Food

Salads that are a dinner in themselves | Kitchen aide

Think salads are insubstantial bowls of leaves that just leave you hungry? It doesn’t have to be that way …

Anna Berrill

24, May, 2022 @1:00 PM

Which wines go best with salad? | Fiona Beckett on drinks

Salad days are here again, so think fresh, crisp whites and rosés, or aromatic whites for zingy Asian salads

Fiona Beckett

23, May, 2022 @12:46 PM

Thomasina Miers’ recipe for spring clafoutis with asparagus, herbs, spinach and goat’s cheese | The new flexitarian

Shake out the picnic rug for this savoury clafoutis with seasonal asparagus, herbs, spinach and goat’s cheese

Thomasina Miers

23, May, 2022 @12:00 PM

Rachel Roddy’s recipes for three lively Italian spring salads | A kitchen in Rome

Three salads to adapt, mix and match: broad beans, lettuce, pecorino and mint; artichoke, parmesan and lemon; and endive with anchovy dressing and croutons

Rachel Roddy

23, May, 2022 @10:00 AM

Carsten Höller: ‘I don’t want flowers on my food, ever. It disturbs me’

The artist’s new project is a restaurant in Stockholm, with strict, brutalist rules. Just don’t ask for ketchup

Tim Adams

22, May, 2022 @2:30 PM

Digging up the best wines by vineyard soil type

Grapes thrive on harsh ground and growers are paying more attention to the character soils add to their bottles

David Williams

22, May, 2022 @11:00 AM

The greasy spoon chronicles: a day in the life of the Hope Workers Cafe

This traditional British caff is the beating heart of its north London community

Jay Rayner

22, May, 2022 @10:00 AM

Andrew Wong’s secret ingredient: fermented bean curd

The two-Michelin-star chef suggests using this salty-umami condiment in vegetarian dishes instead of oyster sauce

Molly Tait-Hyland

22, May, 2022 @10:00 AM

Goat milk, white casholate… unusual flavours to try

There’s something here for everyone, says Annalisa Barbieri

Annalisa Barbieri

22, May, 2022 @8:00 AM

Chips off the old block: the chefs teaching their kids to cook

Three chefs and their children tell us about food, family and helping in a professional kitchen, plus their favourite recipes to make together

Interviews by Tony Naylor. Recipes by Adam Byatt, Nina Matsunaga and Robin Perris

22, May, 2022 @7:00 AM

Les 2 Garçons, London: ‘Designed specifically to be your comfort zone’ – restaurant review

This is a classic French bistro guaranteed to spread delight, says Jay Rayner