20 best Chinese recipes: part 3
From Andrew Wong’s dry-braised beef in oyster sauce to Lucky Peach’s kung pao prawns – Observer Food Monthly picks the finest Chinese recipesTomorrow: best Chinese recipes part 4I learned the recipe...
View Article20 best Chinese recipes: part 4
Steamed fish Cantonese style, Mongolian lamb fire pot and ma po tofu - great Chinese recipes from Ken Hom, Yan-kit So and Jeremy PangSteaming fish is a great southern Chinese tradition, and it is my...
View ArticleHam and the curse of 'first world problems'
It is possible to disapprove of machine-cut jamon and to feel outrage over Syria at the same time. Not that everyone agrees with me …A few weeks ago I tweeted disapprovingly about a restaurant which...
View ArticleWelcome to Observer Food Monthly’s 15th birthday issue
Gorgeous Roman cooking, Chris Packham’s wild life on a plate, and 15 specially chosen recipes from meWelcome to OFM’s special 15th birthday issue and, immediately, let me say a huge thank you for...
View ArticleChris Packham: ‘So I was sharing this ice cream in the park with my dogs…’
A hatred of sprouts, a mug of blood with a Masai tribe and a physiological need for Indian meals – the naturalist shares his most memorable food experiencesMy earliest memory is repugnance towards...
View ArticleFrozen in time: Bob Dylan at home with his son, June 1968
In a year of major social conflicts, Bob Dylan retreats from fame to become a stay-at-home dad in bucolic WoodstockFor America, 1968 was a convulsive year: riots, assassinations, Vietnam and the...
View ArticleLen Deighton's new Cookstrips No. 17: Macarons
Don’t be intimidated by macarons. They only have three ingredients: almonds, sugar and egg whites. Combine to the right viscosity and they’ll succeed every time.Continue reading...
View ArticleEleonora Galasso’s Roman recipes: five Italian classics
Bucatini with clams, vegetable tortino and grandma’s custard pie: traditional-with-a-twist recipes from the Italian capitalEleonora Galasso’s As the Romans Do is cookbook as a Technicolor vision of...
View ArticleMary Portas: ‘I put a shell round myself to get through life’
The Queen of Shops on Vesta curries, growing up in a large family – and the pain of losing both her parents as a teenagerLunch with Mary Portas presents something of a sartorial challenge. You hardly...
View Article15 brilliant Nigel Slater recipes from 2001 to today
To celebrate Observer Food Monthly’s 15th birthday, Nigel Slater shares his favourite dishes from 1,000 created for the magazine – and others never seen beforeRecipes have always been at the heart of...
View ArticleRed Zeppelin or rioja roll? Match your wine to music
It’s fun to pair drinks with music – but it’s also a vivid way to communicate a wine’s characterDomaine Alain Chavy Les Chenes 2011 is a rather good, oak-influenced dry white from one of France’s most...
View ArticleMarcus Samuelsson: the restaurant king of Harlem
Born in Ethiopia, adopted in Sweden, star chef in America. Marcus Samuelsson cooked for the Obamas, now he’s coming to London. Plus, his grandmother’s classic meatball recipeA walk through Harlem at...
View ArticleCrepes, cocktails and the ghosts of Soho’s long-gone restaurants
Buried in a 1930s volume, I find lavish descriptions of London’s top restaurants and discover eating out has changed less than you thinkSo far, the V&A hasn’t been in touch about my idea that it...
View ArticleTaste test: High street lunchtime salads and sandwiches
For lunching al desko or grabbing a bite on the run, Bill Granger rates your optionsEAT, West Country cheddar ploughmans, £3.29Generous with good strong cheddar. The chutney has body and flavour. A...
View ArticleThe prophets of modern dieting want you to feel guilty about food
There have always been diet books – and they’ve always been stupid. But now they have added a moral dimensionEvery Sunday in the centre of Brixton, a group of Afro-Caribbean women of a certain age,...
View ArticleJay Rayner: thou shalt eat veg!
In an extract from his new book The Ten (Food) Commandments, the restaurant critic and confirmed carnivore explains how he learned to love vegetablesA weekday lunchtime and I am standing by my stove...
View ArticleLen Deighton's new Cookstrips No.18: Fried chicken
The Fourth of July is around the corner. Celebrate Independence Day with a dish the Americans have perfected: fried chicken. I usually serve this with a (non-traditional) bright, crisp coleslaw of...
View ArticleWelcome to June’s Observer Food Monthly
As summer kicks in, we have early-season herb and fruit recipes from Nigel Slater, a look at what fuels our Olympic athletes, and Jay Rayner explains his secret love affair with vegetablesWe love a...
View ArticleNicola Adams: ‘After I won gold, I went to McDonald’s for the hell of it’
The Olympic and World champion boxer on her pre-packed diet – and why she won’t give up FrostiesI train for at least two hours, three times a day – weights, bench-press, push-ups, running, sparring,...
View ArticleBecky Downie: In this sport, extra pounds means extra pounds of impact on joints
The champion gymnast on how her whole family adjusted their diet to suit her needsI started in the gym at seven years old – I enjoyed bouncing around. At 11 or 12 I was told by the coach that I needed...
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