food
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Pulled pork: why we’re pigging out on US barbecue foodWe can’t get enough of pulled pork, from US-style barbecue joints to slow-cooked shoulder at home. But has the craze peaked with pulled pork ready meals and flavoured crisps? Katy Salter reports -
Jay Z buys Armand de Brignac ‘Ace of Spades’ champagne labelUltra-pricey luxury brand, popular as a status symbol for the rich, has been closely associated with the hip-hop star since 2006
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How to make the most of Sunday lunch leftoversThe lunch box: How to make the most of the Sunday roast remains -
20 best slow food recipes: part 4Five more delicious dishes that are worth the wait, including lamb tagine and Nigel Slater’s confit of duck, all chosen by Observer Food Monthly -
Royal Society books shortlist: Gulp by Mary Roach – reviewNicola Davis: An alimentary voyage packed full of fun factoids shines a light on the fate of food inside us
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Season's eatings: fresh Australian strawberry puddingAustralia has such diverse climes that strawberries are available all year round – this kitsch dessert is the perfect serving
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Are seaweed snacks the future as the tide turns on meat consumption?From seaweed burgers to craft beer, a number of start-ups recognise protein potential of seaweed as growing demand for meat puts increasing pressure on resources
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Jack Monroe’s prawn bibimbap recipeEnjoy this traditional Korean dish, with its kaleidoscope of colours and flavours, on a bleak winter’s day
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How to make the perfect grilled cheese sandwichFelicity Cloake: Fluffy Mighty White or the fuller texture of artisan sourdough? Taleggio, Teifi or prepacked slices? And what is the best way to cook your sandwich: grill, griddle, frying pan or toastie machine?
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20 best slow food recipes: part 3Delicious dishes that are worth the wait, including Nigella Lawson’s chicken and and Bruce Poole’s slow-roast lamb, all selected by Observer Food Monthly
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From Jaffa Cakes to Weetabix, who really owns Britain’s favourite foods?With the news that Britain’s biggest biscuit company United Biscuits has been sold to Turkish firm Yildiz, we chart the global drift of the UK’s kitchen-cupboard stalwarts. By Zoe Wood
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Nigel Slater’s grilled red mullet with couscous recipeFish with a North African twist, by Nigel Slater
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Which cheap ingredients are just as good as gourmet in your cooking?Tony Naylor: Why pay over the odds to eat well? From Grana Padano to frozen raspberries, skirt steak to good cava, there are numerous ingredients you can use as cheaper alternatives to more expensive gourmet items
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Can uptight Marcus Wareing save MasterChef: The Professionals?Stuart Heritage: Lovely Michel Roux Jr has been replaced by a wazzock. But is he what the show needs to recover from the farce that was the last series?
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20 best slow food recipes: part 2Tasty dishes worth taking your time over, including venison and prune pie and vegetarian stuffed peppers, all selected by Observer Food Monthly
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Mars tries to share benefits of business without parting with profitsThe food and drinks giant is working with Oxford University to share benefits with cocoa farmers in Africa. But without directly sharing ownership, is it just a cynical move?
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Suntory time: Japanese whisky named world's best in sour dram for ScotlandWorld Whisky Bible gives highest mark to Yamazaki single malt while spiritual homeland’s ranking is dramatically watered down
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Ben and Jerry take on Monsanto and Hormel over genetically modified foods. Who will win?Measure that would force food producers to reveal if they are using genetically modified ingredients is attracting record campaign funds from huge corporations
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That’s the spirit: drinking in cinema's 2014 vintageBrad Pitt’s passing the cognac, Keira Knightley’s sinking shots and Adrien Brody’s sipping on a sticky limoncello. Catherine Shoard tots up the units in this year’s big films
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Just Eat reports 56% business boost after strong summerOnline takeaway company, which floated on the stock market this year, says increase comes from strong underlying growth
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Which cheap ingredients are just as good as gourmet in your cooking?Tony Naylor: Why pay over the odds to eat well? From Grana Padano to frozen raspberries, skirt steak to good cava, there are numerous ingredients you can use as cheaper alternatives to more expensive gourmet items
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Hit and run: the lost art of making the perfect Italian espressoDaniel Tapper: It’s the classic quick, dirty coffee that you drink for the buzz rather than the taste. Is it time we set aside our cortados and rediscovered its earthy pleasures?
