid, Claude Lévêque’s neon works have an unmistakable verve and mythological charge. Small wonder that our erstwhile guest editor Karl Lagerfeld called the French conceptual artist ‘a divine man’ (see W*127). The works stand in sharp contrast to Lévêque’s famously down-to-earth demeanour, as reflected in his favourite dish, stuffed tomatoes. ‘I usually make it with sun-ripened tomatoes from my garden in Pételoup, in Nièvre, during the summer,’ he explains. ‘It’s a good recipe to share with friends on the terrace with a light local wine.’

Ingredients
Serves 5

200g chopped lean beef
150g sausage meat
150g chopped veal
1 tsp cumin
1 tsp curry powder
1 tsp paprika, cinnamon and turmeric
grind from a baies moulin (prepacked mills filled with spices such as black peppercorns, pink peppercorns, coriander seeds and allspice berries)
bunch of fresh coriander, finely chopped
2 tbsp olive oil
10 tomatoes, large and fleshy, such as Coeur de Boeuf, Russian or Pineapple
1 red pepper, deseeded and cut into strips
1 green pepper, deseeded and cut into strips
salt and pepper

Method
Preheat the oven to 180 degrees C. In a large bowl, mix and knead with your hands the meat, spices, coriander and olive oil, then season with salt and pepper. Remove the tops of the tomatoes and put the tops to one side. Hollow out the tomatoes and put the fleshy insides to one side. Divide the stuffing mix between each hollow tomato, arrange strips of pepper on top, then spoon over some of the tomato flesh. Put the tomato tops back on and arrange in an ovenproof dish. Bake for 1 hour.

A version of this article originally featured in the November 2019 issue of Wallpaper* (W*248) – on newsstands now

INFORMATION

claudeleveque.com

Whether in charcoal-on-newsprint drawings or monumental sculptures, William Kentridge is a master of narrative, shining light on turbulent histories through hauntingly expressive forms. To mark a pair of retrospective shows in his native South Africa, we invited him to share his favourite dish, which comes with an appropriate dash of drama. Of the sole Véronique, an invention of the great Auguste Escoffier, Kentridge says, ‘In my childhood, when this was being prepared, it was always a sign of a grand dinner party. More recently, I have tried to make it, but it has never matched my memory of how it looked then.’

Ingredients
Serves 2

2 Dover or lemon sole, skinned and filleted
Salt and black pepper
10g butter
150 ml fish stock
150 ml vermouth or dry white wine
150ml whipping cream
100g seedless green grapes, each sliced in half

Method
Heat the oven to 180c. Season the fillets with a sprinkling of salt and a grinding of black pepper and roll them up as tightly as possible. Lightly butter a shallow ovenproof dish and place the fillets in it. Dot with pieces of butter. Pour the fish stock and vermouth around the fish, cover the dish with a piece of foil and bake for 20 minutes, or until just cooked.

Carefully strain the cooking liquid into a saucepan and cover the fish with the foil. Replace in the oven to keep warm. Bring the cooking liquid to a boil over a high heat and boil until reduced to about 100ml. Pour the cream into the pan and return to a simmer. Stir in the grapes and season the sauce with salt and pepper. Remove the fish from the oven and arrange on serving plates. Pour over the sauce and serve.

A version of this article originally featured in the October 2019 issue of Wallpaper* (W*247)

INFORMATION

‘Why Should I Hesitate?’ is showing from 24 August – 23 March at Zeitz MOCAA and Norval Foundation, Cape Town. zeitzmocaa.museum; norvalfoundation.org 

Understanding Louise Bourgeois message is often a challenge, even when the work itself is monumental and unforgettable. Surely this cannot be so of her dish of garlic-infused lamb?

Ingredients (serves 10 – 12)
A 5.5kg leg of lamb
1.5 heads of garlic divided into 25 to 30 cloves
5 tbsp thyme
6 bay leaves
turnips, peeled
carrots, peeled
parsnips, peeled
white radishes, cleaned with ends cut
red radishes
sweet potatoes or potatoes
apples

Method
Preheat oven to 260C. Insert each clove of garlic at least 2 inches deep into lamb with the point of a paring knife. Take care that garlic is evenly distributed. Cover lamb with thyme and then add bay leaves. Place in roasting pan and brown in oven for 15 to 20 minutes. Reduce heat to 190C and place vegetables around lamb. Roast for 1 hour 45 minutes, or 12 minutes to 500g for pink French lamb. Let rest before carving.

