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Weekend long reads
The man behind Silo, the world’s first zero-waste restaurant

Tim Hayward meets the chef on a mission to make food both delicious and sustainable

Top stories in Food & Drink

FT MagazineJancis Robinson
The things I love about Argentine wine — and the one I hate

The country’s new-wave wine producers have different ideas about what an Argentine Malbec should be

My Addresses
My addresses: chef-patron Francesco Mazzei on Cosenza, Calabria

From freshly made pasta with lobster to the best hazelnut gelato, these are the places to eat and drink

FT SeriesNicholas Lander, Restaurant Insider
SingleThread, California: ‘a high level of thoughtfulness’ — restaurant review

This Californian restaurant serves its customers’ needs swiftly from the moment they arrive

FT SeriesDessert recipes
Peanut butter cookies — a Honey & Co recipe

This recipe’s main ingredient has the magic ability to make you feel like a child, whatever your age

FT MagazineJancis Robinson
Bordeaux’s charming – and charmless – 2010s

‘These long-lived wines need time in bottle to soften and become truly appealing; the best examples can continue to improve for decades’

FT Magazine
How a radical feminist publisher challenged the politics of cooking

Released in 1987, ‘Turning the Tables’ explored women’s complicated relationship with food using recipes from Angela Carter, Julie Christie and Miriam Margolyes, among others

My Addresses
My addresses: pastry chef Heather Kaniuk on Auckland

From the finest fish burgers to sustainable, Māori-inspired dishes, here are the places to eat and drink

FT SeriesTim Hayward’s restaurant reviews
Sons + Daughters, London: ‘it’s hard to imagine eating anything better’ — restaurant review

Try this sandwich shop where such a simple product is dignified with thought, care and craftsmanship

FT MagazineVegetarian recipes
Spicy pumpkin, quince and date stew — a Honey & Co recipe

This is the perfect dish to give winter a hearty, happy send-off

FT SeriesMy kitchen essentials: I’d be lost without…
My kitchen essential: I’d be lost without . . . a pressure cooker

This gadget transformed my cooking life, says Fuchsia Dunlop

FT MagazineJancis Robinson
Why it’s time to cut back on glass wine bottles

Don’t be snobbish about wine in cans, pouches or cartons. Glass bottles have a far higher carbon footprint

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Most Read: Food & Drink

  1. The man behind Silo, the world’s first zero-waste restaurant
  2. SingleThread, California: ‘a high level of thoughtfulness’ — restaurant review
  3. The things I love about Argentine wine — and the one I hate
  4. Peanut butter cookies — a Honey & Co recipe
  5. My addresses: chef-patron Francesco Mazzei on Cosenza, Calabria

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