WHAT'S IN THIS ISSUE
- cold-weather spices guide
- a morning date with you
- a restaurant guide by the vegan chefs of NYC
- from dirt to ashes: ash potatoes
- campfire cucina: the pleasures of cooking while camping
- the mushroom: an essential fall food
- experimenting with mushrooms in southeast asia
- hunting for mushrooms
- eating wild: foraging in NYC
- books we're loving this season
- the rock we eat: harvesting sea salt in south korea
- DIY bouillon
- shrubs: a thirst-quenching quest
- a love letter to instagram
- sunflower seeds for nut allergies
- vookbook: a vegan nook lookbook
- welcome to the boy's club
- autumn cookbook
Our fave savory recipe: DIY bouillon
Our fave sweet recipe: peach shrub cupcakes (these went in a flash at our open studio party!)
Notable feature: this is an extremely tough one. we couldn’t pick between Harvesting Sea Salt in South Korea and Exploring NYC Through the Eyes of NYC Chefs - and there’s a lot more, too. this issue is great if you like long reads!
Single print issue • A limited edition, high quality issue at nearly 100 pages that will last you for years to come. Perfect-bound, luxurious matte finish at 8.25x11". A wonderful ad-free, screen-free reading experience. And all print issues come with a FREE companion digital issue.
Single digital issue • Our digital issues are an ad-free, easily accessible reading experience. Includes bonus content not found anywhere else. Easy navigation & live links. You receive a device-neutral PDF file immediately after purchasing.
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