World-class Christmas: the global guide to feasting From Australian sparkling Shiraz to South African sheep’s head, chefs and FT writers on what they’ll be cookingTurkey leftovers? Time for a Chinese hackSichuan turkey, fried rice and sour-and-hot soup: recipes to refresh the Christmas menuJancis Robinson’s wine for the festive seasonA comprehensive guide to the best champagnes, whites, reds, sweet and strong winesIs Christmas still Christmas if you eat out?Restaurant dining avoids squabbles and stress – but it can be dangerousRemembrances of Christmases past‘My mother might allow herself a treat of a small glass of amontillado, but only once the gravy had been made’Punch: the hot new drink for the seasonForget mulled wine – Alice Lascelles warms to spiced apple brandy punchMore from this SeriesHoney & Co’s nut roast in a whole roasted pumpkin: recipe ‘If there’s one meal in the year you should make an effort with, it’s this one’The Christmas rituals of carving and serving‘An essential part of the carving was father ineptly scraping the knife up and down the steel before diving into the joint’How Christmas menus have evolved‘In creating our menu, we decided there was to be as little Christmas fare as possible’Dram good stuff: how to taste single-malt whiskyQ&A with pastry chef Pierre Hermé‘Every day, I try very hard to make the best cake I can’Chef Ben Chapman on Chiang Mai, ThailandWhere to find the best noodles, spicy salads and late-night street food
World-class Christmas: the global guide to feasting From Australian sparkling Shiraz to South African sheep’s head, chefs and FT writers on what they’ll be cookingTurkey leftovers? Time for a Chinese hackSichuan turkey, fried rice and sour-and-hot soup: recipes to refresh the Christmas menuJancis Robinson’s wine for the festive seasonA comprehensive guide to the best champagnes, whites, reds, sweet and strong winesIs Christmas still Christmas if you eat out?Restaurant dining avoids squabbles and stress – but it can be dangerousRemembrances of Christmases past‘My mother might allow herself a treat of a small glass of amontillado, but only once the gravy had been made’Punch: the hot new drink for the seasonForget mulled wine – Alice Lascelles warms to spiced apple brandy punchMore from this SeriesHoney & Co’s nut roast in a whole roasted pumpkin: recipe ‘If there’s one meal in the year you should make an effort with, it’s this one’The Christmas rituals of carving and serving‘An essential part of the carving was father ineptly scraping the knife up and down the steel before diving into the joint’How Christmas menus have evolved‘In creating our menu, we decided there was to be as little Christmas fare as possible’Dram good stuff: how to taste single-malt whiskyQ&A with pastry chef Pierre Hermé‘Every day, I try very hard to make the best cake I can’Chef Ben Chapman on Chiang Mai, ThailandWhere to find the best noodles, spicy salads and late-night street food
