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'I thought we were forgotten': The Ritz Restaurant has been awarded a second Michelin Star
Chef John Williams has won his long-awaited second Star, plus all the other Michelin winners (and losers) you need to know about.
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How to use fresh and bold horseradish to liven up salmon
This quick and easy horseradish-crusted salmon with celeriac mash makes for a perfect mid-week meal.
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Curious questions: Why do we use Seville oranges to make marmalade?
Why do we use Seville oranges to make marmalade when there are more than 400 other varieties available worldwide? And do they really make the best preserve? Jane Wheatley investigates.
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A decadent savoury tart that makes the most of seasonal curly kale
The only thing better than a normal tart, is a tart with a Gruyère crust. Melanie Johnson reveals how to make one using curly kale, mushrooms and caramelised shallots.
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'Leeks are the unsung hero of winter recipes’: Melanie Johnson's smoky leek and butter-bean sourdough pain perdu
Melanie Johnson rustles up an easy smoky leek and butter-bean sourdough concoction to see you through the rest of winter.
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Tom Parker Bowles: The Lancashire hotpot, a stew 'that's as straight talking as a Bolton costermonger after his third pint of Thwaites Gold'
A true Lancastrian legend, the hotpot – when made with tasty, slow-cooked mutton, a hearty gravy and topped with thinly sliced crispy potato – is the Henry V of stews.
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Aberdeen Angus, the beef that's the best of all worlds
The award-winning author, food historian and chef Neil Buttery tells the tale of the Aberdeen Angus — and some tips on how to make the perfect steak.
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A sausage, cabbage and lentil tray bake to brighten the dark days of January
This perfect winter warmer is also delightfully simple: put it all on a tray and cook it through.
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The greatest pies of Christmas past, including 300lb whopper that included 20 rabbits, 15 woodcock, a curlew and 46 yellowhammers
Today’s baked goods pale in comparison to a Georgian festive speciality, says food historian Neil Buttery, as he lifts the lid on the Yorkshire Christmas Pye.
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How the humble potato became the most important part of Christmas lunch, and how you can make them crunchier than ever
We all aspire to cook roast potatoes with the elusive shatteringly crisp shell and cloud-like interior, salivates Emma Hughes, as she discovers the golden rules for serving up the crunchiest of spuds
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Tom Parker Bowles: Forget turkey and pigs-in-blankets — the Christmas ham is the king of the yuletide feast
Ribboned with fat and gleaming with a clove-studded glaze,Tom Parker Bowles sings the praises of the succulent Christmas ham.
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Are posh mince pies worth it? Four of the best on test, from Daylesford, The Newt and more
Do you prefer a zesty, fruity filling or a crunchy pastry topping? Amie Elizabeth White asked the Country Life team to assess some of the fanciest mince pies on the market — here's how they fared.
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A Brussels sprout recipe that sounds completely bizarre, but will make you glad you didn't wait until Christmas to start eating them
Anyone for Brussels sprout spaghetti carbonara? No, really — wait until you try it.
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'Hotter than the hinges of hell': Tom Parker Bowles's 10-alarm chili
All will argue that theirs is the one-and-only true recipe, but when it comes to a Texas chili, tomatoes and beans are sacrilege
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What to get the wine lover who has everything? How about a 300-bottle barrel, a string of über-vintages or a wine that comes with a trip on a private jet
One of the most storied wine-producing families in Italy has put up a series of rather incredible bottles (and more) in Christie's impending fine wine auction.
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Best bar none: The London pub renaissance
Against all odds, the pubs of the capital are thriving. William Hosie raises a glass to their comeback.
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A cake with a surprise ingredient that's either a stroke of genius or 'grounds for divorce'
The best way ever to get one of your five a day, or a crime against baking? You decide.
