Based in New York, Salt & Pepper is a literary magazine about food, with recipes. It publishes both fiction and nonfiction and recipes accompany all of its stories. Quite literally providing food for thought, it aims to shed the one-time-read nature of literary magazines by including recipes that can become staples in your kitchen.

A magazine that leaves the bookshelf or coffee table and takes residence next to your stove.

Its latest issue explores nostalgia and its many flavours. It is a great pleasure to have my musings included and to write about citrus, Venice, and (confused) seasonal nostalgia. With recipes of course. One sweet (Blood Oranges and Honey Pistachios) and one savoury (Kumquat Salsa Verde).

Preview the issue here.