Food - Friends of Friends / Freunde von Freunden (FvF)

Jess and Jeff, the Partners Behind Berlin’s Stoke restaurant, Believe Dining Should be Fun, not Just Fine

Johanna — Thu, 07 May 2026 09:52:01 +0000

For the last few years, ambitious young chefs that traditionally would be following the path to Michelin stars, have been going rogue. They are rejecting the expected four-hour long chef menus, the truffle shavings, the Bordeaux-heavy wine lists and tables set with white tablecloths and silver desert forks. It’s a dynamic moment. Right now, in

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Pinci’s Manuel Pinciroli on the Authority of the Classic

Ava — Wed, 10 Dec 2025 21:34:22 +0000

In the heart of Berlin-Mitte, where concepts often eclipse comfort, Manuel Pinciroli – together with Lu Leisering und Silvan Frick – has quietly cultivated Pinci, an Italian Bar & Alimentari defined by its simplicity and profound sense of belonging. Raised in Munich with a deep-rooted connection to the Italian philosophy of hospitality – one that

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The Nurturing Kitchen: Eliza Parchanska Blends Polish Roots and Mallorcan Soul at Hotel Corazon

Caroline Sarah Henne — Tue, 28 Oct 2025 22:18:45 +0000

It’s 1 PM, and the Mallorcan sun is high as we step into the tranquil oasis of Hotel Corazon. Tucked away from the island’s usual hustle, this isn’t just a hotel; it’s a philosophy. And at its heart is Eliza Parchanska, the Head Chef whose culinary vision brings Hotel Corazon’s commitment to local, seasonal, and

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Keegan Fong: Quit marketing for a noodle shop

Caroline Sarah Henne — Tue, 21 Oct 2025 10:48:48 +0000

Starting out as a noodle cart and family passion project, the culinary endeavor soon developed into the renowned restaurant it is today — a noodle shop serving Keegan’s mother’s own recipes and beloved meeting point among LA’s noodle aficionados as well as Keegan’s own community. View this post on Instagram A post shared by Woon

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Monica Kisic shares zero-waste cauliflower satay dish

Ellen McBride — Wed, 03 May 2023 15:04:46 +0000

Cauliflower Satay Ingredients Method Thank you to Monica Kisic for her Cauliflower Satay recipe. Monica is a scientist, chef, and artist, based in Berlin and originally from Peru. Monica has a zest for connecting the process of making and consuming food with anthropology, music, culture, sounds, visual arts, and space. Monica has studied extensively in

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Founder of Spoons supper club Rahel Stephanie shares nostalgic Pisang Goreng recipe

Ellen McBride — Thu, 16 Feb 2023 14:29:38 +0000

Pisang Goreng Ingredients Method Thank you to Rahel Stephanie for her Pisang Goreng recipe. Rahel is a London-based cook, food writer, and the founder of the Indonesian plant-based supper club Spoons. Rahel founded Spoons in late 2019, as a response to the misrepresentation of Indonesian food in London and a manner of celebrating and reclaiming

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Potato aficionados Dominik Klier and Theo Lindinger share comforting Japanese stew recipe

Ellen McBride — Thu, 26 Jan 2023 16:19:45 +0000

Nikujaga: Japanese beef and potato stew Ingredients Method Thank you to Dominik Klier and Theo Lindinger, founders of Caspar Plautz, for sharing their Japanese stew recipe with us. Since late 2017, Caspar Plautz stall has been open in old town Munich’s Viktualienmarkt and grown rapidly in popularity and favorable reputation. Meeting through working in the

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Culinary anthropologist Tanita de Ruijt’s seasonal recipe for salt-roasted pears with honey

Ellen McBride — Mon, 05 Dec 2022 11:20:48 +0000

Salt-roasted pears with honey Ingredients Method Thank you to Tanita de Ruijt for her salt-roasted pears with honey recipe. Tanita is a culinary anthropologist, chef, and writer. She is the founder of Jamu Kitchen in London and author of books ‘Super Roots‘ and ‘Tonic‘, both of which provide education and inspiration for natural remedies that

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Food& Magazine’s Recipe for invasive crayfish

Lucy Pullicino — Mon, 19 Sep 2022 09:11:00 +0000

From an intimate to a global setting, food is undoubtedly one of the most present factors in our daily life—it affects our bodies, mental health, and economy. In addition to a wider interest in the environmental and social impact of our food systems, the last years have witnessed a soaring interrogation of the ethics of

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Stepping into Lexie Smith’s kitchen for a summer Picatta Farro

Ellen McBride — Mon, 01 Aug 2022 09:33:21 +0000

In a bid to expand our summer dinner party repertoire, we turned to Lexie Smith for her favorite seasonal recipe. An artist, writer, seasoned baker, and all-around food enthusiast, Lexie’s long-time experience in restaurant kitchens and passion for food-centric education and sustainable farming practices made her the perfect candidate for recommending a nutritious dish to impress.

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