Braised short ribs with paccheri Rowley Leigh Feb 10, 2012

Rib-stickers’ delight

Braised short ribs marry perfectly with paccheri and makes a change from boiling them or creating a Bourguignonne

On the menu...

Dinner and a movie
Rowley Leigh with his ice-cream soda at the Lounge Odeon, Whiteleys
Rowley Leigh’s in-seat menu at The Lounge at Whiteleys redefines cinema food
The Dior of desserts
Ispahan rose macaron cake
How Parisian pâtissier Pierre Hermé made a multi-million euro business from cakes and macarons
– Paul Betts
An illustration depicting vintages of Bordeaux Jancis Robinson Feb 10, 2012

Bordeaux-on-sea

Every year, Southwold in Suffolk is the scene of a major reassessment of the Bordeaux vintage four years before

Mark Hix Feb 10, 2012

FT Foodies: Mark Hix

Was there another career I might have followed? I fell into food by default. In school, I won a prize for domestic science

Thomas Clark (left) and Antoine Netien, co-founders of Coutume Café Feb 10, 2012

The trend: Aussie coffee for Paris

New World coffee culture has finally reached the French capital’s café society

Jeremy Lee in the revamped Quo Vadis restaurant Nicholas Lander Feb 3, 2012

Quo Vadis, London

Welcome to Soho by the Mediterranean, this revamped restaurant shouts

More Rowley Leigh recipes

Squash and sugar snap curry

Squash and sugar snap curry

Puntarella salad with anchovies and Seville orange

Mary Berry Feb 3, 2012

Mary Berry

The food writer talks about home economics, her food heroes and the joys of making marmalade. Plus, three special recipes

Humphrey Lee Nicholas Lander Jan 27, 2012

Pearl Liang, Alisan and Hunan, London

‘There are as many differing approaches to service in Chinese restaurants as there are dim sum dishes on their menus’

Stephen and Peter Harris on a beach in Seasalter Nicholas Lander Jan 20, 2012

The Sportsman, Kent

The owner and chef of this beach-side pub at Seasalter cook only with local ingredients

Facade of Le Central Nicholas Lander Jan 6, 2012

Le Central, Roanne

At this café-épicerie the owners have tailored the experience to suit the customer rather than themselves

The Hospices de Beaune auction Nicholas Lander Dec 9, 2011

The most generous helpings

Food, wine and philanthropy: when three worlds collide

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Rhubarb Rhubarb fool with sponge fingers

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Lunch with the FT

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