Food & Drink
Page 19
Next on the menu
Michelin-starred chef Massimo Bottura concocts a recipe for how restaurants can adapt to survive the pandemic, discussing new business models and the importance of supporting local producers.
What’s in your basket?
The pandemic has made us all think more about where our food comes from. Canadian farmer and educator Jean-Martin Fortier explains why we should support local producers.
Whetting the appetite
Hospitality has been hit hard by the unprecedented international lockdown – but brighter days will return. Here we ask our staffers, from all corners of the globe, about which restaurants they can’t wait to…
Sacred cows
As panic-buying and uncertainty scrutinise food production, the Paris Agricultural Show’s focus on traceability and provenance offers a recipe for the future we should all stick to.
Feed your curiosity
Restaurants are off the menu for many but there’s no excuse for not eating well. Here we share some hearty, fuss-free and uplifting dishes that are simple to make and even easier to enjoy.
Net gains
The waters around Santa Barbara are producing sustainable catches that are challenging patrons and restaurant owners to ride a new wave of cooking and dining.
Mehmet Gürs
The acclaimed Turkish chef and restaurateur recalls a few culinary crumbs from his youth and opts for oysters, wine and a berth on a boat for his fictional final feast.
How Lisbon’s tascas are keeping the city fed
Even as fine dining makes its mark in Lisbon, the city’s traditional tascas – with their modest but comforting dishes – are enjoying a revival.
Finishing touch
A 1930s restaurant has been revived by chef Helena Puolakka and designer Ilse Crawford. We pull up a chair.
