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The Guardian - Back to homeThe Guardian

Food

  • 80� Uganda Flat Lay

    Notes on chocolate
    A seriously intense 70% dark choc

  • Kitty Coles' Corn quesadillas.

    Quick and easy
    Kitty Coles’ cheese and corn quesadillas

  • Thomasina Miers' roast chicken with charred tomato and hibiscus tinga.

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

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

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

  • 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

  • Meera Sodha’s recipe for vegan seven-layer nachos

  • Ask Ottolenghi: how do I get authentic chargrilled veg without a barbecue?

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Restaurants

  • 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

    • The Arlington, London: interior. A bar, some tables, daylit.

      Grace Dent on restaurants
      Arlington, London SW1: ‘It’s for spoilt, grown-up babies’ – restaurant review

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Drink

  • 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

  • A cabernet franc vineyard at Saint-Nicolas-de-Bourgueil.

    Talking francly
    Discover red wines made with the ‘other’ cabernet

  • A field of Blue Agave in Jalisco, Mexico. A field of Agave tequilana, commonly called blue agave (agave azul) or tequila agave, is an agave plant that is an important economic product of Jalisco, Mexico. In the background is the famous Tequila Volcano or Volcán de Tequila

    Fiona Beckett on drinks
    Tequilas and mezcals you will want to savour, not slam

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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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