I had a tostada topped with a single layer of thinly sliced, baked beetroot, dressed in seaweed oil and elderflower vinegar
Start the year with good, comforting food that cooks itself
A rare opportunity to try the same wine with different closures proves eye-opening
Plus, how to upgrade your store-bought snacks
They got it right pretty much on day one and they’ve been doing it brilliantly ever since
The perfect snack for a Christmas catch-up
From a £8 wine that’s worth ageing to a Chilean classic
The new Korean restaurant from the Bokman hitmakers is fiendishly brilliant
A splash of fizz transforms this mix from good to glamorous
The waste not want not philosophy, extended to caviar and bottarga
I’m just an American, standing in front of a maître d’, asking for not the worst table in the house
The region’s wine woes are multiplying
The cafeteria staple is back – but it’s never tasted like this before
Other challenges include price and taste expectations, with Gen Zers most likely to succumb
Stock up on sparkling teas, elixirs, aperitifs and craft beers
Extreme weather is pushing viticulture into colder northern territory and forcing traditional winemaking regions to adapt
Guacamole’s in Peckham offers outstanding Mexican food — and the extraordinary life story of its founder, ‘Taco Manny’
Elevated menus to get you through the winter months, from a Swedish Sunday roast to a diamond-dusted dinner
New research and changing social attitudes may usher in a low-booze era in the US
This year’s top tables, as selected by FT editors and writers
Wine estates are struggling to attract buyers while dealing with a poor 2024 harvest
The post-pandemic US thirst for the spirit has faded, leaving the country distilling more than is being sold
The FT’s restaurant writer seeks out an outfit that’s comfortable, not black-tie ‘cosplay’
HTSI writers choose the best tables, exhibitions, shopping and wellness destinations to start the year
Warming climate and hybrid grapes make country better known for whiskey an unlikely source of award-winning wines
When you’ll find your free edition of HTSI magazine with your copy of FT Weekend this year
Prices of top-end Burgundies and vintage Champagnes fall for second straight year
Everything you need for a Christmas feast – from fancy cutlery and fine wines, to failsafe food pairings
Port, sherry, Sauternes and more
Oysters, Americans and last-minute reservations: a report from the festive frontlines
The issues change but the tastings are constant
Culinary trends of the past resurface to produce comforting content
What happens when the best cook in the family can’t – or won’t – do the honours in the kitchen
Roast potatoes should make you happy, says chef Heston Blumenthal, inventor of the triple-cooked chip. So what are the secrets?
Consumer companies should beware neglecting historic brands in favour of celebrity start-ups
Great charcuterie, from all around the world
Top tips for the festive favourite
