At the table: Pork cooked in milk
Joanna Simon finds the best wines to pair with a multinational dish that tastes much better than it looks.
Byfood and wine
At the table: Verjuice and lamb shanks
Joanna Simon finds the best wines to pair with a dish prepared with an historic acidulant made from unripe, unfermented…
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Anticipating by 20 centuries the nostrums of today’s healthy-living gurus
A spirited collection of gastronomic writing from Greek and Roman antiquity.
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At the table: Polvo à lagareiro
Joanna Simon finds the best wines to pair with the traditional Portuguese dish of octopus with potatoes and olive oil.
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Domaine de la Romanée-Conti at Hélène Darroze
An astonishing dinner in which the skilful cooking matched the extraordinary wines.
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A singular culinary almanac replete with the warmth of treasured memoryÂ
“Replete with the warmth of treasured memory, weaving a densely textured fabric of recollections that spin out from the author’s…
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A magic-lantern show of richly animated dining scenes through the ages
Stuart Walton enjoys a a genuinely original contribution to Chinese food studies in the present era.
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The best Champagne and food pairings
Eleanor McNeill looks at Champagne's versatility as an accompaniment to different dishes, from cake in the afternoon to after-dinner cheese.
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