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Food

  • A round leek and potato pie with a crusty edge – the middle with no pastry – and a slice cut

    Nigel Slater recipes
    Nigel's leek and parmesan pie, and peanut butter cookies

  • The interior of Gloriosa restaurant with both tables and bar seating

    Jay Rayner on restaurants
    Gloriosa, Glasgow: ‘This is where the good things are’

  • Yotam Ottolenghi's salmon crudo with coriander and coconut dressing.

    Yotam Ottolenghi recipes
    Stir-fry, fish crudo and cake: Yotam’s ways with coconut

  • Jacob Kenedy's shaved radish salad with pecorino and pomegranate, pheasant (or chicken) scaloppine with mushrooms, moscato and mashed spuds, and polenta with balsamic and sage.

    An Italian autumn spread
    Jacob Kenedy’s seasonal feast

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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

  • Balans’ bourbon bramble clover club.

    Cocktail of the week: Balans’ bourbon bramble clover club – recipe

    While a standard clover club evokes summer, this twist, featuring bourbon and blackberry, rather than gin and raspberry, oozes autumnal appeal
  • Felicity Cloake's timballo.

    How to make timballo – recipe

  • Benjamina Ebuehi's chocolate, buttermilk and hazelnut layer cake.

    How to keep chocolate cake moist and fluffy

  • Nigel Slater’s chicken wings with grapefruit and cucumber salad

  • Rukmini Iyer’s quick and easy wensleydale and onion tarts

  • Movie night treat: Rachel Roddy’s recipe for little fried fish

  • Nigel Slater’s autumn recipes for baked sweet potatoes, and a fig and hazelnut cake

  • A saucy salad and an orgasmic chicken sandwich: Honey & Co’s tribute to When Harry Met Sally – recipes

  • Meera Sodha’s vegan recipe for roast celeriac with chive chilli oil

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Restaurants

  • The interior of Gloriosa restaurant with both tables and bar seating

    Jay Rayner on restaurants
    Gloriosa, Glasgow: ‘This is where the good things are’

  • Inside the dining room of Fish Shop, Ballater, Abersdeenshire.

    Grace Dent on restaurants
    Fish Shop, Aberdeenshire: ‘So popular even its owner can’t get a table’

    • Llama Inn, London EC2: ‘Bombards you with sweet, sour, soy, mayo and nutty umami pastes at every turn.’

      Grace Dent on restaurants
      Llama Inn, London EC2: ‘It’s quite hard to share a bowl of soup’

    • Chop Chop at the Hippodrome, Leicester Square, London, for Jay Rayner's restaurant review, OM, 16/10/2023. Sophia Evans for The Observer

      Jay Rayner on restaurants
      Chop Chop at the Hippodrome: ‘Run by a Soho legend’ – restaurant review

    • The dining room, with rounded bay windows, with stone frames and sunlight coming through the glass, at Vervain restaurant in the Birch Hotel in Seldon near East Croydon

      Jay Rayner
      Vervain, Croydon: ‘The terrific cooking deserves a snazzier setting’

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Drink

  • This way for beaujolais.

    Go for a gamay
    Beaujolais’ best-known red wine is its least interesting

  • Balans’ bourbon bramble clover club.

    Cocktail of the week
    Balans’ bourbon bramble clover club

  • This picture taken in an Italian winemaker's cantina, shows in very natural colors a rasinate process (to dry and shrivel, "appassimento" in Italian) to produce straw wine (or raisin wine), a wine made from grapes that have been dried to concentrate their juice. This specific picture shows a method named "Picai", a method used in the provence of Vicenza to produce a wine named "Recioto di Gambellara". It's used in Italy to produce wine like Passito, Vin Santo ( Vinsanto ), Moscato di Pantelleria, Recioto, Recioto della Valpolicella, Passito di Caluso, Amarone della Valpolicella, Recioto di Soave, Torcolato, Ramandolo Passito, Refrontolo Passito. But also "Wine from Naturally Dried Grapes" (in South Africa), Vino de Pasas (in Spain), Slámové víno (in Slovakia), Vin de Paille (in France), Caballo Blanco (in Dominican Republic).

    Fiona Beckett on drinks
    Red wines that hit the sweet spot

  • S1 Lowcountry's The Balfour declaration

    In the drink
    Cocktail of the week: Lowcountry’s Man overboard

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Blue cheese every day

  • 20210308 112901-01 crop - chicken Kiev with Saint Agur

    Blue cheese, quelle surprise
    How to transform four everyday meals with one secret ingredient

  • Saint agur crop

    How does it get there?
    What does the blue in blue cheese do

  • Saint Agur and walnut farfalle.

    Why blue cheese is the best cheese
    ‘It is the greatest edible substance on earth'

  • Overhead shot of a cheeseboard with glasses of wine.

    Blue cheese pairings
    Six drinks that come alive with Saint Agur

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Food news

  • Felice Jacka, co-director of the Food & Mood Centre at Deakin University Portrait by Paul Hermes Paul Hermes / Food & Mood Centre, Deakin University

    Nutritional psychiatry professor Felice Jacka: ‘The global food system is the leading cause of early death’

  • Three 'chicken wings' made of mock meat

    A new animal-free fat for plant-based meats promises the real taste of chicken. Does it live up to the hype?

    We try Tastilux, an Australian product that promises to mimic the flavour and mouthfeel of meat
  • Food market stalls in Tashkent, Uzbekistan.

    Dumplings to red beans: study shows link between food enjoyment and wellbeing

    Survey in 142 places around world reveals in which countries people take greatest pleasure in eating – and least
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Food and environment

  • Minette Batters

    Minette Batters: ‘We need a success story for wild spaces but also for farmers and food’

  • A farmer pours milk into a milk can in a field with the sun setting

    Raw milk: the ultimate dairy product is back – but is it safe?

  • Tom Hunt’s lacto-fermented tomato harissa ketchup.

    Zero-waste cooking
    How to make a zingy ketchup from overripe tomatoes

  • Björk

    ‘I always wanted to be David Attenborough’: Björk on protecting salmon, going on strike and magical mushrooms

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