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Sardines on toast, grilled pork chop, apple tarts – simple recipes from...

The much-loved Quo Vadis chef reveals his long-awaited recipe book, packed with classic dishes that are as easy to make for one as for a family dinnerWhen Jeremy Lee received the very first copy of his...

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Welcome to August’s Observer Food Monthly – our restaurants special

This month we celebrate restaurants new and old with Evelyn’s Table and the River Cafe, plus recipes from much-loved chefs Jeremy Lee and Moro’s Sam and Sam ClarkWelcome to the restaurants issue, where...

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The River Cafe legacy: the enduring influence of one of Britain’s best loved...

The Italian restaurant, which opened 35 years ago, counts Jamie Oliver and Hugh Fearnley-Whittingstall among its alumni. We speak to three of its chefs who have taken its ethos with them into their own...

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I used to cook in chaos. Now I’m a competitive cleaner | Jay Rayner

Tidying up as you go seemed a joyless concept – until I finally saw the lightI appear to have developed late-onset tidiness. As a younger, ever-questing cook, the four words that made my lip curl were:...

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I can save money by cutting my pasta’s cooking time – but that’s not the only...

Serving the Italian staple al dente is a relatively recent development, but a little restraint at the hob makes it so much more satisfyingIn June, I returned from a week in the south of Italy, during...

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Mowgli’s Nisha Katona: ‘I take curry virgins and I teach them how to cook’

The TV chef and restaurateur on the secret to her Mowgli restaurants’ success – chat bombs – and embarrassing her daughters with homemade curryI was born in this country, but spent every holiday in...

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Restaurants v the cost of living crisis: how will they cope?

First it was Brexit and Covid. Now it’s inflation and energy bills. Even napkins cost more – and diners are cutting back. How will hospitality adapt to an uncertain future?On Saturday 20 August,...

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John Whaite’s secret ingredient: brown butter

This nutty, caramelised addition to sweet and savoury dishes is simple to make and versatile in usesBrown butter is so relaxing to make. You put the butter in a pan over a gentle heat and patiently...

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Jay Blades: ‘I talk a lot about black history, but I also love black future’

The Repair Shop host tells of the satisfaction in putting broken things – and people – back togetherSeven years ago Jay Blades was like one of those broken jukeboxes or scrapheap toys that tearful...

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‘I’m attracted to chaos. I like the excitement’: Tom Kerridge on the risks of...

The Michelin-starred chef likens the world of professional cooking to the life of a pirate. So what happens on a two-day fishing trip to Cornwall with his head chefs?At 5.59am, on a Monday during that...

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Brown stew chicken, corn fritters, Guinness punch pie – Melissa Thompson’s...

With recipes she grew up with, plus new creations, the food writer’s first cookbook, Motherland, has a strong sense of place, history and family“I’m really excited,” says Melissa Thompson, on the eve...

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Welcome to September’s Observer Food Monthly

Shahnaz Ahsan gets hands-on at the table, Melissa Thompson cooks Jamaican classics, and Tom Kerridge goes fishingEach morning, after the bowl of yoghurt and the piece of fruit, I will eat a bowl of...

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Who needs cutlery? Why food is more delicious when eating with hands

I was anxious when my fiance met my family. Would he master the art of eating with his hands? Luckily, he’s a fast learner…When I first introduced my now-husband to my family, he was met with open arms...

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Nigel Slater’s jam, pickle and relish recipes

Peach chutney, beetroot relish, bread and butter pickles – a celebration of autumn’s abundant fruit and veg cropsAt this time of year, I put away damsons, gooseberries and blackcurrants in the freezer....

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Droughts, heat and fire: the future of wine in the climate crisis

Across the planet, growers are having to adjust to extreme conditions in a warming worldThere’s a worryingly valedictory tone to many of the conversations I have with winemakers these days. Time and...

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Food safety is important. But I’m a restaurant critic, not a health officer |...

If you want to know about hygiene ratings, look elsewhere. My job is to tell you just how much pleasure or otherwise your money will buy youFood poisoning, like root canal surgery and fancy dress,...

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Heston Blumenthal: ‘The most accurate film about cooking? Ratatouille

The chef on his superhero power, why he’s fallen in love with cooking again – and the mysteries of waterMy head is very sensitive to heat. I can tell the temperature of a room within half a degree...

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Cynthia Shanmugalingam’s secret ingredient: fresh curry leaves

Dry roast them, grind them, fry them … they’re the salt and pepper of Sri Lankan cookingPart of the same family as bright citrus fruits like kumquat and calamansi, curry leaves have this wildly zesty,...

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OFM Awards 2022: OFM Icon – Delia Smith

The inaugural winner of the OFM Icon Award on the secret to her brilliant careerObserver Food Monthly Awards 2022 – all the winnersDelia Smith has sold more than 21m copies of her cookery books and...

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OFM Awards 2022: Best Restaurant – Roots, York

Lockdown taught chef Tommy Banks to let go and trust his team at the restaurant voted by OFM readers as this year’s favouriteOFM Awards 2022: Best Restaurant – runners upOFM Awards 2022 – all the...

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