ON THE COVER

Carrot and Cheese by chef Steve Allen, Pollen This dish features carrots done three ways—fermented, pickled and puréed. Organic black carrots are fermented for a week at room temperature in a saltwater solution seasoned with coriander and fennel seeds. The purée is a mix of carrot and caraway. These are paired with fresh burrata, and hazelnut dukkah made from hazelnuts, cumin and coriander seeds. The dish is finished with pickled ginger and a dressing of carrot-vinegar caramel. Photography: Ching of Greenplasticsoldiers