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Ruby Goss
Food Editor
- vegetarianClassic tiramisuLisa Schölzel
- Braised pork and hazelnut gremolata toastsDevan Grimsrud
- Sichuan-style spicy wontonsXueci Cheng
- Chicken katsu with sesame cabbage saladChristian Ruß
- veganPink pomelo salad with kale and avocadoHanna Reder
- Baked goat cheese with herbes de ProvenceLise Kvan
- Pork and red wine ragu with pappardelleRuby Goss
- Macaroni BologneseBALLARINI
- vegetarianPotato and mint ravioli with sage butterHanna Reder