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Recipe: muscovado dark chocolate chunk cookies by Matt Adlard
The Week Recommends Soft and chewy, this recipe delivers the optimum cookie texture
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The most dangerous social media food challenges
Social media has a long history of encouraging people to do dangerous things for views
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Recipe: harissa fennel rigatoni by Sophie Godwin
The Week Recommends The harissa achieves a hit of flavour with minimal effort and the fennel adds complexity
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France bans vegan ‘steaks’ and ‘ribs’
Talking Point French farmers and meat producers have long argued terms like ‘vegan sausage’ confuse customers
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Negroni recipes: how to make the classic cocktail
The Week Recommends Celebrate Negroni Week with the traditional mix or a variation of the popular Italian apéritif
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Recipe: air-fryer chicken wings with three sauces by Poppy O’Toole
The Week Recommends These air-fried chicken wings are flavoursome and succulent
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Is Pizza Hut stuffed?
In Depth Restaurant franchise in talks to refinance some of its £73m debt as cost of living and food inflation bite
In Depth -
Tapas recipe: tomato bread
The Week Recommends Ideal for entertaining, this traditional dish is popular throughout Catalunya
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Tapas recipe: chorizo in white wine
The Week Recommends This is a classic chorizo dish that’s easy to make
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Da Terra review: high-end elaborate dining in London’s East End
The Week Recommends Each dish at this two-Michelin-starred restaurant requires evident toil, but the resulting flavours appear effortless
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Recipe: flourless hazelnut chocolate cake
The Week Recommends A dreamy dessert with a delicious mousse-like texture from Liberty Mendez’s debut cookbook
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10 of the best British vodkas to try
The Week Recommends From potatoes to peas, vodka can be made from ‘almost anything’
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Recipe: grilled peach with stracciatella by David Carter
The Week Recommends A bright dish for a late-summer barbecue
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Recipe: cheesy kimchi toastie with bloody mary mayo
The Week Recommends This flavourful combination is a perfect brunch, lunch or hangover cure...
The Week Recommends
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