Note: This is a recipe for garlic lovers. Louise uses the whole leg of lamb. If lamb weighs more than 5.5kg increase garlic, thyme, bay leaves, and roasting time proportionately. Different combinations of vegetables are used depending on the season. Louise adds a green salad and red wine to complete the buffet style dinner.

Whether in fashion or food, Giorgio Armani likes to square his perfectionist vision with a healthy dose of tradition. His Emporio Armani restaurants and cafés, now present on three continents, serve up Mediterranean and Italian fare, elevated in presentation while authentic in flavour. Headlining the menu at the recently renovated Milan location (pictured) is this saffron risotto. ‘It’s one of the most classic Milanese dishes, made more fragrant and tasty thanks to the surprising addition of scallops and thyme,’ he explains. Just the thought of this dish, enjoyed at the ground-floor bar under the glow of Mr Armani’s signature ‘Logo’ lamp, has us hankering for our next sojourn to the Italian fashion capital.

Ingredients
80g carnaroli rice
10g chopped shallots
30ml extra virgin olive oil
50ml white wine
1 litre vegetable broth
300ml light fish broth
1/2g saffron pistils
Salt
300ml orange-infused water
10g orange zest
5ml fresh lemon juice
20ml fresh orange juice
10g Parmigiano-Reggiano
10g butter
3g chopped fennel
2 scallops
1g thyme
40ml creamy cherry tomato sauce

Method
Toast the rice with the shallots and 10ml of the oil; blend with the wine. Add broth, saffron and salt. Continue cooking, adding more broth and orange-infused water to cover the rice. When cooked, add the lemon juice and the orange juice. Cream with the Parmigiano-Reggiano, butter and 20ml oil. Rest for 2 minutes. Add the fennel.

Season the scallops with thyme and oil. Sear the scallops and place them in the centre of the dish of risotto. Then create small dots with creamy cherry tomato sauce. §

As originally featured in the September 2019 issue of Wallpaper* (W*246)

ADDRESS

Emporio Caffè & Ristorante
via Croce Rossa 2
Milan

VIEW GOOGLE MAPS

Set in his distinctive typeface, Lawrence Weiner’s recipe for a Californian diner sandwich bears all the hallmarks of his conceptual wall texts – built from modest elements, poetic in its expression and universal in its appeal. Three cherished staples of American food (creamy peanut butter, crispy bacon and crunchy iceberg lettuce) are heaped atop one another for an unexpected mix of textures and flavours. Wash it down with a neat malt whiskey.

Ingredients
Smooth peanut butter
Strip bacon
Red peppers (dried)
Thinly-sliced habaneros
Iceberg lettuce
Salt & black pepper
Thinly-sliced white bread (not toasted)

Method
Firstly put the peanut butter on the bread then put the crushed dried red peppers
And freshly fried strip bacon (2 to 3 pieces)
A tranch of iceberg lettuce
A little bit of salt & black pepper
& some thinly-sliced habaneros on the top
& serve it with a neat malt whiskey

A version of this article originally featured in the July 2019 issue of Wallpaper* (W*244)

Icelandic performance artist Ragnar Kjartansson believes in the redemptive qualities of melancholy – for his video piece ‘God’, he filmed himself as a 1950s cabaret act, with an orchestra and pink satin curtains in the background, singing the words ‘sorrow conquers happiness’ on and on. Likewise, his more recent work, ‘A Lot of Sorrow’ saw indie-rock band The National play their ballad ‘Sorrow’ continuously for six hours at MoMA PS1, until its mournful mood gave way to a surprising exuberance. His recipe of choice, unsurprisingly, finds comfort and uplift in nostalgia. This eggs florentine comes from his favourite recipe book as a child – ‘the colours, the visual vibrance, the yellow and white eggs on green spinach and pasta underneath always enchanted me,’ he recalls. ‘For the ones who like the tang of nutmeg and soggy spinach with their red wine, this is the perfect dish for a Friday night.’

Ingredients
Serves 4
230g spaghetti
60g butter
900g fresh spinach or 340g frozen spinach
A little nutmeg
4 eggs
1 tbsp oil
Salt and pepper

Method
Cook the spaghetti in boiling salted water until al dente, then drain and toss with half the butter.

