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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

Top stories in Food & Drink

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

FT Magazine
The canelé: how the chewy French pastry went global

From humble Bordeaux origins, the cylindrical dessert has become a phenomenon

My Addresses
My Addresses: restaurateur Karan Gokani on the best places to eat in Colombo

Where to find classic Sri Lankan dishes and the finest comfort food, crab curry and cocktails

FT SeriesNicholas Lander, Restaurant Insider
Ampéli, London: ‘taking a brave step’ — restaurant review

With an all-Greek wine list, restaurateur Jenny Pagoni makes a distinctive impact on the London scene

FT MagazineVegetarian recipes
Jerusalem-style bean and tomato soup — a Honey & Co recipe

Yes, this is cheap and easy to make but it’s also filling, wholesome and, of course, delicious

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

Freshly cracked peppercorns give dishes an inimitable fragrance, taste and look

FT Magazine
What’s Ferran Adrià — the creator of 1,846 dishes — been doing since he closed El Bulli?

His restaurant was voted best in the world five times. Since it closed, he’s been working on his legacy

FT MagazineJancis Robinson
Try Hungary’s Tokaji, but keep it dry

Dry varietal Furmint has caught on with local winemakers and oenophiles as sweet wines have fallen out of fashion

My Addresses
My Addresses: chef-patron Greg Marchand on the best places to eat in Paris

Where to find inventive pastries (‘cruffins’), French-Israeli cuisine and veal with foie gras

Meat recipes
Baby back ribs with clementines — a Honey & Co recipe

There’s nothing better than this: a rack of ribs that has spent a considerable amount of time in the oven with a simple but extremely potent marinade

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Most Read: Food & Drink

  1. My kitchen essential: I’d be lost without . . . a pressure cooker
  2. Spicy pumpkin, quince and date stew — a Honey & Co recipe
  3. Why it’s time to cut back on glass wine bottles
  4. The canelé: how the chewy French pastry went global
  5. Ampéli, London: ‘taking a brave step’ — restaurant review

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