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Nashville dining: Far more than barbecue and hot chicken
Feature A modern approach to fine-dining, a daily-changing menu, and more
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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
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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
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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
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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
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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
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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
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Trinidadian doubles recipe
The Week Recommends 'Dangerously addictive', this traditional Caribbean street food is the height of finger-licking goodness
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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
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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
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The secrets of lab-grown chocolate
Under The Radar Chocolate created 'in a Petri dish' could save crisis-hit industry
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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
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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
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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
The Week Recommends
