Recipe
Christmas recipes from Parisian bistros Le Square Trousseau, Chez Georges and La Poule au Pot
Festive recipes for your holiday table from our favourite Parisian bistros.
Latest
Recipe: Flourless orange-and-almond cake
Serves 6 Our Swiss chef Ralph Schelling has whipped up a light, fluffy cake with a subtle hint of orange. For an especially rich flavour, substitute the butter with some silky Fontclara olive oil…
Recipes: Peach salad, lamb meatballs and a tart berry and cardamon finish
Peach salad with goat’s cheese and pistachiosServes 4 Ingredients8 peaches, stone removed200g mixed green salad or rocket100g feta or fresh goat’s cheese1 avocado1 red onion 4 tbsps roasted pistachios4 tbsps olive oil4 tbsps lemon…
12 sandwich recipes that’ll have you rethinking the humble snack
Whether the filling is stuffed into a baguette or strewn across a piece of sourdough, these recipes show why sandwiches really are the best thing since sliced bread.
Making a meal of it
Why settle for one course? Aya Nishimura’s recipes will help make your warming winter dinner delicious from the first bite to the final sip of that post-prandial cocktail.
How to make Indonesian corn fritters
Learn how to make crispy corn fritters with London-based chef Rahel Stephanie, who spreads the joy of Indonesian cuisine as she talks us through the steps and cooks up a bountiful feast with all…
On the table
A true winter warmer with an umami punch, the return of a storied Milanese restaurant to its home turf and much more: sink your teeth into this month’s culinary highlights from around the world.
Time to feast
There's nothing like a hearty meal made up of several delicious courses to keep you warm this winter. Chef Ralph Schelling offers up a tasty selection of treats.
Let’s go outside
Swiss chef Ralph Schelling shares his tried and trusted recipes for perfect outdoor dining, from savoury nibbles to tasty bakes and even a tipple or two. Use this
Upper crust
In the shadow of the iconic Rockefeller Center, a new restaurant and bakery is combining Manhattan’s sophistication with the welcoming bustle of Milan’s aperitivo culture. We break bread with Ignacio Mattos, Lodi’s celebrated chef-owner.
All the trimmings
Swiss chef Ralph Schelling prepares a festive meal for four with inspiration taken from across Europe. And there’s even a sandwich for the hosts to enjoy later.
