A Chef’s Magazine
From the Boston Atelier · Vol. 1
Issue N° 001 · Spring 2026
Moroccan roots, a North Atlantic table.
Chef Yahya — Casablanca-born, New England-based. Recipes, articles, and a weekly menu from a Boston kitchen of over a decade.
— From the Editor
A magazine of cooking,
from a chef who keeps two kitchens in his head.
I was raised in Casablanca, where my grandmother cooked tagines so slow the kitchen smelled of saffron for two days. I’ve cooked privately in Boston for over a decade now — Italian and French gastronomy by trade, the food of home by instinct.
This is a magazine about both. The recipes are written the way I cook them in your home: with technique, with patience, and with the assumption you’ll want to read them more than once. The articles are about where the food comes from — the cod boats off Cape Ann, the olive presses outside Meknès, the slow Roman afternoons that taught me to wait.
— Article
The Lobster Chapter — From Trap to Table on the New England Coast
How a cold-water crustacean became the centerpiece of New England identity — and what most people still get wrong about cooking it.
Read the article— The Recipe Library
Cook this week.
New guides every Sunday. Each one cooked, photographed, and written in the voice of a real evening — not a test kitchen.
20 recipes
Moroccan
The food of home — tagines, couscous, and the spice markets of Casablanca.
Explore
25 recipes
Italian
Roman, Neapolitan, Milanese — learned in the kitchens, not from a book.
Explore
14 recipes
French
Burgundy, Provence, Lyon — the slow tradition and the mother sauces.
Explore
13 recipes
Seafood
The North Atlantic table — lobster, cod, oysters, and what the dock brings in.
Explore
— A Weekly Practice
Seven dinners. One shopping list.
Every Sunday: a Monday-through-Sunday menu, a single consolidated grocery list, and the order to cook them in.
— From the same kitchen