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Giles Duley photographs people in war zones. More importantly he cooks and eats with them first
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From Italian delis to the city’s oldest coffee stall, Eleanor Crow’s new book documents small food businesses fighting for survival -
To honour the author’s Nobel prize for literature, Angelou hosts a feast for 150 in her Winston-Salem home -
Seaweed, trotters, charcoal and even a bit of boiled potato – chefs and food writers on what they add to dinner to make it extra special -
Cookery writer Gizzi Erskine tastes and rates high-street sparkling rosés, mojitos and gins in tins
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The summer courgette glut is here, but this spicy dal is a novel and simple way to use them
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The London skyline dazzles at this rooftop restaurant, but from there the only way is down, says Jay Rayner -
At these prices, this London restaurant takes the DIY fad a bit far in making us cook our food -
Drink
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It’s an area of France not that well known for its white wines, but for good value, fresh whites the Languedoc in the southwest is well worth considering, says David Williams -
Japanese filter sets, Italian espresso machines, vintage Bialettis – as hobbies go it’s extreme and expensive. Don’t judge me -
Crisp, clean, unoaked and dry, wines that are good with seafood are often actually made near the sea -
Sometimes you can’t beat the classic New Orleans whiskey or cognac cocktail
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Brian Cox bosses the screen, and his family, as Succession returns, while ITV’s new Lake District drama intrigues -
She creates some of the world’s cutest bakes, but how easy are they to pull off? Lauren, Rowan and Tair went to Kim-Joy’s kitchen to find out – and compete furiously
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Gregg is truly in the ascendant. And of course that means, according to the tao of food TV, another must suffer. Which leads us to Paul and some unfortunate goings-on involving a chicken … -
3 out of 5 stars.
The Chef’s Brigade review – a cookery challenge worthy of Willy Wonka
3 out of 5 stars.With contestants selected by a random lottery and dazzled by gin-infused cuttlefish, Jason Atherton’s attempt to assemble a crack team of chefs is far from ‘reality’ TV
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Faced with dwindling revenues from dairy farming, the monks at the Trappist monastery of Mount St Bernard Abbey in Leicestershire decided to swap milk for beer -
From Yasmin Khan’s noodles at a Thai beach hut to Ruby Tandoh’s ice-cream in Dublin, chefs, cooks and food writers share their favourite destinations -
No lesson in the complex art of Georgian cuisine is complete without a toast or two…
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