Recipes

the week recommends How to think about thinking about cabbage

By Scott Hocker, The Week US Published 17 February 26

The Week Recommends This traditional, rustic dish is a French classic

By The Week UK Published 14 February 26

the week recommends The pasta you know and love. But ever so much better.

By Scott Hocker, The Week US Published 11 February 26

The Week Recommends This tasty dish will serve you well on your Chinese cookery journey

By The Week UK Published 22 January 26

The Week Recommends White miso enriches the flavour of this classic pasta dish

By The Week UK Published 17 January 26

The Week Recommends Pomelo-sweetened prawns meet spicy dressing and herbs in a sharp Thai salad

By Rebekah Evans, The Week UK Published 12 January 26

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