Food & Drink

THE BELLY OF THE BEAST

Christopher Hirst — Tue, 11 Oct 2011 14:44:32 +0000

... and the ears, brains, trotters and testicles. Christopher Hirst sets out to cook the cuts of meat that time forgot ... read more »

STOVE NOTES: THE LIFE OF PIE

Simon Hopkinson — Mon, 19 Sep 2011 16:03:30 +0000

Damsons in September, apples in October, blueberries all year round: Simon Hopkinson gives his tips on baking fruit pies and crumbles ... read more »

SIPPING IN FLORENCE

Tim Atkin — Fri, 19 Aug 2011 11:34:08 +0000

A good drink is hard to find in this city—until you discover a former wine bar with junk-shop décor ... read more »

PAELLA FOR PERFECTIONISTS

Simon Hopkinson — Wed, 17 Aug 2011 13:27:54 +0000

It ain’t what you add, it’s the way that you add it. In his latest Stove Notes column, Simon Hopkinson sets out his rules for a dish his father loved ... read more »

EVERYONE'S A CRITIC

Tom Harrow — Fri, 05 Aug 2011 18:23:55 +0000

Reviewing restaurants was once an art. Now people post their whims while they are chewing. Tom Harrow is wistful for the old days ... read more »

GRILL IT GOOD

Lysandra Ohrstrom — Fri, 01 Jul 2011 12:54:56 +0000

Lysandra Ohrstrom heads to North Carolina for a taste of one of America's fastest-growing sports ... read more »

THE TASTE OF AL FRESCO

Annalisa Barbieri — Mon, 30 May 2011 17:19:43 +0000

Does food really have more flavour if you eat it in the open air? Annalisa Barbieri explores the science of eating outdoors ... read more »

SIX STEPS TO A FULL ENGLISH

Simon Hopkinson — Wed, 25 May 2011 13:42:59 +0000

The classic cooked breakfast is an endangered species outside hotels. Simon Hopkinson shows how to do it yourself on a Saturday morning ... read more »

AN EXTRAORDINARY COOKBOOK

Tue, 19 Apr 2011 17:43:48 +0000

To call "Modernist Cuisine: The Art & Science of Cooking" a "cookbook" is "akin to calling James Joyce's 'Ulysses' 'a story'," wrote Katy Mclaughlin in the Wall Street Journal. Nathan Myhrvold, a polymath's polymath, has written perhaps the most intimidating cookbook around. For a mere $625 it can be yours. Here he discusses his epic cookbook, patent-licensing and the law, and why he's getting into nuclear power.

TRUFFLES: DIVINE FUNGUS

georgiagrimond — Tue, 15 Mar 2011 13:50:25 +0000

The unseemly tuber has become a by-word for gastronomic luxury. Georgia Grimond considers the conundrum of demand far outstripping supply ... read more »