Italian rose wine illustration ©Ingram Pinn Jancis Robinson May 12, 2012

Think pink: Italian rosé

The real surprise has been how many and varied are the Italian rosatos now being made

On the menu...

On the ceviche trail
Martin Morales ©Charlie Bibby
Can Peru conquer the UK? A restaurateur is determined to bring the taste of Lima to London
Spring recipes
Chickpeas, olives and smashed broad beans on bread ©Toby Glanville
Nettle chips? Fig pasta? Get ready for the picnic season with brilliant recipes from top chefs and cookery writers
Andoni Luis Aduriz ©P-A Jorgensen May 12, 2012

FT Foodies: Andoni Luis Aduriz

‘A very light touch can be as effective as something much more forceful. If I could, it would be interesting to serve a grain of salt to a diner’

Bruschetta ©Andy Sewell Rowley Leigh May 12, 2012

Recipe: Three bruschettas

An exercise in the simple art of making nice things to eat

Fôret Noire ©Anaël Joly May 5, 2012

The Riviera reinvented

As stars descend on Cannes, the kitchens along the coast are showing renewed flair

metal spoons ©Rosie Hallam May 5, 2012

How cutlery affects your food

Materials scientists are researching the link between metals and taste. Avoid cod with zinc, but do try copper with mango, says Fuchsia Dunlop

More Rowley Leigh recipes

Creme Dubarry ©Andy Sewell

Crème Dubarry

©Andy Sewell

Pork chops with endives, lemon and raisins

restaurant reviews
The Pig in the New Forest May 12, 2012

The Pig, Brockenhurst

‘Pork liver pâté was a perfect example of doing something very simple very well’

The garden at Rochelle Canteen ©Charlie Bibby RESTAURANTS May 5, 2012

Rochelle Canteen, London

‘Chocolate and coffee tart sung from the plate in keys as yet undreamed of’

Photo of Komi’s half-open kitchen ©Scott Suchman Jurek Martin from RESTAURANTS Apr 28, 2012

Komi, Washington DC

‘I did not expect to find a personal nirvana in a terraced house, six blocks from the White House’

Mari Vanna ©Lisa Linder RESTAURANTS Apr 21, 2012

Mari Vanna, London

Tim Hayward reviews Knightsbridge’s Russian antidote to ‘agonisingly tasteful temples to food’

The eponymous offerings at Burger and Lobster ©Thomas Bowles RESTAURANTS Apr 14, 2012

Pitt Cue/Burger and Lobster

‘The earthly remains of a lobster reclined on a bun, like a fop on a fried bread fauteuil’. By Tim Hayward

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recipe slideshow

bruschetta ©Andy Sewell Rowley Leigh’s threebruschettas

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