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Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.
The first dish Phyllis Ny recalls making was a fried egg at the age of five. She remembers standing atop a stool in the kitchen of her childhood home in Ghana, watching the egg sizzle in the pan as her grandmother supervised closely. “It’s one of my most vivid childhood memories,” says the 31-year-old nurse-turned-private chef. “We had a small kitchen in the…