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How to make the perfect cinder toffeeFelicity Cloake: Do you use butter and honey or keep it simple with sugar? Is there anything finer to eat around the bonfire, and do you make any other recipes that are more akin to a science experiment?
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A little warmth goes a long way – the science of hot drinksAmy Fleming: Very little in life can’t be improved with a hot drink. They can warm us or cool us down. They help numb pain when we’re ill. They even help us see the best in other people
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How to eat: chocolateThis month, How to Eat is gorging on chocolate. Do you dunk your Dairy Milk? Eat Creme Eggs with a teaspoon? Savour single-estate chocolate sparingly? Tony Naylor lays down the law
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How to make the perfect bircher muesliFelicity Cloake: What do you add to your soaked-oat muesli, does anyone use sugar and cream, and which other breakfasts can you prepare the night before?
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From freekeh to teff: five ancient grains you could add to your larderJohanna Derry: Looking for an interesting substitute for rice or pasta? Here, experts, including Yotam Ottolenghi, reveal how to get the best out of some underused but versatile grains
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Get your claws into British crabKaty Salter: It is much cheaper than lobster – and some say tastier – plus a sustainable and versatile ingredient. Do you cook with crab? Would you boil it yourself? And can any recipe surpass a simple crab mayo sandwich?
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Craft beer: top 10 supermarket buysTony Naylor: The big breweries are keen to muscle in on the craft beer market and their often ineffectual “craft” ales are now commonplace in high street stores. But it is worth remembering that our supermarkets do stock some truly world class beers. Here are 10 of the best.
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How to bake the perfect flourless chocolate cakeFelicity Cloake: How do you get it creamy yet fluffy, have you made the original River Café chocolate nemesis recipe, and which other gluten-free deserts are worth a go?
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Which fictional bars and restaurants would you like to visit?As New York flocks to a pop-up replica of Friends’ Central Perk and another opens in Liverpool, Tony Naylor asks: which fictional hangouts from books and TV would you frequent?
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Why eating with other people makes us fatAmy Fleming: Studies suggest we eat more in the company of an overweight person, a man, a spouse, family members, friends … Why is this, and is there anything we can do to control it?
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Spain gets taste for greens as vegans, vegetarians and vegivores flourishSpanish people have a reputation as diehard meat eaters. But in recent years, as the number of vegan or vegetarian restaurants in Spain has doubled, there are signs of change, writes Trevor Baker
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My homemade Cronut hell: three days for three greasy lumpsThe official donut-croissant recipe was released earlier this week. What happened when our writer had a crack at it?
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Oysters: food of the gods or the devil’s own delicacy?Do you love these salty-sweet specimens or recoil from them in horror? Long-time oyster avoider Vicky Frost gives them a try
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How to bake the perfect florentinesFelicity Cloake: Are these light and lacy confections the world’s best biscuits, is there any place for the glace cherry, and should you double-dip in chocolate or go nude?
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From Bradley Cooper to Jon Favreau: why stars are lining up to play chefsTrevor Baker: Bradley Cooper is in London playing a chef in a movie that follows a spate of documentaries starring some of gastronomy’s most esteemed avatars
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Revealed: the official Cronut recipe (and why you will never make one)Katy Salter: Dominique Ansel, the man behind the epic snack, has finally published his recipe. But, given it takes three long days and a lot of hard graft, it’s tough to see why anyone would bother
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Is black pudding a ‘must-eat’ British food?Lizzie Enfield: The environment minister thinks we should eat more black pudding – and so do top chefs. Do you love it already, could you be tempted by a chocolate version or is blood sausage banned in your house?