If using fresh spinach, wash it carefully first. It is frozen, allow it to thaw then drain and squeeze dry.

Cook the spinach until wilted, then sprinkle with nutmeg and finely ground pepper.

Place the spaghetti on a warm serving plate with a layer of spinach on top.

Fry the eggs in the remaining butter with a little oil so they don’t burn.

Put the eggs on top of the spinach and serve hot.

A version of this article originally featured in the June 2019 issue of Wallpaper* (W*243)

INFORMATION
‘Death is Elsewhere’ is on view until 2 September. For more information, visit The Met Fifth Avenue website

ADDRESS

The Met Fifth Avenue
1000 Fifth Avenue
New York

VIEW GOOGLE MAPS

From geodesic pavilions in the Pacific Ocean to the ranch-style Mirage house in the Palm Springs desert, Doug Aitken has deployed mirrored architecture to magnificent effect. This February, the American artist installed a new version of Mirage in the snow-capped mountains of Gstaad, Switzerland, ‘bringing the idea of the American West into contact with the European landscape’. Its awe-inspiring Alpine views are the perfect match for the artist’s favourite dish, cheese fondue. ‘I like performance and action foods, with highs and lows, and brief moments where it all comes together,’ he says.

Ingredients
½ clove garlic
1lb (450g) Gruyère cheese
8oz (225g) Emmentaler cheese
1½ cups (⅜l) dry white wine
1 teaspoon fresh lemon juice
4 teaspoons cornstarch
1½ tablespoons (2cl) kirsch
2 to 3 turns of a pepper mill
Pinch of freshly grated nutmeg

Method
Before its first use, an unglazed clay fondue pot should have a mixture of milk and water cooked in it to season it. Glazed ceramic or enameled cast iron can be used without seasoning.

Rub the inside of the pot with cut surface of garlic.

Coarsely grate the cheese and mix them in the pot.

Add wine, lemon juice, and cornstarch and stir over medium heat until cheese melts (this should be done on the kitchen range).

The lemon juice is important, as it gives a flavourful tang and encourages the cheese to melt quickly.

Stir with a wooden spoon in a figure eight motion to keep the cheese from getting stringy.

Stir in kirsch, pepper and nutmeg, and cook a bit longer until mixture is smooth and creamy.

Transfer the pot to the burner on the table, where the fondue can simmer.

To serve
Spear bite-size cubes of bread on a fork and dunk into the cheese. Stir until bread is well coated, then remove while rotating fork to keep cheese from dripping. Careful – the cheese is hot!

The cheese fondue should continue to cook lightly during the entire meal. An experienced fondue eater stirs the cheese each time he dips a piece of bread; in this way the fondue will stay creamy right down to the bottom.

Important
Measure cornstarch carefully. Four level teaspoons weigh ⅓oz (10g), but if heaped high can weigh almost ½oz (12g).

As originally featured in the May 2019 issue of Wallpaper* (W*242)

INOFRMATION

For more information, visit the Doug Aitken website

Ceramic pot, £850, by Abigail Simpson, from Willer. ‘Rock Stacking’ candle holder, £130, by Tom Dixon, from Amara. ‘Crockery White’ jug, £140; posy vase, £40, both by Max Lamb, from 1882 Ltd. ‘Geir’ marble weight, by Broste Copenhagen, £60; ‘Rock Stacking’ tealight holder, £75, by Tom Dixon, both from Amara. Pyrite cluster, £1,400, from Dale Rogers Ammonite. Poppy seed vase, £270, by Akiko Hirai, from The New Craftsmen. ‘Mystone Ceppo di Gre’ tiles, £43 per sq m, by Marazzi. Interiors: Matthew Morris. Food: Olivia Bennett

Improvisation is central to the work of US artist Sarah Sze – her installation, Triple Point, for the US pavilion at the 2013 Venice Biennale, integrated locally scavenged objects such as rocks, paint cans, cups and even a sleeping bag. Her endive boats are similarly adaptable; for example, the fish sauce and green chillies can be replaced with olive oil and lemon. Says Sze, ‘Mixing them feels like merging different places, memories and moods, and seeing and tasting how each affects the other.’

