Features

Fondue: It's a cheesy Seventies revival

Wednesday, 20 October 2010

Fondue sets are making a big comeback as we fall in love with the alpine flavours of gruyère and comté. Anthea Gerrie finds out how to make a magical melt

A bird in the hand: Skye Gyngell's quail recipes

Sunday, 17 October 2010

Their small size makes quails quick to cook and versatile to use. You may have to eat them with your fingers, though

Britain should dig the potato

Saturday, 16 October 2010

In fields the length and breadth of the country, this very British crop is still being harvested. By Paul Vallely.

Once bitten: Mark Hix's guide to autumn's most delicious canapés

Saturday, 16 October 2010

Another October, another art fair, and this year once again I will be fronting the pop-up restaurant at the Frieze Art Show in London. Hopefully this time it will be slightly less frantic than it was last year – back then I was running around trying to open my new Brewer Street restaurant at the same time.

Anthony Rose: 'When it comes to label design the line between taste and kitsch is a fine one'

Saturday, 16 October 2010

If you happened to have the odd £50k going spare, you could have snapped up the 60-bottle collection of every vintage from 1945 to 2003 (1948 apart) of Château Mouton Rothschild at Sotheby's recent 40th anniversary auction. The significance of the collection lies in the artists' labels, commissioned for each new vintage by Baron Philippe de Rothschild, and painted by, among others, Miró (1969), Chagall (1970), Picasso (1973), Andy Warhol (1975) and Francis Bacon (1990). The tradition was maintained by his daughter Baroness Philippine after his death, but this particular haul stopped one year short of the 2004 label painted by one Prince Charles.

Wine: Something for the weekend?

Saturday, 16 October 2010

Meatballs: Let's go round again

Wednesday, 13 October 2010

They used to be a staple of the school-night supper. Now meatballs are back – and they're having an upmarket makeover. Lena Corner reports

Far Eastern cuisine: Fancy a Malaysian?

Wednesday, 13 October 2010

While we’re all used to popping out for a Chinese, the subtle delights of another Far Eastern cuisine are a mystery to many British foodies. It’s time to change all that, says Alice-Azania Jarvis

Skate with cocoa - a taste of paradise?

Wednesday, 13 October 2010

As he judges a post-Blumenthal Masterchef, John Walsh asks if some gastronomic combinations are scientifically wrong

Rise and shine: Skye Gyngell's delicious damson recipes

Sunday, 10 October 2010

Damsons can be too tart when eaten raw – but use them in puddings, jams and ice-creams and they are a sweet and sour delight, says Skye Gyngell