Pig’s ear cocktail from Tarragona’s Bar Cortijo. Clams in cho-gochujang sauce, the everyday life classic from one of South Korea’s top chefs. Then there’s seaweed from a California commune and a salad baked in cheese from the cook who opened a restaurant with Gordon Matta-Clark in the ‘70s. We’ll leave it up to you to decide if these are... somehow salads. Drawings by Izumi Shiokawa.
Hardcover / 44p / Apartamento