Ingredients
juice of 2 lemons
2 tablespoons grapeseed oil (any neutral oil will do)
2 teaspoons fish sauce (Thai or Chinese will do)
1-2 Thai chillies, finely sliced (depending on spice tolerance)
1/2 teaspoon sugar
1 red bell pepper, diced into 1/2cm cubes
1 cucumber, peeled and diced into 1/2cm cubes
2 spring onions, diagonally sliced into 1/2cm pieces
2 avocados, peeled and diced into 1cm cubes
1/8 cup mint, finely chopped, plus extra leaves to garnish
1/8 cup coriander, finely chopped, plus extra leaves to garnish
1/2 cup salted roasted peanuts, crushed
4 endives, outer leaves removed to create the boats
black sesame seeds, to garnish

Method
In a small bowl, mix together the lemon juice, oil, fish sauce, chillies and sugar. In large bowl, mix together the chopped vegetables, herbs and crushed nuts. Add the liquid mixture and gently toss. Divide the mixture between the endive leave boats. Garnish with black sesame seeds, and coriander and mint leaves.

As originally featured in the April 2019 issue of Wallpaper* (W*241)

INFORMATION

For more information, visit the Sarah Sze website

Like the man himself, Takashi Murakami’s favourite food is a national treasure. ‘Sushi is a symbol of Japanese culture, and can now be enjoyed anywhere in the world,’ he says.

Contrary to his outré aesthetic, his favourite variety, tuna nigiri, is as orthodox as it comes. The artist’s opinion on flowers, a recurring motif in his artwork, is more ambivalent. ‘Their smell, their shape – it makes me feel almost physically sick, and at the same time I find them very “cute”,’ he says.

Ingredients
Sushi rice
Rice vinegar
Sugar
Salt
Fresh sushi-grate tuna, thinly sliced

Method
Rinse the rice until the water runs clear, then place in a pan with almost double the amount of water and bring to the boil. Reduce the heat, cover and cook for 20 minutes until tender and the water absorbed. Leave until cool enough to handle.

Combine the rice vinegar with some sugar and salt in a pan and cook over a medium heat until the sugar dissolves. Allow to cool, then stir into the cooled rice, stirring until it dries and becomes sticky.

With a wet hand, grab a handful of rice and shape it into an oval form. Lay a slice of tuna on top and press down gently. §

A version of this article originally featured in the March 2019 issue of Wallpaper* (W*240)

Leandro Erlich’s interactive installations have included an illusory swimming pool that allows visitors to walk underwater thanks to a well-placed layer of glass, and a pair of escalators seemingly knotted like a pretzel. The Argentine artist is soon to take over a stretch of Miami Beach with 100 car-shaped sand sculptures, then let the public claw them apart. His take on the asado (the classic Argentine barbecue) has a similarly participatory element, requiring a merry band of helpers, a roaring fire, a string of sausages, bread rolls, and a chimichurri prepared by his collaborator Raùl. To ensure the chimichurri doesn’t spill, the sandwich is best enjoyed, much like Erlich’s art, with the head tilted 90 degrees back.

Culinary author Sylvia Gabet’s account of the preparation
The Argentine asado is elsewhere called a BBQ party. For Leandro Erlich, the national dish of his country is a natural continuity of his work, happening in his studio, on the top floor, where there are replicas of his major pieces, such as Swimming Pool. For Leandro Erlich, the asado is a social and interactive act that makes sense.

To prepare a good asado, you first need to bring together people: encounters are what make human beings progress. You need an open space – Leandro likes that – to make a fire. Bring nice local meat to the grill: a particularly tender piece called colita de cuadril and sausages like Argentine chorizo are good. Then we need a specialist in embers and fire to ensure perfect cooking (at Leandro’s studio, it's Raùl, one of his collaborators), a table with rolls split in half, salad, tomatoes and his famous chimichurri. In terms of implementation, it is not too complicated.

Raùl’s chimichurri
Serves 8

Mix together 1 bunch of parsley, 1 bunch of coriander, 2 garlic cloves, 1 red onion, juice of 2 lemons, 2 tsp red wine vinegar, 4 pinches of pepper (chili, paprika or what you have at home), salt and 30cl of virgin olive oil.

