food & drink
-
Whether it’s tiny strawberries, broad beans or young rhubarb, when it comes to the new season’s ingredients, the less you do the better
Early summer recipesWhether it’s tiny strawberries, broad beans or young rhubarb, when it comes to the new season’s ingredients, the less you do the better -
Do you need a sourdough starter? Should you add milk and sugar? And how do you achieve that crispy, burnished crust?
PretzelsDo you need a sourdough starter? Should you add milk and sugar? And how do you achieve that crispy, burnished crust?
-
A glue gun that lets you pipe hot cheese like Polyfilla? This gadget is so pointless, it can only be understood as art
Fondoodler – the perfect device for our timesA glue gun that lets you pipe hot cheese like Polyfilla? This gadget is so pointless, it can only be understood as art -
Mary Berry’s replacement is ‘thrilled’ to be the new judge on The Great British Bake Off – but she is even happier to talk about parenting, sexism and ageismPrue Leith on Bake Off, Jamie Oliver and clean eatingMary Berry’s replacement is ‘thrilled’ to be the new judge on The Great British Bake Off – but she is even happier to talk about parenting, sexism and ageism
-
It’s exam season – which means the bad eating habits of our best young minds get worse. But they can still eat well even if they choose to take outHow to order a healthy student takeawayIt’s exam season – which means the bad eating habits of our best young minds get worse. But they can still eat well even if they choose to take out
recipes
-
Nigel Slater’s asparagus recipesAsparagus may be easier to come by these days, but its delicate flavour still needs carefully chosen company
vegetarian
-
Anna Jones's recipe for jersey royal potatoes and four tasty saucesThe modern cook: New potatoes need little more than salt to excel, but amaze with a dab of aioli, summer tartare, bravas or salmoriglio. And baked with tomatoes they yield to a sticky sweetness ...
-
Celebrate side dishes with five recipes that steal the showFor too long we’ve sauntered past trimmings, keeping them on the periphery of meals. Here, in an extract from Ed Smith’s new book On the Side, are five reasons to make them the destination, not the distraction ...
-
fish & seafood
-
Nigel Slater’s steamed bream and baked sea bass recipesFlavour your fish with ginger and chilli or bake it over sweet tomatoes, but cook it whole to impress your guests, says Nigel Slater
-
-
Yotam Ottolenghi’s recipes for New Orleans gumbo and banana and cardamom tartNew Orleans has never played by the rules, so it’s no surprise the city has as many gumbo recipes as people
regulars
-
Nigel Slater recipesNigel Slater recipesNigel Slater’s early summer recipesWhether it’s tiny strawberries, broad beans or young rhubarb, when it comes to the new season’s ingredients, the less you do the better
-
Yotam Ottolenghi recipesYotam Ottolenghi recipesYotam Ottolenghi’s meze recipesIf you don’t like strict rules at mealtimes, meze are the way to go: they free you up to have a feast with no official beginning, middle or end
-
Happy eaterHappy eaterIt’s tough saying goodbye to a kitchen – even one with a rusty binIt was orange. It had a tiny fridge. But that old kitchen was at the heart of family life
-
Felicity Cloake's perfect recipesFelicity Cloake's perfect recipesHow to bake the perfect pretzelsDo you need a sourdough starter? Should you add milk and sugar? And how do you achieve that crispy, burnished crust?
drinks
-
Taste test: champagne and sparkling winesVintage, rosé, prosecco, cava and English – Bubbledogs’ sommelier and co-founder Sandia Chang tastes and rates high-street fizzes
-
Uber for wine: and all without grapesAva Winery wants to re-create drinks in the lab, including some chemically identical to expensive old wines. Will it work?
-
Natural born thrillers: the best organic, biodynamic and natural winesLast week’s Real Wine Fair in London was a wonderful showcase for wines made without chemicals. Here are three of the best. By David Williams
-
Wine: there’s much more variety to rosé than you might thinkFrom soft and fruity to exotic and floral, there’s a rosé to suit every palate – so long as you know where to look
-
Bulletproof Coffee’s Dave Asprey: why healthy eating and exercise aren’t enoughThe tech entrepreneur was once overweight and unfocused. Now his ‘brain‑boosting’ diet has made him the toast of Silicon Valley
-
Power to surprise: wines from the South AmericasThe southern Americas have a reputation for churning out gluggable plonk, but here are some alternative, experimental wines which will set your tongue wagging, says David Williams
cocktails
-
Cocktail of the week: rosemary Collins – recipeFresh herbs bring some extra zip to a legendary cocktail
-
The 4 best brunch cocktailsFrom a classic bloody mary to a ‘hair of the dog’ corpse reviver, these are the drinks to go with your favourite brunch recipes
-
Cocktail of the week: pineapple raki sour – recipeIf you like anise, you’ll love this fruity number featuring Turkey’s national tipple, raki
-
The unloved cocktails that deserve to be the toast of the barThe craft cocktail movement has rescued great drinks, like the negroni, from obscurity – here are three more that ought to be on the A-list
food & travel
-
Top 10 restaurants and tapas bars in Huelva, SpainA byword for great produce, this Andalucían city with 200 restaurants is Spain’s gastronomy capital for 2017. Picking 10 of the best is no mean feat
-
10 of the best Irish bars in New YorkFrom New York-Irish drinking institutions to openings that add a fresh twist to shamrock-styled sippin’, we raise a glass to Manhattan’s top spots. Plus: Dead Rabbit’s August popup at Claridge’s means London will soon get a taste, too
-
In search of Burmese fish noodle soup in YangonMyanmar’s unofficial dish, mohinga, is going upmarket – and nowadays you don’t even have to get up early to find it
Recipe Poached chicken, spring vegetables and aioli
Recipe Poached chicken, spring vegetables and aioli