Financial Times Food

Five of the best: bakeries in San Francisco

From punk-rock muffins to croissants that rival anything found in Paris, there’s no shortage of choice for the pastry love

16.07.15. 11:43

1996 champagne: still sparkling?

‘Champagne producer Bruno Paillard called the 1996 vintage a “naughty boy” because it was so changeable

16.07.15. 11:43

Margate’s moveable restaurant

How architect Asif Khan designed a restaurant that has plans to travel from town to town around Britai

16.07.15. 11:43

Ho Lee Fook, Hong Kong

‘On the wall by the staircase leading down to the restaurant, gold-plated cats raise their right paw as though in welcome

16.07.15. 11:43

Recipe: Swiss chard tian with peas and peppers

‘Think of it as a kind of quiche with more vegetables, stronger flavours and no pastry

16.07.15. 11:43

Five of the best: Edinburgh restaurants

If you’re plotting a trip to the annual festival this summer, plan your pit-stops well ahea

16.07.08. 11:39

When Paris met Napa

‘The trend in both Bordeaux and California is to exercise restraint, so that the wines are drinkable in youth

16.07.08. 11:12

Randall & Aubin, London

‘The spaghettini marinara was stupendous — bound together with a cooked-down tomato sauce

16.07.08. 11:12

Recipe: chocolate financiers with coffee cream

‘These little cakes were served with a glass of good cold milk. A perfect pairing, everyone agreed

16.07.08. 11:12

Blandford Comptoir, London

‘The gazpacho zinged with flavour, a risotto was enhanced with Italian summer truffle

16.07.01. 12:56

Summer drinking: British ale houses

Where to find bar billiards, traditional pub decor — and some of the country’s best cask beer selection

16.07.01. 12:56

A titan of terroir

‘Dubourdieu has often been ahead of his time. The mantra now is “wine is made in the vineyard” — it wasn’t then

16.07.01. 12:56

Five of the best: Provençal wineries

These winemakers are no more than an hour’s drive from the photography festival in Arle

16.07.01. 12:56

The History Cook: ‘Picnics for Motorists’, by Mrs CF Leyel

Melon, pigeon pie and caramel soufflé: this is a guide to picnicking at its most romantic — at a time when going for a drive was part of the pleasur

16.07.01. 12:56

The Ninth, London

‘The cubes of feta were creamy, smooth, ambrosial curd from celestial goats

16.06.24. 12:11

The co-ops fight back

‘Not before time, there is a growing realisation that to survive, co-ops need to make wines people actively want to drink

16.06.24. 12:11

Five of the best: Cape Cod eateries

There are plenty of ways to avoid the tourist traps in one of America’s favourite summer destination

16.06.24. 12:11

Summer drinking: artisan wine lists in London

Small independent suppliers are enabling restaurateurs to satisfy their customers’ thirst for novelt

16.06.24. 12:11

Recipe: crispy quails with cannellini bean hummus, pepper and chilli butter

This succulent and easily prepared dish brings to mind an evening feast under a starry desert sk

16.06.24. 12:11

Five of the best: private dining rooms

From a country pub to an intimate space in the heart of London, the City offers a selection of dining tables with secluded char

16.06.17. 14:29

Food shopping: allez les verts

A Parisian greengrocer is now offering the kind of fruit and vegetables once reserved for the grands chef

16.06.17. 14:29

The grape detective

‘Torres began a quest to rescue Catalan grapes from various points on the spectrum between obscurity and near-extinction

16.06.17. 14:29

The Market Bistro, King’s Lynn, Norfolk

‘This might be the most authentic expression of hospitality I’ve experienced in long, jaded years

16.06.17. 14:29

Recipe: lamb cutlets ‘milanese’

‘I like to put a little Parmesan in the crumb — a trick that might be frowned on in Italy — to give extra umami to the proceedings

16.06.17. 14:29

Recipe: lobster rice with oloroso sherry

After sampling many a portion, in many a region, Sam Clark found her perfect Spanish rice — or arroz — on Spain’s Atlantic coas

16.06.10. 16:10

‘How did I survive? I’ll tell you how’

Sam Solasz escaped the Holocaust and started a new life, becoming one of New York’s leading butchers. Read his remarkable stor

16.06.10. 11:54

Think pink

‘I am increasingly enthusiastic about those rosé wines that are bone dry and not too light to stand up to a wide variety of foods

16.06.10. 11:45

In search of the real Champagne

Edward Behr meets two of the leading exponents of ‘grower champagne’, producing a terroir wine whose appeal is its direct connection to natur

