Goodbye poached salmon and fizz, hello food trucks and tequila shots. Emma Freud explores new trends in wedding food.
In the spirit of our eco issue, Emma Freud shares her favourite ways to use up leftover booze.
Sometimes three courses just isn’t enough! Emma Freud develops a taste for theatrical restaurant experiences.
Baked, mashed, roasted – and definitely in a Dauphinoise. Emma Freud gives spuds star billing.
Each month Emma Freud explores the British food scene – she begins by creating a six-course meal made entirely of cauliflower.
Emma Freud recalls the highlights and lowlights of her year exploring the New York food scene, from grasshopper tacos to deep-fried Thanksgiving Turkey.
Our contributing editor Emma Freud celebrates Thanksgiving with deep-fried turkey and legendary sandwiches stuffed with leftovers.