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International

Global Gourmet

Purple-coloured beets.

Enjoy the last of the season’s beets with these chef recipes

Gourmet scallop dish with edible flower and caviar garnish.

World’s most expensive Michelin-starred restaurants revealed

Medium

1H 30MIN

Mackerel with sungold tomato, mentaiko, and hijiki by Mary Attea

Mackerel with sungold tomato, mentaiko, and hijiki by Mary Attea.

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Medium

55MIN

Spaghetti cooked in beet juice with vodka, yuzu, and osetra caviar 

Spaghetti cooked in beet juice with vodka, yuzu, and osetra caviar.

Easy

1H 0MIN

Tuna carpaccio by Eric Ripert

A pile of sweet potatoes, some sliced.

Eat more sweet potatoes with these recipes

Numerous green beans.

The perfect way to cook green beans

The Turin skyline.

World’s 50 Best Restaurants coming to Turin

Stanley Tucci on the beach in Italy.

Stanley Tucci reveals a fine year of eating

A Michelin plaque.

Michelin stars: blessing or curse?

Chef Mark Moriarty.

Mark Moriarty shows he’s a chef for all seasons

Fine Dining Lovers Food for Thought Award 2024-25.

Vote for your favorite young chef to win the Food for Thought Award

SPYCA Competition 2024-25 USA winners.

Garrett Brower wins SPYCA Competition 2024-25 USA Final

Carrot dish at Acru.

Daniel Garwood’s Acru tells the story of its nomadic chef

Whole cucumbers.

Yes, sometimes you must eat an entire cucumber

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