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Roasted figs with blue cheese and prosciutto recipeThe Week Recommends Light and tangy starter, with a nutty crunch
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The best Italian cookbooks of all timethe week recommends Everything you think you know — but more and better
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The trifle revivalThe Week Recommends Britain’s nostalgic dessert is making a comeback
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The best vegan cookbooks of all timethe week recommends These books show how diverse plant-based cooking can be
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Ray wings with black butter recipeThe Week Recommends Rick Stein’s fish dish was inspired by a trip to Paris
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No stoves, no ovens: 8 recipes to keep the heat out of your summer cookingthe week recommends Bright salads, luxurious fruit desserts and a standout dip
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