We use cookies and other data for a number of reasons, such as keeping FT Sites reliable and secure, personalising content and ads, providing social media features and to analyse how our Sites are used.
Add this topic to your myFT Digest for news straight to your inbox
Barbecue season and cherry season combine to make one unmissable dish
Burrata with peaches, salmon confit with spicy fries and berry zabaglione are delightful alfresco food
A recipe so crowd-pleasing I daren’t put it on the menu
This celebratory spring dish is delicious and hard to get wrong
Think of this recipe as a template for your own imagination
A sloppy, salty open omelette with a classy twist
If you like fruit cakes that are more fruit than cake, this is for you
Serve these Italian-style kebabs with braised white beans and a salad
Whether you celebrate Easter, Passover, Ramadan or some ancient pagan calling, this is a meal to rejoice with
A British take on the delectable Catalan recipe for barbecued calçots dipped in a piquant sauce
From crostini to fried courgette flowers, everyone loves a snack before a meal, but Italians do them best
A celebration of cultural fusion dating back thousands of years, these dishes can be enjoyed right now
This opulent dish celebrates the Persian tradition of mixing meat with fruit, nuts and spice
These may look like run-of-the-mill choc-chip cookies, but they are sophisticated flavour bombs
‘I am not an indiscriminate lover of offal, but I have always liked kidneys. And the king of the kidney world is the veal kidney’
Try this traditional Indian milk fudge with a twist of creamy white chocolate
Meatballs are as much about texture as flavour. They need a tiny bit of bounce without being gummy
Most classic pastry recipes are complicated for the home chef, but this tart merits reviving
This warming winter dessert is sweet, rich and a bit salty, with an added coffee kick
A one-dish dinner to make your January gatherings more delicious
Mixed fish grill with pimentón, chickpeas and salsa verde, red mullets in paper with skordalia and a Greek salad, and baked hake with mustard, breadcrumbs and tomatoes
The good cook is one who can produce a meal of big, clear, comforting flavours, using mostly cupboard ingredients
Served hot, with fistfuls of fresh herbs, this is the culinary equivalent of a goose-down duvet on January’s leaden-skied days
The light, moussy texture and the fun size make these the perfect New Year’s party treat
A zesty, punchy dish to freshen the Christmas palate
UK Edition
