©Andy Sewell
Feb 22, 2013
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ft.com > Life&Arts > Food&Drink >
©Andy Sewell
Feb 22, 2013
©Fiona Strickland
Feb 15, 2013
Paris baker: can’t be beaten
Is the humble egg underappreciated? In her new book, Rose Carrarini explains why it’s an ingredient she can’t do without – and shares six of her finest recipes
©Andy Sewell
Rowley Leigh
Feb 15, 2013
Recipe: mussels and chips
‘It is a leisurely occupation, nibbling a mussel, dipping a chip in the mayonnaise and then a mussel again…’
©Andy Sewell
Feb 15, 2013
Brussels mussels
‘It is a leisurely occupation, nibbling a mussel, dipping a chip in the mayonnaise and then a mussel again...’
©Andy Sewell
Rowley Leigh
Feb 8, 2013
Recipe: orange and frangipane pancakes
‘Thoughts of Lent turned my mind – with its slow but rhythmical way of looking at the world – to pancakes’
©Andy Sewell
From
FT MAGAZINE
Feb 8, 2013
Orange and frangipane pancakes
‘Thoughts of Lent turned my mind – with its slow but rhythmical way of looking at the world – to pancakes
©Roberto Frankenberg
Feb 8, 2013
The Paris baker: chestnut, chocolate and orange cheesecake
Rose Carrarini’s indulgent midwinter variation on a classic ricotta cheesecake
©Rob White
Feb 1, 2013
The meaning of breakfast
Is it the best meal of the day? Seb Emina looks at the idiosyncratic dimensions of the morning meal, and provides recipes from around the world
©Andy Sewell
Rowley Leigh
Feb 1, 2013
Recipe: daube de boeuf
The famous passage in ‘To the Lighthouse’ describing the daube of beef is, quite simply, full of howlers
Jan 25, 2013
Called to the jar
Ex-St John Bread and Wine patissier Lillie O’Brien now runs her own jam business using traditional copper pans. Here she shares three sticky, seasonal ways to enhance wintry teas and toasts
From
FT MAGAZINE
Jan 25, 2013
Called to the jar
Lillie O’Brien’s three sticky, seasonal ways to enhance wintry teas and toasts
Rowley Leigh
Jan 25, 2013
Recipe: far Breton, or custard cake with prunes
‘It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past’
From
FT MAGAZINE
Jan 25, 2013
Far Breton or custard cake with prunes
It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past
Rowley Leigh
Jan 18, 2013
Recipe: rabbit with mustard
‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’
Jan 11, 2013
The Paris baker: digestive biscuits
Based on an Irish recipe, these are an easy-to-make treat – with or without cheese
Rowley Leigh
Jan 11, 2013
Recipe: beef consommé with oysters
‘The emergence of a shining clear liquor from the murky depths of a stock is a thing of beauty’
From
MULTIMEDIA
Jan 4, 2013
Crab and raw artichoke salad
The slight bitterness of the artichokes contrasts with the richness of the crabmeat
Jan 4, 2013
Ruth Rogers’ crab and raw artichoke salad, and scallops with borlotti and polenta
The chef-patron of The River Café shares recipes for two dishes inspired by winter visits to Venice
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Recipe: pasta e ceci
By the time you reach Milan, chickpea soup has become positively sybaritic with pancetta, vegetables and a shredded pig’s head