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G&T with a twist: global takes on a classic British drinkKaty Salter: From Germany to Colombia, everyone is drinking gin and tonic. But forget a splash of Schweppes and a slice of lemon – these tipples are served with basil, marmalade or the smoke from burning thyme …
cook this
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Prawn bibimbapEnjoy this traditional Korean dish, with its kaleidoscope of colours and flavours, on a bleak winter’s day
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Jammed to bursting: rhubarb and custard split buns recipeRhubarb jam is easy to make and is the flavour of the week for these split buns
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Magnificent meatballsRachel Roddy serves her meatballs two ways: a solitary sphere atop pasta, with the rest accompanied by buttery mash the next day
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Beef, lentil and winter veg warmer
Quick recipes Beef, lentil and winter veg warmer
Succulent slices of marinated beef, bubbling in a rich bouillon are a quick and healthy creation and a satisfying dinner choice -
Breakfast of champions: Thomas Edison’s dumplingsA young Edison once traded tea leaves for a breakfast of baked apple dumplings. They remained his favourite food for the rest of his life
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Our 10 best rice recipesOur 10 best: The ubiquitous grain comes into its own in a deconstructed sushi dish, crispy Italian arancini, and the creamiest of British puds
reviews
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A trio from Naked WinesReluctant convert David Williams picks out three bottles from the crowd-funding wine merchants
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London’s best new ramen places: restaurant reviewsAn outbreak of ramen restaurants in London has taken noodle broth to new heights. Jay Rayner samples some of the best
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Venice: Recipes Lost and Found – reviewCookworm: Simple recipes, both medieval and modern, bring the flavours of Venice right to your kitchen table
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Wine: cheap reds to make Bonfire Night go off with a bangFireworks night is a time for cheap, hearty reds, says Fiona Beckett
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Lily’s, Greater Manchester – restaurant reviewMarina O’Loughlin: ‘It’s not pretty. Not pretty at all. But it’s wonderfully, heroically cheap’
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Brasserie Gustave: restaurant reviewWith its superb serving of gastronomic classics, Brasserie Gustave is a corner of France. Just a shame it’s so pricey, says Jay Rayner
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The wines posh supermarkets are fighting overAs some of the mid-market traders get themselves into a financial muddle, M&S and Waitrose are battling it out for your wine pound, says David Williams
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Wine: northern Rhône syrahs don’t have to break the bankYes, it’s the land of hermitage and côte rôtie, but not all wines from the northern Rhône cost an arm and a leg, says Fiona Beckett
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David Shrigley at Sketch, London W1 – restaurant reviewMarina O’Loughlin: ‘This might be the most absurd restaurant in the country. Is Jeff Koons cooking?’
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ABC TV's Kitchen Cabinet returns with Silver Bodgie on the menuAnnabel Crabb and dinner guest Bob Hawke serve up half an hour of bloke jokes and political banter – with a side of barramundi
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Beast: restaurant reviewBeast is a steak and crab joint that’s both deeply silly and ruinously pricey. But the owners are deadly serious, says Jay Rayner
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Wines made from grapes with unusual originsA wine made in London prompts David Williams to ask the question: what’s more important, the winemaker or the vineyard?
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Wine: whites to mark the end of the working dayFiona Beckett: ‘Even though I love to drink wine with food, it’s sometimes nice just to enjoy a glass on its own or with a few nibbles’
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The best places to eat out and drink this weekRenato’s Taverna dell’Artista, Bristol | My food vice… White pepper | Joanna Fuertes-Knight on food
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Ox & Finch, Glasgow – restaurant reviewMarina O’Loughlin: ‘If you pride yourself on your ingredients, why would you cut corners on the chips?’
