Sour notes: getting to know Pisco,the South American brandy
Pisco, the South American brandy, is best known as a cocktail ingredient, but it’s great on the rocks too.
How to make it: Anil’s mutton curry recipe
A slow-cooked dish flavoured with bhunoed onions and whole spices.
Getting to know Ramsbottom's food scene
Once known for its mills, this Greater Manchester market town has since swapped cotton for top-class cuisine.
Chef's table: what to eat and where in Mauritius
Mauritian cuisine is all about fruit and spices. Selina Periampillai shares her pick of what to eat and where.
Meet the instagrammer: @mississippivegan
We’re following Timothy Pakron, a New Orleans-based writer and photographer with a passion for all things meat-free
Restaurant review: Xier
Chef Carlo Scotto’s new fine-dining restaurant serves creative, clever and skilfully prepared cuisine — all that’s missing is a little restraint.
Photo story: The London tradition of pie 'n' mash
There can be few institutions more synonymous with the East End of London than pie ’n’ mash shops
Lucknow: The streets are alive with smoke and flame
In the northern Indian city of Lucknow, meat takes centre stage. Here, a kebab isn’t a simple skewer but a melt-in-the-mouth dish with noble origins; buffalo is slow-cooked overnight, ready for breakfast, while the perfect biryani can reduce a restaurant to silence
How to make it: Mohsin Qureshi’s galawati kebabs recipe
Learn how to make this classic Lucknowi dish
How to make it: Julian’s kusksu bil-ful recipe
Family gatherings are big affairs in Malta, where meals are slow-cooked and every last bite is savoured. This soup is usually eaten in spring, when ful (broad beans) are in season. If kusksu (pasta beads) proves tricky to find, use giant couscous instead
Eat: Languedoc-Roussillon
The French coastal stretch of Languedoc-Roussillon — a spectacular region of sun-drenched fruit, shellfish, duck confit and floral, citrusy wines — rivals Provence for the title of gastronomic heartland of the South of France, laced with cycling routes, canals and cafes
June issue: Five of the best new cookbooks
From Mediterranean recipes to classics from the Mauritius and Indian Ocean, here are our picks
Where to eat ratatouille
Four of the best places to try ratatouille in its home city, plus four UK restaurants serving their own take on the Niçois classic
How to make it: Janneke Hendrikx’s pepernoten recipe
These tiny festive cookies are traditionally associated with St Nicholas celebrations on 5 December, and are flavoured with warm spices that were imported from Indonesia during the colonial era. Children in the Netherlands eat them like sweets; Janneke enjoys them as an accompaniment to afternoon tea or coffee
The pioneer: Alexandre Silva
Tradition looms large over the Portuguese food scene, but chef Alexandre Silva has other ideas. At his Lisbon restaurants, Loco and Fogo, he’s taking a creative new approach to time-honoured ingredients and techniques
Eat: Croatia
The isle of Vis, scattered like seeds across the sparkling Adriatic, is taking an artisanal, organic and super-local approach to its cuisine
How to make it: Georgina Hayden's chicken, cinnamon and sweet tomato orzo
This dish feels like a great representation of Cypriot food
How to make it: Georgina Hayden's roasted saffron cauliflower recipe
A date dressing on this simple salad creates an almost sweet and sour finish
How to make it: Georgina Hayden's caramelised fig semolina loaf
My family loved it so much that my grandmother even asked me for the recipe, which is a really big deal