When the meat is cooked, everyone serves themselves. It is informal and friendly: make a small sandwich with a lettuce leaf, a slice of tomato, one or two thin slices of meat and 1 tbsp of the famous chimichurri, while discussing with Raùl the composition of the sauce, for example. You close the sandwich, and then the best way is to throw your head back, even to lie down completely, so that the sauce does not flow out of the sandwich onto your clothes: you have to change your point of view, turn 90°, as in a work by Leandro Erlich. Then you taste one of those gustatory wonders that make you say to your neighbour, with a small sigh, ‘That's good, isn’t it?’

Thank you Leandro, Raùl, Ester, Anouk and the rest of Erlich’s team for sharing this delicious moment.

A version of this article originally featured in the January 2019 issue of Wallpaper* (W*238)

INFORMATION

Sylvia Gabet’s most recent book, What are we eating tonight? Special Kids is published by Editions de la Martinière. For more information, visit Leandro Elrich’s website

One beautiful evening in Venice, German artist Katharina Grosse came across a small restaurant called Alla Vedova (at the widow’s). Thinking immediately of Emilio Vedova, the late Venetian painter who had seen abstraction as a gateway to political freedom, Grosse imagined being invited to his table. ‘We had a lot of Venetian specialities that night, but nothing was like the dark purple-black inky, velvety linguine.’ The aftermath bore a delightful resemblance to Vedova’s work – energetic, expressive brushstrokes on largely monochrome canvases. The linguine ‘left traces everywhere on the plate, the paper tablecloth, my tongue and my teeth,’ recalls Grosse. ‘Eating squid ink pasta is as if biting into the sea at night.’

Ingredients

3 free-range egg yolks
2 free-range eggs
3 sachets squid ink
250g/9oz ‘00’ flour

For the lobster and chilli topping:
2 tbsp olive oil
1 garlic clove, finely chopped
4 spring onions, finely sliced
1 red chilli, seeds removed, finely chopped
2cm/1in fresh ginger, finely chopped
200g/7oz lobster meat
25ml/11fl oz white wine
1 tbsp chopped flatleaf parsley
1 tbsp chopped fresh basil

Method

For the squid ink pasta, whisk the egg yolks, whole eggs and squid ink in a bowl to combine.

Place the flour in a food processor and, with the motor running, add the liquid until it forms a dough.

Remove from the processor and knead gently to bring the dough together. Wrap the dough in cling film and set aside in the fridge for 30 minutes.

Roll out the rested pasta dough through a pasta machine, gradually reducing the thickness until it is rolled to the thinnest setting. Then cut into the shape of your choice (linguine and spaghetti work well).

For the lobster and chilli topping, heat a frying pan over a medium heat and add the oil. Once hot, add the garlic, spring onions, chilli and ginger and gently fry for about a minute, without browning.

Add the lobster and heat through. Add the white wine and simmer until a volume of the liquid is reduced by half.

Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for 1-2 minutes, then drain and add to the lobster mixture. Season, to taste, with salt and freshly ground black pepper.

Serve immediately in shallow pasta bowls, topped with the chopped parsley and basil.

As originally featured in the December 2018 issue of Wallpaper* (W*237)

INFORMATION
For more information, visit Katharina Grosse’s website

Twenty-five years since Rirkrit Tiravanija doled out free green curry to a voracious crowd at Manhattan’s 303 Gallery, food remains key to the Thai conceptual artist’s practice. He has partnered with gallerist Gavin Brown on a restaurant in upstate New York, chef Dalad Khambu on Berlin eatery Kin Dee, and fellow artist Tobias Rehberger on a food stall at Frankfurt’s Kleinmarkthalle. His twist on a Negroni substitutes Carpano Antica Formula vermouth for Campari. Topped with gin, ‘in sufficient quantity to ensure its dominance over the other ingredients’, Tiravanija’s creation ‘has excellent effects on the imagination. I’ve no idea how or why; I only know that it works.’

Ingredients
1.5 oz. gin
1 oz. Carpano Antica Formula vermouth
1 oz. Cinzano Rosso (sweet vermouth)
1 twist lemon peel
1 twist orange peel 

As originally featured in the November 2018 issue of Wallpaper* (W*236)

From the Technicolor skateboard ramp at the heart of the Palais de Tokyo in 2012 to the seven monumental stage curtains at this year’s Art Basel Hong Kong, German artist Ulla von Brandenburg’s work is always theatrical. ‘Sweet Feast’, a new project for London’s Whitechapel Gallery, was inspired by a 1973 exhibition of European sweets that was abruptly halted when a group of children devoured the exhibits. Mobilising 100 primary school pupils, von Brandenburg has created a video re-enactment of the event as a discussion of Britain’s changing relationship with the EU. Her contribution to our artist’s recipe series is naturally a sweet treat – orangettes, made from whole discs of orange rather than just the peel. Dig in.

