In the mood for spring: feel-good wines in sync with the season
Fresh, floral and frisky – these are bottles that are more about mood pairing than food pairingWine and food matching is one thing but it’s every bit as much fun to match wine with mood. Just as there...
View ArticleHerby panisses, fancy cauliflower pie, passion fruit creme caramel – Georgina...
Having people round for a spring lunch? Keep things relaxed with this mostly make-ahead menuI’m sitting in my kitchen, a pot of coffee by my side and the remnants of yesterday’s passion fruit and...
View ArticleNo more wonky sourdough: in search of the perfect kitchen knife
When your old knives no longer make the grade, should you buy British or Japanese, stainless steel or carbon steel, factory-made or handmade?In Deptford, south-east London, Holly Loftus hand-crafts...
View ArticleWelcome to March’s OFM
Chocoholics rejoice, with Tarunima Sinha’s indulgent baking recipes and our Easter egg taste testSpring is here and we celebrate with a glass of something in tune with the season, suggested by David...
View ArticleA showstopper cake, perfect cookies and a surprisingly simple fondant –...
Gluten-free friands with hazelnuts and ginger, pistachio and kataifi chocolate … and no special gadgets requiredChocolate cake, in its many guises, must be one of the most-loved foods on the planet. I...
View ArticleClaudia Roden: ‘There hadn’t been cookbooks in Egypt – everything was just...
The pioneering food writer and historian talks of her fear of running out of words – even as she is writing her 22nd bookMy lunch companion is a living institution. Self-taught cook, traveller, recipe...
View Article‘I could eat the lot!’: the best new Easter eggs for 2025
Michelin-starred chef Paul Ainsworth tastes and rates Easter treats from ‘wow’ to ‘sickly’Cake or Death vegan dark chocolate and fondant eggs£20 for 6, cakeordeath.co.ukThat’s very good. It doesn’t...
View ArticleSocial climbers: is non-stop content creation now what it takes for...
TikTok, Instagram and YouTube have transformed the hospitality industry. We talk to the restaurants riding the wave of viral-video successWill Murray isn’t sure about the toad in the hole. In the soft...
View ArticleBreakfast fads come and go, but at heart, is Britain a nation of cereal...
There are times when a bowl of cornflakes is more enticing than dragging ourselves out for dinner. And avocados? Forget itAt a party not so long ago, a friend told me that she was about to leave. “I’m...
View ArticleDame Denise Lewis: ‘I love an apple crumble – just don’t talk to me while I...
The broadcaster and Olympic gold medallist on her favourite dessert, batch cooking with her mum and how to make the perfect gin and tonicI was a naughty athlete. Ask Daley [Thompson] and Linford...
View ArticleA simple roast, spicy squash in a bun, a five-ingredient pasta – Nigel...
Creamy leeks, smoked fish, pearl barley – comfort cooking for the colder monthsThere are certain recipes to which I turn each winter – recipes that somehow feel right only when the weather is cold and...
View ArticleWelcome to February’s Observer Food Monthly
Keeping warm in winter, celebrating all we love about food and bidding adieu to an old friendIn this issue we say a fond farewell to Jay Rayner, who has written his final OFM column. After 15 years of...
View ArticleJeremy Chan’s secret ingredient: dried porcini
With their depth and complexity of flavour, these mushrooms add oomph to almost any savoury dishDried porcini are versatile. You can put these mushrooms into a lot of different things, and they boost...
View ArticleBlack pudding in the hole and buttery chicken curry – Gill Meller’s recipes...
Dishes that are easy, all in one and soon to be your new favourite midweek mealsI love this combination, but feel free to switch up the black pudding for some nice herby pork sausages, or a decent...
View ArticleCaroline Lucas: ‘I can’t imagine my parents ever voted Green, but they became...
The former Green MP on patriotism, protest and and why Labour is much less ambitious than its votersIt’s tempting to think of Caroline Lucas as a kind of spirit of place in Brighton. She has arrived...
View Article30 things we love in the world of food, 2025
From a taste of Brazil in Manchester to the rise of the choc ice***Continue reading...
View ArticleMy boiler has broken and I’m finding solace in a slice (or several) of toast...
There are whole chapters in cookbooks dedicated to it and now an endless variety of new things to spread on top, including butters with a waiting listMy subject today is toast, which is much on my mind...
View ArticleLudovico Einaudi: ‘The way you blend the elements you eat is similar to...
The pianist and composer talks about his passion for chillies, teas and saucepans, and cooking for his dad’s remarkable literary dinner partiesI live in Torino [Turin], a town where I grew up, where I...
View ArticleThis is my final OFM column. Here’s what I’ve learned about buffets, ‘clean...
Much has changed in the food world but there are a few truths that still holdI have been writing this column for 15 years. That means there have been 180 of them, filled with wisdom, insight, whimsy,...
View ArticleBroccoli and cashews, aubergine with chickpeas, celeriac and sausage – Nigel...
Hot and cold, raw and cooked, soft and crisp: these are winter salads with bitePotatoes, dressed warm from the pan, tossed with smoked fish and capers. Rainbow-stemmed chard with a sauce of coconut and...
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