Nina Chanel Abney was born in Chicago in 1982, and lives and works in New York. A graduate of Augustana College (Rock Island, IL, 2004) and Parsons School of Design (NY, 2007), her work has been acquired

INGREDIENTS FOR 4 PORTIONS : 4 quite large aubergines tomato sauce 2 large mozzarella salt pepper basil extra virgin olive oil RECIPE Cut the aubergines into fairly thick slices and add salt. Season the

INGREDIENTS FOR TWO PERSONS 1 egg for each diner 200 grams pasta 100 grams of bacon 50 grams of pecorino romano salt pepper METHOD : Take the guanciale and cut it into squares then brown it in a pan and

Roberto Masi lives the life less ordinary. It’s a journey that had chosen him growing up in 1970s Sicily and fed on a steady diet of great music, great food and fantastic weather. It’s hardly surprising