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