No. 23: The Sea Jessica Prescott Roasted Sunchokes with Dandelion Greens

Roasted Sunchokes with Dandelion Greens

Go spelunking into stinky cheeses like Taleggio

Dreaming up flavorful yet nutritious meals

Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen

No. 23: The Sea Jessica Prescott Roasted Sunchokes with Dandelion GreensEATEN No. 23: The Sea takes us on a nautical journey through water worlds of old, with stories on everything from the life and times of Sicilian tonnare, the timeless flavors of sea aged rum, the legacies of Armenian caviar kings, the winding saga of the Dutch eel, and more. (Summer 2025) Contributors include: * Livia Djelani on the sea faring origins of Peranakan cuisine * Jessica Furseth on the immigrant roots of English fish and chips * Ian P.