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The Guardian

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How I fell in love with Portugal’s briny, garlicky clams – plus the recipe

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One food writer so loved the country’s famed shellfish he set up his own restaurant in the clam capital of the Algarve
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Merlot makes the perfect wine for troubled times

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The wine that was mocked in the movie Sideways has staged a comeback.
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How to make French onion soup – recipe | Felicity Cloake’s masterclass

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Though there are, of course, other onion soups (Iranian eshkeneh, for example, or Tuscan carabaccia), none has quite captured the international imagination like the “French” variety, said to have originated in the markets of Paris, where the rich, savoury broth fuelled early traders and late-night revellers alike.
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How to make the perfect pasta ai funghi – recipe | Felicity Cloake’s The perfect …

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The Italians are a nation of mycophiles, pouring into woods and forests in their thousands each autumn on the hunt forchiodini, gallinacci and, most prized of all, porcini, to saute, preserve or, as here, turn into a richly flavoured sauce.
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How to make the perfect gambas al ajillo – recipe | Felicity Cloake’s The Perfect…

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The Spanish are some of Europe’s most enthusiastic consumers of fish and seafood, putting away an impressive 46kg per person per year – as Barcelona-born chef Frank Camorra observes, “Judging by the number of shells on tapas bar floors, I reckon that figure is mainly made up of prawns”.
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How to make the perfect Russian salad | Felicity Cloake’s The perfect…

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Spuds, boiled eggs, runner beans, mayo – and always, always ham ... or not. How to decide with so many recipes to choose from? As always, our resident perfectionist has a go ...
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