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The Guardian - Back to homeThe Guardian

Food

  • Yotam Ottolenghi's grilled alliums with eggs and tarragon yoghurt.

    Chive talking
    Grilled onions with eggs, and chive bread pudding: Yotam Ottolenghi’s recipes for alliums

    A grilled salad of white onion, spring onions and shallots with boiled eggs and tarragon yoghurt, and a hearty chive and challah bread pudding
  • Roast garlic with salt, pepper, thyme and olive oil in a cast iron skillet

    Ask Ottolenghi
    What’s the best way to get a garlicky flavour into tomato pasta sauce?

  • Meera Sodha's hot sauce doubles with cucumber chutney.

    The new vegan
    Meera Sodha’s hot sauce doubles with cucumber chutney

  • Tom Hunt's beetroot-leaf hash with chickpeas and chorizo.

    Make a hash of it
    How to make the most of beetroot leaves – recipe

  • Sekkoya Canterbury: ‘an impressive “mural” skylight gives the impression you’re dining in a rainforest.’

    Grace Dent
    Sekkoya, Canterbury, Kent: ‘A prime example of why the term “pan-Asian” fills me with foreboding’

  • Lulu's Rhubarb Hanky Panky.

    Your shout
    Lulu’s rhubarb hanky panky

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Weekly

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A weekly email from Yotam Ottolenghi, Ravinder Bhogal, Felicity Cloake and Rachel Roddy, featuring recipes and seasonal eating ideas

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Recipes

  • Karla Zazueta's camarones a la diabla.

    Devil prawns and cheese broth: Karla Zazueta’s traditional recipes from northern Mexico

    A cheesy soup packed with potatoes, peppers and tomatoes, and spicy, tomatoey prawns to serve with rice or warm tortillas
  • Anna Jones’ squash and caramelised onion quesadillas.

    Get stuffed: the secret to vegan quesadillas

  • OM Nigel spring Vegetables Miso Broth

    Nigel Slater’s recipe for spring vegetables in miso broth

  • Chicken with charred tomato and hibiscus tinga, and coffee flan – Thomasina Miers’ Mexican recipes

  • Salmon pie, pork in cider, fig tart – Nigel Slater’s one-pot dinners

  • Kitty Coles’ quick and easy recipe for cheese and corn quesadillas

  • Rachel Roddy’s recipe for new potatoes, eggs, asparagus and green sauce

  • Sticky aubergine tart, sea bass with pistachio pesto, baklava cheesecake – Greekish recipes by Georgina Hayden

  • Nigel Slater’s recipes for tenderstem with garlic hollandaise, and blueberry yoghurt cake

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Restaurants

  • Sekkoya Canterbury: ‘an impressive “mural” skylight gives the impression you’re dining in a rainforest.’

    Grace Dent
    Sekkoya, Canterbury, Kent: ‘A prime example of why the term “pan-Asian” fills me with foreboding’

  • Manteca in east London serves half a pig’s head, slow cooked for 14 hours, on its menu.

    ‘Everyone wants roast pig’s head’ ... UK chefs put offal centre stage with ‘confrontational’ dishes

    • Lita, 7-9 Paddington St, London W1, for Jay Rayner's restaurant review, OM, 09/04/2024. Sophia Evans for The Observer

      Jay Rayner on restaurants
      Lita, London: ‘I’m in heavenly raptures over the cooking’ – restaurant review

    • A British tasting menu experience for dinner, and shorter set menu for lunch.

      Fast food
      ‘Five courses in 55 minutes’: rise of the speedy Michelin-star menu

    • Ciao Bella Italian Restaurant in Lamb's Conduit St, London WC1N 3LZ

      ‘It’s catastrophic’: Italian restaurants in London struggle to find staff post-Brexit

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Drink

  • Lulu's Rhubarb Hanky Panky.

    Your shout
    Lulu’s rhubarb hanky panky

  • Fresh asparagus with young boiled potatoes, fried egg and glass of white wine. A delicious summer vegetarian meal: fresh asparagus with young boiled potatoes, fried egg and glass of white wine. Yum.

    Fiona Beckett
    Is there any wine that goes with asparagus?

  • Glass of pink wine and red grapes with leaves on old barrel in green garden on sunny day. Vertical picture

    Pass notes
    War of the rosés: why wine experts are furious about the blush-pink drink

  • The vineyards of Sancerre during autumn in the Loire Valley, France.

    David Williams on wine
    Why the Loire is France’s most exciting wine region

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Food news

  • Ciao Bella Italian Restaurant in Lamb's Conduit St, London WC1N 3LZ

    ‘It’s catastrophic’: Italian restaurants in London struggle to find staff post-Brexit

  • Cultivated sausage on piece of bread

    Slaughter-free sausages: trying the latest lab-grown meat creation

    Meatable hopes its cultivated sausages will satisfy the world’s appetite for meat without harming animals or the planet
  • A drawer full of kitchen utensils

    Eight unsung kitchen tools every home cook should own: ‘You’ll wonder how you lived without them’

    Elizabeth Quinn raids her cutlery drawer for the indispensable – but underrated – utensils that make cooking a breeze
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Food and environment

  • Cultivated sausage on piece of bread

    Slaughter-free sausages: trying the latest lab-grown meat creation

  • An open tin of sardines with a fork resting on them

    Environment
    Swapping red meat for herring, sardines and anchovies could save 750,000 lives, study suggests

  • Rachel Cooke

    Rachel Cooke on food
    I didn’t eat proper risotto till I was nearly 30. And now drought may take it off menus for ever

    Rachel Cooke
  • A vineyard in Burgundy, France.

    Extreme weather pushes global wine production to lowest level in more than 60 years

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