Food
José Pizarro’s recipe for hake with clams, chorizo and manzanilla
Crisp hake fillets with clams basted in a power-packed sauce of chorizo and dry sherry – let everyone dig in straight from the pan
José Pizarro
19, Mar, 2024 @8:00 AM
Michelin hails ‘cultural dynamism’ as 52 French restaurants earn their first stars
One chef receives three stars at first attempt in 115th edition of the French foodies’ bible
Jon Henley in Paris
18, Mar, 2024 @7:42 PM
Rukmini Iyer’s quick and easy recipe for roast red pepper orrechiette with pistachios and ricotta | Quick and easy
Ear-shaped pasta in a roast red pepper and tomato sauce and topped with pistachios and ricotta
Rukmini Iyer
18, Mar, 2024 @1:00 PM
Rachel Roddy’s recipe for rubbish spaghetti | A kitchen in Rome
A thrifty yet irresistible Neapolitan dish of tomatoes, nuts, raisins, capers and olives, all sweated down in lots of olive oil and tossed through a tangle of spaghetti
Rachel Roddy
18, Mar, 2024 @11:00 AM
Hats off! It’s Tom Kerridge’s Easter recipes: shoulder of lamb, onion tart and a hot cross bun bread and butter pudding
The chef explains why cooks are like musicians and presents a special Easter menu with a lamb centrepiece and an indulgent dessert
Interview by Kate Mossman; recipes by Tom Kerridge
17, Mar, 2024 @2:00 PM
Right place, long time: what are the secret ingredients that help a restaurant last for years?
The Sportsman, Melton’s and Prashad have thrived for two decades or longer. We meet the teams behind these evergreen favourites
Tony Naylor
17, Mar, 2024 @1:00 PM
Helen Rebanks: ‘Everyone in farming families knows how important the farmer’s wife is’
The author, artist and farmer’s wife tells how marmalade helped her find her literary voice – and why we can’t ignore the costs of processed foods
Tim Adams
17, Mar, 2024 @12:00 PM
Easter egg taste test: will our baking queen love them to bits?
Benjamina Ebuehi tastes and rates 2024’s batch of high street chocolate treats
Benjamina Ebuehi; Compiled by Holly O'Neill
17, Mar, 2024 @11:00 AM
Poppy O’Toole’s secret ingredient – ’nduja
Fry eggs and cubed potatoes in this Italian pork paste for a spicy brunch, or toss vegetables in it for an umami hit
Interview by Holly O'Neill
17, Mar, 2024 @11:00 AM
Richard Corrigan: ‘St Patrick’s is a get together day for humanity. We Irish know how to celebrate’
The chef on his childhood on a farm, why his restaurant’s oysters are the best, and how to do St Patrick’s Day properly
Tim Lewis
17, Mar, 2024 @9:00 AM
Notes on chocolate: a drink to soothe a troubled soul
A difficult day is eased with a bun, nice stationery and a big glass of thick hot chocolate
Annalisa Barbieri
17, Mar, 2024 @9:00 AM
Omni Café, Whitley Bay: ‘The food is cracking’: restaurant review
Vietnamese-inspired food served with warmth and enthusiasm
Jay Rayner
17, Mar, 2024 @6:00 AM
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