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Book review: Vivek Singh's Spice at HomeCookworm: Vivek Sing’s Spice at Home keeps his recipes easy enough to appeal to any novice
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Tefal Cook4Me review: another gadget for the cupboard?Jay Rayner test drives the Tefal Cook4Me ‘intelligent multicooker’, and is less than impressed with its claims
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The Palomar: restaurant reviewThe Palomar will treat you not only to great food from the Mediterranean fringes but a percussion solo, too, says Jay Rayner
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Best of the BunchA recent tasting of wines from the Bunch, a group of independent wine merchants, shows plenty of promise, says David Williams
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20 best slow food recipes: part 3Delicious dishes that are worth the wait, including Nigella Lawson’s chicken and and Bruce Poole’s slow-roast lamb, all selected by Observer Food Monthly
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Nigel Slater’s grilled red mullet with couscous recipeFish with a North African twist, by Nigel Slater
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20 best slow food recipes: part 2Tasty dishes worth taking your time over, including venison and prune pie and vegetarian stuffed peppers, all selected by Observer Food Monthly
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20 best slow food recipes: part 1Brilliant dishes worth taking your time over including beef stew with wine and a black dal, collected by Observer Food Monthly
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Nigel Slater’s sweet treat recipesA homemade Crunchie dipped in jewel-like rose petals, choux buns glazed in sugar… Resistance is futile to these tempting morsels, writes Nigel Slater
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Readers’ recipe swap: CheesyReaders’ recipe swap: Your creamy, dreamy, melty morsels send our indulgent streaks into overdrive
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Comforting lunches for when you feel illThe lunch box: Here are some packed lunch ideas to warm your cockles when you are feeling under the weather
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20 best fast food recipes: part 4Delicious recipes that can be ready in minutes including black bean tacos and honey and ricotta pancakes, collected by Observer Food Monthly
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How to make the perfect grilled cheese sandwichFelicity Cloake: Fluffy Mighty White or the fuller texture of artisan sourdough? Taleggio, Teifi or prepacked slices? And what is the best way to cook your sandwich: grill, griddle, frying pan or toastie machine?
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How to make the perfect bircher muesliFelicity Cloake: What do you add to your soaked-oat muesli, does anyone use sugar and cream, and which other breakfasts can you prepare the night before?
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How to bake the perfect flourless chocolate cakeFelicity Cloake: How do you get it creamy yet fluffy, have you made the original River Café chocolate nemesis recipe, and which other gluten-free deserts are worth a go?
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How to bake the perfect florentinesFelicity Cloake: Are these light and lacy confections the world’s best biscuits, is there any place for the glace cherry, and should you double-dip in chocolate or go nude?
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How to make the perfect naan breadFelicity Cloake: Do you need a tandoor to make proper naans, are chapatis or parathas a better bet, and has anyone mastered homemade stuffed flatbreads?
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How to cook the perfect pasta puttanescaFelicity Cloake: Are anchovies essential in ‘whore’s pasta’, do you top it with cheese, and what other store-cupboard standbys do you cook when the fridge is bare?
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How to make the perfect kulfi
Felicity Cloake: The popular Indian frozen dessert is made from caramelised milk, but do you really need to cook the milk for four hours? What flavouring is best? And how do you get it out of the moulds?
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How to cook the perfect oatcakes
Are oatcakes delicious or dull, what do you top them with – and is it worth making your own? Felicity Cloake finds the perfect recipe
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How to make the perfect prawn cocktail
Felicity Cloake: Do you have a soft spot for this retro classic? What kind of prawns do you use, is iceberg essential, and can any fancy sauces beat mayonnaise mixed with tomato ketchup?
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How to cook the perfect vegetable lasagne
Felicity Cloake: Can a veggie version rival lasagne alla bolognese, do you use one vegetable or a range, should they be chunky or pureed – and how cheesy is too cheesy?
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How to make the perfect bagels
Felicity Cloake: Real bagels are a traditionally Jewish chewy delight that were imported to the US. Should you roll or poke, and what should you serve them with?
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How to make the perfect coffee granita
Felicity Cloake: Does granita beat ice-cream on a hot day, is coffee the best flavour, and are there any shortcuts to achieving that gorgeous granular texture?
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How to mix the perfect old fashioned
Felicity Cloake: Is this potent drink simply sublime, or do you prefer a fancier cocktail? Do you use bourbon, rye or scotch; is fruit sacrilege; and where do you stand on water and ice?
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How to make the perfect arancini
Felicity Cloake: Are these fried rice balls the best use for leftover risotto, do you make them from scratch in the traditional Sicilian style, and what do you stuff them with?
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How to make the perfect Greek salad
Felicity Cloake: Is the Greek salad a culinary cliche or summer classic? How do you perfect such a simple dish – and has anyone ever had a really bad one?
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How to make the perfect saag paneer
Felicity Cloake: It's a classic vegetarian Indian restaurant dish that's quick and easy to make. But do you like yours wet or dry? And is frozen spinach ever acceptable?