16.06.10. 11:45

Forest Avenue, Dublin

‘The menu is brief, the wine list enticing. The pricing is spot on: €25 for two courses and €30 for three

16.06.10. 11:45

Honey & Co: here comes the sun

Sweets crammed with luscious ripe berries and sumptuous stone fruit, plus a fruity gin cocktai

16.06.10. 11:45

Where money grows in trees

Entrepreneurs tapping into the billion-dollar health-drinks industry hope that birch water will be the next big thin

16.06.10. 11:17

The edible art of summer

Artists, gallerists and curators reveal their projects for the sunnier months and how food has influenced their idea

16.06.09. 20:07

Recipe: Gnocchi Romana, baked artichoke

‘Though usually made from potato, gnocchi are even easier to master using semolina flour

16.06.03. 14:19

Summer drinking: Best Copenhagen bars

The Danish city is known for its sleek Scandi restaurants, but the bar scene is equally vibran

16.06.03. 14:19

How Californian pinot noir changed a writer’s fortunes

The ‘Sideways’ author’s discovery of a red wine may have altered his luck and the West coast wine trad

16.06.03. 14:19

Fera at Claridge’s, London

‘The duck breast came with two of today’s most favoured vegetables, caramelised cauliflower and smoked beetroot

16.06.03. 14:16

A return to Japan

‘The new wave Japanese wines are very much in the same idiom as natural wines, being light-bodied and often relatively crisp

16.06.03. 14:16

Recipe: chicken shish with pea, freekeh and feta salad

‘At this time of year we celebrate the humble pea, the green queen of the spring

16.05.27. 12:55

Heaven on Pall Mall

‘A lone diner recently chose to wash down his burger with a bottle of Ch Latour 1964 (listed at £567)

16.05.27. 12:55

Five of the best: London restaurants for vegans

From an elegant LA-style space to an understated Japanese wooden box, vegans can find variety in the capita

16.05.27. 12:55

The Guinea Grill, Mayfair, London

‘You know that not only will a mixed grill be on the menu, but that it will be impressive

16.05.27. 12:55

Recipe: jambalaya and other Southern dishes

Cuisine from the South puts deliciousness first, while its cultural history continues to add flavou

16.05.27. 12:47

Kaupers Restaurant im Kapellenhof, Selzen, Germany

‘Pike enjoy nothing more than a duck that comes too close to them in the wild

16.05.20. 17:18

The taste test: supermarket croissants

The winning croissant ‘should be dunked in a bowl of steaming hot chocolate . . . immediately

16.05.20. 13:33

The new wave of Oz

‘A new generation of producers is turning its back on conventional archetypes and making wines quite different from the old icons

16.05.20. 13:33

Recipes: easy Japanese food

It’s healthy, refined, balanced — and perceived as difficult. But it can be much simpler to prepare than you thin

16.05.20. 13:32

Five of the best: home-brewing suppliers

From mash paddles and malt to kegs and carbonation drops, there’s a wide choice of brewing kit served up onlin

16.05.20. 13:32

Why the BBC’s cookery website is not a recipe for disaster

‘Though Britain is up in arms at the news the BBC is to archive 11,000 free online recipes, there may be cause to quietly cheer the move

16.05.19. 17:08

Sartoria, Savile Row, London

‘Though I love a well-rolled lapel as much as I love a decent meal, I could never quite fit the two into the same evening

16.05.13. 13:23

Recipe: sesame bagel, with radish tzatziki and zaatar

‘This is a great pre-dinner treat, served with some dips or, indeed, with zaatar

16.05.13. 13:23

Resolutely fruity

‘The issue of ripeness and sweetness is very much of the moment in fine German wine

16.05.13. 13:23

Five of the best: restaurants in department stores

Where top-notch shopping meets exceptional dinin

16.05.13. 13:23

Bar review: gin and other tonics

Alice Lascelles visits a bar specialising in vermouth and one offering London’s biggest gin selectio

16.05.06. 13:58

Le Du and Baa Ga Din, Bangkok

‘Schultz did an immersion course in Thai street food. His dishes zing with flavour and heat

16.05.06. 13:58

Recipe: Beef soup rice and cabbage roll

Its ‘bao’ bun recipe may be a secret, but the restaurant is not. The trio behind Bao talk about their expansio

16.05.06. 13:58

Five of the best: Malmo eateries

The Swedish city boasts historic districts, noirish industrial backdrops and some very chic dinin

16.05.06. 13:58

Ten-year itch

‘In the past three months I have tasted more than 100 of the most famous 2006 red bordeaux, many twice. So what are they like?

