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The unstoppable revival of gin continues apace. Is this the spirit version of craft beer?
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One in five Brits believe they have a serious allergy – but most of them are wrong. So how do you find out if you are really in danger?
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We all have old boxes of lentils in the larder. Why not give them the star treatment with these delicious recipes?
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Once you’ve tried spicy merguez, there’ll be no turning back
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Readers’ recipe swap: Once again, we turn to eggs – and to you – for a week’s worth of stunning suppers
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Marina O'Loughlin on restaurantsMarina O'Loughlin on restaurantsFrenchie, London WC2: ‘This is no insouciant little bistrot’ – restaurant reviewThe food is mostly excellent and occasionally sensational. But always tiny
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Jay Rayner on restaurantsJay Rayner on restaurantsRök: restaurant reviewWith its Nordic notes and smoky edge, Rök serves up a menu full of flavour and verve – and one of Jay’s favourite meals
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regulars
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Felicity Cloake's perfect recipesFelicity Cloake's perfect recipesHow to make the perfect shakshukaThe classic Middle Eastern breakfast dish is spicy, hearty and cheap. But which veg do you use? Can you get away with tinned tomatoes? And do you reach for harissa, paprika or cayenne to bring the heat?
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Nigel Slater recipesNigel Slater recipesNigel Slater’s lentil recipesWe all have old boxes of lentils in the larder. Why not give them the star treatment with these delicious recipes? By Nigel Slater
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drink
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They may lack the sharp, nervy appeal of the Loire or Burgundy, but the Languedoc’s whites have other charms – not least their price, writes David Williams
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There’s as much to learn about cheese as there is about wine, but no one gets anxious about that. So relax, and enjoy your wine without the angst
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Who needs a mug with storage space for biscuits? No one, that’s who
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Elegant wines made by leading members of California’s ‘In Pursuit of Balance’ group
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A bacon sandwich, in space? Heston Blumenthal on his trickiest customer yet – astronaut Tim Peake
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Carlo Cracco accused of breaking EU law that protects wild birds and encouraging people to hunt pigeons for consumption
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With his Netflix documentary series Cooked now out, the award-winning journalist discusses bad food in England in the 70s, and a party with cheese-loving nuns
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Will this week’s star baker be former Spice Girl Geri Horner, John Simpson, Louise Redknapp or Jermaine Jenas?
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Pig’s head and trotters combine to make tlačenka, a robust meat brawn that goes down best with a choice Czech beer
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The essential point of Nix, the just opened New York restaurant, is that vegetarian food should be about sophistication, not denial – and it hits the spot
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The secret to Japanese food is specialising in one thing and doing it perfectly. Forever. In an extract from his new book Rice, Noodle, Fish, Matt Goulding profiles four masters of their trade
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Rachel Roddy recipes Deep fried and delicious fritti