The best Christmas fortified wines … and more
Port, marsala, dark rum: some drinks are to good to leave languishing in the cupboardFrom the deepest recesses of your parents’ drinks cabinet they come, the drinks that only see the light at...
View ArticleJoe Trivelli’s Italian Christmas recipes
Traditional escarole pizza pie, fragrant slow-roast duck and boozy coffee sorbet: Italian flavours in a festive setting, from the River Café’s Joe Trivelli There is in my family a deep appreciation for...
View ArticleMonty Don: ‘I like dogs because they are not humans’
The nation’s favourite gardener on his bond with the subject of his current book – his pet dogs – and why he won’t be appearing on TV shows with ‘celebrity’ in the titleIt’s incongruous to sit with...
View ArticleChristmas side recipes from Nigel Slater
Cheesy salt-crust potatoes, onion gravy, and turkey stuffing with cranberry sauce – side dishes that outshine the main eventYou can have the turkey. Just give me the gravy. And I’ll have the chipolatas...
View ArticleIn defence of gruel
An exhibition on life - and meal times - at the Foundling Museum shows the true spirit of Christmas, and provides some surprising discoveriesIt is thanks to Charles Dickens that when we think of gruel,...
View ArticleTaste test: Christmas sandwiches
Who better to sample sackfuls of festive-season sandwiches than our own Jay Rayner?What exactly does the baby Jesus taste like? Or to put it in a rather more obliging manner, how would you describe the...
View ArticleChefs and their tattoos
A new book, Knives & Ink, by writer Issac Fitzgerald and illustrator Wendy MacNaughton, documents the cooks whose food stories are written on their bodies as well as their menus. Introduction by...
View ArticleTaste test: Christmas sandwiches
Who better to sample sackfuls of festive-season sandwiches than our own Jay Rayner?What exactly does the baby Jesus taste like? Or to put it in a rather more obliging manner, how would you describe the...
View ArticleChefs and their tattoos
A new book, Knives & Ink, by writer Issac Fitzgerald and illustrator Wendy MacNaughton, documents the cooks whose food stories are written on their bodies as well as their menus. Introduction by...
View ArticleTaste test: Christmas sandwiches
Who better to sample sackfuls of festive-season sandwiches than our own Jay Rayner?What exactly does the baby Jesus taste like? Or to put it in a rather more obliging manner, how would you describe the...
View ArticleSeven things in food to stay livid about in 2017
Artisan anything. Raw milk. All that pseudo-science. Just stop it nowGood news. Comfort eating dealt brilliantly with the horrors of 2016, though sadly the effect was only temporary. Once I’d eaten all...
View ArticleRené Redzepi on Noma’s last supper – and what comes next
The decade’s greatest restaurant will serve its final meal next month. Head chef René Redzepi talks about his new restaurant that will again revolutionise cooking – Noma 2.0Click here to get the...
View ArticleAnthony Bourdain: ‘I put aside my psychotic rage, after many years being...
The chef and author on encountering vichyssoise aged nine, practical jokes with his sous chef, and learning to take food less seriouslyClick here to get the Observer and the Guardian for half priceI...
View ArticleGrenache, the toughest grape in the world
It survives in inhospitable terrain and its wines are too often undervalued. So try a few of these …Grape vines of all kinds can cope with the most extraordinarily difficult and extreme environments....
View ArticleA day in the life of Scott’s, Britain’s grandest restaurant
At Scott’s in Mayfair, the VIP diners arrive with bodyguards and the kitchen spends £45,000 on fresh fish every week. Jay Rayner goes behind the scenesClick here to get the Observer and the Guardian...
View ArticleDan Barber’s long-term mission: to change food and farming for ever
America’s philosopher chef won over a president to his vision of sustainability. And now he’s bringing it to BritainClick here to get the Observer and the Guardian for half priceFour or five mornings a...
View Article‘Restaurants have taught me who I am’
From work breakfasts with her editor to arguments over oysters with an ex-boyfriend, eating out has been an education for novelist Kathleen AlcottClick here to get the Guardian and Observer for half...
View ArticleLaurie Anderson: ‘I see Lou all the time. He’s a continued, powerful presence’
Over seitan and tofu in New York, the avant-garde performance artist talks about her Buddhism and loss and love – for her mother and her late husband Lou ReedLong after she’s left, I’ll still be...
View ArticleWelcome to the first OFM of 2017
This month, we bring you classic Italian recipes from Marcella Hazan, the rebirth of Noma, and New York chef Dan Barber’s crusade to end waste in the food industryWhen we finish photographing the food...
View ArticleNigel Slater’s winter root veg recipes
Winter is the time to dig deep for root vegetables. Perfect for parsnip and chicken soup, salsify and bacon or a kohlrabi citrus saladDeepest winter, and the knobbly roots, the glowing carrots and...
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