Recipes

The Week Recommends Soft leeks, tender courgette, and fragrant spices make a crisp frittata

By The Week UK Published 10 January 26

The Week Recommends Here are some of our best recommendations for a plant-based start to the year

By Will Barker, The Week UK Published 9 January 26

The Week Recommends Jewel-toned, natural juice is a thirst-quenching treat

By Rebekah Evans, The Week UK Published 2 January 26

the week recommends Low-key January and decadent holiday eating are all accounted for

By Scott Hocker, The Week US Published 25 December 25

the week recommends Toddies, yes. But also booze-free atole and spiked hot chocolate.

By Scott Hocker, The Week US Published 25 December 25

the week recommends Booze-free drinks, the magic versatility of breadcrumbs and Japanese one-pot cooking

By Scott Hocker, The Week US Published 24 December 25

The Week Recommends These versatile nuts have way more to offer than Nat King Cole ever let on

By Will Barker, The Week UK Published 22 December 25

the week recommends The power of pastry brought to inspired life

By Scott Hocker, The Week US Published 11 December 25

The Week Recommends Protein-packed, affordable and easy to cook with, the humble legume is having a moment

By Will Barker, The Week UK Published 17 November 25

The Week Recommends A personal, scholarly wander through a singular cuisine

By Scott Hocker, The Week US Published 4 November 25

The Week Recommends Delicious dessert can be made with any biscuits you fancy

By The Week UK Published 1 November 25

The Week Recommends Autumnal soup is full of warming and hearty flavours

By The Week UK Published 25 October 25