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Boxing Day brunch is when the feasting really begins . . . with caviar eggs, truffle crêpes and champagne mimosas
For restaurateur Niklas Ekstedt, nothing beats cooking over an open fire — especially at Christmas
Forget presents and turkey, gravy is the key part of the festive period. Here our award-winning food writer outlines his obsessive quest to make the perfect brew
Cooking a bird inside another isn’t exactly a doddle. But what it lacks in convenience it more than makes up for in magnificence
‘Morris, possibly the photo-editor who did most to depict the 20th century, says, “I’m afraid photojournalism helped Trump achieve the presidency”’
From Buck’s Fizz to roast turkey, the humble crisp can be engineered to taste of many festive flavours. Peter Bazalgette calls in the taste panel to ask if this is wise
Explore 'Dublin in the Dark: The Story of Emerald Noir' in 360, a short film narrated by award-winning Irish crime writer Tana French
The novelist walks the streets of his home town and finds a tale of at least two cities
Brunch in Dublin means Irish sausages, Middle Eastern spices and world-class coffee
‘Euler’s analysis has been fruitful in chemistry, sociology and computer science. And it all started with a brain-teaser’
‘If you choose your vintage champagne carefully, there may be no need to shell out for a prestige cuvée’
‘Even just a few days spent in New York yields far more enticing restaurants than almost any other city’
‘Obamacare is a story of people who feel trapped in a capricious system that they don’t understand’
Christmas is a time for recreating or repairing childhood memories, and what better way than in the kitchen?
A cookery book from the artist is as hallucinatory as his paintings. But were the recipes ever meant to work?
From a smartphone projector and a selection of sipping gin to a Stilton lovers hat box and seaweed bath salts
The French chef grew up with classical cuisine. But her ideas are far from traditional
‘Perhaps the appeal is that this is the closest we can all get to having a little touch of “Downton Abbey” in our house’
Professional eater Miki Sudo competes alongside men who are sometimes twice her weight
‘I’ve never had the luxury of giving up and I don’t understand people who do’
‘I have no beliefs. They can be an excuse for terrible behaviour in this life’
Food to titillate your festive taste buds
‘It is not necessary to pay top dollar in order to experience 2015’s sumptuous combination of ripeness and precision’
Whether you prefer a classic bolognese or a more sophisticated dish, pasta lovers have never had more choice
‘My T-bone will rank as one of the better pieces of meat I’ve spent time with this year’
Director Ben Lambert on how these spaces become characters in the films
Despite starring roles in ‘The Thick of It’, ‘Getting On’ and ‘No Offence’, her path to the top has been far from smooth
Following in the footsteps of Edward James Salisbury, the French photographer reveals the changes wrought by climate and man
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