Featuring a selection of interviews, articles, recipes, and snippets of research gathered over the years, our editorial archive explores the topics that inspire and influence our work and daily lives: notions of quality and beauty, craftsmanship, well-being, and our connection to the natural world.
Yoghurt with olive oil
Food|February 2025
Reintroducing one of our simplest, most loved recipes from the first ARKET cookbook, created by our head chef Martin Berg: creamy yoghurt with mixed seasonal citrus fruits, salty Valencia almonds, and roasted fennel seeds. Perfect for a slow, satisfying breakfast or as a light and refreshing dessert bowl.
A reflection on blue
Design|February 2025
It’s a paradox, blue. Often cited as the world’s most popular colour, it is everywhere and nowhere at the same time. Abundance and rarity, both everyday and exception.
Erika Wall on the ritual of cold-water swimming
Interviews|February 2025
In the first year of the pandemic, when many of us started to build a new relationship with nature, Stockholm-based doula and model Erika Wall joined a group of cold-water swimmers at the local sauna. ‘My mind becomes crystal clear, and my body calm. I feel connected to what’s happening right at that moment,’ she says.
Roasted beats, parmesan and kale
Food|February 2025
A comforting meal featuring hearty beats, kale, parmesan, miso paste, and hazel nuts. It's nice enough on its own, but also a great side on the festive dinner table.