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This month, with Christmas nearly here, How To Eat is ordering the paté. But will it be smoked mackerel or duck? Served with toast or crackers? And does anyone really want a watercress garnish rather than cornichon?
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Can’t face a lot of last-minute, late-night cooking? Then use these shortcuts, from an easy Scandi smörgåsbord to perfect mince pies
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The future’s here and it’s delivering lamb chops from a Turkish restaurant in south London
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Recognising the stirrings of a postwar food culture, the paper launched a column in 1952 which would go on to be penned by the likes of Len Deighton, Jane Grigson and, of course, Nigel Slater
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By day, it’s a pleasant north London café; by night Sambal Shiok takes over to become a red-hot pop-up laksa bar, says Jay Rayner
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In Rome, people queue round the block for these chewy-crisp flat breads brushed with olive oil and sea salt and stuffed with prosciutto or rocket and slivers of parmesan
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Marina O'Loughlin on restaurantsMarina O'Loughlin on restaurantsSnackistan, London SE15: ‘How could I resist?’ – restaurant reviewWhat’s this? ‘It’s a Wotsit,’ our server says, ‘Everyone likes Wotsits.’ We snigger like children
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Jay Rayner on restaurantsJay Rayner on restaurantsSambal Shiok, London: restaurant reviewBy day, it’s a pleasant north London café; by night Sambal Shiok takes over to become a red-hot pop-up laksa bar, says Jay Rayner
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regulars
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Felicity Cloake's perfect recipesFelicity Cloake's perfect recipesHow to cook perfect oysters RockefellerGive the salty half-shell favourites a deluxe Christmas upgrade. But what is the secret to recreating the original New Orleans greens?
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Nigel Slater recipesNigel Slater recipesNigel Slater’s beef brisket recipesIt’s one of the cheapest cuts of beef, but spend an afternoon slow-cooking a brisket and you’ll reap the dividends
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drink
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From Hungarian Bull’s Blood to Swiss Pinot Noir via Austrian Blaufränkisch, it’s time to get to know central Europe’s most interesting wines, says David Williams
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’Tis the season to be jolly, so drink well this Christmas (without paying over the odds)
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It’s the season to eat, drink and be merry – though some of us get a little too merry. Here are a few ways to cut through the glut
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They may be saccharine-sweet marketing vehicles, but festive drinks from the likes of Starbucks and Costa fill me with joy – which is surely the point
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A countdown of Guardian TV’s favourite programmes of the year. We’ll reveal the top 10 day by day until 19 December
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Heading into its 14th season the reality show for real foodies doesn’t need to deal in wine throwing and hissy fits, it’s far too good for deep-fried cliches
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Letters: Some forms of nostalgia can remind us of positive aspects of the past which presently are either lost or in danger of being obscured, and which are maybe worth recovering or retaining
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It’s the only reality television that can do lasting damage, because the contestants aren’t just judged on their cooking … but their entire livelihood. The stakes could not be higher
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Known, fittingly, as ‘ice leg’ in German – it can look a bit anaemic – this pickled and boiled meat dish is a big favourite with locals and the odd visiting celeb
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Chef Jon Lewin reveals his favourite places around the island for feasting on rich, dark, deeply flavoured curries of fish, goat, pork and more
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Sri Lanka is on the brink of a tourism boom with big hotel chains rushing to open luxury resorts. But venture off the beaten track a little and you will find deserted shores, natural beauty and little-visited temples
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We’ve swapped Rich Tea for Oreos: what happened to the UK’s dunking spirit?