Quench Magazine

This article originally appeared in the Fall/Winter 2022-2023 print issue of Quench Magazine. It was a terrible crime, but the blank slate that was post war Rotterdam became attractive to artists and architects. Holland’s rough harbour put on its fine clothes without losing its working-class soul, and today it is one of Europe’s most exciting destinations. The first thing that strikes you when arriving in Rotterdam is the energy.

The economic crisis that would devastate the country a year later had been anticipated by some, but was both far and speculative enough for drinking culture to press on at the full beat that it usually does on the teardrop shaped island.

Excerpted from Hot Thai Kitchen: The 10th Anniversary Edition by Pailin Chongchitnant. Copyright © 2026 Pailin Chongchitnant. Cover and photography on pages x, 240–276 by Janis Nicolay. Recipe photos and portraits of the author by David Tam. Thailand photos by Art Chongchitnant. Photo on page 53 by Stephen Fortner. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Excerpted from Hot Thai Kitchen: The 10th Anniversary Edition by Pailin Chongchitnant. Copyright © 2026 Pailin Chongchitnant. Cover and photography on pages x, 240–276 by Janis Nicolay. Recipe photos and portraits of the author by David Tam. Thailand photos by Art Chongchitnant. Photo on page 53 by Stephen Fortner. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Excerpted from Hot Thai Kitchen: The 10th Anniversary Edition by Pailin Chongchitnant. Copyright © 2026 Pailin Chongchitnant. Cover and photography on pages x, 240–276 by Janis Nicolay. Recipe photos and portraits of the author by David Tam. Thailand photos by Art Chongchitnant. Photo on page 53 by Stephen Fortner. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Excerpted from “Niagara Wine + Food: Signature Recipes from Ontario’s Iconic Terroir” by Magdalena Kaiser. Photography by Rick O’Brien and Stephen Dominick. Copyright © 2026, Magdalena Kaiser. Republished with the permission of Figure 1 Publishing. Recipe: Martin Malivoire Wine Pairing: Malivoire Ladybug Rosé Serves: 4–6 This classic dish from Nice is reminiscent of pizza, with its crusty base and bold, savoury toppings—a perfect companion to a chilled rosé.

This article originally appeared in the Fall/Winter 2023-2024 print issue of Quench Magazine. It’s somehow comforting. Grey areas require thought and weighing pros and cons. They often come with the need to accept that things might not be as perfect as you would like them to be. Unfortunately, the journey of adopting sustainable practices is rarely black or white. Regardless of how committed you are, you will be faced with legitimate challenges along the way.

Excerpted from “Niagara Wine + Food: Signature Recipes from Ontario’s Iconic Terroir” by Magdalena Kaiser. Photography by Rick O’Brien and Stephen Dominick. Copyright © 2026, Magdalena Kaiser. Republished with the permission of Figure 1 Publishing. Recipe: Faik Turkmen, Lailey Winery Wine Pairing: Lailey Malbec Serves: 6–8 When it comes to Faik Turkmen’s family recipe, think upscale evening BBQs or weeknight street food flavours.

Excerpted from “Niagara Wine + Food: Signature Recipes from Ontario’s Iconic Terroir” by Magdalena Kaiser. Photography by Rick O’Brien and Stephen Dominick. Copyright © 2026, Magdalena Kaiser. Republished with the permission of Figure 1 Publishing. Recipe: Erik Peacock, Wellington Court Restaurant Wine Pairing: Speck Family Reserve Baco Noir Serves: 4 This is a simple, hands-off recipe with big results.

It’s a rare moment in wine when you can witness an historic region actively reshaping its future in real time…especially when that region is the oldest geographically defined wine area in the world. The famous Chianti Classico is in the middle of something bold and ambitious, while remaining ever true to its origin. With over 300 years of formal identity, the region is redrawing its wine hierarchy to bring us as close as possible to the true nature and flavour of the region.