Food writer and chef Dominique Woolf goes in search of her heritage and the tamarind sauce that inspired her journey as a cook

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

ON THE BALTIC SEA IN POLAND’S FAR NORTH, THE TRICITY REGION COMBINES HANSEATIC SEAFARING HERITAGE WITH POLISH, GERMAN AND KASHUBIAN COOKING. CENTURIES-OLD RECIPES ARE BEING REVIVED AND THE CITY OF GDAŃSK CELEBRATED WITH A ‘CULINARY CAPITAL’ DESIGNATION

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

You can’t hurry these flavour-packed soups and stews for a hearty winter supper. This is calm cooking for a restorative start to the new year

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