Unlock Editor’s Digest for free
FT editor Roula Khalaf picks her favourite stories in this weekly newsletter.
If you’ve read this magazine from cover to cover, you’ve probably already come across the recipe writer’s shocking confessions. The thing is, there are too many recipes out there.
This week saw some related changes to the magazine’s recipe page. This is the biggest since we started running the magazine many years ago. We will continue to publish new recipes, but we will focus on introducing existing recipes. You’ll find dishes from legendary restaurants, meals chefs make themselves at home but never wrote down, recipes from cookbooks that shouldn’t go out of print, and more.
We will continue to have great recipe contributors contribute to the magazine, but in this area I primarily look for (or “curate” if you don’t mind the stretching of the word) the most practical, hearty, and amazing recipes out there, no matter who or where they come from.
To find them, you need to rely on people, not press releases. For the past few months, “Tell me about the recipe you’re obsessed with” has been my favorite pick-up line, and it’s paying off. The chicken recipe that my co-worker painstakingly shared with the chef during lockdown, the pasta recipe that got forwarded so many times on WhatsApp that it was at risk of getting flagged as spam, and the recipe that I’ve been sent to test every day since (I’m not exaggerating) ) Eating salad dressings, etc.
We’re sure you know at least one of these recipes or have a dish you’d love to know how to recreate, and if so, we sincerely invite you to get in touch and tell us all about it.
harriet fitch little
harriet.fitchlittle@ft.com