16.05.06. 13:58

Five of the best: places to eat in Chelsea

A selection of restaurants close to the Chelsea Flower Show, which opens in three week

16.04.29. 12:09

Recipe: crab cakes with Thai slaw

‘They are made with excellent little packets of white and brown meat, freshly caught in my local supermarket

16.04.29. 12:08

Taste test: mature cheddar cheese slices

‘Perhaps the quickest way of judging these slices on the supermarket shelf: look for faultlines in the squares

16.04.29. 12:08

The history cook: the lobster’s humble beginnings

Polly Russell on the crustacean with a complex culinary pas

16.04.29. 12:08

Italian renaissance

‘Now is the time to take advantage of Italy’s best wines, whose prices seem highly likely to rise

16.04.29. 12:03

Hang Fire Southern Kitchen, Barry

‘The barbecue food they’re turning out in Wales is some of the best I’ve encountered outside the Deep South

16.04.29. 12:03

Recipe: steak fattoush

This is one of the quickest, smartest and tastiest things you can do to a stea

16.04.22. 12:32

Gravetye Manor, Sussex

‘The beautiful location and celebrated gardens have inspired chef George Blogg to take his creativity to new heights

16.04.22. 12:32

Bordeaux is back

‘2015 is not the vintage of the century but it is pleasing to taste — a modern version of 1985

16.04.22. 12:32

Review: Pidgin, London

‘The brown butter cream shouldn’t be on the same plate as celeriac in any sane frame of reference. But it is, and it’s perfect

16.04.15. 17:03

Recipe: rhubarb, pomegranate and labneh cheesecake

‘This extravagant cake came about as an exercise in frugality

16.04.15. 17:03

Five of the best: pubs owned by Michelin-star chefs

Pubs are now the must-have accessory for many big-name chef

16.04.15. 17:03

The History Cook: ‘A Gift for Young Housekeepers’

For culinary inspiration in imperial Russia, Sophia Tolstoy and other well-to-do wives turned to this encyclopedic cookery boo

16.04.15. 17:03

China’s growing pains

‘At least wine in China is now being drunk rather than expensively packaged and handed out as a corporate gift

16.04.15. 17:02

Bordeaux on the brink

‘Will the superior quality of the 2015 Bordeaux vintage be enough to revitalise the en primeur market?

16.04.08. 17:11

Five of the best: cafés in fashion boutiques

From London to Tokyo, designer stores offer plenty of options for the hungry fashionist

16.04.08. 17:11

Recipe: asparagus and tomatoes with tonnata sauce

‘Cooking tuna to the same melting consistency and cooked all the way through is not so easy. But I think I’ve cracked it

16.04.08. 17:11

Tempura Yamanoue and Narukiyo, Tokyo

‘One of the highlights, a prawn from Kumamoto, was so fresh it could have been eaten as sashimi

16.04.08. 17:11

Baked artichokes

‘We cannot think of a better way to start a meal than steaming artichokes with something simple to dip them in

16.04.01. 14:26

The burdens of burgundy

‘Brokers’ lists suggest that an increasing proportion of sought-after wines are flipped after a few years in specialist storage

16.04.01. 14:26

Ognisko, London

‘I get through a great deal of meat and this piece, pig-redolent, grill-marked and juicy as all hell, was definitely the best of the year

16.04.01. 14:26

Five of the best: places to eat in Glasgow

With the redevelopment of River Clyde’s north bank dock area, the neighbourhood of Finnieston has become the city’s must-visit dining destinatio

16.04.01. 14:26

Bar review: Black Rock

Every detail of a cramped new basement bar in east London is dedicated to celebrating whisk

16.04.01. 14:25

Berlin’s rebel brewers

Young brewers are challenging ‘Reinheitsgebot’, the law that has been controlling how beer is made for 500 year

16.03.24. 16:32

No-nonsense Nordic restaurants

‘Brutal bistros’ and the restaurants that are championing an innovative, no-frills approac

16.03.24. 16:32

Cracking Krug

‘On the table that day at 10am was a heap of croissants, a bank of Krug’s tulip-shaped glasses and a bottle of Grande Cuvée

16.03.24. 16:30

Alléno Paris — Pavillon Ledoyen

A meal at the Champs-Elysées icon whose clients included Robespierre and Danton, before it closes for refurbishmen

16.03.24. 16:29

Is this food real?

