Discover the latest in food and drink news, try our delicious and easy recipes using fresh seasonal produce and read our pub and restaurant reviews.
Here at Country Life we love to cook and we love to eat. Seasonality is important, whether you’re growing your own or visiting the farmers’ market for your ingredients – but we love to cook seasonally. Whether it’s our brilliant collection of elderflower recipes in the summertime, our ultimate sloe gin recipe in autumn or gorgeous roast goose recipes in the winter, we have collected the best seasonal recipes by ingredient on dedicated pages
Glamorous American bars were once a familiar sight in London, catering to US and British citizens alike, but only two of the historic ones remain. On the eve of Thanksgiving, Robert Crossan goes in search of both.
Jonathan Self is toast-mad. His entire family is toast-mad. He's spent his life looking for the ultimate way of making the nation's favourite snack. Here's what he suggests you do.
It’s madness that we no longer enjoy rabbit as we once did, laments Tom Parker Bowles. Whether seasoned with thyme and cider baked into a juicy pie or grilled over coals until perfectly crispy, it makes for some magnificent dishes.
Our kitchen garden cook Melanie Johnson shares her recipe for seared scallops with creamy turnip purée and salsa verde.
Halloween might be the last day on which you need another excuse to rustle up sweet treats for the family... but Melanie Johnson's recipe is irresistible.
A cake that is every Nutella-lover's fantasy come true. The lady to thank is Melanie Johnson.
The sunny, yet wet summer might have been a dampener at the time, but the resulting autumnal berry haul is a feast for mice and men, says John Lewis-Stempel.
Our kitchen garden cook Melanie Johnson shares her recipe for an apple cake that's as easy as it is scrumptious.
Once you know how best to store them, almost any kind of apple will keep for months. Arabella Youens recommends some top tips
Whether enjoyed as a healthy snack or deployed as the playground weapon of choice, nuts are versatile, abundant and plentiful now, says John Lewis-Stempel.
Melanie Johnson's recipe makes the most of the season's fresh, juicy pears alongside a delicious bread recipe.
With figs in season, Melanie Johnson shares a beautiful galette recipe that really lets them be the star.
Whether deep fried, grilled or poached in acqua pazza, there’s nothing like the subtle, gently rich flavour of red mullet. But always cook it on the bone, warns Tom Parker Bowles, as filleting a fish this fine is plain rude.
Melanie Johnson shares a beautiful late summer recipe which makes the most of the plum harvest.
Fresh sweetcorn is an annual treat that is at its best; Melanie Johnson shares a recipe to make the most of it.
A spell of time with a reduced sense of taste and smell proves a boon to Jonathan Self when it clears, giving him a new appreciation of some of life's joys.
Absinthe is almost unique among alcoholic spirits for having been outlawed in even some of the world's most liberal countries — but how did that happen? Martin Fone traces back the story to find the tales of debauchery, hallucination and even murder that once gave the drink its bad name — and looks at how it's returned to prominence.
Crafting wooden casks is an ancient art form that requires traditional makers to jump through hoops to construct vessels strong enough for the task of maturing precious Scotch whisky, says Joe Gibbs. Photographs by Jeremy Flint.
