FAR MORE THAN DISHES THAT WORK TOGETHER, A MENU SETS THE STAGE FOR DINNERS WITH FRIENDS – OR SO SAYS DIANA HENRY

© HEADER DRAWINGS BY MICHAEL HADDAD/HEART Leaves Byung-Chul ...

Years of hardship, combined with the ingenuity of ethnic communities, have created a cuisine that varies wildly from region to region across Vietnam. Anaïs Ca Dao van Manen, author of the newly released Vietnam: The Cookbook , unpicks a unique culinary heritage

By Joanne Lee MolinaroServes 4 | Prep 15 mins | Cook 20 mins 1½ tsp extra-virgin olive oil1½ tsp toasted sesame oil2 tbsp gochugaru2 large (or 4 medium) fresh shiitake mushrooms, sliced½ a yellow onio

AT the most basic level, they give us a rundown of what we might fancy eating at our favourite restaurant, café or takeaway. But there’s so much more to menus than merely a list of dishes and ingredie

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