Ingredients
1 orange
70g sugar
2 tsp lemon juice
2 tsp brandy
100g plain chocolate

Method
Wash the orange, then poke a number of holes in it with a bamboo skewer. Put in a pan with some water and set over a medium heat. When it begins to simmer, reduce the heat and boil for 2 minutes. Adjust the heat so that it is boiling steadily.

Drain the water away, then return the orange to the pan with fresh water and set over a medium heat. Repeat as above.

Once the orange has been boiled twice, return it to the pan with more water and leave it for about an hour to remove the astringency.

Slice the orange into 5mm-thick rounds, then arrange them in a large pot and add half the sugar, the lemon juice, brandy and 150ml water. Set over a medium heat. Once it starts to simmer, cover with foil, reduce the heat and continue to simmer for 15 minutes, then turn off the heat. Remove the foil to add the remaining sugar, then replace the foil and set aside to cool.

Once cool, set over a medium heat again. Bring to a boil, then immediately reduce the heat to low and simmer, covered, for 10 minutes. Turn off the heat and leave to cool. Then repeat this step. If there is any juice left after the second boil, simmer it a bit more. The orange slices should start to turn transparent but be careful not to boil too much.

Preheat the oven to 100C. Dry the slices on a drying rack. Line a baking tray with baking paper, then arrange the slices on the tray and bake for 40 minutes, turning halfway. The slices should now be dehydrated, sparkly and transparent. Transfer them to the drying rack and leave to cool. Roughly chop the chocolate, then place in a glass bowl set over a pan of simmering water and allow to melt, stirring well. Carefully coat half the orange slices with chocolate, then place on a sheet of baking paper and put in the fridge for 20 minutes to cool and harden.

As originally featured in the October 2018 issue of Wallpaper* (W*235)

INFORMATION

‘Ulla von Brandenburg: Sweet Feast’, in partnership with Le Prix Marcel Duchamp, is on view at Whitechapel Gallery from 21 September 2018 – 31 March 2019. For more information, visit the Whitechapel Gallery website

ADDRESS

Whitechapel Gallery
77-82 Whitechapel High Street
London E1 7QX

VIEW GOOGLE MAPS

Few designers have been as bonded to a specific colour as Christian Louboutin. His soaring stilettos are distinguished by their vivid red undersides, a feature created in 1993 using an assistant’s nail polish and ubiquitous ever since. As his empire grew, so the same shade of red (a precise Pantone) made its way on to men’s shoes, baby shoes, fragrance packaging and, naturally, became a nail polish. A quarter of a century on, Louboutin’s claim to the colour has even been affirmed by the EU’s highest court, which ruled that the brand had exclusive rights to using it on the sole of any shoe, regardless of shape. Not surprisingly, the footwear maven’s favourite dish, salmorejo, takes on a similar hue. He calls this chilled concoction of tomatoes and bread ‘the image of sunrise; of hot and long days’.

Ingredients
200g baguette, torn into chunks
12 tomatoes, skinned, deseeded and roughly chopped
2 garlic cloves, peeled and chopped
1 1/2 red peppers, deseeded and finely chopped
20ml sherry vinegar
160ml extra virgin olive oil
jamon serrano and hard-boiled eggs, to serve

Recipe
Place the baguette chunks in a bowl and cover with boiling water and clingfilm. In a different bowl, do the same with the tomatoes, garlic and peppers. Leave both bowls to stand for an hour.

After an hour, squeeze out the bread and pour away the soaking liquid. Drain the tomato mixture, reserving some of the soaking water. In a blender, whizz together the bread, tomato mixture, vinegar and olive oil until super smooth. Add a little of the reserved soaking water if necessary.

Season with salt and serve with a drizzle of olive oil, some diced jamon serrano and and crumbled hard-boiled eggs.

As originally featured in the September 2018 issue of Wallpaper* (W*234)

INFORMATION

For more information, visit the Christian Louboutin website