Ever wondered what lies behind the fridge doors of the most esteemed chefs on the planet? Wonder no more: Inside Chef's Fridges.
Little did you know, our 2011 Restaurant Issue came perilously close to heading in a very different direction.
Ottolenghi potatoes - Hasselback fondant potatoes, Roasted potato skin and iceberg lettuce salad and Spicy nduja potato hash with fried eggs
Photograph of Magnus Nilssons gingerbread and knäck (Swedish Christmas toffee)
My introduction to cooking like a Scandinavian, thanks to chef Magnus Nilsson and scholar Darra Goldstein.
Swedish chef Magnus Nilsson of Fäviken is known for his foraging and resurrection of old things made anew, and both shine in this recipe for mushroom gratin, which is a modern update on a dish.
Try head chef of Faviken, Magnus Nilsson's simple grated red beets seasoned recipe with raspberry vinegar, raspberry ice & jelly yogurt.
This Chef Spent Three Years Writing a Nordic Food Bible
Veuve Clicquot invited chef-sommelier Magnus Nilsson of Faviken Magasinet to Hotel du Marc in Reims to prepare a winter feast. This short documentary provide an insight to his culinary philosophy, seasonal musings and devotion to terroir.