Falstaff Restaurant of the Week
Each week, Falstaff highlights a restaurant somewhere on this globe, reviewed by one of our professional eaters.
SHIKI Japanese Fine Dining
The two coffee giants extend their building on a three-year partnership, bringing the ready-to-drink (RTD) coffee brand to Southeast Asia, Oceania and Latin America.
Our resident cheese expert muses on the magical transformation from milk to cheese.
Raspberries are not just for sweet recipes - they also bring a fruity and summery twist to savoury dishes.
Fancy growing your own windowsill vegetable garden, reduce waste and save money at the same time? All you need is a few kitchen leftovers and some patience.
Our resident cheese expert has a primer on choosing, buying, storing, cutting, presenting and tasting cheese.
Premium pizzas made in Naples are being flash-frozen and shipped to American homes.
The UK-based restaurant group D&D London is to open an Alpine-themed restaurant in Stratford, East London, in September 2021.
Dior have announced they will open restaurant at their historic Paris headquarters.
Roadrunner is a new documentary about the charismatic chef and TV presenter Anthony Bourdain.
We all know vending machines for drinks and sweets, but Rome has now topped this with a pizza vending machine located in a booth on Via Catania.
Edible flowers add an immediate touch of colour and liveliness to any dish. They don’t just look pretty, they are delicious, too.
Get out there for your hit of seasonal vitamins and nutrients. You may have thought of these plants as weeds when they are anything but.
Have you packed everything for your picnic? Make sure you don’t forget something to sit on: Falstaff has found the best and most beautiful picnic blankets for you.
Parasols conjure up warm sunshine and a holiday mood. Falstaff shows you the most beautiful and best parasols of the season.
Cool bags are a summer essential. Falstaff has rounded up the most stylish and best cool bags for the summer.
Goat’s cheeses are made around the world and we love how versatile they are: use them in both sweet and savoury dishes.
Why only ever stick to the same, boring standard supermarket tomato? There is so much more flavour out there.
Recipes Show all
The acidity of the lemon and the sweetness of the garlic make this very special French chicken dish sing.
Ice cream, cake, dessert – a semifreddo is all of these things. Here is our seasonal strawberry and rhubarb recipe.
This is what Italy tastes like: a summery recipe by chef Andrea Mantovani.
This recipe from West Sumatra is quite rightly considered exemplary of the strong yet subtle and balanced seasoning of Indonesia's cuisine.
We elevate venison with a refined marinade and serve it with a delicious peanut dip.
Recipe for a slightly thinner, crispy pizza - enough for eight medium-sized pizzas.
An Italian bread salad with plenty of vegetables, basil and olive oil by Julian Kutos.
Ah well, we are cheating a little by listing this as a dessert - because it also is a killer cocktail. Transport yourself to the Venetian lagoon with this recipe!
For this dish to live up to its legendary deliciousness, the vegetables must be super fresh.
Creamy. Fruity. Simply delicious. With this dessert you will delight and impress your guests.
Our dish here is a classic, simple ragout as cooked in Campania, in the south of Italy: a thick, hearty stew with meat and tomatoes.
Julian Kutos presents a pasta dish from the province of Marche near San Marino.
Grilled, rolled and stuffed: these courgettes with cream cheese filling are an ideal vegetarian summer dish.
Paul Bocuse revealed the recipe for his legendary dish for the Falstaff Witzigmann Special
The autumn risotto variant is given a fruity accent with pomegranate seeds
Sometimes the stuffing is the best part of the roast chicken. As the bird cooks, it soaks up all the delicious aromas. Chestnuts make the stuffing extra velvety.
The classic meat sauce for Piedmontese Tajarín made from a mixture of minced veal (beef) and pork. Equally good with rabbit, lamb or Italian sausage.
The delicious juice that clams and mussels release as they cook is as good as their meat. In order not to waste a drop, we boil it down to make a creamy sauce for pasta