Features

The ten best Easter eggs

Monday, 18 April 2011

It's time to get cracking, and whether it's a Marc de Champagne core or a moreish milk-chocolate shell you’re after, we’ve got the treat to tickle your taste buds.

Sam Bompas & Harry Parr: 'Arzak's food was so good I almost proposed to my girlfriend'

Sunday, 17 April 2011

Being Modern: Cupcakes

Sunday, 17 April 2011

Although the phrase "jump the shark" has itself now rather jumped the shark, there is still no adequate alternative to describe that moment when something we think we will never tire of turns into something run-of-the-mill – the tipping-back point, if you like.

Wines of the week: Balfour Brut Rosé 2006; Finest English White 2011; Chapel Down Reserve Brut NV

Sunday, 17 April 2011

Terry Kirby selects the best bottles to buy

Open and shut case: Skye Gyngell cooks with clams

Sunday, 17 April 2011

It’s simple enough to detect whether clams are good to eat – and even easier to prepare them, whether you’re adding a jolt of sherry, a chorizo kick or a chilli zing

Let Them Eat Petals: Why British tables are blooming

Saturday, 16 April 2011

The nation's vegetable aisles are suddenly bright with edible flowers. Terri Judd reports

What a carve up: Mark Hix's ham hock recipes

Saturday, 16 April 2011

Ditch the processed variety - a ham hock is a delicious, economical and truly versatile joint of meat

Anthony Rose: 'Cape sauvignon blanc showed that it’s gone from great white hope to great white reality'

Saturday, 16 April 2011

If you know a more catchy slogan than "variety is in our nature", you should be in wine marketing. This is the soundbite promoting the wines of South Africa (varietyisinournature.com) as a reflection of the country's "unique biodiversity". By convincingly linking the Cape's floral kingdom to its diverse soils and climates, it cheekily borrows the mantle of terroir from the French, who coined wine's currently most overused term in the first place. But do thousands of plant species combine with ancient soils, ocean breezes and rugged landscapes to make wine "of character and quality"?

Wine: Something for the weekend?

Saturday, 16 April 2011

The pudding club: It's time to get serious about our sweets

Thursday, 14 April 2011

Once upon a time, they were the main event. In childhood, eating a meal – at a restaurant, in someone’s house, wherever – is all about dessert. Before the rest of the feast is even considered, your first thought is, “Mum, what’s for pudding?”