http://www.ft.com/arts/foodhttp://www.ft.com/rss/arts/foodFT.com - Arts & weekend, Food & drinken© Copyright The Financial Times Ltd 2008. "FT" and "Financial Times" are trademarks of the Financial Times.support@ft.comMon, 12 May 2008 05:54 BSTMon, 12 May 2008 21:03:46 BSTNewspapers60http://news.ft.com/cms/d1f3ce1a-6bbe-11da-bb53-0000779e2340.gifhttp://www.ft.com/arts/food(PICS-1.1 "http://www.classify.org/safesurf/" L gen true for "http://www.ft.com/" r (SS~~000 1))http://www.ft.com/cms/s/0/777949b0-1d55-11dd-82ae-000077b07658.htmlhttp://www.ft.com/cms/s/0/777949b0-1d55-11dd-82ae-000077b07658.htmlNicholas Lander can't get enough of the restaurant-led renaissance of the borough, which he calls an important dining destination in New York CityMon, 12 May 2008 05:54 BSThttp://www.ft.com/cms/s/0/78d56d98-1d55-11dd-82ae-000077b07658.htmlhttp://www.ft.com/cms/s/0/78d56d98-1d55-11dd-82ae-000077b07658.htmlLiving in central Bangkok is foodie heaven, where menus with lovely photographs serve as the perfect guide to superb dishes – even for those who don't speak or read Thai or ChineseMon, 12 May 2008 05:53 BSThttp://www.ft.com/cms/s/0/7d42b5a2-1d55-11dd-82ae-000077b07658.htmlhttp://www.ft.com/cms/s/0/7d42b5a2-1d55-11dd-82ae-000077b07658.htmlThe owner-chef of this low-key restaurant weaves inspiration from the innovative techniques of his former employer, Ferran Adrià, with ideas drawn from Japan's ancient tea ceremonyMon, 12 May 2008 05:53 BSThttp://www.ft.com/cms/s/0/7631e18e-1d55-11dd-82ae-000077b07658.htmlhttp://www.ft.com/cms/s/0/7631e18e-1d55-11dd-82ae-000077b07658.htmlWine is one of France's obvious attractions and has lured many Britons to cross the Channel and make bold attempts in viticulture, says Jancis Robinson Mon, 12 May 2008 05:07 BSThttp://www.ft.com/cms/s/0/7a65f1b4-1d55-11dd-82ae-000077b07658.htmlhttp://www.ft.com/cms/s/0/7a65f1b4-1d55-11dd-82ae-000077b07658.htmlThere's no easy way around it but if you want the true, sweet taste of the freshly picked meat, you have to do the hard work yourself, says Rowley Leigh Mon, 12 May 2008 05:07 BSThttp://www.ft.com/cms/s/0/06bb62a0-17db-11dd-b98a-0000779fd2ac.htmlhttp://www.ft.com/cms/s/0/06bb62a0-17db-11dd-b98a-0000779fd2ac.htmlEkiben, translated as 'station lunchbox', combines two of the most pleasurable things to do in Japan – train travel and eatingMon, 5 May 2008 04:33 BSThttp://www.ft.com/cms/s/0/0906de9a-17db-11dd-b98a-0000779fd2ac.htmlhttp://www.ft.com/cms/s/0/0906de9a-17db-11dd-b98a-0000779fd2ac.htmlA table at this restaurant on the second floor of the Eiffel Tower will get you jaw-dropping views, fitfully good food and complicitous serviceMon, 5 May 2008 04:32 BSThttp://www.ft.com/cms/s/0/022ad81a-17db-11dd-b98a-0000779fd2ac.htmlhttp://www.ft.com/cms/s/0/022ad81a-17db-11dd-b98a-0000779fd2ac.htmlTo discover more about the process of purchasing inexpensive wine, Nicholas Lander sits down with Hamish Anderson, the buyer for Tate's restaurantsMon, 5 May 2008 04:31 BSThttp://www.ft.com/cms/s/0/0bbdce28-17db-11dd-b98a-0000779fd2ac.htmlhttp://www.ft.com/cms/s/0/0bbdce28-17db-11dd-b98a-0000779fd2ac.htmlNothing could better illustrate the differences between the French and the Anglo-Saxon cooking than duck with peas, but Rowley Leigh cannot decide which he prefersMon, 5 May 2008 04:30 BSThttp://www.ft.com/cms/s/0/fffe1836-17da-11dd-b98a-0000779fd2ac.htmlhttp://www.ft.com/cms/s/0/fffe1836-17da-11dd-b98a-0000779fd2ac.htmlJancis Robinson on a rare two days of discussion between some of the world's most respected winemakers and wine writersMon, 5 May 2008 04:26 BSThttp://www.ft.com/cms/s/0/3e9a36b4-125a-11dd-9b49-0000779fd2ac.htmlhttp://www.ft.com/cms/s/0/3e9a36b4-125a-11dd-9b49-0000779fd2ac.htmlAnissa Helou traces her love for this richest of Middle Eastern cuisines to her meals as a child during the summers spent with her auntMon, 28 Apr 2008 07:40 BSThttp://www.ft.com/cms/s/0/38a7c4d8-125a-11dd-9b49-0000779fd2ac.htmlhttp://www.ft.com/cms/s/0/38a7c4d8-125a-11dd-9b49-0000779fd2ac.htmlSaturday evenings attract a different crowd than other nights of the week, giving restaurants a distinct vibe and fresh challenges, says Nicholas Lander Mon, 28 Apr 2008 07:34 BSThttp://www.ft.com/cms/s/0/3abf6f82-125a-11dd-9b49-0000779fd2ac.htmlhttp://www.ft.com/cms/s/0/3abf6f82-125a-11dd-9b49-0000779fd2ac.htmlThis well-run Italian restaurant's approach is to take one ingredient, ravioli, and adapt it to whichever course the customer would like to eat, writes Nicholas Lander Mon, 28 Apr 2008 07:31 BSThttp://www.ft.com/cms/s/0/375746a8-125a-11dd-9b49-0000779fd2ac.htmlhttp://www.ft.com/cms/s/0/375746a8-125a-11dd-9b49-0000779fd2ac.htmlThe year 1982 is of huge significance in the world of wine – it was the vintage that marked the beginning of the modern era in Bordeaux, writes Jancis Robinson Mon, 28 Apr 2008 07:23 BSThttp://www.ft.com/cms/s/0/3d531f82-125a-11dd-9b49-0000779fd2ac.htmlhttp://www.ft.com/cms/s/0/3d531f82-125a-11dd-9b49-0000779fd2ac.htmlIt is difficult to come up with a better ice-breaking or fun sort of dinner-party dish than one including the vegetable, regardless of how it is treated, writes Rowley Leigh Mon, 28 Apr 2008 07:20 BST