Food & Drink
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Taz Sarhane's mallard with pine nut sauce and boulangère potatoes
The Week Recommends Bold duck, crispy potatoes and silky pine-nut sauce come together in this earthy yet refined dish
By Rebekah Evans, The Week UK Published
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Cambodian pork and rice recipe
The Week Recommends This street-food dish is traditionally eaten for breakfast, but makes a delicious dinner, too
By Rebekah Evans, The Week UK Published
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One great cookbook: 'I Dream of Dinner (so you don't have to)'
The Week Recommends The endless ease and versatility of a painless dinner
By Scott Hocker, The Week US Published
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Critics' choice: Variations on family values
Feature French cuisine gets a Vietnamese twist, a one-man Turkish kitchen, and a family-run Italian restaurant
By The Week US Published
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Best marmalades in the world
The Week Recommends From World Marmalade Awards-winning yuzu and pear to thick-cut Seville standouts
By Irenie Forshaw, The Week UK Published
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Creamy kale slaw with hazelnuts recipe
The Week Recommends This slaw with a 'cracking texture' makes the perfect side that will elevate any meal
By The Week Staff Published
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Trinidadian doubles recipe
The Week Recommends 'Dangerously addictive', this traditional Caribbean street food is the height of finger-licking goodness
By Rebekah Evans, The Week UK Published
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Wine-tasting in Tuscany
The Week Recommends From biodynamic vineyards to historic cellars, the picturesque region is a wine lover's dream
By Irenie Forshaw, The Week UK Published
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The bougie foods causing international shortages
In the Spotlight Pistachios join avocados and matcha on list of social media-driven crazes that put strain on supply chains and environment
By Harriet Marsden, The Week UK Published
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The secrets of lab-grown chocolate
Under The Radar Chocolate created 'in a Petri dish' could save crisis-hit industry
By Chas Newkey-Burden, The Week UK Published
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One-pan black chickpeas with baharat and orange recipe
The Week Recommends This one-pan dish offers bold flavours, low effort and minimum clean up
By The Week UK Published
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Critics' choice: Three takes on tavern dining
Feature A second Minetta Tavern, A 1946 dining experience, and a menu with a mission
By The Week US Published
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Sat Bains' lamb chops with harissa recipe
The Week Recommends Tender lamb is paired with a fiery harissa sauce and complemented by lemon and mint
By Rebekah Evans, The Week UK Published
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The best Dubai chocolate
The Week Recommends The viral pistachio and filo chocolate bar has some delicious 'dupes' in UK supermarkets
By Irenie Forshaw, The Week UK Published
The Week Recommends