Illustration by Ingram Pinn of the Statue of Liberty holding aloft a glass of wine
©Ingram Pinn

Welcome to the USA

‘A strong wind of change has blown through the winelands of South Africa, Chile and Australia — so how are these new wines faring?’

FT Weekend Magazine wins Guild of Food Writers awards for Food Section and Journalist of the Year

Composite image of chefs and food writers and the food during their travels
Where they went, what they ate: from fresh bread in Beirut to sea bass in Montauk
Shots to the heart: ‘From first teenage sip to adult flat-white addiction, coffee tracks our personal progress’
©Emli Bendixen

Recipes with leftover bread

Among the pleasures of a good loaf is the chance to cook with it even when it’s past its peak

©Patricia Niven

Honey & Co: Six recipes for baking bliss

Brighten up your mornings with breakfast treats from Itamar Srulovich and Sarit Packer

Junior’s cheesecake

Five of the best: all-American in New York

A food writer’s favourites for the best pizzas, burgers, hot dogs, barbecue and cheesecake

restaurant reviews
Granger has opened his third London restaurant at King’s Cross
©Petrina Tinslay

Granger & Co, London

‘The ricotta pancakes are now so popular in Japan that they have become the design for a keyring’

The beach view from inside Hostal Empúries

Costa Brava, Spain

‘The inspiration for our mains was local — succulent pieces of octopus and paella with a profusion of squid’

Diners at Animal

Animal, Los Angeles

‘There was succulent marrow inside a roast bone; poutine lusciously topped with chunks of oxtail’

The interior of Taberna do Mercardo
©Joe Woodhouse

Taberna do Mercado and The Greek Larder, London

‘My favourite dish was an acorda of cod and cod tripe that had been gently cooked in a salt cod stock with olive oil, salt and coriander’

Sage Restaurant, Midleton, Co Cork

Sage, Co Cork

‘Shortly after 9pm, craic, that other Irish ingredient, filled the room, helped by delicious desserts’

The garden at Barwick House

Little Barwick House, Somerset

‘A restaurant with rooms can be run with a certain amount of eccentricity’