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How to make the perfect tartare sauce
Felicity Cloake: Salad cream in all but name or the perfect accompaniment to fish and chips? And is it best made sweet or sour?
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Chef Nina Parker on Saint-TropezThe chef and writer on the gastronomy, style and enduring glamour of the Côte d’Azur town
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The foodie traveller: the best pho in Hanoi, VietnamPho Thin, in the capital’s historic French Quarter, offers an unusual take on Vietnam’s ubiquitous noodle soup
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Let’s go to … Strangford Lough, Northern IrelandTake in the Northern Ireland Food and Drink show in Belfast, then head to Strangford Lough, County Down, to see where all the lovely produce comes from
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The foodie traveller … Japan goes gooey for proper pizza‘Japan has 54 pizzerias certified as authentically Neapolitan – the second-highest number outside Italy, after the US’
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Travel quiz: wine, beer and spirits of the world
Where do caipirinhas come from? How do you say 'cheers!' in Spanish? If you like a tipple on your travels, see how much 'knowledge' you've soaked up in our world booze quiz
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Top 10 hawker food stalls in SingaporeStreet food, or hawker food as they call it in Singapore, is a national treasure, says Ignatius Chan, founder of multi-award-winning restaurant Iggy’s, who chooses the best, most authentic local dishes
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Sadiq Khan’s Tooting: a food and drink street tourThe south London neighbourhood is buzzing with new restaurants opening amid a host of established Asian favourites. As the community celebrates Diwali, local MP Sadiq Khan takes us on a foodie tour of this vibrant area
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Real street food - No 2: Pesarattu from ChennaiDosas come in many forms and this unique variation from south India is a source of great pride for the citizens of Andhra Pradesh and nearby Chennai, who top it with coconut sambar and ginger chutney
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Kazakhstan to offer caviar baths as luxury tourist attractionAn ambitious multimillion-pound plan hopes to attract hordes of visitors to the east coast of the Caspian sea, but the hunt is on for investors to fund the project. EurasiaNet.org report
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Top 10 restaurants in TurinTurin’s restaurants make the most of the diverse produce of the Piedmont region with fantastic homemade dishes from €5.50. We pick 10 to try
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The foodie traveller in Turin, at the Slow Food festivalThe biennial Salone del Gusto offers the chance to sample an astonishing array of artisan food created by passionate producers from around the world
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OFM awards 2014 best cheap eats: runners-upGreat food for under £15 a head: OFM readers’ best value choices from around the UK. Compiled by Sophie Missing
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OFM awards 2014 best Sunday lunch: runners-upReaders’ choices from across the country. Compiled by Sophie Missing
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OFM awards 2014 best newcomer: Gloucester ServicesFarewell to soggy sandwiches – this motorway stop alongside the M5 sells the finest locally sourced food and supports the community, writes Jay Rayner
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Top 10 new restaurants, bars and cafes in ParisGluttony, c’est chic. Paris is a-buzz with a new breed of trendy bistros and clandestine bars. We pick 10 of the hottest openings in town
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Real city street food – No 1: Pljeskavica from BelgradeThese meat patties served in a bun with hot pepper flakes, garlic sauce, cheese or cabbage salad are best eaten from fast food kiosks – restaurant and homemade versions don’t measure up
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Top 10 craft beer pubs in CardiffCardiff is a city that likes a pint, but how easy is it to find sensational new-wave ale? Tony Naylor goes in search of the Welsh capital’s best craft beer bars and pubs
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Spain gets taste for greens as vegans, vegetarians and vegivores flourishSpanish people have a reputation as diehard meat eaters. But in recent years, as the number of vegan or vegetarian restaurants in Spain has doubled, there are signs of change, writes Trevor Baker
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The foodie traveller in Canada: glass of tomato wine anyone?In the picturesque countryside of Quebec, Omerto is the world’s only commercial producer of aperitif tomato wine
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Eimear McBride: Johnny McHale's, a classic Irish pub in County MayoThe novelist’s favourite pub is known for serving a ‘meejum’ of Guinness