The restaurateur and author on Martin Parr’s photographs celebrating the art of fluorescent cake and torpedo sausage

16.03.24. 13:13

Hogget heaven

An early Easter feast of shoulder of lamb with flageolet beans and pommes voisin, followed by ginger custard tart with rhubar

16.03.24. 13:12

The fight against food fraud

From meat to spices, is anything we eat what we think it is? The FT visits the Belfast-based Institute for Global Food Securit

16.03.24. 13:10

Baijiu: the people’s tipple

China wants to make its national spirit its next big global export — but there are obstacle

16.03.18. 12:43

The eagle’s nest

‘The property is pretty good at generating income. Bottles of Screaming Eagle retail from around £1,000 apiece

16.03.18. 12:39

Recipe: potato and apple fritters with apple compote

‘Salty and sweet, crisp and tender, slightly naughty but plenty nice, and they possess the magical ability to make my wife happy

16.03.18. 12:38

Hoppers, London

‘Chicken-heart chukka presents the adorable little organs grilled and bathed in sauce: a tour de force in red-hot offal

16.03.18. 12:38

Five of the best: places to eat in Istanbul

Turkey’s most populous city has food for every taste — and budge

16.03.18. 12:38

Recipe: lamb and tomato tagine

‘On a rooftop in Marrakech at dusk, you begin to understand what a tagine is all about

16.03.11. 13:31

The bargain barrels

‘Producers in Languedoc are making seriously interesting wines, and prices are under half what they could be

16.03.11. 13:31

Yoshino, London

‘Our philosophy here is, “Come in, sit down and let us feed you,” she explained

16.03.11. 13:31

Havana bars: fit for a president(e)

As Cuba prepares to welcome the Obamas, its capital is VIP-ready with an outstanding selection of bar

16.03.11. 13:31

Five of the best: pizzerias in Naples

The Neapolitan crust is famed for its airy lightness, achieved by ‘pizzaioli’ with generations of skil

16.03.11. 13:31

Recipe: leek and pancetta lasagne

‘Early March is hardly the peak time for vegetables but leeks are superb at the moment and worth a dish in their own right

16.03.04. 12:20

Oklava, London

‘There’s potential here to do for Turkish-Cypriot food what Nieves Barragán Mohacho has done for Spanish at Barrafina

16.03.04. 12:20

Quick bites: lessons from Angela Hartnett

If you’ve ever been defeated by a pasta machine, the chef might be able to sort out your farfalle with a new small-scale masterclas

16.03.04. 12:20

ZIPP.hu a Facebookon is

Gasztro hirfolyam

Világevő, 16.07.20. 21:12

Jön egy székely és egy magyar külföldről Budapestre...

A vicc folytatása szerencsére az, hogy itt meg is állapodnak, és aztán nagyon egyéni, különleges és főleg laza és mégis magas színvonalú ételeket főznek a megújult Babelben.[...] Bővebben!

Világevő, 16.07.19. 19:33

Szombaton lesz a talán legjobb balatoni program!

Tavaly ott voltam az első Bohém Légyotton, és nem túlzás azt állítani, hogy egy hihetetlenül hangulatos programról van szó, finom borokkal, jó hangulattal, nagyon normális emberekkel egy fantasztikus helyen...

Limara péksége, 16.07.17. 17:43

Amerikai almáspite

A kedvenc pitém. Vaníilia fagyival verhetetlen.A piacon gyönyörű, zöld színű nyári almákat kaptam, talán fontosalmának nevezik, de ebben nem vagyok biztos. Savanykás, az tuti.

Chili és Vanília, 16.07.15. 20:15

Egyben sült csirke nyári céklákkal

Vasárnap délelőtt, lassan ébredezik a város, a Tűzoltó utcai kézműves söröző udvarán azonban már korán reggel nagy az izgalom.

A bűvös szakács, 16.07.05. 09:41

Iskolatáska teszt

Nyakunkon az iskolakezdés. Ilyenkor minden szülőnél felmerül a kérdés, milyen szempontok alapján válasszon iskolaszereket a gyermeknek.

Chili és Vanília, 16.07.04. 09:21

Sütés nélküli sajttorta csatos üvegben

A Nők Lapja mostani számában amerikai ihletésű recepteket találtok tőlem: hamburger tépett sertéshússal, nyári lazacleves csöves kukoricával, ragacsos, csípős csirkeszárny, többek között.

Limara péksége, 16.06.29. 14:19

Ropogós sajtgolyók

Számtalanszor hallom az ismerősöktől, hogy imádom a rántott sajtot, de nem készítek, mert annyira macerás.

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